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

humans and most mammals. The jejunum lies between the
duodenum and the ileum. Thus, as food leaves the stomach,
it passes fi rst through the small intestine, and then the large
intestine. In the small intestine, it passes fi rst through the
very short duodenum (“twelve fi ngers wide”) and then into
the jejunum.
This study found that ingested lactobacilli do not
implant in the upper small intestine for any length of time.
Address: 1. Dep. of Microbiology, University of Natal, P.O.
Box 17039, Congella 4013, South Africa.
433. Soyfoods Center; Soycrafters Assoc. of North America.
1981. Soyfoods Production in America and the West (News
release). Lafayette, California: New-Age Foods Study
Center. 1 p. April. Updated in Sept. 1981 in a neater format.
• Summary: A table shows production statistics for 25
types of soyfoods. Number of manufacturers in the USA,
Canada, Other West, Total; Tons of raw soybeans/year used
by each food. Yield of food from 1 unit weight of soybeans.
Wholesale value. Retail value. Number of people employed.
Address: P.O. Box 234, Lafayette, California 94549.
434. FIND/SVP. 1981. The tofu market: Overview of a highpotential
industry. New York, NY: FIND/SVP. 140 p. May.
No index. 28 cm. [34 ref]
• Summary: This report, largely plagiarized from Soyfoods
Center documents without permission or credit, predicted
that “tofu may be the next yogurt.” The tofu market shows
many parallels to the growth of the yogurt market. Tofu must
break away from its bland image, like yogurt before fl avors
were introduced. Sales of tofu in the U.S. are predicted to
grow from their present $50 million level to $200 million by
1986.
Contents: Preface. 1. Executive summary. 2. Tofu:
History, background and defi nition. 3. Methods of
production. 4. U.S. soybean supply. 5. Tofu products
currently on the market. 6. Current market trends. 7.
Institutional markets: School lunch programs. 8. Tofu
and the consumer. 9. Major producers of tofu: Hinode
Tofu Company, Inc., Azumaya, Inc., Quong Hop, Island
Spring, Nasoya, New England Soy Dairy, Swan Gardens
(Miami Beach, Florida), White Wave, Tofu Inc. (Roseville,
Minnesota), The Soy Plant Co-op Inc., Northern Soy Inc.,
American Tofu Inc. (Brooklyn Park, Minnesota), Soy Shop,
Lecanto Tofu, Traditional Tofu, Chicago Tofu Company,
Hashizume Food Products Co.
10. Tofu imports. 11. Packaging. 12. Distribution. 13.
Pricing and margins. 14. Advertising and promotion. 15.
Market outlook and forecasts. Appendices: A. Names and
addresses of major tofu producers in the U.S. B. List of
tofu consultants. C. Bibliography of tofu literature. D. Tofu
consumer survey questionnaire. E. Notes on the growth of
the yogurt market in the U.S.
An advertisement is shown in Soyfoods magazine. 1981.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 179
© Copyright Soyinfo Center 2012
Summer. p. 11. This study sells for $695 and its companion
on Tofu Consumer Awareness sells for $650.
Concerning the growth of the dairy yogurt market in the
U.S.: Though yogurt has been sold in the U.S. since about
the 1930s, it did not enter the mainstream of American food
consciousness until the late 1960s and early 1970s. They
key event was the introduction of fl avored yogurt varieties
in 1968. Yogurt sales grew from 17 million lb in 1955 to
approximately 580 million lb in 1978. In the ten years
between 1968 and 1978, per capita sales of yogurt grew
325%–remarkable for a product that was so slow to catch
on. In 1970, according to one survey, yogurt was perceived
as a “new product” with 43% of consumers having eaten the
product for less than one year. Yogurt’s popularity has been
attributed to changes in the American lifestyle: more health
and weight conscious, faster paced, and more interested
in natural foods. Yet yogurt is eaten mainly for its taste.
Yogurt’s protein is digested twice as fast as that of plain
cow’s milk. Only about 30% of Americans consume yogurt,
and of those that do, 26.4% consume 76.2% of all the yogurt
sold. The average American consumes about 3 lb of yogurt
per year. U.S. sales of yogurt in the USA in 1980 were about
$500 million; the market is highly decentralized, with about
100 manufacturers. Today yogurt, the “glamour of the dairy
case,” is the fastest growing dairy product in America.
Note: This is the earliest document seen (Feb. 1999)
which compares the potential market for tofu with the current
market for yogurt. Address: The Information Clearinghouse,
500 Fifth Ave., New York NY 10110.
435. Shurtleff, William; Aoyagi, Akiko. 1981. History of
fermented soymilk and its products. Soyfoods Center, P.O.
Box 234, Lafayette, CA 94549. 19 p. June 28. Unpublished
typescript. Available online at www.soyinfocenter.com.
• Summary: A comprehensive history of the subject.
Contents: Introduction: Relatively recent, advantages of
fermentation. History of acidophilus soymilk from Li Yuying
and Beltzer (1910-1912). History of investigations on
the growth of lactic acid bacteria in soymilk from Gehrke
and Weiser (1947). History of soymilk yogurt. History of
fermented soymilk cheeses. History of soymilk piima and
viili. History of soymilk kefi r, kumiss, and buttermilk.
Address: Lafayette, California. Phone: 415-283-2991.
436. Product Name: [Midori Soymilk (Plain, Soft, with
Barley Malt Syrup, or Fermented)].
Foreign Name: Midori Tônyû (Sutoreeto, Sofuto, Bakuga,
Hakko).
Manufacturer’s Name: Kyushu Nyugyo.
Manufacturer’s Address: Kyushu, Japan.
Date of Introduction: 1981. June.
Wt/Vol., Packaging, Price: 200 ml aseptic carton.
How Stored: Shelf stable; refrigerate after opening.
New Product–Documentation: K. Tsuchiya. 1982. Dec.