Everything you need to know about our brand!
From its birth to its commitments, including its technological, nutritional & gastronomic aspects.
After his studies in Biology, he began a series of trips during which he became a vegan. Among other things, he participates in development projects in Africa in collaboration with the United Nations.
Returning to France in the early 90s, an innovative idea germinated while watching his peasant parents make their goat cheese: making a “cheese” based on lactofermented “soy juice”.
After filing a patent for his invention, he won the AGROPOLE Agrifood Innovation competition in 1996. In 1997, he created his own company LE SOJAMI.
Consuming more organic vegetable proteins in the diet helps to preserve our health but also those of the economy and the environment.
Patent on the process of lactofermentation of soy juice.
Winner of the National Agropole Competition (Agen - South West of France).
Creation of the company Le Sojami.
Winner of the INPI Innovation Trophies.
Creation of the Lactofermented Tofu range.
Move to an eco-factory designed as a sustainable agri-food unit on 1200 m2.
Acquisition of a machine to produce our own vegetable milks.
New logo and modernization of the graphic charter.
Plant Food Trophies, gold medal for the
Organic Okara Tempeh. 
Release of " La Bûchette lactofermented soy and almond ", 1st 100% vegan product, naturally rich in Vitamin B12.
At Sojami, our lactofermentation process is the fruit of long years of research. Unique in Europe, it is inspired by traditional cheese technologies based on fermentation, but applied to soy milk.
Lactofermentation is a mode of fermentation that involves so-called lactic bacteria, transforming sugars into lactic acid, in the absence of oxygen. It is an excellent way of preserving food, protecting it from undesirable bacteria thanks to the acidification of the medium.
Thus, unpasteurized lactofermented foods, therefore “living”, are not only very digestible, but they also have the benefits of enriching the intestinal microbiota and strengthening the immune system.
Sojami selects specific probiotic ferments so that these benefits are found in its products, making them both more digestible and assimilable while giving them a unique texture.
Sojami products are rich in protein, probiotic ferments and a source of Omega-3.
Several ranges offer a range of flavors as rich as they are varied, so that everyone can satisfy their desires.
In addition, they are guaranteed cholesterol-free, lactose-free, gluten-free, GMO-free and additive-free. Discover them now!
These issues invite us to engage in a real Food Transition which involves a qualitative and quantitative revaluation of vegetable proteins in the diet of developed countries.
This Food Transition also involves a global transformation of our food system, i.e. the way in which we produce, process and distribute our food (from field to fork) by favoring seasonal, unprocessed or minimally processed foods and a distribution favoring short circuits.
It is in this perspective that each product of the Sojami range has been developed (without forgetting above all their gastronomic and nutritional aspect).
It is also to promote and encourage this Food Transition that Sojami supports the association IRÉNIS (law 1901), Research Institute for Nature, Individuals, Societies and its research work in Human Ecology.
Sojami notably contributed to producing and directing the documentary ” Comment Nourrir l’Avenir ? / How to feed the Future ? “, now available for free on Youtube, and which deals with themes related to the overconsumption of animal proteins.
Our production workshop has a real and strong capacity for innovation, both in technological processes (patent applications, requests for technology transfers from abroad) and for the development of innovative recipes where taste does not is never forgotten.
An eco-sustainable factory, with a strong production capacity.
9 rooms spread over 1200 m² at the gates of Agen, in Lot-et-Garonne (South West of France).
An ECO-FACTORY designed in sustainable agri-food units
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