Savannah, GA -- (ReleaseWire) -- 10/22/2019 -- Savannah, GA – Fuji Plant Protein Labs (FPPL), a manufacturer of delicious 100% vegan plant-based ingredients, proudly announced today the company is launching CCSS – Cream Cheese Style Spread. The only plant-based cultured soy cheese spread for pastry chefs, food manufacturers, national brands and foodservice.

CCSS (Mame-mage in Japan) is a rich plant-based soy cheese spread alternative for vegan food manufacturers, snack food, and dairy-alternative brands in North America. CCSS delivers on the demand for non-dairy vegan food ingredients that easily integrate as if it was a dairy ingredient. CCSS can be used in plant-based vegan cream cheese, soft spreads, cream sauces, dips, baked goods, and soft cheese-style confectionaries with amazing results and excellent taste.

Spreading the word about plant-based cultured soy cream cheese integration
Retail food product brands can use CCSS to infuse plant-based benefits into a variety of cheese-style desserts as it can be integrated into the baking process. As its soybean-based, CCSS's ability to pick up flavor is key to developing delicious products that normally use dairy.

Fuji Plant Protein Lab's CCSS has 240-day refrigerated shelf stability compared to other soft vegan cheese spreads based on water, nuts or oils. CCSS primary ingredient is low-fat cultured soymilk that yields a low cholesterol food. CCSS is a savory food with the same mouth feel as light cream cheese but without the dairy or high saturated fat.

CCSS Soft Soy Cream Cheese is made possible by Fuji Plant Protein Lab's proprietary Ultra Soy Separation (USS) technology. Fuji Plant Protein Labs has been working on soy separation technology and advanced research on soy protein for more than half a century.

The FPPL advantage: Ultra Soy Separation (USS) technology
CCSS is a non-dairy, non-GMO, soy-based product produced with FPPL's patented Ultra Soy Separation process (USS). Fuji Plant Protein Labs achieves the goal to come as close as possible to real soft cheese in texture, consistency, and taste by using their patented Ultra Soy Separation process (USS).

Utilizing a method similar to that used to separate fresh milk, the soymilk is separated yielding low-fat soymilk and Ko-Cream. Separation is made possible by using Fuji Oil's unique technology. Once the low-fat soymilk is cultured, it produces a rich and smooth soy cream cheese.

USS process also results in FPPL's groundbreaking vegan cheese Nozzarella™ for the pizza and cheese markets and their popular Ko-Cream (soy cream) rich plant-based cream for professionals and food manufacturers.

CCSS samples are available now to qualified food manufacturers, professionals, and food brands to sample and evaluate at fujiplantproteinlabs.com/contact

About Fuji Plant Protein Labs
Fuji Plant Protein Labs, founded in 2017 by Fuji Oil Group Japan, is an affiliated company in the USA. FPPLs' business promotes and manufactures cheese alternatives (Nozzarella™), cream cheese alternative CCSS (cream cheese style spread), soy cream (Ko-Cream), and other plant-based dairy alternatives. FPPL also supplies animal protein alternatives Textured Soy Protein (TSP Mame Plus m), and gluten-free plant protein M.U.P.I. (Mung Bean Protein Isolate)/Glucodia®. FPPL product lineup has great flavor, consistency, texture and excellent mouthfeel for a truly unique taste experience.

Website: fujiplantproteinlabs.com
Product: https://www.fujiplantproteinlabs.com/products/mame-mage-soft-soy-cheese/

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Fuji Plant Protein Labs launches a plant-based cream for food service, food manufacturing and brands seeking to grow their businesses with plant-based ingredients. Available now for use in a wide variety of creams, sauces, dressings, fillings, and for producing plant-based cheeses.

Savannah, GA -- (ReleaseWire) -- 09/05/2019 -- Fuji Plant Protein Labs (FPPL), a manufacturer of delicious 100% vegan plant-based ingredients, proudly announced today the company is launching Ko-Cream. A plant-based cream for professional chefs, manufacturers, and foodservice.

Ko-Cream is a rich plant-based cream alternative for food brands and dairy-alternative brands in North America. Ko-Cream delivers on the demand for non-dairy plant-based food products. Early seeding has produced some fantastic results.

Plant-based cream gives dairy serious competition
Commercial food product developers can use Ko-Cream to infuse plant-based benefits into sauces, ice cream, dressings, emulsions, spreads and desserts for another layer of flavor. Its ability to be cultured to make vegan soft cheeses and spreads is unparalleled. Ko-Cream's richness, emulsion properties, and the way it picks up flavor are far superior over other vegan and plant-based cream for professionals. The way it blends, cooks, and feels in the mouth makes it a flexible ingredient as compared to dairy cream.

What is Ultra Soy Separation?
Ko-Cream is a non-dairy, non-GMO, soy-based product produced with FPPL's patented Ultra Soy Separation process (USS). Fuji Plant Protein Labs achieves the goal to come as close as possible to real dairy cream in texture, consistency, and flavor by using their patented Ultra Soy Separation process (USS).

Utilizing a method similar to that used to separate fresh milk the soy mash is separated yielding low-fat soymilk and Ko-Cream. Separation is made possible by using Fuji Oil's unique technology producing a cream-like and low-fat soy milk.

USS process also results in FPPL's groundbreaking vegan cheese Nozzarella™ for the pizza and cheese markets and their popular Cream Cheese Style Spread (CCSS). Nozzarella™ and CCSS are incredibly savory, low-fat, vegan, gluten-free, and dairy-free products ready to use for food service, food contract manufacturing, and food brands.

Ko-Cream samples are available now to qualified food manufacturers, professionals, and companies to sample and evaluate at fujiplantproteinlabs.com/products

For more information on this press release visit: http://www.releasewire.com/press-releases/release-3.htm

Fuji Plant Protein Labs releases MuPI (mung bean protein isolate) as a better plant-based protein substitute versus other soy and nut proteins. Maximum value and consistency for food and performance health products verus other plant-based proteins.

Savannah, GA -- (ReleaseWire) -- 07/30/2019 -- Fuji Plant Protein Labs (FPPL), a manufacturer of protein-packed, 100% plant-based, gluten-free ingredients, proudly announced today that the company is launching their Glucodia® / MuPI brand into the commercial foodservice, processed foods, and sports supplement markets.

MuPI/ Glucodia® is such a flexible ingredient that its use in everything from baked goods, gluten-free fitness protein powders, pasta, protein bars, smoothies, mayonnaise-type condiments, egg-protein alternatives, and breakfast products are unequaled. Shelf life and use are similar to traditional flour for baking except for added health benefits and easier digestibility over traditional wheat.

MuPI / Glucodia® is a plant-based protein isolate made from mung beans, standardized to a total crude protein content of more than 80% (High protein type. MuPI / Glucodia® is a self-affirmed GRAS and is a safe and secure food ingredient.

Incredible success has been achieved in FPPL sample studies evaluating possible health benefits to consumers. Easier digestibility, rich in essential amino acids and better flavor when compared to soy, pea, and other protein substitutes is some of MuPI/Glucodia®'s strengths. It's these benefits that are good news for food producers that want to boost the nutritional value and source plant-based protein to their current processed food lines and health supplements.

MuPI /Glucodia® is a natural off-white color flour and is a non-soy, non-GMO, nut-free, mung bean product produced using our chemical-free processing technology. Targeted toward a growing plant-based food category, MuPI/ Glucodia® offers new possibilities for food brands and foodservice searching for a vegan or vegetarian alternative to wheat and soy products. Early product sampling has shown that Fuji Plant Protein Labs is achieving this goal to produce a texture, consistency, and flavor that rivals or replaces most traditional baking products.

MuPI / Glucodia® is produced from a historical staple food: the mung bean. History shows us mung bean protein has been consumed in Asian (India/China) for centuries. FPPL's mission is to deliver this flexible and high nutritional staple food to brands in the USA. FPPL turnkey ingredient line of food ingredients builds new markets for food brands and manufacturers. FPPL helps ease the transition into converting existing product lines to plant-based goodness

FPPL has launched lab-tested nutritional recipes on their website for customers to view and review to see how MuPI /Glucodia can be used in their food product lineup.

Samples can be requested from https://www.fujiplantproteinlabs.com/products/mupi-mung-bean-protein-isolate-glucodia/

For more information on this press release visit: http://www.releasewire.com/press-releases/release-3.htm