The usual ways to increase the protein content of a meal are already well known: increase the amount of an existing protein source, incorporate protein concentrates or isolates, add another high-protein food, or reformulate the recipe itself. For product developers and dietitians, none of these are new options.
But when a product is already close to completion, a slightly different problem can arise. The flavour, texture and portion size are largely established, yet there is still a need to add just a little more protein.
For example, another 5 grams. Is there a way to make this relatively modest increase in protein without substantially redesigning the entire product?
One option worth considering is Koya tofu: lightweight in its dry form and, once rehydrated, able to become part of a dish as a solid food ingredient with a mild flavour.
Five gram of protein is approximately 9.7 g of dry Koya Tofu
Our Koya Tofu contains 51.7 g of protein per 100 g, based on analytical testing.(*) This means that approximately 9.7 g of dry Koya tofu provides 5 g of protein.
Koya Tofu is stored dry and can be rehydrated either using liquid already present in the dish or separately in water or hot water before use. It rehydrates quickly in hot liquid and, once rehydrated, remains a visible food component within the dish.
How easily can Koya Tofu be incorporated into an existing dish?
What does it take to add approximately 9.7 g of dry Koya tofu to an existing dish?
The answer depends on the product.
In liquid-rich dishes such as soups, Koya tofu can be added directly in its dry form and rehydrated within the dish itself, as it rehydrates quickly in hot liquid.
For dishes containing sauces and other prepared meals, it can be rehydrated separately in water or hot water, gently squeezed, and then added to the dish.
Our products are available in sliced and diced formats. In hot water, the sliced format takes approximately 10 seconds to rehydrate, while the diced format takes approximately 30 seconds.
Another option for the last 5 grams
Koya tofu is not a solution to every protein-fortification challenge.
But there may be cases where a nearly finished meal needs a little more protein in the form of a solid food ingredient, without requiring the entire product to be rebuilt around a new protein source.
In such cases, incorporating a small amount of dry Koya tofu into an existing dish may be an option worth considering.
If you are developing a product that needs a modest increase in protein and would like to explore whether Koya tofu could fit into your existing recipe, please get in touch.
We would be happy to explore the most suitable way to use it under your actual product conditions.
