Tofu Market in Demand Due to its Various Application in Food Industry

Tofu is soft, cheese-like food made by curdling or coagulating hot soymilk along with water. Tofu generally called as bean curd, made of condensed soy milk which is pressed into solid blocks for application in food industry. Tofu is a source of protein and popular in vegetarian health conscious consumers. Tofu is made from soybeans, water and coagulant or curdling agent mixing together. Fu is a source of calcium, manganese, copper, selenium, protein, phosphorus, omega-3 fats, iron, magnesium, zinc, vitamin B1 etc. Tofu is available in two forms as fermented and non-fermented. There are different methods for preparation of verities of tofu which include duration of fermentation, products used. Tofu production can also vary depending upon the type of coagulant used for production.

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Market Segmentation: Tofu

The tofu market is segmented on the basis of application in food industry. Fermented tofu is used in food industry as pickled tofu, preserved tofu, stinky curd, stinky tofu, tofu cheese, Chinese cheese, sufu, stinky sufu and sufu cheese.

The tofu market is segmented on the basis of material used as coagulant. Tofu is coagulated using calcium sulfate, magnesium chloride, glucono delta-lactone etc. Calcium sulfate also known as gypsum is used for preparing tofu as calcium can coagulate the soymilk. Magnesium chloride is used to prepare tofu known as nigari tofu where nigari is refers to magnesium chloride. Glucono delta-lactone is an acid which coagulates soymilk and produce softer version of tofu known as silken tofu.

The tofu market is segmented on the basis of type of tofu as fermented, dried, fried, frozen etc. Fermented tofu is used in pickled tofu or preserved and stinky tofu. Dried tofu are mainly produced in Japan and can be rehydrated during consumption. Frozen tofu is used in soups as toppings which makes it popular in China and Japan market.

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The Tofu market is segmented on the basis of regions as North America, Latin America, Europe, APAC and ME.

Global Tofu Market: Regional Outlook

Depending on geographic regions global Tofu market is segmented into five key regions: North America, Latin America, Europe, APAC and ME. Most of the soybeans produced in the U.S. are genetically modified and hence leads in GMO tofu production. Brazil and Argentina are amongst large countries for the production of soybeans. Countries from Asia Pacific region such as China, India are driving the growth of soybean production in turn helping increasing the production of tofu. Tofu is also used in Chinese medicine as a cooling agent.

Global Tofu Market: Drivers and Trends

Tofu market is in demand due to its various application in food industry which can be used in soups as topping and in China it is used as a cooling agent in traditional medicine which is driving tofu market in China and Japan. As a source of proteins it is preferred by health conscious and fitness trainers for their daily diet. Health benefits such as improving cardiovascular health, cancer prevention, obesity management, prevent diabetes etc. is driving tofu market globally.

Global Tofu Market: Restraints

Tofu is obtained in fermented and non-fermented form, fermented forms are beneficial for consumption but non-fermented tofu which are made from genetically modified soybean are advised not to consume as it can affect the health of consumer. Tofu contains phytoestrogens which on higher consumption can lead to breast cancer. Tofu also contains goitrogenic compounds which affects thyroid hormone and can lead to hypothyroidism.

Global Tofu: Key Players

Some of the key players identified across the value chain of the global Tofu market include ADISOY, Chetran Foods Private Limited, Farmsoy company, Life Food GmbH, House Foods America Corporation, Vermont Soy, AFC Soy Foods, YingYing Soy Food, Nasoya Foods USA, LLC, Rühle GmbH etc. are amongst.

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