omami Makes Vegan-Friendly Protein with Minimal Ingredients
Laura McQuarrie — April 30, 2024 — Lifestyle
References: omami.eu & vegconomist
In place of soybeans, omami makes tofu with chickpeas, catering to consumers with allergies or disinterest in consuming soy products. The brand's plant-based alternative protein products are available in four flavorful varieties: Tasty Nature, Black Pepper, Sweet Chilli and Smokey Twist, all of which feature minimal ingredients. Just chickpeas, water and a natural coagulant go into the base of these vegan-friendly varieties that are free from not just soy but also gluten, allergens, artificial colors and flavorings. According to the brand, the tofu made with garbanzo beans has an earthy, savory and umami taste, hence the name "omami."
With 16 to 18 grams of protein per 100-gram serving, the chickpea-based tofu products by omami rival the nutritional qualities of animal protein.
With 16 to 18 grams of protein per 100-gram serving, the chickpea-based tofu products by omami rival the nutritional qualities of animal protein.
Trend Themes
1. Chickpea-based Tofus Expansion - Innovative food companies are exploring chickpea-based tofu as a versatile plant-based protein option for consumers with dietary restrictions.
2. Minimal Ingredient Products - Brands are shifting towards creating products with minimal ingredients to cater to health-conscious consumers seeking clean label options.
3. Umami Flavor Trends - The rise of chickpea-based tofu with umami taste signifies a trend towards unique and flavorful plant-based protein alternatives.
Industry Implications
1. Food Manufacturing - Food manufacturers have the opportunity to develop innovative production processes for chickpea-based tofu, meeting the demand for allergen-free protein sources.
2. Plant-based Food Industry - The plant-based food sector can capitalize on the trend towards minimal ingredient products by expanding their product lines with simple and wholesome alternatives like chickpea-based tofu.
3. Flavoring Industry - The flavoring industry can innovate and explore new umami flavor profiles to complement the growing popularity of chickpea-based tofu and cater to evolving consumer preferences.
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