House Foods Increases Tofu Production by 50 Percent to Keep up With Vegan Demand 

Food brand House Foods America—known for its tofu and shirataki noodle products—is expanding its California production facility by 36,000 square feet to increase its production of tofu by 50 percent in an effort to keep up with growing demand for plant-based foods. “We’ve been astonished by how the demand for tofu and other plant-based foods has grown by leaps and bounds in recent years,” Gen Ohno, Vice President of Sales, Marketing, and Product Development at House Foods America, said. “Whether their main motivation is to be healthier or to protect the environment, it’s clear that Americans want to eat more plant-based foods—and that interest is not going away. We’ve seen this in our own tofu sales, which have grown incrementally year over year, and we’re excited about the need for a newly expanded facility in order to keep up with the demand.” In addition to expanding its tofu production, House Foods will also use the new facility to create future plant-based products. Similar to House Foods America, producers of plant-based foods and ingredients have steadily increased their production to meet growing demand. This year, farmers in the United States and Canada planted 20 percent more peas—the key ingredient in many plant-based meats, including the Beyond Burger—and approximately three percent less corn, soy, and wheat, crops typically produced as feed for the animal agriculture industry.