SOYJOY® bars are baked with whole soy, the only plant-based source of complete protein.
What’s the difference between soy extract and whole soy?
In most soyfoods, only part of the soybean is extracted and used, removing many of the naturally occurring nutrients found in the soybean. With whole soy, however, the whole bean is used. Nothing is discarded, which means that whole soy retains all of the soybean’s natural goodness. SOYJOY is made with only non-GMO whole soy.
Commonly found in Japanese restaurants, edamame is another name for green, immature soybeans. Edamame is a good source of calcium, folate and potassium.
To make soymilk, soybeans are soaked, ground fine and then strained, producing a fluid called soymilk. While soymilk retains many of the soybean’s nutrients, it does not contain the fiber from the soybeans.
Tofu, also known as soybean curd, is made from soymilk by curdling fresh, hot soymilk with a coagulant, then cutting it to shape. Tofu is high in protein and calcium, however, like soymilk, tofu uses only part of the soybean, and loses the soybean’s fiber in the process.
About our soybeans
Whole soybeans grow in pods on stalks that are about waist-high. They start out green (like edamame), but as they fully mature, they shrink in size and turn a golden color. It’s at this point that they are richest in protein and fiber.
That’s why we use only mature, high quality, non-genetically modified whole soybeans instead of soy extract to make SOYJOY®. Whole soybeans are rich in nutrients like protein, fiber, antioxidants and minerals including potassium and iron.
In fact, soybeans are the only plant-based source of complete protein and SOYJOY is the only nutrition bar baked with ground, whole soybeans.