USA: Japan Cellfoods announces breakthrough in soybean processing
Japan Cellfoods announced today that it has developed a safe, environmentally friendly method of processing soybeans that preserves their exceptional nutritional value while eliminating the unpleasant taste and smell often associated with soybeans. This advance makes it possible to boost the nutritional value and health benefits of a wide variety of foods, ranging from bread to hamburgers and fruit juice, without comprising their taste. As such, the Takarazuka, Japan-based company expects that their product, called UniCell soybeans, will help expand acceptance and consumption of soy in the U.S.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- Why personalisation will take-off in US food
- Comment: Meal kits in US - don't believe the hype
- US food next wave on display at Winter Fancy Food
- Interview: The Soulfull Project's mission
- General Mills sales woes continue - analysis
- Post Holdings 'close to acquiring Weetabix'
- Kraft Heinz cuts jobs in US, Canada
- Recipe-kit firm HelloFresh launches into UK retail
- UK, EU food faces "more costly" trade, warns study
- Mondelez set for union crosshairs next week