Kikkoman Corporation of Japan and NIZO of the Netherlands have collaborated on R&D to create a new soy milk yogurt drink to be launched in Japan in August 2017. Kikkoman, the world’s top selling soy sauce, has experience working with soy ingredients and soy fermentation, while NIZO’s expertise includes lactic acid bacteria technologies. The Japanese company wanted to create the new product, but needed a lactic acid strain capable of fermenting soy bean and providing a specific taste. NIZO was identified as a partner who could provide dairy-derived strains with natural selection techniques to select strains that grow well on soy beans without adversely affecting taste. Patent applied for The R&D collaboration resulted in Kikkoman's current application for an international patent. The two companies have concluded an exclusive licensing agreement for the NIZO-derived strains used in the fermentation. Kikkoman told DairyReporter the product is called "Kikkoma...
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