Sealed tofu is better emergency food than instant noodles: health expert

Reconsider selecting your emergency food in case of disasters.

A health expert is urging a rethink of food used in disasters, saying sealed tofu may be a better emergency option than instant noodles.

During the Novo Nordisk Southeast Asia Obesity Summit on July 4, Indian endocrinologist Dr. Sanjay Kalra said climate change and stronger weather disturbances require governments to prepare sufficient healthier food that can withstand long storage.

Speaking to radar Business on the sidelines, Kalra said investing in food technology that can preserve protein-rich products like tofu in sealed packaging for months without compromising nutrition is key.

“If you can create a tofu preparation that will last for three or four months in a sealed packet, that would help us. That would be part of food security,” Kalra said.

He also encouraged food manufacturers to develop healthier emergency food options instead of relying heavily on instant noodles.

“We go back to our food scientists and ask them to create methods to preserve our tofu, meat, or vegetables so they last the typhoon season,” he said.

Kalra’s remarks come as concerns grow over prolonged dry conditions that could affect crop production, water availability, and the country’s overall food supply in the coming months.

According to Kalra, planning food security should no longer focus solely on calories.

“Fifty years ago, we were worried only about enough calories. Now we’ve crossed that bridge, and now we come to the quality of food,” he said, emphasizing the importance of protein, fiber, healthy fats, vitamins, and minerals.

He acknowledged there is no single solution to ensuring healthy food during disasters, but said governments, agricultural scientists, and the food industry should work together to develop crops with better nutrition and preserve healthy foods that can last throughout typhoon season.

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