HISTORY OF THE COMPANY

Since 1976, Island Spring has been in the business of good health, making tofu and tofu-based products at their plant on Vashon Island in Washington State.

Island Spring has grown from a small cottage industry, occupying an outbuilding on the Island's westside, to an established producer of healthy soybean-based products. It now serves the third-largest soyfood consumer base in the U.S.

While demand for Island Spring products has grown, the company's growth has not been uneventful. In early Spring 1986, a fire destroyed all of Island Spring's manufacturing facility, leaving little intact. Undaunted, however, the dedicated Island Spring emplowees braved the freezing rain and snow salvaging what they could of the equipment.

And, Phoenix-like, a new vision of the company emerged out of the ashed of the fire. In just 58 days, Island Spring built a new 4,000-square-foot facility just south of the town of Vashon. They began to develop plans to build a fully-automated, state-of-the-art 37,000-square-foot manufacturing facility -- on Vashon Island, of course.

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