[Free Webinar] A must-see for those considering the sale of functional foods for cognitive function improvement with new ingredients! We will introduce the cognitive function improvement effects of fermented soybean extract (functional component: 8-hydroxyisoflavones) intake. Learn about the new evidence of fermented soybean extract, which is different from equol, in just 30 minutes!

In a clinical trial, we obtained new evidence that the intake of fermented soybean extract containing functional active ingredients: 8-hydroxyisoflavones is effective in improving cognitive function. Therefore, we will hold a free online seminar on this topic on December 7 (Wednesday) at 14:00. This is a must-attend for those considering the sale of functional labeled foods or looking for new ingredients to improve cognitive function, so please join us.
【Event Overview】
Date and Time: December 7, 2022 (Wednesday) 14:00-14:30
Location: Online (via ZOOM)
The online URL will be sent to you via email after registration.
Participation Fee: Free / Pre-registration required
Registration: https://20221207toyohakko.peatix.com
*Registration will close on December 6.
Speaker: Chief Researcher Toshitaka Okada, Research and Development Department
【Recommended for the following people!】
- Those interested in food ingredients that improve cognitive function of the brain
- Those interested in new substances that are challenging the active ingredients of functional labeled foods
- Those interested in developing foods derived from soybeans and soybean isoflavones

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Related Links
Details of the webinar content and the registration page.
Details of the tests related to 8-hydroxyisoflavones and a page for recruiting collaborative research companies.