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Kyowa Hakko is renowned internationally as a company possessing strong and intensive R&D culture.
One example of this is the world-class discovery of producing monosodium glutamate (MSG) in 1956 by utilizing the fermentation technology. Since then, Kyowa Hakko has aggressively
entered the business of food seasonings and bakery ingredients, and has developed various unique and innovative food technologies.
One technology was the protein/lipid binding, which was utilized to make an effective dough improver.
For example, by binding wheat gluten and enzymatic-modified lecithin lead to the development of a completely new dough conditioner that we market as “PROVIAN”.
Due to inherent concerns surrounding prescribed medications, Kyowa Hakko has decided to enter the functional food ingredient business.
Soy is well accepted in the Japanese diet, and soy’s strong health benefit is widely known throughout the Japanese people.
Japan’s confidence in soy is based on research among many research institutes in Japan. Kyowa Hakko started its research on soy from the early ’90 and focused on a raw material with profound potential to maximize people’s health.
By leveraging on Kyowa Hakko’s original protein/lipid binding technology, Kyowa Hakko successfully combined the soy protein hydrolysate and soy lysolecithin to make up a new functional food ingredient that helps maintain cholesterol levels that are already in the normal range.
We call it SoyScienceTM.
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