Tofu is most well known for being made from soybeans, but it can also be made from other bases, as seen in THIS' Omami Chickpea Tofu. Inspired by Burmese-style tofu, which is commonly made from water, flour ground from yellow split peas and the Burmese version of chickpea flour (besan flour,) this new product marks THIS' first foray into the tofu category with a different base ingredient.
Available in Lightly Seasoned and Chilli Spiced varieties, this 100% plant-based product stands out as not only a high-protein option that's low in saturated fat but also as a nutritious whole-food alternative that doesn't try to mimic meat. The Lightly Seasoned version contains 75% chickpeas mixed with firming agents, salt, sugar, rapeseed oil, pumpkin seeds, cornstarch, wheat, oats, and black pepper.
Chickpea-Based Tofu Blocks
THIS' Omami Chickpea Tofu is Modeled After Burmese-Style Tofu
Trend Themes
1. Diversified Tofu Bases - The exploration of alternative ingredients like chickpeas for tofu production broadens consumer choices and caters to dietary preferences beyond soy-based options.
2. Burmese-inspired Foods - Drawing culinary inspiration from Burmese-style recipes introduces unique flavors and textures to global markets, enriching ethnic food experiences.
3. Whole-food Plant-based Alternatives - Chickpea tofu represents a trend towards plant-based products that offer healthful, minimally processed alternatives to traditional options.
Industry Implications
1. Plant-based Foods - The plant-based foods industry is seeing innovations like chickpea tofu, which expand beyond conventional soy products to offer health-focused alternatives.
2. Ethnic Gourmet Foods - Burmese-style culinary products contribute to the ethnic gourmet foods sector, creating opportunities for consumers to explore diverse and authentic flavors.
3. High-protein Snacks - Incorporating protein-rich ingredients such as chickpeas into new food formats taps into the high demand for nutritious, protein-dense snacks.