AN AMERICAN SOYBEAN CO. BRAND
01THE STARTING POINT
Plain
A creamy, lightly tangy direction. Room for your own fruit, granola or whatever sounds good.
← The Cowboy fridgeSoy yogurt.
COWBOY TOFU SOY YOGURT
Soy yogurt.
Good culture.
A good bean.
A very good spoonful.
Something creamy for the granola, the fruit bowl or a quiet minute at the kitchen counter. Meet the cultured-soymilk side of Cowboy Tofu.
Meet the yogurtIn development. Not yet for sale.
CULTURED SOYMILK.GOOD COMPANY.GRAB A SPOON.
YES, SOY CAN DO THAT TOO
A little tang.
A lot to like.
Soy yogurt starts with soymilk and cultures. We’re developing a dairy-free yogurt alternative with a creamy texture and a gently tangy taste. Plain is where we want to start.
Spoon. A simple breakfast of its own.
Top. Bring on the fruit and granola.
Make it yours. A plain base leaves room to play.
START SIMPLE. GET THE SPOONFUL RIGHT.
Plain first.
Good things follow.
We want to get the texture and taste of the plain base right before building out the flavors. Vanilla and strawberry are possibilities to explore from there.
02FLAVOR IDEA
Vanilla
A familiar vanilla direction for the spoonful straight from the fridge.
03FUTURE FLAVOR IDEA
Strawberry
A fruit-forward possibility once we have the plain base just right.
These are product directions. Final cultures, flavors, ingredients, nutrition, pack sizes and prices are not set. The soy base contains soy; complete allergen information will follow the finished recipe.
A FEW THINGS TO KNOW
Straight from
the fridge.
Is soy yogurt a real thing?
Yes. Soymilk can be cultured into a yogurt alternative. Our goal is to bring that familiar creamy, tangy experience into the Cowboy Tofu family.
Is this tofu blended into a yogurt?
The product direction is cultured soymilk. Cowboy Tofu is the brand name; “Soy Yogurt” tells you what’s in the tub.
Can I buy it yet?
Not yet. We’re developing the idea and identifying a producer that works with soy-based cultured products. The tub shown is a packaging concept.
Will it have live cultures or a certain amount of protein?
The culture system and final nutrition are still being worked out. We’ll share verified details for the actual product once the recipe and process are ready.
Will it be dairy-free and refrigerated?
That is the product we’re developing: a refrigerated yogurt alternative with soymilk as the base. Final ingredients, allergen labeling, storage and shelf life will be confirmed before sale.
HELP US SHAPE THE FIRST BATCH
What’s your pick?
Plain and tangy, a little vanilla, or a spoonful of strawberry? We’d like to know what would earn a place in your fridge.
Tell us what sounds goodhello@usatofu.com · Opens your email app
Retailer or production partner?Let’s talk about the first batch.