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Corporate Information

Our History

Products

1954

Start of first palm kernel crushing in Japan "Melano Oil" is released

Start of first palm kernel crushing in Japan "Melano Oil" is released
1955

"Melano Butter" is released as a hard butter

1957

"Elise" chocolate made with Melano Butter is released

1959

"Melano Butter SS" is released as a new hard butter for chocolate

"Melano Butter SS" is released as a new hard butter for chocolate
1961

"Fuji Takaramame" is released as a defatted soybean product

"Fuji Takaramame" is released as a defatted soybean product
1962

"Proplus" is released as a defatted soybean product

1963

"Choco Fancy" is released
Chocolate for ice cream coating is released

"Choco Fancy" is released Chocolate for ice cream coating is released
1964

"Buttery Choco" is released on the consumer market

1967

"Fujipro" is released as an isolated soy protein

"Fujipro" is released as an isolated soy protein
1969

"Fujinik" is released as meat-substitute soy protein ingredient

Production of margarine is begun "Sunny Elise V" is released

1970

Shortening production is started "Pampas Shortening" is released

Shortening production is started "Pampas Shortening" is released
1974

"Ganmodoki" is released as a soy protein food product

1978

"Couveture" and "Ganache" are released

"Couveture" and "Ganache" are released
1980

"Quvearl" is released as a cheese- flavor ingredient

"Quvearl" is released as a cheese- flavor ingredient
1983

"Culture Series" of margarines using fermented technolongy is released

"Culture Series" of margarines using fermented technolongy is released
1984

"Parkena" is released as a hard butter

1986

"Daizu Karaage" is released

1987

"Hinute" is released as a soy peptide

1988

"Mascapone" is released as a cheese- avor ingredient

"Mascapone" is released as a cheese- avor ingredient
1989

"Chocoseed B (BOB)" is released
"Jolly Madame Baked Pudding" is released by Toraku Foods

1991

"Mascapone" is given the 1990 Food Product of the Year Award

"Rakuraku Whip" is released by Toraku Foods

1993

"The Peptide" (now "Peptide Athleator 4000") is released as a soy peptide beverage
"Kobe Pudding" is released by Toraku Foods

"The Peptide" (now "Peptide Athleator 4000") is released as a soy peptide beverage
1994

"Soya be S" is released as a soluble soy polysaccharides ingredient

"Protein Ganmo" and "Daizu Karaage" are certi ed as foods for speci ed health uses

"Cookpal" is released as a frying oil

"Cookpal" is released as a frying oil
1996

"Pie Brugge" is released as frozen pie and cookie dough

1997

"Unishort KS" is released as a powdered oils and fats

1999

"Soyaup" is released as soluable soy polysaccharides

"Froma Custer" is released as a custard cream

"New Soft Puchi Tofu" and "Deep-fried Tofu" are released

"New Soft Puchi Tofu" and "Deep-fried Tofu" are released
2001

"Flor de Cacao" series is released in varieties made from cacao of various origins

"Flor de Cacao" series is released in varieties made from cacao of various origins
2002

"Topping Ace" is released by Woodlands Sunny Foods

2003

"Cookpal High Deluxe" is released as a frying oil
"Hi! Chousei Tonyu" is released by Soya Farm Club

"Cookpal High Deluxe" is released as a frying oil"Hi! Chousei Tonyu" is released by Soya Farm Club
2004

"Lacrel" is released as a anti-light deterioration cream
"Artpia Roiroute" is released as a roll-in margarine

"Lacrel" is released as a anti-light deterioration cream"Artpia Roiroute" is released as a roll-in margarine
2010

"Cookpal Tough & Long" is released as a frying oil

"Cookpal Tough & Long" is released as a frying oil
2011

"Torokeru Fromage" and "Crema di Mascarpone" are released as cheese- avored ingredients

"Torokeru Fromage" and "Crema di Mascarpone" are released as cheese- avored ingredients
2013

"Ko-cream" is released as a soy milk produced by USS manufacturing method

"Bimi-tonyu" is released as a soy milk produced by USS manufacturing method

"Ko-cream" is released as a soy milk produced by USS manufacturing method
"Ko-cream" is released as a soy milk produced by USS manufacturing method
2014

"Elish amer" is released as a sweet chocolate

"Elish amer" is released as a sweet chocolate
2016

All Up VC

"Bimi-tonyu" is

ANAMERAKA choco sweet (Soft sweet chocolate)

2017

PARIPARI choco sauce; chocolate, strawberry, green tea flavor

Noir Sans Sucre (sugarless chocolate)

Cacao epice (Fuji Oil's first cacao seasoning)

"Ko-cream" is released as a soy milk produced by USS manufacturing method
2018

NAMERAKA white (Soft white filling)

Rich cacao coating (Coating chocolate)

Release of soy protein isolate 「Proleena BU」 for acidic beverage

New release of dice cut Kinu-Tofu with DHA (Using "Stabilized DHA・EPA of FUJI OIL")

New release of Soybean Humburger and Soybean cutlet (PBFS Product without meat)