Our History
Products
| 1954 |
Start of first palm kernel crushing in Japan "Melano Oil" is released 
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| 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 
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| 1961 |
"Fuji Takaramame" is released as a defatted soybean product 
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| 1962 | "Proplus" is released as a defatted soybean product |
| 1963 |
"Choco Fancy" is released 
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| 1964 | "Buttery Choco" is released on the consumer market |
| 1967 |
"Fujipro" is released as an isolated soy protein 
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| 1969 | "Fujinik" is released as meat-substitute soy protein ingredient |
Production of margarine is begun "Sunny Elise V" is released |
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| 1970 |
Shortening production is started "Pampas Shortening" is released 
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| 1974 |
"Ganmodoki" is released as a soy protein food product |
| 1978 |
"Couveture" and "Ganache" are released 
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| 1980 |
"Quvearl" is released as a cheese- flavor ingredient 
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| 1983 |
"Culture Series" of margarines using fermented technolongy is released 
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| 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 
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| 1989 | "Chocoseed B (BOB)" is released |
"Jolly Madame Baked Pudding" is released by Toraku Foods |
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| 1991 | "Mascapone" is given the 1990 Food Product of the Year Award |
"Rakuraku Whip" is released by Toraku Foods |
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| 1993 |
"The Peptide" (now "Peptide Athleator 4000") is released as a soy peptide beverage 
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| 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 |
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"Cookpal" is released as a frying oil 
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| 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 |
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"New Soft Puchi Tofu" and "Deep-fried Tofu" are released 
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| 2001 |
"Flor de Cacao" series is released in varieties made from cacao of various origins 
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| 2002 | "Topping Ace" is released by Woodlands Sunny Foods |
| 2003 |
"Cookpal High Deluxe" is released as a frying oil 
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| 2004 |
"Lacrel" is released as a anti-light deterioration cream 
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| 2010 |
"Cookpal Tough & Long" is released as a frying oil 
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| 2011 |
"Torokeru Fromage" and "Crema di Mascarpone" are released as cheese- avored ingredients 
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| 2013 |
"Ko-cream" is released as a soy milk produced by USS manufacturing method |
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"Bimi-tonyu" is released as a soy milk produced by USS manufacturing method  
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Launch of soy protein foods (deep- frozen tofu) for universal design foods |
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Launch of "Proleena HD101R", a soy protein isolate for powdered beverages |
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| 2014 |
"Elish amer" is released as a sweet chocolate 
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| 2016 |
"Bimi-tonyu" is ANAMERAKA choco sweet (Soft sweet chocolate) |
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Launch of "Smooth Choco" series as filling chocolate with functionality of simultaneous baking in confectionaries and bakeries |
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Launch of "All Up VC", a series of functional cooking oils and fats |
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| 2017 |
PARIPARI choco sauce; chocolate, strawberry, green tea flavor |
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Noir Sans Sucre (sugarless chocolate) |
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Cacao epice (Fuji Oil's first cacao seasoning) 
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Launch of "Prorea" series of highly stabilized DHA and EPA |
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| 2018 |
NAMERAKA white (Soft white filling) |
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Rich cacao coating (Coating chocolate) |
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Release of soy protein isolate ｢Proleena BU｣ for acidic beverage |
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New release of dice cut Kinu-Tofu with DHA (Using "Stabilized DHA・EPA of FUJI OIL") |
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New release of Soybean Humburger and Soybean cutlet (PBFS Product without meat) |
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Launch of "All Up VC-β", a series of functional cooking oils and fats |
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| 2019 |
Launch of soy cream-based butter "Soy lait Beurre" 
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Launch of new whip cream series “Gâteau Revis 1035” |
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Launch of "FIPEA", a soluble pea fiber |
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| 2020 |
Launch of "Soy Meat Patty" |
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Launch of "Soy Meatball with Vegetables" |
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Launch of "DTR powder MH05" as a functional powder oil that masking grain odors and enhancing flavor |
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| 2021 |
Launch of "SoyBio MA," upcycled soy whey for bioremediation of soil |
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An oil containing DHA and EPA "Kakeru DHA MOIL" is released from Soyafarm Club 
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Tripartite joint research with Gurunavi, Tokyo Institute of Technology, and Fuji Oil, |
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Launch of "GRANDMOIST" for frozen bread to extend shelf life and reduce food loss |
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| 2022 |
Soy meat product "Plant-based series" is released. Launch of "Plant Based Paste S Uni Flavor" as sea urchin flavor paste |
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Launch of "CACAO QUALY" a product made from sustainable cocoa raw materials 
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Launched two types of plant-based chocolate, milk and white |
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Launch of "Prime Soymeat", soymeat produced by the Prime Texture process |