Food and Drink International - Winter 2016 Volume 2 - 79

Tofutti

restaurant, and we'd work into the wee
hours of the morning testing all different
things for tofu, adding sugar and more."
Mintz experienced many failures in
the beginning. During one experiment,
his product exploded and left chunks of
faux ice cream all over the ceiling of his
kitchen. But determination soon paid
off and he successfully developed a
tofu-based product that actually tasted
like ice cream. "I refined it and people
thought it tasted delicious, even though
it was vegan. The interest was suddenly diverted towards this product I was
making," he says. "I needed to come up
with a name. I thought ice cream was
fun, so I was thinking confetti. So, I took
the two words and combined it, and
then I trademarked Tofutti. That name
is known all over the world now."

Even More Products
When he realized how popular his
products were - not only for people
with kosher diets, but also for vegans -
Mintz found ways to use tofu in a variety of products including Tofutti Cuties
and Tofutti Fruttis, which are similar to
ice cream sandwiches, as well as cookies, cakes, tuna casserole and even
beef stroganoff, where it stood in for
sour cream.
A decade after the company's inception, Tofutti created a new product called Egg Watchers, a cholesterol-free egg replacement made from
processed egg whites. In the 1990s, the
company added a low-fat yogurt substitute called Better Than Yogurt in a
variety of flavors, a sour cream substitute called Sour Supreme and a cream
cheese substitute called Better than
Cream Cheese.
Now based in Cranford, N.J., Tofutti
has a large R&D lab where the company continues to develop new products and new varieties for established
lines, and improves items already on

the market. Tofutti makes more than
120 products that can be found in most
major supermarkets.
"There are 100 million people in
the United States that have an allergy
to dairy in one form of another," Mintz
says. "Now, they can eat ice cream,
cream cheese - you name it. Anything
you need, we can make dairy-free. We
get letters of thanks that they can now
enjoy it. I enjoy developing it, working
on it and the challenge is wonderful."
Although Mintz cannot choose between the products because "they're
like my children; I love them all," there
are a number of upcoming ones he is
very excited to start producing. Dip-aDee-Doo-Dah is a trademarked product
- with the OK from Disney to commandeer their song as the title. It is a chip
and vegetable dip in several flavors,
such as jalapeƱo cheddar, cucumber
and dill, French onion and roasted garlic and onion.
Additionally, Tofutti is coming out
with a vegetarian chicken parmesan.
People in the test group were concerned
about being served chicken until they
realized it was vegetarian, Mintz notes.
And coming to stores soon is a frozen
breakfast wrap with fresh blueberries,
strawberries or raspberries, along with
Tofutti's cheese, high protein and probiotics all rolled up together.
"I'm getting younger every day,"
Mintz says. "I started when I was 50, so
add on 35 years. This keeps me young
and makes me feel good. We're going
to keep on expanding. From this experience, I've learned that if you're really
determined to succeed and work hard
you will succeed."
DeIorio's is a distinguished leader in the frozen
dough industry. Since 1924, we've perfected
our wholesome and delicious dough and
manufacturing processes using no preservatives
or additives. We specialize in private formulations,
we'll help you achieve your "just right" taste.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

79


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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