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England, New York City, and Pennsylvania.” The tofu, which retails for about $0.75/lb is “made from organically grown soybeans, water, and nigari, a coagulant extracted from seawater... “The company uses the term ‘dairy’ to indicate its intention to provide a full range of alternative dairy-like products all derived from soybeans, including ice cream, yogurt, cream cheese, mayonnaise, whipped cream, tartar sauce, plain and fl avored soymilk. In addition, other less familiar items will be introduced, such as miso soy bean paste, deep-fried tofu, and a fermented product, called tempeh. The Dairy operates at a medium level of technology, fusing traditional hand craftsmanship with modern labor saving equipment.” “The company is open Monday through Saturday, 8 a.m. to 6 p.m. and visitors are welcome.” A photo shows Kathy Whelan Leviton cutting a large sheet of tofu into cakes. 344. Rossi, J.; Costamagna, L.; Ingi, M. 1978. Boissons fermentées de différents types microbiens (L. acidophilus, L. bifi dus, L. bulgaricus et Str. thermophilus) produites avec du lait à faible contenu glucidique [Beverages fermented with various types of microorganisms (Lactobacillus acidophilus, L. bifi dus, L. bulgaricus, and Streptococcus thermophilus) produced with milk having a low content of glucides]. Lait (Le). Revue Generale des Questions Laitieres 58(573/574):155-72. March/April. [40 ref. Fre] • Summary: Soya milk was fermented with Lactobacillus bulgaricus, and Streptococcus thermophilus. Webster’s Dictionary defi nes glucide as “any of a class of carbohydrates comprising both the glycoses and the glycosides.” Discusses milks processed by ultrafi ltration, milks with their lactose removed by microbial means, or soymilk. Address: Istituto di Microbiologia lattiero-casearia Facoltà di Agraria di Perugia, Italy. 345. Swan Food Corp. 1978. Order form and price list for distributors. April, 1978. Miami, Florida. 1 p. 36 cm. • Summary: This wholesale catalog lists the company’s soy bean products and natural foods. For each is given: Product description, case weights, wholesale unit prices (sizes A and B), units per case, total. Minimum order: $300.00. Prices–F.O.B. Soy products include: Regular tofu. Baked tofu. Marinated tofu. Caraway tofu. Soymelk (pints or quarts, unsweetened). Soymelk (pints or quarts, sweetened). Soymelk (pints or quarts, carob). Carob swirl cake (all cakes and pies are 7-inch rounds [= 7 inches in diameter]). Tofu pie–cashew. Mary’s carob cream cake. Mary’s devil’s food cream cake. Tofu chip dip. Whole grain soy burgers. Tofu vegetable stew. Soyogurt (plain, strawberry, or peach; 8 oz.). Soy shakes (carob, vanilla, or strawberry; pint). Organic yellow certifi ed soybeans (50 lb or 1 lb bags). Mary’s eggless egg salad. Non-soy products: Iced herb tea (sweetened, HISTORY OF SOY YOGURT & CULTURED SOYMILK 148 © Copyright Soyinfo Center 2012 unsweetened Bancha, unsweetened Mu). Barley malt syrup. Fresh frozen organic orange juice (two sizes). Organic oranges. Address: 5758½ Bird Rd., Miami, Florida, 33155. Phone: 305-667-7141. 346. Swan Food Corp. 1978. Order form and price list for retail stores. April, 1978. Miami, Florida. 1 p. 36 cm. • Summary: This retail catalog lists the company’s soy bean products and natural foods. The products are identical to those on the wholesale price list for distributors, but the prices are about 21% higher, the column showing “Units/ case” does not appear on this retail form. Address: 5758½ Bird Rd., Miami, Florida, 33155. Phone: 305-667-7141. 347. Pincus, Amy. 1978. Soy yogurt cheese. Milwaukee, Wisconsin. 1 p. July 30. Unpublished manuscript. 28 cm. • Summary: This one-page hand-written recipe was circulated among attendees at the fi rst meeting of U.S. soycrafters on 28-30 July 1978 in Ann Arbor, Michigan. “Start with 1 gallon warm soy milk (body temperature). Use acidophilus starter, or regular yogurt starter (for instance plain Dannon) 3 tablespoons, or starter from a previous batch of yogurt. Mix well. Pour into a very clean container with a well-fi tting lid and place in a warm quiet spot (88ºF = 31ºC) for 10-12 hours. Voilá yogurt! “Then fl avor your yogurt with (1) maple syrup and vanilla, (2) blend yogurt with dulse, fresh garlic, onions and any herbs you like. (3) experiment with any fl avor you can imagine–and please send me the recipe. “Pour the mixture into tied off nylon stockings or a fi ne mesh bag (cheesecloth) and hang in a cool environment until you achieve a desirable texture (2 days for a very nice cream cheese).” Address: Magic Bean Co-op., 3227 N. Humboldt Ave., Milwaukee, Wisconsin 53212. 348. Shurtleff, William. 1978. Report on trip to fi rst meeting of Soycrafters Association of North America (Ann Arbor, Michigan, July 28-30), and subsequent trip around USA with Mr. Wataru Takai visiting tofu companies (July 30 to Aug. 9). P.O. Box 234, Lafayette, CA 94549. 2 p. Aug. Unpublished manuscript. • Summary: July 16-23–Mr. Takai (Director of the Overseas Department for Takai Tofu & Soymilk Equipment Co. in Ishikawa-ken, Japan) fl ies into San Francisco, California, from Japan. He stays in San Francisco, and is present at the installation of a Takai tofu system at Tokyo Foods (Tokyo Food Co.; Mr. Horinouchi) in San Mateo, south of San Francisco. Shurtleff drives Mr. Takai to visit various tofu makers in the San Francisco Bay Area: Traditional Tofu in Oakland (meet with Ray Nagai and Gary Sato, who are having lots of problems), Azumaya in San Francisco (Bill Mizono), Quong Hop in South San Francisco (Stanley Lee), and Wo Chong in South San Francisco (Walter Louie). July 24–Shurtleff and Aoyagi drive Mr. Takai to Lake
Tahoe, where they all stay for two days and one night at the Shurtleff family cabin near Meeks Bay. July 26–The fi rst Takai catalog of small and medium scale tofu equipment (printed with dark brown ink on glossy white paper) arrives in the USA. July 27–Takai and Shurtleff fl y together from San Francisco to Ann Arbor, Michigan, on an afternoon fl ight. July 28-30–Meeting in Ann Arbor of about 70 soycrafters (mostly tofu makers) from around the United States. The conference opens on the evening of Friday, July 28. The fi rst meeting is held upstairs in a large room at the University of Michigan student union–slide shows and discussions. Attendees stay in the university dormitory– which is largely empty since it was summer. On Saturday there are meetings and practical workshops throughout the day at The Soy Plant, 211 E. Ann St., several blocks from the university. Mr. Takai notes: “New tofu makers are young vegetarian. Almost all Caucasian with long hair and beards. They eat tofu instead of meat.” On Sunday, July 30, the Soycrafters Association of North America is founded. Steve Fiering, Jerry MacKinnon, Sue Kalen, and co-workers at The Soy Plant (211 East Ann St.), in Ann Arbor, Michigan, organized and hosted the meeting–which was a great success. We elected an executive director (Larry Needleman of Bean Machines, California) and a Steering Committee [board of directors] of six: Tom Timmins, New England Soy Dairy, Massachusetts. Lester Karplus, Vegetarian, Inc., Illinois. Steve Fiering, The Soy Plant, Michigan. Steve Demos, White Wave Tofu, Colorado. Kathryn Bennett-Clarke, Southwest Tofu, New Mexico. Bill Shurtleff, New-age Foods Study Center, California. After the meeting, Shurtleff and Takai travel around the United States, by airplane and rented cars, visiting existing tofu companies. July 31, Monday–Fly from Ann Arbor to Boston, Massachusetts. From Boston we drive (using a rented car) to the New England Soy Dairy (Tom Timmins and Richard Leviton) and Nasoya (John Paino and Bob Bergwall); both are quite new companies. Mr. Takai notes: “New England was very woody and beautiful. First saw soy mayonnaise at the New England Soy Dairy; it was served in a dip at dinner. Nasoya extracted soymilk with a big hydraulic press.” Mr. Takai noted that Japanese eat tofu itself, whereas Americans generally use it as an ingredient in recipes. Aug. 1–Spend the afternoon in Boston’s Chinatown visiting two or three old and well-established tofu makers. While walking through a fancy building in the area, Shurtleff fi rst sees someone (a secretary) using a word processor. Aug. 2, Wed.–Fly from Boston to New York City. Visit Hashizume (Mr. Yokoyama) and Tanaka-ya (Mr. Murakami), both well established tofu makers run by Japanese Americans. We then take the run-down, graffi ti-scrawled subway to visit Tokyo Food Processing Corp. (c/o Japan Food Corp.) at 40 Varick Ave., Brooklyn (Terry Terahira HISTORY OF SOY YOGURT & CULTURED SOYMILK 149 © Copyright Soyinfo Center 2012 and Mr. Shimazaki); this is also an established Japanese- American company that makes tofu and other Asian foods in a bombed out-looking, scary part of the city. Mr. Shimazaki notes that tofu is starting to become popular in America, and their tofu is selling well. One afternoon Shurtleff is invited to be on the Gary Null Show (radio) to talk about tofu. While in New York City, Shurtleff stays with Larry Needleman at the home of his parents (Hy & Sylvia, in New Hyde Park, just outside New York City), while Mr. Takai stays at a hotel in the city. One night Needleman and Shurtleff have dinner with Mr. Takai, as his guest, at the Rainbow Restaurant in Manhattan, near the top of some skyscraper. Mr. Takai had a black-and-white photo taken of the three seated at a dinner table; it appeared in the Japanese newspaper Hokuriku Chunichi Shinbun on 14 Sept. 1978, and Mr. Takai kept the original. Soyfoods Center also has a copy (8 by 10 inches, fi led at Soyfoods Center). Our last morning in New York City (Saturday, Aug. 5), we three travel by subway to the southern tip of Manhattan and take a ride on the Staten Island Ferry. Aug. 6, Sunday–Shurtleff and Takai fl y to Miami, Florida, to visit Swan Foods, founded by Robert Brooks and Mary Pung; a new and extremely innovative company making tofu and soymilk (with organic soybeans), plus a line of soy yogurt, tofu cheesecakes, etc. and full-page nationwide ads. Mr. Takai recalls that Mr. Brooks wanted to start a chain of tofu businesses across the United States. Aug. 8–Fly from Miami to Summertown, Tennessee, to visit The Farm Tofu Shop (Alan Praskin). Mr. Takai recalls visiting Light Foods in St. Louis, Missouri, to deal with problems in their FM50 roller extractor. Aug. 10–Fly from Tennessee to Denver, Colorado, to visit Denver Tofu (Mr. & Mrs. Haruhisa Yamamoto; an old, well-established Japanese-American company, which now fi lters all water used to make tofu). Shurtleff travels to nearby Boulder, Colorado, to visit White Wave on Pearl Street (Steve Demos, very new and small tofu maker). Aug. 11–Fly from Denver to Los Angeles. Visit Hinodeya (Mr. Yamauchi; an old, well-established Japanese- American company, perhaps the largest in America). Aug. 12–Fly from Los Angeles to San Francisco. Note: Mr. Takai’s notes of his itinerary, which he wrote for himself in Japanese before and after the trip, indicate that he arrived in San Francisco on Aug. 12. But Shurtleff’s notes indicate that he arrived in San Francisco and Lafayette on Aug. 9 (Wednesday). Shurtleff has clear memories of visiting Denver Tofu and White Wave, but no memories of visiting Tennessee or Los Angeles on this trip. Mr. Takai does not recall visiting Lake Tahoe. Address: New-age Foods Study Center, Lafayette, California. 349. Beuchat, Larry R.; Nail, B.J. 1978. Fermentation of peanut milk with Lactobacillus bulgaricus and L. acidophilus. J. of Food Science 43(4):1109-12. July/Aug. [15
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
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prepared with fi sh bladders or min
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
Page 97 and 98: 189. Kon, S.K. 1959. Milk and milk
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Page 101 and 102: operations is unknown. No informati
Page 103 and 104: into a more easily digested sugar.
Page 105 and 106: Note 2. This is the earliest docume
Page 107 and 108: Vegetarian chow mein (with soy spro
Page 109 and 110: was improved by culturing a solutio
Page 111 and 112: host for the acidophilus bacteria w
Page 113 and 114: Cheese and English Cheddar. The rea
Page 115 and 116: formation and nutrition, some food
Page 117 and 118: Note: This is the earliest English-
Page 119 and 120: HISTORY OF SOY YOGURT & CULTURED SO
Page 121 and 122: • Summary: Soymilk was subjected
Page 123 and 124: The Introduction, by Stephen, begin
Page 125 and 126: maintain its physical and organolep
Page 127 and 128: 28 cm. Rev. ed. 1977 Autumn Press,
Page 129 and 130: Note: This is the earliest English-
Page 131 and 132: Note: This is the earliest document
Page 133 and 134: or as Soy yogurt). Sour cream (p. 4
Page 135 and 136: fl our, edible groundnut protein is
Page 137 and 138: • Summary: Contents: Introduction
Page 139 and 140: seen (Oct. 2003) that uses the term
Page 141 and 142: whole soybeans. The best way is to
Page 143 and 144: soy yogurt. Talk with Danny Paolucc
Page 145 and 146: fermented milk products. Address: P
Page 147: HISTORY OF SOY YOGURT & CULTURED SO
Page 151 and 152: On the top half of the ad is a larg
Page 153 and 154: value of tofu, p. 125). The Book of
Page 155 and 156: and life.” Note: This is the seco
Page 157 and 158: discussed in Table 1, however their
Page 159 and 160: Note 1. This is the earliest Englis
Page 161 and 162: Massachusetts 01301. Phone: (413) 7
Page 163 and 164: 399. Thalman, Margaret Morse. 1980.
Page 165 and 166: April. “Climbing Curd,” an arti
Page 167 and 168: fermenti solely for this purpose wo
Page 169 and 170: Address: Yamanashi Prefectural Agri
Page 171 and 172: alternative to dairy milk. In the s
Page 173 and 174: Partially because of the mushroomin
Page 175 and 176: had originated; the key to it had b
Page 177 and 178: Miller started his soymilk research
Page 179 and 180: humans and most mammals. The jejunu
Page 181 and 182: Bragg, CA 95437. Phone: 707-964-292
Page 183 and 184: esearcher, Jackson L. Cartter, who
Page 185 and 186: every time you prepare it.” Addre
Page 187 and 188: named The Home Sanitarium... Their
Page 189 and 190: The book is interspersed with nice
Page 191 and 192: Soyfoods Industry and Market. p. 7.
Page 193 and 194: 2. Soyfoods industry directory: Nam
Page 195 and 196: in Okayama, and when it is done the
Page 197 and 198: Kibun in Japan, is going to make 12
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“Soyfoods-Aliments à base de soj
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slide show with 60 color slides. Th
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Commercial soymilk kefi r, named So
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product. Address: Sweden. 515. Prod
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Dep. of Human Ecology, Univ. of Mar
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and was eventually appointed direct
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his laboratory pouring ingredients
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• Summary: In an attempt to impro
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state of the art technology from th
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natural food stores. The starter wa
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arranging for two Japanese scientis
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stores in France. The price is very
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579. Kates, Joanne. 1985. Tofu for
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Community members started the fi rs
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Canada and Plenty USA sent Farm Soy
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in California under the management
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launched by Eastern Food products o
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April 26. Add Society for Acclimati
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599. Magdoub, M.N.I.; Shehata, A.E.
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lactone (GDL) is added. Coagulation
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India... Technology that makes soya
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fi les... A tofu TV dinner is in th
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up with fi ve exciting new products
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Japanese Patent 84-239,688 (FSTA 84
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soymilk users by offering a more ec
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elaborate ones last. A nutritional
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671. Murata, K.; Kusakabe, I.; Koba
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foods, containing either 50% by wei
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true, the company hopes to spoon up
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previous soy yogurts in the UK had
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soy ice cream, and other dairy anal
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of Lactobacillus casei and L. acido
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Amaranth and Sea Veggie (both 3/87)
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of Diet Coke, special labeling and
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and fi xed. The product now is back
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1989. Feb. 22. The product, launche
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of Soyfoods Center. • Summary: On
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met Robert, a macro, who introduced
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• Summary: Introduced in 1985, To
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The company expanded too fast repor
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Nutrition: Per 100 gm.: Energy 73 K
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
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dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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In the fi rst 4-year phase of the S
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
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available in raspberry, strawberry,
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soymilk, and soy-based calf milk re
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entering markets where Cole’s pro
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was launched in Italy, in English w
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is defi nitely as good as the Germa
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introduction, manufacturer’s name
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the famous Seventh-day Adventist ph
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made by Madison. His contacts with
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• Summary: This article, in a sec
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more attention to yield and functio
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product without isolates and PLL wa
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Creating amazing dairy-free cheese
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yogurt drink is produced only for d
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Azuma Natto Foods Co. Ltd.: This na
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marijuana; they are different plant
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other women, all dressed in traditi
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(e.g. R.J. Reynolds). Vendor/child
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product would be carried in the ref
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akara, kuni, fufu, eba, etc. Soy mi
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healthy vegetarian diet. Summertown
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1080. Garcia Uriarte, Alvaro; Orteg
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The development of new soyfoods pro
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Soybeans, soyfoods, and vegetariani
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Manufacturer’s Address: Granovita
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married to Raul Castro (Fidel’s b
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guides for pregnant and breast feed
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how to buy. Recipes include: Soymil
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juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
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information resources. Soy cookbook
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Color photos show: (1) Vertical pla
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out of debt, realizing that being l
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“But even now, with his careers a
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Oriental soybean foods (tofu, tempe
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children could not see the gaping p
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sure that Trader Joe sold the produ
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12,000 quarts of a perishable soymi
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cappuccino fl avors. Some are in re
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ook tells the story of that experim
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have a reasonable amount of time to
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Percent daily values are based on a
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of Soyfoods Center. • Summary: Ge
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of soymilk equipment sale. It was n
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15 new products. These include: Veg
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Ted learned a lesson when he was ma
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(soy beverages), soybean oil, soynu
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(Overview). Compiled by William Shu
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and Morningstar fi rst began to wor
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Other products include soy-based yo
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Eating disorders. 15. Underweight.
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(fi ltered water, whole organic soy
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sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
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1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
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people speaking many different lang
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Richmond, spokesperson for Silk. 20
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162. [39 ref] • Summary: Contents
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found himself short of cash and in
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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Ted was going into new packaging an
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Botany (the little green thing atop
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the company; Paul sold the company
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1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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for the past two years. In fact, it
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WholeSoy, Almond yogurt, and So Del
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on the wall at the front of most cl
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SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
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Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
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Green Vegetable Soybeans-Etymology
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Homemade yuba. See Yuba, Homemade-H
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International Institute of Tropical
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812, 822, 937, 1281, 1293 Kosher /
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Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
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Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
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Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
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Solvents Used for Extraction of the
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Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
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Soya Foods, Soya Newsletter, Soya I
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865, 867, 868, 869, 870, 871, 879,
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Tempeh Industry and Market Statisti
Page 583 and 584:
Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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