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Corporate Information

Our History

Technologies

1951

First pressing plant is built First successful industrial scale copra crushing in Japan

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)
Fats for whipping cream are developed using emulsi cation technology
Soy protein separation technology is developed

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
Soy protein texturizing technology is developed

1970

Production technology for non-tempering hard butters is developed
Shortening production is started

1973

Production of soy protein food products is begun
Production technology for compounded margarine is developed

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)

Research Committee of Soy Protein Nutrition is founded (Japan)
1980

Enzymatic interesterification technology is completed

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
Seasoning technology for oils and fats is developed
Production technology for molded chocolate 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
Soy milk production technology by new clear method is completed
Technology for making soy milk yogurt by lactobacillus fermentation is developed
Production technology for filling is developed

1999

Production technology for making high viscosity cream is developed
Frozen tofu production technology is perfected

2000

Production technology for whipping cream is developed

2001

Soy polysaccharide is given a Special Commendation by the Japan Institute of Invention and Innovation
Production technology for odor-free frying oil is developed
New chocolate avoring technology by aroma method is developed

2002

Production technology for new avored margarines using avored oils and fats is developed

2003

Production technology for enzyme-treated copra meal is developed
Technology for fractionating soy protein (soybean Beta-conglycinin) is developed

2004

Dry fractionation technology for hard butters for chocolate is developed
Production technology for new avored margarines using fermented avorings is developed
Production technology for tastiness-retaining cream is developed

2006

Development of soluble soy polysaccharides is given a Commendation for Science & Technology by the Ministry of Education, Culture, Sports, Science & Technology
Production technology for soy protein snacks by twin-screw extruder is developed
Production technology for non-tempering hard butters by enzymatic interesterification is developed

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
Technology for reducing calories for creams and chocolates 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

World's first Ultra Soy Separation (USS) manufacturing method is developed
2015

USS manufacturing method is shown at Expo Milano Japan Pavilion

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.

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.
2016

Production technology of cheese-like foods not containing animal-derived ingredients

2017

Establishment of USS manufacturing method for non-separated fiber type product
Development of soy protein manufacturing technology for acidic drinks

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
Received the Technology Development Award of The Japanese Society of Applied Glycoscience in the topic of studying on "Hydrolysed coconut expeller (MCM)" as a functional feed stuff
Received the Industrial Technology Award of Osaka Industrial Research Association from the product named "Mame-mage"