From what started at a local farmer’s market in SF Bay Area, Hodo Foods’ plant-based protein is now offered in restaurants and grocery stores nationwide. Hodo's tofu is delicious and packed with nutritious ingredients and is a key component to many Thistle recipes.
Minh Tsai has always been passionate about making delicious, organic, artisan foods that he grew up eating in Vietnam. In 2004, Tsai shared his favorite plant-based products at a local farmer’s market in Palo Alto, California. At this farmer’s market is where Hodo Foods, Tsai’s very own organic food company, was born. Little did he know that around fifteen years later, Hodo would be one of the most authentic and sought-after plant-based brands in the US.
From the beginning, Hodo didn’t set out to be a national brand, but a local brand. Outside of stores and restaurants, Hodo utilizes local farmer’s markets as a unique launching platform: “Those who shop at farmers markets are often curious and are advocates for fresh ingredients, clean products, and have discerning tastes. Engagement at the farmers markets created opportunities for Hodo to test new products, educate consumers and chefs, and build long lasting relationships based on the premise of food with integrity.” Like many other local brands, Hodo is uncompromising in terms of the quality of their product. Hodo’s plant-based foods are made at their production facilities in Oakland, California. Their products are clean-ingredient-driven and minimally processed. Hodo sources organic ingredients from responsible farmers, paying a contractual fair price. Additionally, Hodo produces their products with a large focus on utility efficiency, using natural gas as a primary source of energy in making their products.
As a company, Hodo takes on every opportunity to drive conversations about organics and sourcing to support health and sustainable agriculture. They would love to see responsible sourcing and artisanal production methods become more universal and central values for the plant-based market. Their views apply to the larger food space, and would love to see these values of organic, clean ingredient sourcing, and how and where your food is made be more central to the conversation around making food choices.
Hodo has reintroduced 2,000 year old, original plant-based proteins, such as tofu and yuba, to America. Whether someone is vegan, plant-based or omnivorous, customers appreciate Hodo’s mission to make organic, minimally processed, clean-ingredient plant proteins available to more people. Today, Hodo is in more than 6,000 stores nationwide and a proud maker of the organic tofu you’ll find in your Thistle meals.
From what started at a local farmer’s market in SF Bay Area, Hodo Foods’ plant-based protein is now offered in restaurants and grocery stores nationwide. Hodo's tofu is delicious and packed with nutritious ingredients and is a key component to many Thistle recipes.
Minh Tsai has always been passionate about making delicious, organic, artisan foods that he grew up eating in Vietnam. In 2004, Tsai shared his favorite plant-based products at a local farmer’s market in Palo Alto, California. At this farmer’s market is where Hodo Foods, Tsai’s very own organic food company, was born. Little did he know that around fifteen years later, Hodo would be one of the most authentic and sought-after plant-based brands in the US.
From the beginning, Hodo didn’t set out to be a national brand, but a local brand. Outside of stores and restaurants, Hodo utilizes local farmer’s markets as a unique launching platform: “Those who shop at farmers markets are often curious and are advocates for fresh ingredients, clean products, and have discerning tastes. Engagement at the farmers markets created opportunities for Hodo to test new products, educate consumers and chefs, and build long lasting relationships based on the premise of food with integrity.” Like many other local brands, Hodo is uncompromising in terms of the quality of their product. Hodo’s plant-based foods are made at their production facilities in Oakland, California. Their products are clean-ingredient-driven and minimally processed. Hodo sources organic ingredients from responsible farmers, paying a contractual fair price. Additionally, Hodo produces their products with a large focus on utility efficiency, using natural gas as a primary source of energy in making their products.
As a company, Hodo takes on every opportunity to drive conversations about organics and sourcing to support health and sustainable agriculture. They would love to see responsible sourcing and artisanal production methods become more universal and central values for the plant-based market. Their views apply to the larger food space, and would love to see these values of organic, clean ingredient sourcing, and how and where your food is made be more central to the conversation around making food choices.
Hodo has reintroduced 2,000 year old, original plant-based proteins, such as tofu and yuba, to America. Whether someone is vegan, plant-based or omnivorous, customers appreciate Hodo’s mission to make organic, minimally processed, clean-ingredient plant proteins available to more people. Today, Hodo is in more than 6,000 stores nationwide and a proud maker of the organic tofu you’ll find in your Thistle meals.
