Announced details
Manufacturing and storage of freeze-dried tofu; suppression of lipid oxidation in food products
The best-before period was changed from 6 months to 1 year. Increases in POV and AV were suppressed.
Conducted joint research with Tohoku University and Emeritus Professor Miyazawa Teruo (宮澤陽夫).
Tohoku University is a national university corporation. Emeritus Professor Miyazawa Teruo (宮澤陽夫) is a former professor at the Graduate School of Agricultural Science, Tohoku University, and project leader of the Food Bio Project at Tohoku University's New Industry Creation Hatchery Center.
Medal with Purple Ribbon; Order of the Sacred Treasure, Gold Rays with Neck Ribbon (decorations received by Emeritus Professor Miyazawa Teruo (宮澤陽夫))
In this announcement the company addresses none of Contract Value / Offering price / Impact on Business Performance.
『薬理と治療』 Vol. 54, pp. 549–553 (2026); Standards for Food, Food Additives, etc.
| Item | Details |
|---|---|
| Names of Products / Services Covered | 新あさひ豆腐 うす切り (Shin Asahi Tofu, thin-cut), 小さな新あさひ豆腐 粉末調味料付 (Small Shin Asahi Tofu, with powdered seasoning) |
| Counterparty | Tohoku University, Emeritus Professor Miyazawa Teruo (宮澤陽夫) |
| Counterparty overview | Tohoku University is a national university corporation. Emeritus Professor Miyazawa Teruo (宮澤陽夫) is a former professor at the Graduate School of Agricultural Science, Tohoku University, and project leader of the Food Bio Project at Tohoku University's New Industry Creation Hatchery Center. |
| Relationship with the Company | Conducted joint research with Tohoku University and Emeritus Professor Miyazawa Teruo (宮澤陽夫). |
| Launch date | Early 2027 (scheduled renewal) |
| Applicable area | Manufacturing and storage of freeze-dried tofu; suppression of lipid oxidation in food products |
| Award/certification name | Medal with Purple Ribbon; Order of the Sacred Treasure, Gold Rays with Neck Ribbon (decorations received by Emeritus Professor Miyazawa Teruo (宮澤陽夫)) |
| Quantitative Effects | The best-before period was changed from 6 months to 1 year. Increases in POV and AV were suppressed. |
| Source | 『薬理と治療』 Vol. 54, pp. 549–553 (2026); Standards for Food, Food Additives, etc. |
Items this document does not state (9)
These are items the company does not state in this document. We do not leave them blank, nor fill them in from other sources or by inference.
The reasons the company gives
The company's own explanation, not something inferred from the numbers.High-oleic soybeans contain high levels of oleic acid, which is less prone to oxidation, and fewer lipids that readily oxidize, thereby suppressing increases in peroxide value (POV) and acid value (AV).