SK Food International



SK Food International offers non-GMO and certified organic black soybeans


Fargo, ND – SK Food International is pleased to offer non-GMO and certified organic black soybeans within its extensive line of Premium Quality Ingredients.


SK Food supplies black soybeans in whole bean form, in addition to raw flour and precooked powder and flakes. SK Food’s black soybeans are of USA origin and naturally gluten free.  All SK Food’s ingredients are identity preserved, so they are traceable back to the farmer’s field.


Dr. Oz recently announced black soybeans as his new favorite superfood. As Dr. Oz explains, black soybeans are unique in that they have the perfect carbohydrate-to-fiber ratio to aid in weight loss. Because of the high protein content, black soybeans take longer to digest; keeping you feeling fuller longer.  Black soybeans are also high in antioxidants, anthocyanins and Vitamin E.


Black Soybeans are a unique type of bean that can create a new twist to a variety of product applications, including canning, soups, chili, salads, side dishes and snack foods. Black soybeans can also be used similar to yellow soybeans for soy sauce, roasting and tofu or the same way dry beans might be used.


Available packaging sizes include 50-lb bags, 2000-lb tote bags and bulk truckload.  The black soybeans flour, powders and flakes are all available as certified organic or non-GMO and are certified Kosher through Orthodox Union.  

SK Food International supplies a full line of Premium Quality Ingredients including Identity Preserved: Non-GMO and Certified Organic dry edible beans, grains, seeds, soybeans, peas and lentils, meals/flours, vegetable oils and precooked powders/flakes to industries including food, pet food, nutraceutical and personal care.


SK Food International
4666 Amber Valley Parkway
Fargo, North Dakota 58104 USA
TEL: 701-356-4106
FAX: 701-356-4102

4666 Amber Valley Parkway • Fargo, ND 58104 USA
701-356-4106 (TEL)  • 701-356-4102 (FAX) •
Copyright©2017 Healthy Food Ingredients


Last Updated: August 15, 2017

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