Silky smooth tofu with Novasal magnesium salt

Tofu is a popular plant-based protein product made by curdling soy milk into a solid white cake. Traditionally, this curdling process is done using nigari, a natural magnesium salt extracted from seawater. It is therefore no surprise that magnesium chloride has held a permanent place in tofu production for decades. What is innovative, however, is the shift toward high-purity European sources and the scale on which this is now occurring.

With Novasal magnesium salt of European origin, the tofu industry is increasingly choosing a reliable and high-quality coagulant that ensures consistent quality, improved texture, and added nutritional value within the growing plant-based protein market.

From soy to tofu

In the production of tofu, soy milk is curdled with a natural salt that causes the proteins to clump together into a solid structure. In Asia, nigari—a magnesium-rich byproduct of sea salt—has traditionally been used. In Europe, calcium sulfate (gypsum) later became more common as a coagulant, providing a firmer, more compact result and adding calcium.

Magnesium chloride distinguishes itself through the texture and flavor it produces. Tofu curdled with Novasal is softer, creamier, and more subtle in taste. While calcium sulfate can sometimes result in a grainy or chalky structure, magnesium chloride ensures a smooth, silky consistency that better highlights the natural soy flavor. Consequently, more and more producers are selecting magnesium salt as the coagulant for high-quality tofu.

Why choose Novasal?

For modern tofu producers, it is not just about tradition, but primarily about consistent quality and reliable supply. Novasal offers a clear advantage in this regard. Thanks to the consistent composition of our product, soy milk curdles evenly, giving every batch the same structure, moisture level, and mild flavor. This results in predictable production and minimal waste.

Novasal is extracted from salt layers beneath Veendam in the Netherlands, a stable and sustainable source within Europe. This local origin guarantees security of supply and makes producers less dependent on import flows or varying quality from Asia. In this way, Novasal combines technological reliability with a transparent European origin that aligns with the values of modern tofu brands.

Growing interest from the European tofu industry

An increasing number of European tofu producers are switching to Novasal magnesium chloride as a coagulant due to its reliable quality and local origin. Practical research shows that tofu made with Novasal curdles evenly, achieves a soft, creamy structure, and retains its mild flavor. Producers particularly value the consistent results from batch to batch and the certainty of a stable European supply. Where previously imported nigari or calcium sulfate were often used, Novasal offers a more sustainable and consistent alternative. The demand for European magnesium salt is expected to increase significantly in the coming years as more companies discover that Novasal brings quality, continuity, and nutritional value together in one natural raw material.

Pure, local, and future-oriented

With Novasal magnesium salt, the tofu industry chooses a natural, reliable coagulant from European soil. Its high purity, consistent quality, and local origin provide production certainty and meet the growing demand for transparent, sustainable ingredients.

Would you like to learn more about the application of Novasal in tofu or other plant-based protein products? Please contact us to discover how local magnesium salt solutions can contribute to consistent quality and healthy growth.