SOYJOY

SOYJOY is a nutritional food made with whole soybean flour, fruits and nuts, containing no wheat. They offer a smart and delicious way to enjoy the nutritional goodness of soy, including vegetable protein, soy isoflavones, and dietary fiber.

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Product Features
  • Made from whole soybeans

    SOYJOY's major benefit is that is made from 100% soybean flour and contains no wheat. Since this flour is made from whole soybeans it gives you all the nutrition of soybeans including vegetable protein, soy isoflavones, and dietary fiber.

  • A low GI food

    'GI' stands for 'glycemic index,' a measurement of how carbohydrates and sugars in foods affect blood sugar levels. A low GI indicates gradual absorption of carbohydrates. Foods with a glycemic index of 55 or less are considered low GI. All SOYJOY products are recognized as low GI foods.

Product Line-up

You can find detailed product information below.

SOYJOY

Chewy texture makes SOYJOY satisfying, even in small amounts.
Containing generous amounts of fruits and nuts, SOYJOY makes the most of pleasing texture and flavor of the ingredients.

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SOYJOY Blueberry
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SOYJOY Strawberry
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SOYJOY Apple
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SOYJOY Raisin
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SOYJOY Almond & Chocolate
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SOYJOY Peanuts
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SOYJOY Green Tea & Macadamia
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SOYJOY Sweet Potato
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SOYJOY Fruit & Cheese
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SOYJOY Fig & Raisin
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SOYJOY Calorie Control 80

SOYJOY Plant-Based

Made with 100% plant-based ingredients, achieving intrinsic fragrance and crunchy texture that encourages ongoing enjoyment. The SOYJOY Plant-Based series has received ‘vegan’ certification*.

  • *Certified as ‘vegan’ -- containing no meat (including fish), shellfish, dairy, eggs, honey, or other animal products – by NPO VegeProject Japan.
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SOYJOY Plant-Based Banana
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SOYJOY Plant-Based White Chocolate & Lemon

All products mentioned are sold in Japan.

FAQ about this product
Product Site of SOYJOY (Japanese)

Product Site of SOYJOY (Japanese)
Introduction about SOYJOY's special ingredients and the health benefits of soy

Soylution

Offering new ways to enjoy whole soy nutrition, focusing on the potential of soy as an approach to the various challenges humanity faces