The Nisshin OilliO Group,Ltd. will exhibit at Food Development Exhibition 2026, showcasing solutions that create new value beyond the functions of edible oils and fats through the use of value-added core ingredients. The exhibition will run from 14 to 16 October 2026 at the West Halls and other areas of Tokyo Big Sight.
The Nisshin OilliO Group,Ltd. will exhibit at Food Development Exhibition 2026. The booth theme is “Creating new value beyond the functions of edible oils and fats,” and the company will propose solutions using value-added core ingredients. It plans to introduce a range of products designed to help visitors address their challenges. The exhibition will be held from 14 to 16 October at Tokyo Big Sight.
① Flavor development control in the booth will feature the Nisshin Ingredients Oil Series and Nisshin Ingredients Strong R70, among other products. The company will explain how partially replacing ingredients can reduce costs while maintaining flavor. Examples will also be shown of adding richness and a milky quality with ingredients containing no animal-derived materials.
② Solutions for cooking challenges will feature the new Nisshin Stir-Fry Oil, Iron Pan Style, which recreates the aroma and richness of food cooked in an iron pan, and Nisshin Pro Support Multi-Type, which helps improve meat tenderness and the texture of fried foods. These products are presented as supporting improvements in the quality of a wide range of menu items. ③ Wellness & Functional will feature functional ingredients including MCT, as well as ingredients that improve emulsion stability.
④ For frozen and refrigerated food challenges, the exhibition will feature batter fats that help maintain texture at low temperatures, formulations such as Soy Prove EG30, and Nisshin Cooked Rice Oil CH2, which has enhanced low-temperature resistance. The exhibition overview states that the event will run from 14 to 16 October at Tokyo Big Sight’s West Halls 1, 2 and 4 and Atrium, with booth number 4-037.