Our food materials business uses proprietary technology to add value to our products, mainly by enhancing the excellent characteristics of the materials such as wheat starch and protein - both primary constituents of wheat.

Wheat starch is used in a wide range of food and industrial applications including surimi products, meat-paste products, rice confections, snacks, fibers, and paper-related products.

Wheat protein （gluten） - either in frozen, paste, or dried form - is used as a high-quality vegetable protein in processed foods such as ham and sausages.

Based on our expertise relating to the unique characteristics and functions of these materials and to their suitability for different processing methods, we are implementing ongoing programs to develop food materials as well as different combinations to meet the needs of the market.