Ichiban is a familiar tofu brand in many households. The brand's quarter-century journey in Vietnam is marked by investments in quality, production capacity, and community engagement activities.

According to Sombat Onniam, General Director of Thai Corp International (Vietnam), the company that owns the Ichiban brand, quality, food safety, and nutritional value are elements the business has pursued for 25 years. This foundation has helped Ichiban build consumer trust and grow in the Vietnamese market.

A key milestone for the brand is its investment in raw materials and production systems. Currently, Ichiban tofu and soy milk products are made from selected US soybeans, featuring the Sustainable U.S. Soy logo from the U.S. Soybean Export Council (USSEC) on registered product packaging.

This raw material ensures standards such as non-genetically modified (non-GMO) for block and soft tofu, and holds certifications including the Certificate of Sustainability from Soy Export Sustainability LLC (SES), the U.S. Identity Preserved Certification from the U.S. Identity Preserved Alliance, the USDA Phytosanitary Certificate, and other certifications.

In parallel with product development, Ichiban expanded its production capacity in two regions. The factory in TP HCM spans approximately 13,000 m2, housing six production lines and 150 employees, processing around 1,400-1,500 tons of soybeans annually. The Hanoi factory, covering about 2,100 m2, helps meet market demand in the North.

All stages, from grinding, extraction, temperature and Brix level control to packaging, pasteurization, and cooling, are monitored under strict quality control processes. The factory systems hold ISO 22000 certification for food safety management and ISO 9001 for quality management. The company is also pursuing Halal certification for its non-GMO soybean products, aiming to expand its market reach.

Additionally, Ichiban has invested in a standard-compliant wastewater treatment system, coupled with operational process improvements to reduce environmental impact.

These investments in raw materials, technology, and production systems form the foundation for the brand to continue developing soybean products, meeting consumers' evolving needs.

Moving forward, Ichiban stated it will continue to invest in production technology, enhance operational processes, and research products aligned with modern consumer trends.

The company also focuses on understanding consumer needs, diversifying ways to use soybean products, and expanding activities to share culinary and nutritional knowledge.

The final round of the Ichiban MasterChef 2026 cooking competition, with professional consultation and evaluation by chef Hien Minh. Photo: Ichiban

To mark its 25-year milestone, Ichiban launched a series of activities under the message "25 years of quality leadership – elevating healthy living", encouraging consumers to create dishes from soybeans and build healthy eating habits.

Prominent among these activities is the Ichiban MasterChef 2026 competition, providing a platform for home cooks to showcase their creativity with tofu. Chef Hien Minh provided professional consultation and evaluation during the final round.

In addition to the competition, the brand organized a series of Cooking Workshops with culinary experts. These included the workshop "Pure Vegetarian Feast – A Heartfelt Offering", in collaboration with KOL An Chay Cung Nhi (ACCN), which introduced ways to combine ingredients and prepare vegetarian dishes from tofu, and the workshop "Family Meal Gathering – A Complete Taste of Togetherness", in collaboration with chef Hien Minh.

Cooking workshop "Pure Vegetarian Feast – A Heartfelt Offering" in collaboration with KOL An Chay Cung Nhi (ACCN). Photo: Ichiban

The company also launched the "Cooking Recipe with Thai Chef" series and collaborated with KOLs and KOCs in the culinary field to introduce recipes for both vegetarian and savory dishes using tofu.

Through these activities, the brand offers suggestions to refresh family meals with familiar ingredients, while encouraging consumers to add plant-based protein to their daily diet.

The "Cooking Recipe with Thai Chef" series – a content series guiding how to cook delicious tofu with Ichiban Foods chefs. Photo: Ichiban

The anniversary programs also reflect Ichiban's direction to strengthen connections with consumers, not only through products but also through culinary experiences linked to daily life.

Building on the production foundation and quality standard systems established over 25 years, Ichiban aims to further develop its product portfolio, enhance customer experience, and bring soybean products closer to Vietnamese family meals.

Yen Chi