Receipt of the METI Minister’s Award in the Monozukuri Nippon Grand Award

2015.11.5

The members of a development group from Fuji Oil Co., Ltd. and Sagamiya Foods Co., Ltd. were selected for the Minister of Economy, Trade and Industry’s Award in the category of manufacturing product and technology development supporting industry and society, under the Sixth Monozukuri Nippon Grand Award sponsored by the Ministry of Economy, Trade and Industry (METI) and other institutions.

A program for commendation by Japan’s prime minister, the Monozukuri Nippon Grand Award is sponsored by the METI and other institutions. Awards are presented under it once every two years to honor individuals and groups recognized as having made particularly outstanding achievements involving “monozukuri” (craftsmanship and manufacturing). The recipients include people of all ages, from core personnel on the sites of manufacturing or production and seasoned veterans supporting traditional and cultural crafts to younger personnel who will lead tomorrow’s “monozukuri.”
The award ceremony was held at The Prince Park Tower Tokyo on November 2.

Award title	Development of a new category of products made with soy milk and tofu through Ultra Soy Separation (USS) Manufacturing Method, the world’s first technology of its type for soy separation and fractionation
Awardees	Joint receipt by 4 employees of Fuji Oil Co., Ltd. and 3 employees of Sagamiya Foods Co., Ltd.
Outline	The group succeeded in separating hydrolyzed soy into low-fat soy milk, soy milk cream, and soy fiber, by application of Ultra Soy Separation (USS) Manufacturing Method, an original, newly established, special technology for centrifugal separation and fractionation. The group used the resulting soy milk cream to develop tofu with a new texture and a both rich and smooth flavor aimed at women as well as to create new markets. By such activities, it greatly broadened the application of soy milk from the conventional positioning as a beverage to one as a product for eating as a food in itself and use as an ingredient in processed foods. As compared to other foods, soybeans offer a better nutritional value including protein and higher production efficiency. There are consequently high hopes that this product will also be a vital key to the resolution of food supply problems, which are a focus of apprehensions worldwide.

Award title

Development of a new category of products made with soy milk and tofu through Ultra Soy Separation (USS) Manufacturing Method, the world’s first technology of its type for soy separation and fractionation

Awardees

Joint receipt by 4 employees of Fuji Oil Co., Ltd. and 3 employees of Sagamiya Foods Co., Ltd.

Outline

The group succeeded in separating hydrolyzed soy into low-fat soy milk, soy milk cream, and soy fiber, by application of Ultra Soy Separation (USS) Manufacturing Method, an original, newly established, special technology for centrifugal separation and fractionation.
The group used the resulting soy milk cream to develop tofu with a new texture and a both rich and smooth flavor aimed at women as well as to create new markets. By such activities, it greatly broadened the application of soy milk from the conventional positioning as a beverage to one as a product for eating as a food in itself and use as an ingredient in processed foods.
As compared to other foods, soybeans offer a better nutritional value including protein and higher production efficiency. There are consequently high hopes that this product will also be a vital key to the resolution of food supply problems, which are a focus of apprehensions worldwide.

We are determined to continue with our efforts to create new products that broaden the possibilities of soybeans and make a positive contribution to delicious flavor and good health.

Award ceremony on November 2nd

■Related link: METI press release
http://www.meti.go.jp/english/press/2015/1028_02.html

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