Word: tofu
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...hotbed of food fads. But Tofutti is moving smoothly at chic Neiman-Marcus in Dallas and at Bloomingdale's in New York City. Haagen-Dazs, the designer-ice cream folks, will begin nationwide distribution to retailers later this month. On Wall Street, stock in Mintz's Tofu Time, Inc., which went public in December, has tripled in value and split...
This epicurean success rests on an improbable ingredient: a bland, gelatinous, soybean derivative called tofu, which many consider an affront to the taste buds. "Tofu is like eating your pillow," pronounces Washington-based Researcher Lisa Frangos. But she likes Tofutti...
Creator Mintz, 53, is not surprised. A former caterer and a devout Orthodox Jew, Mintz suspected eight years ago that tofu could be the milk substitute he needed to make an ice-cream-like dessert that would not violate religious prohibitions against the mixing of meat and dairy products at the same meal. "It didn't come out right at the outset," he admits...
...other frozen soy-based competitors. Ice Bean, for example, has been sold in health-food emporiums since 1976, and a new effort is reported to be in the works in Atlanta. But Tofutti seems to have the edge, and Mintz is looking to new horizons. He is experimenting with tofu-based drinks and a vegetable salad...
Says the tycoon of tofu: "I am close to this tremendous breakthrough. It is made of tofu and has the taste and smell of a beefburger." Given his marketing skills, it may not be long before Tofutti addicts sit down to the main course: a Big MacFutti...