THE PRIMACOTTA STORY

Primacotta was developed by two pioneers in the soyfoods business, Bob Bergwall and John Paino, who together in 1978 founded Nasoya Foods. Over the years Nasoya tofu has become a top selling brand across the United States and Nasoya’s other soy products developed by the partners have become staple foods for millons of people. In 1990 the two owners sold Nasoya and moved on to develop and market new health promoting foods including micro-algae, rainforest botanicals and soy pastas.

The idea for developing soymilk ricotta came in response to a growing consumer demand for healthy alternatives to dairy foods. Fresh somilk, marketed successfully next to dairy milk, reflects this growing trend. In fact, sales of soyfoods have skyrocketed in recent years as people seeking lactose and cholesterol free foods discovered many healthy and good tasting alternatives in soyfoods. Ultimately then, it was the coming together of two trends, an awakening to the benefits of soyfoods, and a consumer demand for familiar foods made healthier, which prompted the development of Primacotta.

The recipe for Primacotta took nearly 3 years of experimentation and over a thousand test batches to perfect. “We just kept trying new approaches till we got it right” states Bob. “I Guess you could say we subscribe to the Thomas Edison approach to invention; We simply discovered a thousand ways how not to create a soymilk ricotta until finally the light bulb went off.”

The first person to try the finished product actually exclaimed “this tastes so good it makes you want to go vegan!”

But the ultimate complement comes after people try raviolis, stuffed shells or lasagna made with Primacotta and exclaim “Are you sure there’s no cheese in here?”

Absolutely! The outstanding feature of Primacotta is that even though it tastes like a ricotta filled product, it is 100% dairy free and contains no casein or lactose as other “non dairy” cheese alternatives often do. Equally as important is the fact that it contains the same amount of protein as ricotta with 60% less saturated fats and none of the cholesterol. Perhaps the best news of all is that the soy protein in Primacotta makes it an FDA sanctioned “heart healthy” food. This coveted health claim allows us to state that eating Primacotta may “reduce your risk of heart disease”. Now that’s really good news!