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News on Processing Equipment from Japan


TOMRA 5C Optical sorting machine wins prestigious Japan Food Journal Award
September 19, 2022
Mr. Eizo Oda, Chairman of the Japan Food Distribution Association, presented the prize to TOMRA Processed Food’s Regional Sales Director for the APAC region, Steven Van Geel

Ishida designer wins Inventors Award for oval-shaped 18-head multihead weigher
December 06, 2018
Toshiharu Kageyama, a mechanical engineer with Ishida Research and Development in Japan, was awarded the 62nd Kyoto Inventors Award for his invention: the oval-shaped 18-head multihead weigher.

Packaging and Processing Specialist tna opens office in Japan
June 14, 2017
tna, a leading supplier of food processing and packaging solutions, continues to grow its global footprint with the opening of a new Japan office and the launch of a brand new Japanese website.

Impact TOMRA Sorter and Steam Peeler on Potato Salad Base at Hata Foods
August 11, 2016
Toshiyuki Hata, CEO at the Japanese company Hata Foods explains the impact of the installation of a TOMRA Orbit 150 steam peeler, brusher, washer, and a TOMRA Genius B1200 sorting machine on the production of their 'potato salad base'

TOMRA Sorting announces Japanese Language Website
April 06, 2015
TOMRA Sorting Food has launched a Japanese website, underlining the importance of Japan to the company’s global business strategy.

Ishida Welcomes New President
August 29, 2010
For only the fourth time in its 117 year history, Ishida Co., Ltd. has a new company president – Mr. Takahide Ishida.Takahide assumes leadership of Ishida’s worldwide operations from his father, Ryuichi, who held the position for over 42 years and who,...

Heat and Control wins Queensland Export award.
October 26, 2009
The Queensland [Australia] Japan Chamber of Commerce & Industry Inc (QJCCI) announced Heat and Control as winner of the Large Manufacturer category of the 2009 QJCCI Export Excellence Awards.
Japanese researchers identify ideal frying conditions for crispy, low fat batter.
September 24, 2007
Researchers at Tokyo University of Technology have studied how the structure of the batter molecules changes during the frying process. They discovered that altering the water content and frying time they were able to create perfect conditions to crea...