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.
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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