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

soy yogurt.
Talk with Danny Paolucci. 1997. Dec. 1. Danny worked
for Swan Foods from 1977 to 1978. He knew Robert Brooks
and Mary Pung very well. He last saw Mary about 8 years
ago. The foods described above were sold in a little (10 by
12 foot) storefront retail store and deli that was located in the
same building as the tofu factory but faced the sidewalk on
Bird Road. A young lady named Penny, from England, ran
the store. It was take-out only–no tables, chairs, or sit-down
space. There was one large glass deli case, from which they
sold a great many of Mary’s delicious tofu pies. Danny used
to have all the recipes for those pies, but he loaned them to
his yoga teacher. They also sold lots of herb teas in Pure-Pak
quarts, plus many Wah Guru Chew bars–made by another
company that was probably also run by disciples of Guru
Maraji. Address: The Soybeanery, 5758½ Bird Rd., Miami,
Florida, 33155. Phone: 305-667-7141.
329. Abdul Rahman, Hussein. 1977. Production and
comparative study of milk-based yoghurts (fl avoured and
unfl avoured) and soybean-based yoghurt. Serdang. (Project
Paper). Unpublished. *
330. Product Name: [Soena {Soymilk} (Lactic
[Acidophilus], Celery, Carrot, Plain)].
Foreign Name: Soiina.
Manufacturer’s Name: Kibun Health Foods K.K.
Manufacturer’s Address: 1-11-8, Shin-Sayama, Sayamashi,
Saitama-ken, 350-13, Japan.
Date of Introduction: 1977.
Wt/Vol., Packaging, Price: Wide-mouth cup with foil lid.
How Stored: Refrigerated.
New Product–Documentation: Only the lactic (acidophilus)
one of these soymilk products is cultured/fermented. Color
photo from a Kibun brochure shows the product (Celery
Cocktail) in the package (a cup) with a straw in the top.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 143
© Copyright Soyinfo Center 2012
Fukushima. 1978. In: American Soybean Assoc. ed.
International Soya Protein Conference, Proceedings. Hudson,
Iowa: ASA. p. 40. “Recently, a new fermented drink using
soybeans appeared on the market. This product is a drink
which is made by the fermentation of soy milk by lactic acid
bacteria.”
Shurtleff & Aoyagi. 1979. Tofu & Soymilk Production.
p. 313. “Kibon Foods, Odakyu Kashiwagi Biru 8-gai, Nishi
Shinjuku 7-7-30, Shinjuku-ku, Tokyo 160, Japan. Tel. 03-
365-5011. Attn. Mr. Mizumachi. Maker of Soena lactic
soymilk drinks, and dairylike soymilk in Tetra Brik cartons.”
Toyo Shinpo. 1982. July 21. “The soymilk industry and
market in Japan.” States that Kibun fi rst made commercial
soymilk in Japan in 1977.
Brian Fitzpatrick. 1982. Soya Milk in Asia. States that
Kibun fi rst launched soymilk in Japan in 1976.
Poster, 6 by 8.5 inches, color. Reprinted in Soyfoods
Marketing. Lafayette, CA: Soyfoods Center.
331. Product Name: Soyogurt (Non-Dairy Yogurt) [Plain,
Raspberry, Strawberry, or Peach].
Manufacturer’s Name: Swan Foods Corporation.
Manufacturer’s Address: 5758½ Bird Rd., Miami, FL
33155.
Date of Introduction: 1977.
Ingredients: Incl. soymilk.
Wt/Vol., Packaging, Price: 8 oz cup. Plain wholesales for
$0.30; Flavored wholesales for $0.35 (April 1978).
How Stored: Refrigerated.
New Product–Documentation: Label. 1977. 3 by 3.5
inches. 3 color. “A cultured soy product available in a variety
of fruit fl avors.”
Ad (full page, black-and-white) in Alternatives magazine
(Miami, Florida). 1978. July/Aug. p. 49. “Remember the
name!” “Soyogurt (A Cultured Soy Product).”
Note: This was the fi rst commercial soy yogurt made
in America, developed by Robert Brooks and Mary Pung of
Swan Foods. It may have been the world’s fi rst commercial
soy yogurt. It is also the earliest commercial soy yogurt seen
with the string “yogurt” in the product name.
332. Farm Foods. 1977. Fermentation funnies (Leafl et).
Summertown, Tennessee. 2 p.
• Summary: Another very creative publication from Farm
Foods and The Farm. Each is a leafl et (8½ by 11 inches)
printed on both sides with blue ink on white. Each gives,
in cartoon-strip format, an introduction to fermentation,
fermented foods, tempeh, etc. (1) “For thousands of years
friendly microorganisms–have helped people produce a
variety of fermented foods. (2) Literally hundreds of foods
have enriched our diet... (3) ... which were made available
through the action of molds, yeasts and bacteria.” An
illustration shows sauerkraut, yogurt, bread, soy sauce,
vinegar, cheese, each running forward on two legs, each