They began making yogourt from soybeans about 20 years ago, following in the footsteps of their grandfather, K.S. Lo, who was the first to make yogourt from soybeans in 1940 in Hong Kong.
Now they make yogourt from soybeans, coconut, almonds, cashews and this summer a sugar-free yogourt from oats.
Their grandfather’s business has grown to Vitasoy Holdings marketed on a global basis.
Their new facility in the north-eastern part of Cambridge is 24,000 square feet on two acres compared with 9,000 square feet in the previous location.
The business employs 30 people.
