THE SOY'OY'OY STORY
Farming offspring and Soyoyoy pioneers are nutso about soy, the golden bean
Their families traditional farming diets of meat-and-three-veg didn't appeal to the dairy-fussy youngsters and now Soyoyoy founders, James Phelps and Loz Abberton. With their homes long away they continue a love of animals and legumes, especially the protein-rich soybean utilised to create epic non-lactose Soyoyoy essentials - traditional soy milk, award-winning tofu*, earthy tempeh, marinated tofu feta, creamy soy butter, and okara (ground soy from soy milk production). *Big deal news . . . Royal Hobart Fine Foods Award 2019 - Soyoyoy Tofu awarded Silver.
Guided by the philosophy and tradition of slow-food, Soyoyoy sources its soybeans from a future-friendly mill that rotates its co-operative farms to maintain fertile soil for nutrient-rich crops. And to also share the load of producing the 'golden-est' beans (and moolah) with these farms . . . farms that meet the best criteria for producing said Golden Bean. (Australian Certified Organic certificate 41). To achieve optimal quality our products are crafted daily with filtered Tasmanian water . . . releasing delicate characteristics that soybeans were traditionally coveted for.
Our customers love fresh, protein-packed soy products . . . where the taste of the bean is King. And Queen. Most of all, Soyoyoy is expanding the appreciation of soy products (I’m looking at you, tofu) with their velvety mouth-feel as a perfectly balanced protein alternative.