Health and nutrition
Nutrition physiology und dietetics
Tofu fits perfectly into a well-balanced diet. It has an alkaline effect on the body and contains all essential amino acids. Its nutritional value is highest when combined with cereal. The range of amino acids contained in tofu and in cereal complement each other perfectly, making the protein ideally obtainable for the human body. The particular strength of tofu lies in its neutrality: by adding ingredients and seasoning, tofu can take on any desired flavor and its texture adapts to all styles of cooking.
Taifun quality has a solid foundation: We use optimal raw materials that − as far as possible − come from certified organic farming.
All of our products are purely plant-based.
Lactose- and galactose-free
All Taifun-Tofu products are 100% vegan and therefore free of lactose and galactose.
All Taifun-Tofu products are 100 % vegan and therefore free of cholesterol.
Which Taifun-Tofu products are gluten-free?
We use spelt and oat flour in many of our tofu products − and a few of our products contain wheat flour or wheat protein. All of these ground cereal products contain gluten and are therefore not suitable for those suffering from coeliac disease. Rice or corn, on the other hand, are gluten-free. Furthermore, please note that several products contain shoyu (soya sauce) which is produced from soya and wheat (the gluten content is, however, very low).
Below you find a list of products that do not contain gluten:
- Tofu natur
- Silken Tofu in Demeter quality
- Tofu Olive
- Tofu Rosso
- Tofu Basilico
- Tofu Curry-Mango
- Black Forest Tofu
- Tofu Terrine Graffiti
- Tofu Filets Japanese style
- Tofu Filets Pizza-Pizza
- Tofu Filets Wild Garlic
- FETO Nature
- FETO Herb
- FETO Bell Pepper
- Tofu Crisper Beetroot & Horseradish
- Tofu Crisper Peas & Herbs
- Tofu Crisper Carrot & Cumin
As there is always the possibility that agricultural products may be minimally "soiled" by other raw materials during harvesting, cleansing or storage, Taifun-Tofu GmbH cannot provide a 100% guarantee that the above stated products are completely free from minimal traces of gluten. Nonetheless we do everything in our power to ensure the highest possible level of purity of our raw materials.
Applied coagulating agents
Taifun only uses nigari (magnesium chloride) that is gained from sea water as well as high-purity calcium sulfate. Both coagulating agents are used in all tofu products with the exception of Silken Tofu.
We use a wide range of high-quality ingredients for the production of our tofu specialities. To some of our products, a small amount of vegetable stock is added which contains yeast extract. We use this ingredient as it contributes to a well-rounded flavour. The amount of yeast extract in our tofu products, however, is limited to a maximum of 1 %.
The glutamic acid contained in our organic yeast extract and its salt, the glutamate, develop naturally. At Taifun, we do not use synthetically produced glutamate, only natural glutamate in low concentrations. For example, rough calculations have revealed that 100 grams of Tofu Filets Japanese Style contain only 25 mg, therefore 0,02 % glutamic acid. Accordingly, these Tofu Filets and most of our products contain less glutamate than a number of products found in nature such as cereal, tomatoes and mushrooms!
100 grams of tofu contain around 40 milligrams of purine, about the same amount as you would find in 100 grams of wholegrain wheat or rye bred. The amount is considered low, which is why tofu is also suitable for people suffering from gout.
Does tofu have a "acidic" or "alkaline" effect on my body?
Tofu contains magnesium, potassium and calcium. Due to these alkaline minerals (epecially potassium), tofu has an "alkaline" effect on the body. The low amount of sulfur-containing amino acids also has a positive effect on the alkaline-acidic equilibrium.
In order to provide you with the highest possible degree of transparency, our ingredients are fully specified on our labels. This is also the case for the collective terms herbs and spices, the compound ingredient vegetable stock and for soya sauce.