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Tofu production & the risk of contamination

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:

  1. Preparation of Soy Beans
  2. Coagulation of Soy juices to form curd
  3. 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!

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