Tofu is made by curdling soymilk with a coagulent. Our supplier, Ota Tofu, crafts their non-genetically modified tofu from traditional Japanese methods. Magnesium chloride nigari, calcium sulfate, and glucono delta lactone are used as coagulents. Nigari is produced by removing salt from seawater. Calcium sulfate is a naturally occurring mineral that forms a more tender texture of tofu. Glucono delta lactone, a natural food acid derived from fermenting plant starch, assists in pH regulation.
A member of the legume family, tofu is an excellent source of plant protein, as it contains all nine essential amino acids.
Neutral in flavor, tofu provides an incredibly rich and silky texture for mousse.
Maple Syrup (Organic)
Maple syrup is produced by boiling sap from the sugar maple tree.
Maple syrup is rich in minerals, including potassium, calcium, magnesium, manganese, phosphorus, zinc, iron and copper.
Maple syrup has a low glycemic index of 54, making it a healthier, unrefined alternative to traditional cane sugar.
Cacao (Organic & Fair Trade)
Raw cacao bean from the Theobroma cacao tree is fermented, roasted, and ground into a paste to make cocoa liquor, also known as unsweetened dark chocolate.
Cocoa is abundant in polyphenols and theobromine, which function as antioxidants. Antioxidants help neutralize harmful free radicals. Free radicals are molecules that accumulate in the body from environmental pollution or internal inflammation, such as injury or stress. When free radical production and antioxidant defenses are out of balance, oxidative stress can occur. Eating plant foods rich in antioxidants helps the body maintain internal balance.
Cocoa is a good source of iron, copper, phosphorus, and magnesium.
Madagascar Bourbon Vanilla
Our Madagascar Vanilla Bean Extract is cold pressed into an extract from Madagascar Bourbon vanilla beans, grain-based alcohol, and water.
Vanilla bean originated in Mexico, where the vanilla orchid coevolved in symbiotic relationship with the indigenous pollinator bee, Melipona.
Bourbon, a name acquired through French colonization, refers to the Bourbon Islands where Réunion, Madagascar, Mauritius, Comoro and Seychelles are located.
Sometime in the late eighteenth century, a vanilla vine was smuggled from Mexico into Réunion. Without the pollinator bees, growth and production were very difficult.
In 1841, Edmond Albius, a twelve-year-old born into slavery on Réunion, developed an efficient technique to pollinate vanilla by hand. Today, Madagascar Bourbon Vanilla is hand pollinated using commercial methods. Vanilla ranks second to saffron as the most expensive spice in the world, due the labor intensive process of cultivation.
The floral notes of vanilla bean balance the bitterness of cacao products. Vanilla and chocolate are an ancient pairing, blended by the Mayans and Aztecs in the beverage, Xocolatl, where the word "chocolate" originates.
Sea water from Netarts Bay on the Oregon Coast is filtered and stored in a holding tank, then boiled to remove excess minerals, and reduced to a thick brine. The brine is heated to create salt flakes that are dried and sorted by Jacobsen's Salt Co.
Sunflower Lecithin (Non-GMO)
Sunflower lecithin is produced by dehydrating sunflower seeds and separating them into gum, oil, and solids. Lecithin is a fatty acid supplied by the gum component of the sunflower. Sunflower lecithin contains choline, an essential phospholipid that assists in the structure of cellular membranes. Choline may also support cognitive function. Sunflower contains phosphorus, potassium, calcium, and iron, as well as omega-3 and omega-6 fatty acids.
Sunflower lecithin is commonly used in food products as a natural emulsifier.
Rosemary Extract (Non-GMO)
Rosemary is popular for both its culinary and medicinal applications. Rosemary contains antioxidants and anti-inflammatory compounds that support the immune system and blood circulation. The anti-oxidative and anti-microbial properties of rosmarinic acid extend the shelf life of food products. A magical herb indeed!
Lactic acid is a minimally processed natural preservative that delays the growth of microorganisms, thereby extending shelf life.
Lactobacillus is a common probiotic that produces lactic acid as a byproduct of sugar fermentation. We source our lactic acid from beets.
Lactic acid is naturally found in bread, beer, fermented soy products, pickled vegetables, legumes, and fermented dairy products.
Goddess Mousse is 100% vegan. Our lactic acid does not contain lactose.