Nisshin OilliO Receives Technology Award for MCT Initiatives at the 80th Annual Meeting of the Japan Society of Nutrition and Food Science
Nisshin OilliO Group, Ltd. has been awarded the 'Technology Award' by the Japan Society of Nutrition and Food Science. The award recognizes their extensive research into the health functions of MCT (Medium-Chain Triglycerides) and their technical achievements in applying these findings to 'Foods with Function Claims.'
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- 📰 Published: May 20, 2026 at 00:00
- 🔍 Collected: May 19, 2026 at 15:32
- 🤖 AI Analyzed: May 19, 2026 at 15:37 (5 min after Collected)
Nisshin OilliO Group, Ltd. (President: Takahisa Kuno) aims to contribute to vibrant and healthy living throughout life by proposing 'delicious meals' and 'dietary habits' suited to various life stages and health conditions. This commitment is part of 'All People's Health,' one of the six priority areas of the 'Nisshin OilliO Group Vision 2030.'
We are pleased to announce that our research on the health functions of MCT and the series of technological developments applying those results to 'Foods with Function Claims' have been recognized with the 'Technology Award' from the Japan Society of Nutrition and Food Science. This award targets industrial technological developments contributing to the progress of nutritional or food sciences and is given to companies that have applied knowledge of the health functions of food components to industry.
An award ceremony and commemorative lecture were held during the 80th Annual Meeting of the Japan Society of Nutrition and Food Science, conducted from May 15 to 17 at Sunport Takamatsu. We delivered a presentation titled 'Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims.'
Our group will continue to explore the new potential of lipids, including MCT. Based on cutting-edge research and abundant scientific evidence regarding lipid nutrition, we will continue to provide products that generate health and vitality, addressing various health challenges.
[Award Details]
Award Name: FY2026 Technology Award of the Japan Society of Nutrition and Food Science
Award Title: Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims
Awardees: Shogo Tsujino, Naohisa Nosaka, Keiichi Kojima, Haruna Ishikawa
[About the Japan Society of Nutrition and Food Science]
Established in 1947, the Japan Society of Nutrition and Food Science aims to promote progress and dissemination in nutritional and food sciences. It achieves this through research presentations, knowledge exchange, and information provision, thereby contributing to academic development and the improvement of public health in Japan.
We are pleased to announce that our research on the health functions of MCT and the series of technological developments applying those results to 'Foods with Function Claims' have been recognized with the 'Technology Award' from the Japan Society of Nutrition and Food Science. This award targets industrial technological developments contributing to the progress of nutritional or food sciences and is given to companies that have applied knowledge of the health functions of food components to industry.
An award ceremony and commemorative lecture were held during the 80th Annual Meeting of the Japan Society of Nutrition and Food Science, conducted from May 15 to 17 at Sunport Takamatsu. We delivered a presentation titled 'Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims.'
Our group will continue to explore the new potential of lipids, including MCT. Based on cutting-edge research and abundant scientific evidence regarding lipid nutrition, we will continue to provide products that generate health and vitality, addressing various health challenges.
[Award Details]
Award Name: FY2026 Technology Award of the Japan Society of Nutrition and Food Science
Award Title: Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims
Awardees: Shogo Tsujino, Naohisa Nosaka, Keiichi Kojima, Haruna Ishikawa
[About the Japan Society of Nutrition and Food Science]
Established in 1947, the Japan Society of Nutrition and Food Science aims to promote progress and dissemination in nutritional and food sciences. It achieves this through research presentations, knowledge exchange, and information provision, thereby contributing to academic development and the improvement of public health in Japan.
FAQ
What is MCT and why was the research awarded?
MCT stands for Medium-Chain Triglycerides. The research was awarded because Nisshin OilliO successfully applied its physiological benefits to functional food products with scientific evidence.
Who granted the Technology Award?
The Japan Society of Nutrition and Food Science, a prestigious academic society established in 1947 focused on the advancement of nutrition and food sciences.
Is this research available in consumer products?
Yes, Nisshin OilliO applies this technology to 'Foods with Function Claims,' making the benefits of MCT research accessible in everyday food products.