Nutritional Info
Relax, we guarantee that all soybeans used in the manufacture of Blue Lotus Foods products are not genetically modified. We use only organic Australian grown soybeans. The soybeans do not contain any traces of pesticide or chemicals.
This way, feel confident that when you consume our soy foods, you are not getting any 'extras' you didn't want.
Retailing
We take this opportunity to thank you for your support without which we would not be able to keep going.
Unhappily it is not always possible to keep personal contact as frequently as we would like. I am hoping that with this electronic forum there can be a free interchange between us, and even amongst us. For example, this gives us a chance to passively remind you of the other products in the range or with new developments, without having to take up your time on the telephone.
What's New?
After a late start, we are now proud to present our 3-product Delisoy range extension of non-dairy low-fat creams and crème caramel. The 3 variants are:
Soy Cream
Soy Sour
Cream Soy Creme Caramel
Entirely free of any artificial additives. Natural colours and flavours. Organic soybeans. Very low fat. Dairy-free. Very yummy!
The Grill-Ready Range
Hand-cut slabs of tofu that have been semi-dried, then steeped in an oil-based marinade of fresh spices and natural flavourings. Just take the tofu out of the bag, place on a heated grill and one minute later you have an impressive main course or snack. Flavours:
Cajun
Tandoori
Orientale
A Little Background On Tofu
Tofu was discovered by accident around 200BC in China. Although soymilk was already commonly used, the inadvertent entry of sea-water into the brew produced the transformation poetically described as 'white clouds of curds in a sea of whey'. These curds, once pressed became what we know as 'tofu'. The same word, which was adopted directly from the Mandarin and Japanese word is also 'tau-foo' in Cantonese or 'tau-hu' in Indonesian.
The tofu produced at Blue Lotus Foods is virtually the same type that was discovered all those years before. Although this is less amenable to mechanisation, it is still regarded as the most flavoursome and nutritious of the different tofu types. Organic soybeans are soaked, stone-ground, boiled at atmospheric pressure, coagulated with nigari, a sea-water extract, then pressed.
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