Tofu goes mainstream thanks to big meat's covid crisis

The refrigerated section of a Kroger supermarket in Louisville, Ky., on June 14, 2017. Foto: Bloomberg/Luke Sharrett

The coronavirus made American meatpacking plants even more dangerous than usual, with outbreaks forcing shutdowns that in turn led to producers euthanizing livestock. Consumers suddenly found themselves in empty meat aisles, searching for protein.

Enter tofu. Made from soybeans and little else, the plant-based protein-like the growing field of faux meat-has been in ascendance among Americans. In the U.S., it's historically been a niche product, while popular in much of the rest of the world. Now, more American shoppers are giving it a second look...

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