Whole Soy & Co® has been making soy foods for more than 30 years and remains independently owned today. They readily shared their sourcing information with us. They do not purchase soybeans directly from North American family farmers, but specify to their soybean supplier that they will purchase only North-American grown soybeans.

They write:

“During the 1970s, WholeSoy & Co. founder Ted Nordquist led a double life—professor of Asian philosophy by day and tofu-maker by night. In 1975, Ted met William Shurtleff and Akiko Ayogi, the authors of The Book of Tofu. From them, he learned traditional Chinese and Japanese methods of converting soybeans into dairy-like products. This meeting changed the course of Ted's life and the idea for WholeSoy & Co. was born. What started as a hobby for Ted quickly turned into a passion. Leaving his academic life behind, Ted began his mission to make the best tasting, most natural and nutritious dairy alternatives on the planet. Over twenty years later, he remains hooked on soy and is still just as passionate about crafting the world's most delicious soy foods.

In a world of food company giants, WholeSoy & Co. is proud to be the "little guy."  The company remains independently owned and operated and is committed to using only whole organic soybeans free from genetic modification (GM).  Soybeans are one of the most genetically modified crops in the world, so this commitment is no easy task.  The company purchases organic, non-GM soybeans from a single supplier to ensure that its beans are the highest quality on the market. By using certified organic ingredients, WholeSoy consumers are sure to get the maximum health benefits of soy and also keep unwanted pesticides and genetically modified crops out of the ecosystem.”