Utilization and quality standards of vegetable proteins for foods in Japan

Abstract

Approximately 50,000 metric tons of vegetable proteins were produced from soyabeans and wheat in Japan in 1978. Soyabean and wheat proteins have mainly been used for meat and fish paste products in similar supplemented rates. The Japan Vegetable Protein Food Association, established in 1975, has promoted development of vegetable proteins in cooperation with the Japanese government. Most of the vegetable protein producers participate in this association. Quality standards have been established for vegetable proteins to permit their use in various processed foods guaranteed by the government under the Japan Agricultural Standards (JAS) program. The current state of vegetable protein uses and the quality control system operated in cooperation between the producers and the Japanese government will be discussed.