A MALTON company is expecting a £20 million turnover in 2021, after increasing its factory capacity by 70 per cent.

The Tofoo Co is expanding its business with the installation of a new Japanese soy milk cooker to meet the demand of meat-free products.

More than 13 million people in Britain have reduced their meat consumption during the coronavirus pandemic, adding an additional £32 million into the tofu industry.

“Trends suggest that interest in trying tofu has increased, and with cafés and restaurants currently closed, people are experimenting more with what they can cook at home,” said David Knibbs, managing director of The Tofoo Co.

“The Tofoo Co is now the third largest brand in meat free as a whole and has added more buyers than any other mainstream brand.

“The tofu category is continuing to increase, up 40 per cent compared to two years ago, and its share in meat free is growing month on month.

“The category has also added over 500,000 households in one year, however there are currently 5.8 million households eating meat free who are not trying tofu.

“The opportunity for growth within the sector is significant.”

Since 2016, The Tofoo Co’s turnover has increased from £600,000 to £14 million with 93 full-time staff members, and demand has continued to grow throughout the coronavirus crisis.

After spending £3 million on the factory, the company has invested further in the soy milk cooker which generates an additional 50 tonnes of plain tofu per week.

The business is looking to continue meeting ongoing demand with a recruitment drive throughout the year, and new product development including its Sage & Onion Sizzlers which launched in April.

“When we purchased the brand in 2016, it was only selling block tofu, but we have taken this basic concept and developed it further,” added David.

“It’s gratifying to see how much Tofoo has been embraced by consumers and how many people we’ve engaged who previously didn’t understand how to use tofu.

“It’s a versatile product which has been enjoyed in eastern diets for thousands of years and we want to encourage consumers to see it as a staple ingredient.”