NCI Represents U.S. Soy in Asia

NCI Food Technologist, Edil Vidal Torres, recently returned from an educational and technical visit to Asia focused on soyfood processing and market development. The purpose of the trip was to gain firsthand experience with soyfood processing technologies and strengthen relationships with key partners in the soy industry. The visit highlighted natto, tofu, and soymilk production, as well as understanding quality testing methods used by Japanese and Taiwanese manufacturers. The Japan portion was organized by the Specialty Soya and Grains Alliance (SSGA), while the Taiwan portion was coordinated by the American Soybean Association’s WISHH program in collaboration with the U.S. Soybean Export Council (USSEC).

Edil traveled to Tokyo, Nagoya, and Fukuoka, Japan, and then Taipei, Taiwan, and engaged with some of the region’s most innovative soyfood producers. Each location offered unique insights into soyfood innovation and market applications in Asia.

In Japan, Edil visited several soyfood companies including, Mizkan, Suzuyo Kogyo, Kikkoman Soymilk Co., Takano Foods, and Miyoshi Foods, who are all recognized leaders in soy processing technology and product innovation. Facility tours provided in-depth looks at both traditional craftsmanship and cutting-edge automation.

At Mizkan, Edil learned about small and large-scale natto production and the rigorous quality testing methods that ensure consistency and safety. A visit to Suzuyo Kogyo provided a closer look at natto processing equipment and bacterial culture handling. At Kikkoman Soymilk Co., the focus was on innovation and product safety within a modern soymilk facility, while Takano Foods offered a full-scale view of natto production and testing. Miyoshi Foods showcased how Japanese tofu makers define premium quality through attention to texture, flavor, and freshness. A visit to a co-op retail store further demonstrated the variety and creativity of soy-based products available to consumers, sparking ideas for new product applications and development opportunities.

In Taiwan, Edil participated in a WISHH event alongside USSEC, representing NCI and presenting on advances in soy food processing, ingredient functionality, and product innovation. The conference brought together researchers, industry professionals, and international soy organizations to discuss processing technologies, extrusion, and global consumer trends. Reflecting on the experience, Edil shared:

“Collaboration fuels innovation and together, we’re building a stronger, more connected global soy value chain. Proud to be part of it.”

The trip reinforced how attention to detail, product quality, and innovation drive consumer trust in soyfoods. Japan and Taiwan’s integration of tradition with technology demonstrated how U.S. soy can continue expanding its role in global food systems. Edil shared her takeaways from this trip.

“Professionally, I gained a deeper understanding of the full soy value chain from raw material selection to final consumer products , and identified ways to enhance NCI’s soy processing and training programs. Personally, it was inspiring to connect with passionate professionals from around the world and exchange ideas that promote sustainability, nutrition, and innovation.”