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... japan is well known as the world’s functional foods birthplace when yakult kicked into life there in the 1950s with its little bottles of immune boosting, probiotic drinking yoghurt and is now a global blockbuster brand ... since then the market has seen a plethora of functional foods come and go – some of them, like probiotic yoghurt, have gained traction globally while others, like collagen marshmallows, have remained niche ... a whole lot more have been consigned to the dustbin of functional foods history ... estimates vary greatly due to the highly experimental, and often fad-like nature of the market, but excluding food supplements, it is estimated to be worth about €20bn which includes foshu and non-foshu foods – about three times the size of the us market according to leatherhead food international ... japan remains one of the biggest functional foods market in the world along with the collective that is the european union and north americaandmany in healthy food industry, or the mainstream industry for that matter, keep a keen eye on japanese market functional food launches ... datamonitor’s product launch analytics noted 3,522 new japanese foods and non-alcohol drinks that have made a claim that they are ‘high in’ a particular nutrient between 1, 2006 and august 31, 2010 ... “if you compare the percentage of new foods and beverages in japan making a ‘high in’ a particular nutrient claim versus other countries, japan would not rank at the top of the list but would certainly be toward the top,” said datamonitor’s tom vierhile ... fosho, non-foshu in the food sector the market is divided into two areas: foshu (foods for specified health use) and non-foshu ... foshu foods are those that have won a health claim from the ministry of health, labour and welfare ... now there are about 1000, according to dr hideko ikeda from the japanese institute for health food standards (jihfs) , but noted the rise of consumer groups against foshu after the econa incident that saw the €220m oil removed from market in 2009 due to carcinogenic concerns about glycidol fatty acid esters

... the properties of a new soybean bred by csiro scientists from an old japanese bean is being put to use in japanese foods, as its proteins show excellent gelling properties ... called the bunya, the new soybean is said to be very well suited for making soy-based foods like tofu and custard, and to provide a good taste

... by subjecting the ingredient to a patented (wo2006/132288 a1) “non-chemical and food acceptable process”, researchers from japanese foods and foods ingredients company san-ei gen f ... study details the japanese researchers sought to understand the emulsifying properties of their new pectin by subjecting it to a range of enzymes, including protease, a mixture of arabinanase and galactanase, or polygalacturonase

... adherence to a mediterranean diet along with avoidance of western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new french study ... objective the researchers maintain that up to now evidence for associations between breast cancer risk and specific foods or nutrients has been limited, except for alcohol ... breast cancer incidence varies widely between countries, claims the study, and the researchers add that this suggests the influence of environmental factors: “the japanese have traditionally been at low risk of breast cancer but breast cancer incidence in japan has recently increased concomitantly with major changes in traditional habits, especially diet ... “the increasing incidence of breast cancer in japan can be attributed at least partly to the adoption of a western diet, which is notably characterized by higher intakes of meat, dairy products, and saturated fat, and decreased consumption of traditional japanese foods such as seafood products,” continued the scientists ... dietary data was collected via a self-administered diet history questionnaire assessing consumption of 208 foods and beverages, states the article ... the researchers said that their findings indicate that a mediterranean diet is associated with a reduced risk of breast cancer only if energy intake remains within recommendations and if ‘unhealthy’ foods are not consumed in large quantities

... a dried stock made from the bonito fish – a stock used extensively in japanese cuisine – may improve the palatability of reduced-salt products, suggests new research ... “in everyday japanese food, the flavor of dried bonito stock could enhance saltiness and prevent the loss of palatability that would otherwise result from reducing the salt content ... while an important part of reformulating foods to contain less salt lies with enhancing the taste of the salt that is there, ingredients companies are collaborating with their customers to do their part in reducing sodium in the individual components that go in to a finished product ... study details the japanese researcher performed two sensory evaluations ... in the second evaluation, the dried stock was tested in two japanese foods – a traditional soup and a steamed egg custard