In order for WholeSoy to make the best tasting soy yogurt on the planet we need to start with high quality ingredients. Find out more about what we put into each cup...


We use only certified organic, non-GMO, single-source soybeans that are cultivated specifically for human consumption. These soybeans, high in protein and low in oil, are grown on a Northwestern Texas farm. We have been working with the same farmer for many years and have visited their operations. We know firsthand the care and integrity that goes into each field.

Evaporated Cane Juice

We use organic evaporated cane juice from the São Francisco Mill in Brazil. The Mill is an incredible carbon-neutral facility that is a world renowned model of sustainability. Check out the video Green Cane Project (Parts 1 & 2) for details.

Natural Colors

We use five different natural colors to give our yogurts a consistent hue from one batch to another. These all-natural colors allow us to avoid using chemically derived synthetic coloring agents.

  • Annatto is extracted from the pulp surrounding the seeds of the achiote tree.
  • Purple Carrot, Purple Sweet Potato, and Red Cabbage are all common vegetables that contain a high concentration of anthocyanin, a pigment that naturally occurs in plants.
  • Turmeric is a spice that comes from a perennial plant of the ginger family. It is often used in South Asian and Middle Eastern cuisine.


We use real fruit - apricots, blackberries, blueberries, cherries, lemons, mango, peaches, raspberries, and strawberries - to make our yogurts. Our blended-style yogurt means that you get a mouthful of fruit in each bite. All of our fruits are sourced as locally as possible from California farms. 

Cornstarch & Rice Starch

Both of our organic starches are purchased from European suppliers. The cornstarch available to us in the United States is genetically modified and our yogurts are all Verified Non-GMO by the Non-GMO Project. In the case of the rice starch, the quality of the starch was superior to our domestic options.

Live Active Cultures

All four of the cultures that we use - L. Acidophilus, B. Bifidum, L. Bulgaricus, S. Thermophilus, and L. Plantarum LM - come from a family owned company located in the Midwest. These typical strains are grown for us on a vegetable medium in keeping with our commitment to produce vegan products. Most cultures are normally grown on whey.

Lactic Acid

The lactic acid that we use is derived from non-GMO corn. It is an acidic ingredient that acts as a pH adjustor and gives our yogurts just a little bit of tartness.

Natural Flavors

We use natural flavors in very small amounts (at less than 0.1%) to ensure consistency of taste from one batch to the next. These flavors are extracted from nature using a non-chemical process. Due to proprietary concerns, flavor houses will not give out a complete ingredient list for their natural flavors. They will, however, confirm ingredients that are not present. If you have specific allergy concerns please see our Allergens section for more information.

Tricalcium Phosphate

The added calcium in WholeSoy & Co. yogurts comes from tricalcium phosphate. We add this mineral - derived from rock - during our yogurt batching. Just like all of our other ingredients, our tricalcium phosphate is free of animal derivatives and byproducts.

About the Founder

  • About the Founder module
    Ted Nordquist is the founder and CEO of WholeSoy & Co. Find out how this professor of Asian philosophy became one of the country's greatest soy pioneers.


How Is Vegan Soy Yogurt Made?

  • How It's Made module
    How does an ordinary soybean become an extraordinary cup of soy yogurt? Learn about the process from growing and harvesting soybeans to blending and testing yogurt.


NEW! Our Dairy-Free Facility

  • Facility-module

    We’re soy excited to have our own California-based dairy-free facility now churning out soy yogurt every week! Learn more about our facility.