What question did this study set out to answer?

To reframe tofu research from traditional manufacturing practices into rational process design and materials science to expand food design applications.

August 16, 2026NIPPON SHOKUHIN KOGYO GAKKAISHIOpen Access

Revisiting research on soybean-based processed foods in the soybean research symposium: Advancing tofu science and expanding food design applications

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Authors

TNToshihiro NakamoriFuji Oil (Japan)

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Implication

Symposium review demonstrates the shift of tofu research toward molecular process design and protein gel science, suggesting new opportunities for domestic soybean utilization.

Key Points

To reframe tofu research from traditional manufacturing practices into rational process design and materials science to expand food design applications.
Synthesized molecular analyses and discussions from the soybean workshop at the 2025 (72nd) Annual Meeting of the Japan Society for Food Science and Technology.
Evaluated industry shifts, including the decline of Japanese tofu manufacturing facilities to approximately 2,000, alongside soybean protein coagulation dynamics.
Advocated for re-evaluating tofu as an engineered protein gel material characterized by specific structural and functional properties.
Identified that linking molecular insights on protein coagulation mechanisms with structural design enables advanced food processing and expands the use of domestic soybeans.

Cite This Study

Toshihiro Nakamori (2026) studied this question.

synapsesocial.com/papers/6a81794cf2fb91fc834ac6b9 https://doi.org/10.3136/nskkk.nskkk-d-26-00014

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Implication

Symposium review demonstrates the shift of tofu research toward molecular process design and protein gel science, suggesting new opportunities for domestic soybean utilization.

Revisiting research on soybean-based processed foods in the soybean research symposium: Advancing tofu science and expanding food design applications

Discussion

Member takes

Implication

Key Points

Cite This Study

Revisiting research on soybean-based processed foods in the soybean research symposium: Advancing tofu science and expanding food design applications

Discussion

Member takes

Implication

Key Points

Cite This Study

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