A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
Here’s our Editor-in-Chief’s completely subjective and occasionally irrational take on three food, nutra and cosmetics stories that have caught his attention – not always for the right reasons…
Japanese specialty soy firm Yamaki Jozo is trying to promote health and wellness this Valentine’s Day by getting consumers to replace chocolates with its two special tofu products.
Manufacturers are cautiously reinvesting in tempeh, which is well-positioned to capitalize on multiple growing consumer trends, but they realize that before it can take-off it must clear a major hurdle: Most consumers have never heard of it.
