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.