history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

• Summary: Contents: Introduction. Food uses for whole
soybeans. Category I: Drum-dried fl akes. Category II:
Canned soybeans. Category III: Dairy product analogues
(incl. mocha fl avored ice cream, yogurt, peanut butter
analogue). Category IV: Spreads. Category V: Snack foods.
Appendix I: Prototype foods made from whole soybeans.
Appendix II: Sauce formulations for canned soybean
products. Discussion. For the drum-dried fl akes: Blend in a
“Waring Blendor.” Address: Dep. of Food Science, Univ. of
Illinois, Urbana, IL.
302. Schmidt, R.H.; Bates, R.P. 1976. Sensory acceptability
of fruit fl avored oilseed milk formulations. Proceedings of
the Florida State Horticultural Society 89:217-19. Nov. 2-4.
(Published 1 May 1977). [11 ref]
• Summary: Soymilk, peanut milk, and 25% toned milks
prepared from cow’s milk extended with commercial peanut
fl our or soy protein concentrate were prepared. Yogurtlike
products were made from these by fermentation with
Lactobacillus bulgaricus and Streptococcus thermophilus
in the presence of 2.5% added glucose, to a pH of 4.7. taste
panel compared these with similar products made from
cow’s milk. Oilseed milks were generally judged inferior
to cow’s milk and peanut milks were judged inferior to
soymilks. Commercial yogurt fruit fl avorings of strawberry,
raspberry, blueberry and orange greatly improved the sensory
acceptance of the milk-like beverages and yogurt products.
Homogenization signifi cantly improved acceptance of
yogurt-like products. Address: 300 Food Science Building,
Food Science Dep., Univ. of Florida, IFAS, Gainesville, FL
32611.
303. SoyaScan Notes. 1976. Chronology of soybeans,
soyfoods and natural foods in the United States 1976
(Overview). Dec. 31. Compiled by William Shurtleff of
Soyfoods Center.
• Summary: Feb. KQED-TV in San Francisco airs a
30-minute special titled “Tofu.” It is an interview with
William Shurtleff and recipe preparation by Akiko Aoyagi.
March. “The Joys of Soy” by Brenda Bortz, published in
Organic Gardening and Farming magazine is the fi rst major
popular article on tempeh in America. In June, Prevention
magazine runs a cover story on tempeh.
April. Soybeans: Brazil as a Competitive Force by J.M.
Schultz and W.P. Mason submitted as a Harvard Business
School MBA thesis. One of the best early in-depth analyses.
April. The second of the new wave of commercial
Caucasian-run tofu shops is started by Peter and Judy Beane
in Portland, Maine. There were at least 7 small commercial
Caucasian-run tofu shops in America by the end of 1976.
May-June. Mother Earth News publishes the fi rst of fi ve
long articles on soyfoods, each excerpted from The Book of
Tofu.
June 2-5. First International Workshop on Low-Cost
HISTORY OF SOY YOGURT & CULTURED SOYMILK 137
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Extrusion Cookers held at Colorado State University, with
51 participants. Organized by Judson Harper and Richard
Jansen, with funding from USAID through USDA. The
173-page proceedings, edited by Wilson and Stumpf, are
published shortly thereafter. Cereal-soy blends are seen as
having great promise for production in developing countries.
This year cereal-soy blends are fi rst produced in Third
World countries using low-cost extrusion cookers: Thriposha
in Sri Lanka and Maisoy in Bolivia.
July 20. What is Tofu? pamphlet by Shurtleff and
Aoyagi published by Westbrae Natural Foods in Berkeley.
Aug. 6. New-Age Foods Study Center established by
Shurtleff and Aoyagi in Lafayette, California. The name was
changed to The Soyfoods Center in Sept. 1980.
Aug. Larry Needleman of The Learning Tree in
California introduces America’s second tofu kit, which soon
becomes the best-seller nationwide.
Aug. Farm Food Company, a branch of The Farm in
Tennessee, opens America’s fi rst soy deli, in San Rafael,
California. They served tofu sandwiches, salads, salad
dressings, and cheesecakes; tempeh burgers, deep-fried
tempeh cutlets, tempeh with creamy tofu topping, and
Indonesian delight (tempeh strips); soymilk ice cream,
shakes, yogurt, mayonnaise, and whipped creme; soybean
stroganoff and burritos; and TVP chili. They essentially
launched the concept of second-generation soyfood products.
Sept. 23. The Book of Miso, by Shurtleff and Aoyagi
published by Autumn Press.
Sept. 29. Shurtleff and Aoyagi begin “Tofu and Miso
America Tour.” They do 70 public programs nationwide and
travel 15,000 miles in their white Dodge van, continuing
until 3 Feb. 1977. In the van they carry hundreds of copies of
The Book of Tofu and The Book of Miso and many of Larry
Needleman’s tofu kits, plus little bags of natural nigari, all of
which they sell at their programs. They usually have meals
and spend the night with the people who have sponsored and
organized their program. They also visit numerous soyfoods
producers and researchers, including The Farm in Tennessee
from Dec. 21 to Jan. 2. After the tour, tofu shops started in
most of the areas where they spoke.
Sept. Dr. Kenneth Bader becomes executive director
of the American Soybean Association. With the help of
increasing funding from checkoff programs, he ushers in an
era of growth, and increased activity and strength for ASA.
Oct. 13-15. Seminars on the use of soy protein for foods
and meal for feeds are held in Moscow, sponsored jointly by
the U.S. Foreign Agricultural Service, the American Soybean
Assoc., and the Food Protein Council. More than 200 Soviet
offi cials attended.
Oct. The Joy of Soy, by Sylvia E. Anderson selfpublished
in New Jersey.
Nov. Island Spring starts making tofu in Vashon,
Washington. Founded by Luke Lukoskie and Sylvia Nogaki.
Dec. The term “soyfoods” (spelled as one word) is