As more people ask about our sustainability efforts, we’re reminded that the vision behind SoyBoy is more important than ever. Founded by two hippies, Norman Holland and Andrew Schecter, our mission has always been to use our business as a vehicle for sustainability and positive change.

Tempeh may not win a beauty contest, but to a food scientist, it’s a masterpiece. One quirky feature of this fermented protein often raises eyebrows: those gray or black spots. We occasionally hear from concerned fans saying, “I think my tempeh is moldy!” And we happily assure them: it’s supposed to be!

People often think SoyBoy is in the business of making “fake meat” — plant protein that’s designed to fool them into thinking they’re eating real animal meat.