Available on Carrefour Drive

Tartine & moi - Garlic & Herbs

A delicious organic soy paste to spread at any time of the day. A treat that combines the strength of garlic with the sweetness of fine herbs.

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Tofu Extra - Pesto

A must in the Italian culinary tradition. Tofu Extra sublimates the taste of basil and organic olive oil.

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From'James - Oregano Tomato

A succulent fresh puck to enjoy as an aperitif or at the end of a meal. A feeling of pleasure that blends the scents of oregano with the freshness of tomato.

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Cuisine & moi (Vegan sour cream)

Creamy and light, our sauce is perfect for cooking or garnishing starters, hot dishes, fresh fruit or pastries.

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Welcome to sojabio.com, the benchmark brand in healthy and gourmet products and fresh specialties with lactofermented organic soybeans, Sojabio offers a wide natural and organic range with spreadable specialties, tofu, vegetable discs, sauces or even tempeh.

All Sojabio products are 100% vegetable and made from ingredients from organic and local farming.

Lactofermented, they are rich in active probiotic ferments which enrich the microbiota and make them very digestible.

They are also rich in high quality protein, a source of Omega 3, and guaranteed gluten-free, lactose-free, cholesterol-free and GMO-free, which makes them Organic & Good food at the same time!

Sojabio is also invested in sustainable development and the Food Transition (vegetation of food, organic farming, short circuits).

This is why all its products are handcrafted in our eco-factory located in the Agropole park in Agen (47), and obtained through a unique lactofermentation process.

Sojabio products are distributed in Carrefour brand stores and on Carrefour Drive

CONSUMERS OF ORGANIC PRODUCTS

FITNESS & HEALTH CONSUMERS

SENIORS

LACTOSE OR GLUTEN INTOLERANT CONSUMERS

FLEXITARIANS

VEGETARIANS

VEGETALIANS

Jean James GARREAU

CEO of Sojabio

Phd in Biologie, Independent Researcher in Human Ecology

Jean-James GARREAU, Phd in Biology and independent researcher in Human Ecology at the University of Sciences of Bordeaux, is interested in nutrition with a triple approach, dietetic-medical, economic and ecological.

An innovative idea germinates while watching his parents make their goat cheese: making a “cheese” based on lactofermented “soy milk”.

After filing a patent for his invention, he won the AGROPOLE Agrifood Innovation competition in 1996. In 1997, he created his own company and then in 2013 SOJABIO was born.

‘‘ Consuming more organic vegetable proteins in the diet helps to preserve our health but also those of the economy and the environment. ” (Jean James Garreau)