Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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History of tofu industry

두부산업 발전사

  • Received : 2021.08.03
  • Accepted : 2021.09.10
  • Published : 2021.09.30
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Abstract

Tofu has been consumed as source of protein in Asia for hundreds of years and it was first known in US and Europe by Asian immigrants during 1900s. Lately it is being spotlighted for excellent plant-based protein that has nutritional value. Tofu has long been the most widely used ingredients in Asia and it has been developed into various forms such as tofu, yuba, fried tofu, tofu sheet, fermented tofu and more according to food culture. With development of equipment, coagulant, packaging and pasteurization, now we can have advanced flavor, productivity and distribution of tofu. Tofu has been brought to customer's attention, people who prefer more health oriented, sustainable and eco-friendly food during COVID-19 pandemic season. Furthermore, this global trend is expected to be continued. In response to the trend we need more study on new texture of tofu, substitution of meat, dairy, and various commercialization of HMR in future.

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