Company Filing History:
Years Active: 2015
Title: Kohsuke Ito: Innovating in Soybean-Derived Food Products
Introduction
Kohsuke Ito, an inventive mind located in Ibaraki, Japan, has contributed significantly to the field of food technology with his innovative approaches to soybean-derived products. His unique insights into enhancing the quality and flavor of these products have led to the development of a noteworthy patent.
Latest Patents
Kohsuke Ito holds a patent for the invention titled "Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage." This groundbreaking invention addresses the common issues related to flavor and physical properties in food and beverage items made from conventional soybean raw materials, such as soymilk and tofu. The patented soybean emulsion composition is characterized by a protein content relative to dry material of at least 25 wt %, coupled with a fat content of at least 100 wt % relative to the protein content, and an LCI value of at least 55%. This innovation not only improves the taste and quality but also expands the possibilities for a variety of soybean-derived products.
Career Highlights
Kohsuke Ito is associated with Fuji Oil Company Limited, where he applies his expertise in food science to develop sustainable and appealing food solutions. His innovative work plays a crucial role in enhancing the company's product lineup, particularly in the realm of plant-based options that cater to a growing consumer demand for healthier, alternative food sources.
Collaborations
In his endeavors, Kohsuke Ito collaborates with esteemed colleagues such as Masahiko Samoto and Jiro Kanamori. Together, they contribute to advancing food technology through collaborative research and development efforts, targeting improvements in the taste, quality, and nutritional profiles of soybean-derived foods and beverages.
Conclusion
Kohsuke Ito exemplifies the spirit of innovation in the food industry, specifically in the utilization of soybeans as a versatile and healthy ingredient. With his patented invention, he has made strides toward overcoming common challenges in flavor and product quality, making significant contributions to food technology and plant-based nutrition. His work at Fuji Oil Company Limited continues to influence the landscape of soybean-derived products, paving the way for future innovations in the sector.