It has always been said that one of the major problems for a vegan diet (diet without any food of animal origin) was the deficiency of vitamin B12 (cobalamin), essential for many functions of the organism, because the latter does not did not exist in the plant kingdom. In reality, B12 is neither of vegetable origin nor of animal origin, but of fermentation origin produced by micro-organisms, and if it is found in foods of animal origin, it is because bacteria present produced it and it was stored in the organism of ingested animals. Since its beginnings, the traditional cheese dairy has also provided humans with products rich in B12 such as Comté, Emmental, Camembert, Parmesan… and this thanks to the micro-organisms involved in their production. The Nutritional Reference Value for humans is 2.5 µg. For several years, the SOJAMI team has been working on this theme and, today, it is pleased to offer La Bûchette soy & almond, a fermented specialty rich in natural B12, with an average content of 1.3 µg for 100g, which represents more than 50% of the recommended daily allowance. This unique specialty with soy and almond juice is made after various fermentations and maturations occurring over several days, and requiring great attention. It can be seasoned, tasted as it is on bread, or accompanied by cereals and vegetables… Free choice to your imagination…