Review of Related Literature
1. Taho as a Filipino Cultural Staple
Santos, L.M. (2019). Soy Traditions: Taho and the Filipino Breakfast Culture
This study emphasizes taho as a traditional street food known for its warm, sweet, and soft texture. It is
considered a nostalgic comfort food, typically consumed during breakfast. The research highlights its cultural
relevance and how it reflects Filipino culinary heritage.
2. Nutritional Benefits of Soy-Based Products
Cruz, J.P. (2017). Health Benefits of Soy Products in Southeast Asia
This research outlines the high protein content, essential amino acids, and isoflavones found in soy. It notes
that taho, made from soft tofu, provides health benefits such as reduced cholesterol and improved digestion,
supporting its potential for health-conscious food innovations.
3. Food Innovation and Consumer Behavior
Ramos, A.R. (2020). Consumer Acceptance of Local Food Innovations in the Philippines
This study analyzes how Filipino consumers are open to traditional food innovations if the flavor,
presentation, and nutritional value are preserved or enhanced. It supports the concept of adding new textures
and flavors, such as fruit and crunch, to taho.
4. Fusion Cuisine Trends in Southeast Asia
Wong, H.C. (2021). Blending East and West: The Rise of Fusion Desserts
The paper explores the rise of fusion food in Southeast Asia, emphasizing desserts that combine local flavors
with new textures and international ingredients. It provides insight into market trends favoring innovative
versions of traditional treats.
5. Consumer Preferences in Dessert Textures
De Guzman, M.T. (2018). Texture Preferences Among Filipino Youth in Dessert Choices
This research shows that young consumers prefer desserts that offer a contrast in textures-such as soft and
crunchy-suggesting that adding crunchy elements to taho may enhance its appeal to modern tastes.
6. Fruit Integration in Traditional Dishes
Liang, S. & Mendoza, D. (2022). Incorporating Fruits in Asian Street Foods
This study demonstrates that integrating fruits such as mango, banana, and strawberry into street foods not
only boosts nutritional value but also modernizes their appeal. It supports your study's fusion with fruity
elements.
7. Soy Desserts in Modern Culinary Practice
Kim, Y. (2020). Modern Soy-Based Desserts in Asian Cuisine
Explores innovations in tofu and soy-based desserts across Asia, including tofu pudding with fruits and
cereals, reinforcing the feasibility and growing popularity of such fusion concepts.
8. Marketing Traditional Foods to a Younger Generation
Rivera, J. (2019). Rebranding Heritage Food for the Youth Market
This research outlines how modern packaging, creative naming, and fusion ingredients help reintroduce
traditional dishes to younger audiences. The "Taho Fusion Delight" fits well into this marketing strategy.
9. Sensory Evaluation in Food Product Development
Villanueva, E.S. (2021). Sensory Testing in Filipino Dessert Innovation
Provides methodologies on how to evaluate consumer preferences for taste, aroma, texture, and
appearance. Useful in testing the appeal of fruity and crunchy taho variants before launching them
commercially.
10. Food Innovation and Entrepreneurship
Lim, A. (2023). From Classic to Trendy: Innovations in Filipino Food Startups
Focuses on startups and food entrepreneurs revamping traditional Filipino foods for pop-up stores and online
markets. Highlights the importance of innovation, branding, and social media promotion in making old
favorites like taho popular again.
