Natural and organic food manufacturer Nasoya is launching three new tofu-based products that welcome new users to the category as well as make life easier for long-time consumers.
The first product is new Organic Sprouted Super Firm Vacuum Packed Tofu, which is ideal for consumers who are new to tofu because its packaging is less intimidating than the traditional water-packed blocks of tofu, according to the company.
The vacuum packed tofu is pressed and drained, so consumers don’t need to worry about sloshing water or spilling the tofu when they try to open the package, as they might with the traditional product design. This leaves consumers with plenty of creative energy for seasoning and cooking the product, the company adds.
In addition, the sprouted tofu is more digestible than the non-sprouted varieties, further increasing its appeal. The company explains that when soybeans sprout they release phytates and nutrients that soften the bean.
Twin packs offer twice the waste reduction
The second innovation from Nasoya is a twin pack for is extra firm organic tofu, which divides Nasoya’s classic tofu in two separate compartments that are joined together with a perforated plastic rim.
The new design reduces waste on two fronts, Tanja Owen, Nasoya marketing director told FoodNavigator-USA in an email. First, the new design uses less packaging materials and second it helps consumers reduce food waste, which the company says is a growing concern for the estimated 20% of American families who throw away excess food.
The duel packs provide “busy moms and Millennials with an option to save an unused portion in the sealed container,” rather than run the risk of it spoiling after it is opened before they can use it, Owen said.
The smaller individual services also fit well into the societal shift towards eating smaller meals and more snacks, according to Owen. Yet, at the same time, it actually offers added value by delivering 1.5 ounces more than the traditional single 14-ounce block.
Tapping into its new resources following its acquisition by Pulmuone Foods USA in March, Nasoya is launching what it says are the first fresh, organic tofu dumplings on the market.
The innovation was “backed by Pulmuone” and “was a natural fit between our pasta and tofu capabilities,” Owen said.
In addition, the new product meets growing consumer demand for fresh products and high protein options, Owen said, noting “frozen dumplings as a category are on the rise.”
All three items are USDA certified organic, Non-GMO Project Verified and can be found in the refrigerated cases in the produce or dairy aisle, the company says. It adds that the twin pack and dumplings are hitting shelves this fall and the Organic Sprouted Super Firm Vacuum Packed Tofu will roll out in the Spring.