In recent years, tofu has become a well-known and almost essential food product in the British fridge. With the rise of vegetarianism and veganism along with consumers’ increased preference for Asian cuisine, tofu provides a quick and easy protein element to people’s diets.
But, what is tofu and what is its production process?
According to Wikipedia, “Tofu also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.”
The tofu production process is very similar to a home or manufacturing environment. The main three steps involved in its production are:
- Preparation of Soy Beans
- Coagulation of Soy juices to form curd
- Pressing curds to make Tofu cakes
As tofu can be eaten raw or cooked, Tofu producers must be alert to food contamination at every step. In 2021, a mass recall of Tofu was caused due to contamination with listeria which is always a cause of concern and comes with a high cost for any food producer.
Food producers can control the risk of contamination and ensure food safety measures are in place by the use of cloud-based inventory management and food traceability platforms such as NotaZone. NotaZone empowers producers to record essential food safety data, trace supply chains, and manage allergens and packaging/labelling in a matter of clicks.
If you would like to book a demo to get started with NotaZone, get in touch today!