New soy processing developed by Japan Cellfoods
method of processing soybeans that preserves their nutritional
value while eliminating the unpleasant taste and smell often
associated with soybeans
Japan Cellfoods announced on July 11 that it has developed a new method of processing soybeans that preserves their nutritional value while eliminating the unpleasant taste and smell often associated with soybeans. According to Japan Cellfoods, this method makes it possible to improve the nutritional value and health benefits of a wide variety of foods, ranging from bread to hamburgers and fruit juice, without compromising their taste. The product is called UniCell soybeans. Japan Cellfoods uses an enzymatic process (patent applied for) to break soybeans down into their individual cells, which remain intact even after spray drying. "I think there is value in consuming a highly nutritious food like soy in its entirety" said Mr. Akazawa of Japan Cellfoods. Mr. Akazawa claims that UniCell soy contains all of the beneficial components of the soybean, including fibre and isoflavin, and that the intact cell walls could help keep foods moist when the product is used as an additive and could also be used as a preservative
