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Best regards….

i compost our paper ‘to-go’ coffee cups, recycle the paper sleeves and plastic lids so the cups are one less thing that causes trash…just a thought so you don’t have to suffer sans to-go coffee!

Sarah

our competitors often blatantly call us, asking for where we get our beans, where we get our equipment… where we get our talent to make good tasting stuff. sorry for the “wall”, but healthy suspicion is what we have to maintain, otherwise, we’d have zero competitive edge.

i invite you to email me at gary@banyanfoods.com and confirm our beans aren’t from montsanto, via a personal inspection. if it means that much to you (and i believe it does), then i invite you to personally inspect our facility in houston.

i’m not a fan of anything montsanto, so at least allow us a chance to defend ourselves if you’re going to try and lump us together with them.

gary
banyan foods co.

another case of a “frankenstein food”.

from the food manufacturing perspective, it’s all relative, of course. but there are distinct lines not to cross. tofu isn’t “natural” b/c it can’t be picked off a tree or harvested from the field… but then again, it does mostly contain water, soybeans, and the mineral gypsum.

personally, i have a problem seeing “natural” labelled anywhere, so i decided never to use it in our food labels. for that matter, i’ve shunned the term “healthy” as well. just overused food marketing terms that once had a meaning assigned to it, but is now a wide, catch-all phrase.

overall, the trend in food has been to identify a panacea substance.. be it omega 3… or phytoestrogens in soy… isolate it from it’s natural source (fish or plants)… encapsulate it or combine it with other foods so you can “mega dose” yourself.

since the logic behind this is… if a panacea is good… MORE of a panacea would be even better, right? (HA.)

first off, no food is an utopian cure all (unless you’re talking eating straight up switch grass, or something). it’s always been about moderation and balance. secondly, the average consumer is woefully lethargic and passive with regards to what famous brands market to them.

great eating challenge! in my opinion, local/raw > organic.

i’m glad i stumbled on this thread via a routine google search of our company. it was my brother who answered the phone, and yes, we don’t routinely give out our vendor details to anyone who calls for basic business security reasons.

i can assure you the beans aren’t from monsanto! (BOO!) our beans are from nebraska and the surrounding states.

in general, this is how you can view the tofu/ soymilk industry. the bigger the company… (white wave, etc.)… the more soybeans they need and at a cheaper price… (b/c most of the big companies are also publically traded and have bottom lines/shareholders to please.)… and the US overall soybean acreage is in decline due to alot of reasons, i.e. biodiesel, etc. china is where the bigger companies get their soybeans. i’ve made alot of calls searching for our particular variety of soybeans we need.

so, for your tofu/soymilk needs, unfortunately your choices are the midwest US/canada or china for the soybean origin (we’ve also made contacts with growers in south america as well, but haven’t gone with that alternative yet.)

alot of people trust our ingredient lists when we blatantly state “american grown soybeans,” because like you, they don’t have the time to visit local farms and/or food facilities. if you’re ever in houston and would like to visit our facility to verify both our soybean source and the nonGMO status of them, please email me and i’ll give you a tour.

gary
banyan foods co.

(on facebook and twitter too, y’all)