The low-fat product is prepared by a new soybean separation fraction technology of FUJI OIL patented last year. Based on this “USS process” (for “ultra soy separation”), a soybean is fractionated into low-fat soybean milk” and “soybean milk cream”. In FY 2012, Fuji Oil doubled production capacity and reached sales of 1.500 t.”
Fuji Oil Annual Briefing Session, May 14, 2013
Fuji Oil has achieved top sales of “Soybean Renaissance”, a soybean milk cream.