Pulmuone USA Launches Ready-to-Eat Tofu Crumbles and Crispy Tofu Bites
Established in May 1984, Pulmuone Foods USA is recognized as a leader in refrigerated, natural food products. The company employs food scientists and experts domestically and internationally.
Founded originally in Seoul, Pulmuone offers wholesome food products in a range of categories, from conventional water-packed and ready-to-serve pre-marinated and pre-baked tofu to authentic Asian-inspired foods, such as dumplings, vegan kimchi, noodle bowls, low-carb noodles, wraps and more.
At this year’s National Restaurant Show, the company is launching Ready-to-Eat Tofu Crumbles in three varieties, as well as Crispy Tofu Bites and Bulk Super Firm High Protein (Sprouted) 6/6# Vac Pack Tofu.
The company has manufacturing facilities throughout California, New York and Massachusetts, with scientists and food experts who work tirelessly, utilizing cutting-edge technology to research and develop the most organic, natural, delicious products that can be brought to the market.
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Pulmuone is committed to the well-being of your family and the environment, promoting sustainable and earth-friendly lifestyles. By delivering convenient and wholesome foods and services that fit today’s busy lifestyles, the company provides conscious choices for the planet and its people, which allows all people to walk a path for a better tomorrow.
Pulmuone is attending the NRA show with a determination to find even more opportunities through which it can present product offerings and production capabilities to large foodservice operators. The company is determined to be the go-to company for plant-based protein, now and in the future. It takes great pride in providing quality, plant-based products that are not only good for people, but also good for the Earth.
Pulmuone’s customers are in all facets of the foodservice arena – including healthcare, non-commercial, college and university as well as large national and regional restaurant chains. The company consistently seeks unique ways to present plant proteins in ways that will help customers connect with all types of guests – vegan, vegetarian, flexitarians and even carnivores who are beginning to embrace healthier eating through programs such as Meatless Mondays. A Harris Poll in 2016 indicated that 37 percent of all restaurant guests nationally are seeking vegetarian options when dining out.
