High demand for tofu may signal area of growth

By Shane Frederick, SSGA Communications Manager

Coverage of meat shortages and supermarkets imposing limits on meat purchases during the COVID-19 outbreak has popped up recently in the national media. Some of those stories have even suggested that consumers explore alternative protein sources, such as tofu.

A fine idea, to be sure. But tofu may be hard to find right now, too.

Tofu reportedly has been flying off the shelves around the United States, with supermarkets having trouble keeping up with demand.

“Demand in the U.S. is … shockingly high,” said SB&B Foods Inc.’s Bob Sinner, Specialty Soya and Grains Alliance (SSGA) vice chair while speaking to the India Soy Dairy Analog Workshop recently. “The shelves are empty.”

Reasons for the high demand are unclear – it could be directly or indirectly related to the coronavirus pandemic – but it should signal to soybean growers, processors and buyers who make the healthy, high-protein soybean food that the U.S. tofu market may be an unmet area of growth.

Linda Funk, executive director of The Soyfoods Council, has heard about the high demand from a few of her contacts, noting that shelf-stable silken tofu is a popular item filling consumers’ pantries.

“In general, people are adding more protein to their diet,” Funk said. “The relative trend is there. There’s an increase in eating plant protein, but there’s an increase in meat, too. … I think people want more food healthy protein, whether that’s tofu or chicken or a combination – meat and soy can exist on the same plate.”

Rob Prather, chief strategic ambassador for Iowa-based Global Processing, said shortages due to increased demand may demonstrate an immature domestic market that, historically, simply is not used to selling so much tofu. Americans’ attitudes toward tofu are shifting, he said, but volume hasn’t yet caught up to trends.

“There’s a feeling that it’s healthy,” Prather said.

Funk agreed, and it’s especially true now, as consumers’ eating habits have evolved. They’re preparing more meals at home, and they’re shopping economically.

“People are looking for alternatives,” Funk said. “Tofu is so versatile. It’s a blank slate. You add the flavors. You marinate it; you add spices or herbs. It blends well with things.”

Morinaga Nutritional Foods’ Mori-Nu Silken Tofu, varieties of which are sold at 10,000 retail stores around the country, has been in high demand since the pandemic started, according to Colleen Sherfey, senior director of Marketing for Morinaga. The company’s website reports that its online supply is out of stock, and there are shortages of some varieties in the retail market.

“People have been trying to stock up,” Sherfey said. “One of the nice benefits of our tofu is that it’s shelf-stable for up to one year. It travels well and doesn’t need to be refrigerated.”

Whether people are buying tofu as a more-affordable, healthier protein option; as an alternative to meat they aren’t able to purchase due to current disruptions in the food supply chain; or even to cook with it because their favorite vegan restaurants are shuttered during the pandemic, the trend should signal to producers in the specialty soya industry to plan for the future.

Farmers who still have space and time could look into diversification of their crops, adding the high-premium tofu beans that can be processed and shipped directly to customers.

Buyers, including international customers, who are interested in high-quality tofu beans shouldn’t wait to place their orders. Soybeans from the 2020 crop should have been ordered last September. Waiting to buy could mean getting lower-quality beans. And while identity-preserved (IP) beans may be more expensive, consumers will get what they’re ordering.

Nancy Kavazanjian of Wisconsin-based Hammer and Kavazanjian Farms has been growing varieties of IP food-grade soybeans, including tofu beans. Her soybeans have been planted already. The decisions of what to grow get made in the winter months when they order seed and chemical for their crops.

“I think every year is different,” Kavazanjian said. “We grow for The DeLong Company and have been for 30 years. We order seeds in January, February, March at the latest. We make those decisions in early winter or mid-winter. There’s really not that much leeway. … We decide how much acreage to devote to corn, to soybeans, to wheat.

“With soybeans, how much will be food beans? … Food beans have been very good for us for 30-plus years.”

Kavazanjian said she hasn’t seen the tofu shortage firsthand but said that if demand is indeed growing, that might play into her growing decisions for next year.

“Anything we can do to add value to our crop, we’re willing to look into it,” she said. “It can be worth it, especially in this environment.”