Worldwide Director of Oil and Soyfood Programs (USSEC), Will McNair, connected with Jordan Wiklund at The Food Institute to discuss tofu’s role and reputation in the alternative protein space, highlighting three benefits as a plant-based protein option – affordability, flavor, and versatility.
“In today’s alternative protein space, the possibilities tofu offers are turning heads. More flavorful than most plant-based products and affordable to boot, tofu checks a lot of boxes as a middle-of-the-road protein alternative that doesn’t necessarily have to market itself as a one-size-fits-all plant-based option.”
This article was originally published in The Food Institute.