Our History
Technologies
1951 |
First pressing plant is built First successful industrial scale copra crushing in Japan |
1954 | Start of first palm kernel 1955 crushing in Japan |
1955 | Solvent fractionation line for oils and fats begins operation at Osaka Plant |
1959 | Solvent fractionation of shea fat is started |
1961 | Fractionation of palm oil is started |
1962 | Cocoa bean pressing by an expeller is started |
1963 | Production technology for coating chocolate is developed |
1965 | Copra turnout becomes the highest in Japan |
1966 | Gel forming soy protein manufacturing method is completed (Patented in 10 countries) |
1967 | Production of soy protein isolates is begun |
1968 | World's first direct heat sterilization of high fat content cream is successful |
1969 | Margarine production technology is developed Production of margarine is begun |
1970 | Production technology for non-tempering hard butters is developed |
1973 | Production of soy protein food products is begun |
1974 | Soy protein berization technology is developed |
1976 | Fractionation technology by alcohol-hexane method is completed |
1978 | Production technology for ice cream ganache is developed |
1979 |
Research Committee of Soy Protein Nutrition is founded (Japan) |
1980 |
Enzymatic interesterification technology is completed |
1983 | Soy protein granulation technology is developed |
1984 | Production technology for freezing tolerance cream is developed |
1985 | Enzymatic treatment technology for soy protein (soy peptide) is developed |
1988 | Continuous production technology for baked pudding is developed |
1989 | Dry fractionation technology for palm kernel oil is developed |
1992 | Production technology for low-fat cream is developed |
1993 | Production technology for soluble soy polysaccharides is completed |
1996 | Interesteri ed oils and fats is authorized as GRAS by the USFDA |
1997 | Technology for functional powdered oils and fats is developed |
1999 | Production technology for making high viscosity cream is developed |
2000 | Production technology for whipping cream is developed |
2001 | Soy polysaccharide is given a Special Commendation by the Japan Institute of Invention and Innovation |
2002 | Production technology for new avored margarines using avored oils and fats is developed |
2003 | Production technology for enzyme-treated copra meal is developed |
2004 | Dry fractionation technology for hard butters for chocolate is developed |
2005 | Development of technology to solubilize soybean protein under low pH |
2006 |
Development of soluble soy polysaccharides is given a Commendation for Science & Technology by the Ministry of Education, Culture, Sports, Science & Technology |
2007 | Technology for making low-trans fat by Enzymatic interesterification is developed |
2008 | Soy protein production technology for thick liquid foods is developed |
2009 | Production technology for new textured soy protein is developed, improving avor and texture. |
2010 | Production technology for taste-reinforced oils and fats by DTR manufacturing method is developed |
2011 | Production technology for low-trans fat, non-tempering hard butters is developed |
2012 |
World's first Ultra Soy Separation (USS) manufacturing method is developed |
2013 | Development of “sliced meat” textured protein, Launch of “VP-2000” |
2015 |
USS manufacturing method is shown at Expo Milano Japan Pavilion |
Won the Minister of Economy, Trade and Industry's Awards, the Monozukuri Nippon Grand Award for developing new category of soy milk and tofu by USS manufacturing method. |
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Development of production technology for an ultra-low fat whipping cream |
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2016 | Production technology of cheese-like foods not containing animal-derived ingredients |
2017 | Establishment of USS manufacturing method for non-separated fiber type product |
2018 | New release of Meatless Hamburger and Soy Cutlet |
Research on "Kokumi taste in soybean seeds" by FUJI OIL Soybean Renaissance Laboratory receives The Excellent Paper Award Published in Bioscience, Biotechnology & Biochemistry |
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2020 | Continuous intake of 297 mg of DHA reduces age-related cognitive decline - Published in the Journal of Functionl Foods on September 11, 2020 |
2021 | Developed the MIRACORE®, a new technology brand that "makes Plant-Based Food more delicious" |
DHA 297mg intake not only suppresses cognitive decline but also reduces fracture risk in the elderly - Research with Shimane University and Kato Hospital published in the Jounal of Oleo Science |
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2022 | Received the 2022 Technology Award for Agricultural Chemistry from the Japanese Society for Bioscience, Biotechnology, and Agrochemistry for the development and application of Prorea®, a DHA/EPA oil with advanced oxidation stability. |
Launched a research project on soybean cultivation utilizing CO2 in collaboration with Saga City, Saga University, and ITOCHU ENEX Co. |
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Started joint development project with Ryukoku University Faculty of Agriculture for Plant-Based Food products. |
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Developed a new manufacturing method for soymeat, "Prime Texture process" |
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Received the 9th Health Medicine Award from the Japanese Society of Medical Health Science for "Development of soymeat" |
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Development of palm oil substitute derived from oleaginous yeast with world-leading production |
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Soy Lait Beurre receives the Agriculture, Forestry and Fisheries Technology Council Chairman's Award in the private enterprise category |