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

very creative menu. Later called The Tofu Gardens, and The
Lotus Cafe.
Dec. American Soybean Association moves its
headquarters from rural Hudson, Iowa, to St. Louis,
Missouri, into greatly enlarged, modern offi ces.
Dec. The Book of Tofu (extensively revised,
Americanized edition), by Shurtleff and Aoyagi published
by Ballantine Books in a mass-market paperback edition. By
1987 the two editions have sold over 450,000 copies.
Dec. Tofu Goes West, by Gary Landgrebe published by
Fresh Press.
Dec. How to Cook with Miso, by Aveline Kushi
published by Japan Publications.
Dec. Tofu Madness, by Olszewski published by Island
Spring tofu company in Washington.
Dec. Growing use of the term “shoyu” and less misuse
of the term “tamari” in publications, indicating awareness of
the difference between these two types of soy sauce.
* Peaking Out on Tofu, by Matthew Schmit selfpublished
in Colorado.
* Soymilk Piima, resembling the traditional Finnish
cultured dairy product, fi rst made (on a home scale) by Pat
Connolly in southern California.
* Soy oil: The King with no crown. A series of studies
initiated by the American Soybean Assoc. in 1978 showed,
surprisingly, that although soy oil is by far America’s
widely used oil (accounting for 84% of all vegetable oils
and 58.3% of all edible oils and fats), most consumers are
simply not aware that they are using soy oil. When 1,200
female heads of households were asked “What oils can you
think of?” only 17% mentioned soy oil (52% mentioned
corn oil, 36% peanut oil, and 23% saffl ower oil), and only
7% reported having purchased soy oil in the past 6 months.
The ASA Market Development Foundation promptly began
a campaign to increase product recognition and loyalty,
improve product image, and to encourage manufacturers
worldwide to identify soy oil on product labels. The slogan
used is shown at the start of this paragraph.
356. Product Name: [Soymilk, Soy Yogurt].
Manufacturer’s Name: Alternatur.
Manufacturer’s Address: Korte Spekstraat, Hallaar,
Belgium.
Date of Introduction: 1978. December.
How Stored: Refrigerated.
New Product–Documentation: Shurtleff & Aoyagi. 1978,
Dec. The Book of Tofu (Ballantine pocketbook edition).
“Appendix B: Tofu Shops and Soy Dairies in the West.” p.
400. Owner: Unknown.
Soyfoods Center. 1980. Sept. Tofu shops and soy dairies
in the West (2 pages, typeset). Gives the company’s name
and address. No phone number or owner. “Makes soymilk
and yogurt.”
HISTORY OF SOY YOGURT & CULTURED SOYMILK 152
© Copyright Soyinfo Center 2012
357. Swan Food Corp. 1978. Collected papers (Archival
collection). Miami, Florida. 5 fi le folders, 1½ linear inches.
• Summary: Swan Foods was the fi rst soyfoods company
in the United States to make a wide variety of innovative
soyfoods products. The company’s papers are located at
Soyfoods Center in Lafayette, California. In December 1978,
when the company declared bankruptcy after about two
intense years in business, Danny Paolucci cleaned out the
offi ce, keeping all documents that he believed might be of
future importance. He kept them for 19 years, then sent them
to Bill Shurtleff at Soyfoods Center at Shurtleff’s request.
Most of the papers relate to recipes. There are no commercial
papers (invoices, ledgers, etc.).
Folder 1: Bulk soyfoods recipes, typed. Each recipe is
typed on a sheet of 8½ by 11 inch lined paper. Recipes made
in a Hobart mixer are marked with an asterisk (*) after the
recipe name. The recipes (listed alphabetically) are: Baked
tofu (with tamari sauce for marinade, bake at 350ºF for 30-35
minutes). Caraway tofu (add 5 ingredients to curding tofu;
stir and let curds form). Carob cream cake* with topping
(incl. 2 gallons soymelk). Cashew carob swirl cake* (incl. 3
gallons soymelk). Devils food cream cake* (incl. 2 gallons
soymelk and tofu topping). Eggless egg salad* (incl. 10 lb
boiled and cooled Swan Tofu). Marinade for tofu (incl. 1
gallon tamari; mix all ingredients in a 5 gallon bucket, add
sliced tofu, and seal). Soy burgers* (incl. 2 gallons each
cooked rice and fresh okara, and 2½ cups tamari). Tofu chip
dip* (large and small; the small incl. 6 lb tofu boiled and
cooled, ¼ cup tamari, and ¼ cup umeboshi plum paste; the
large incl. 42 lb tofu).
Folder 2: Lists of ingredients for various soyfoods
products typed on Swan Foods’ blue-on-white letterhead:
The products (listed alphabetically) are: Carob swirl marble
cake (non-dairy) (incl. soy milk). Okara granola. Roasted
cashew tofu pie (incl. tofu and organic soy milk). Soyogurt
(non-dairy): Note: These ingredients are handwritten below a
sample label design on the back of the bottom half of a Swan
Foods order form.
Folder 3: Legal-sized yellow lined note pad with 17
pages of notes written in blue ink–probably by Mary Pung.
Subjects: Nutrition Almanac (soybeans and soy milk, p.
71; malt, p. 76). One page of 6 bibliographic references for
publications related to soy, with a large note: “Sell Book of
Tofu, etc. in shop.” The Health Food Dictionary & recipes
(mu tea, p. 102; soybean, p. 159; tofu, p. 174). Diet for a
Small Planet (Lappé, 1975 ed.) (protein table III–Legumes;
notes on tofu, p. 102, soy yogurt vs. milk yogurt, p. 128-
29; tofu, p. 132). Recipes for a Small Planet (Ewald, 1973)
(table showing no. of calories you have to consume in order
to get one gram of usable protein, p. 16; notes on Net Protein
Utilization). Soybean Diet (Herman Aihara, 1974) (table of
nutrients in various foods; cow’s milk, p. 44; soybeans can
help with environmental problems, p. 4; soybeans vs. meat,
p. 6, 8-9; tofu preparation, p. 115; nigari, p. 116; nutrient