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Items Tagged with 'nasoya'

ARTICLES

Crafting Meat Substitutes and Analogs from Plant-Derived Proteins

November 22, 2022

David Feder, Executive Editor-Technical for Prepared Foods, interviews Jackie Kim, product manager for Nasoya, a part of Pulmuone Foods, USA, makers of the Nasoya and Plantspired brands of tofu and plant-based foods.

Pulmuone Closes Purchase Agreement with Vitasoy USA

The acquired business, now known as Nasoya Food USA LLC, joins the Pulmuone family of healthy and nutritious brands

May 10, 2016

This acquisition solidifies Pulmuone’s position as a major tofu company while strengthening its operations in South Korea, U.S., Japan and China. Pulmuone had previously announced it had entered into an asset purchase agreement to acquire Vitasoy USA Inc. on March 24, 2016.

Pulmuone to Acquire Nasoya

Company signs asset purchase agreement with Vitasoy USA

March 24, 2016

Pulmuone Foods Co., Ltd. today announced its agreement to purchase substantially all of the assets of Vitasoy USA Inc. which includes acquiring the Nasoya® brand, and solidifying its position as the world’s leading tofu company with strong operations footholds within the global tofu markets of Korea, US, Japan and China.

Nasoya Extends Pasta Zero Line

New product offers dieters low Carb, high protein and gluten free meal solutions

January 6, 2015

After a season of indulgent eating, everyone is looking for ways to slim down in the New Year and recommit to healthy resolutions.

TofuBaked Makes Tofu Easy for Consumers

Survey: 49% of consumers say they don't know how to prepare tofu

September 17, 2014

Nasoya is demystifying tofu and making it easier than ever for consumers to enjoy the healthful, meatless protein at home with its new TofuBaked.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.