Researchers at Colorado State University have developed a new hemp-based tofu, instead of using traditional soybeans. Hemp seeds have high nutritional value and researchers at CSU Pueblo were able to optimize a protocol to process and create a new, nutritious type of tofu. Hemp tofu offers an allergy-friendly alternative to soy-based products like tofu and tempeh, while also providing added nutritional benefits and a pleasant nutty flavor. Moreover, the green hemp tofu developed here has been supplemented with other vegetables, providing an extensive range of texture, flavor profiles, and added health benefits.
Hemp seeds have been utilized in the human diet for thousands of years. This green hemp tofu super-food has enormous nutritional value including essential amino acids, fatty acids, as well as omega-3s, vitamin E, and iron. Hemp tofu also has the potential to be an alternative high protein source for individuals with an allergy to soy products. Despite the nutrient benefits, hemp tofu has yet to be well-received in the market due to its unique flavor profile and texture.
There are 1.5 billion vegetarians around the world according to the World Animal Foundation. There was a marked increase in tofu purchases during supply chain issues in early 2020, and a significant increase in households in the US using tofu from 2019-2021. Many consumers worldwide are looking for affordable, tasty meat alternatives and feel confident in buying and preparing them.
Researchers at Colorado State University Pueblo have endeavored to overcome the previous shortcomings of hemp tofu through the optimization of processing and the development of a standard procedure to create a delicious and firm tofu from hemp seeds.
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Eun Soo Kim
Sang-Hyuck Park
Chad Kinney
Jessy McGowan
Jessy.McGowan@colostate.edu
970-491-7100