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economy of 1979-1981. “Happily though, Erewhon did not disappear. In early 1982, after several months in the limbo of negotiation, the company was sold by the Kushis to Ron Rosetti, owner of the Nature Food Centres retail chain. Later that year Rosetti accepted as fi nancial partners Chuck Verde and Cynthia Davis, who became respectively president and vice president for marketing. Since then the operation has been totally in their hands. “Recently I met with Verde and Davis, who were accompanied by Jeanne Bock, a pre-Chapter Eleven employee of Erewhon who now handles public relations for the company. Verde, an affable, energetic man in his forties, has a master’s degree in marketing, and worked for years in management and marketing at Mennon and Gillette. Davis is a tall, articulate, business-like woman with a Harvard MBA and also with experience at Gillette. We sat in a plush meeting room at Erewhon’s production facility in Natick, Massachusetts and discussed the company’s recent past, its present, and its future.” The rest of the article is about plans for Erewhon’s future. 526. Shurtleff, William; Aoyagi, Akiko. 1984. Soymilk industry and market: Worldwide and country-by-country analysis. 2 vols. Lafayette, California: Soyfoods Center. Vol. 1, 199 p. Vol. 2, 100 p. Feb. 28 cm. [165 ref] • Summary: A comprehensive overview, worldwide, with extensive historical information. The fi rst study of its type, with many statistics, graphs, and tables. Volume 1 is the market study, and Volume 2 is black-and-white copies of soymilk labels and other graphics. Contents: 1. Introduction. 2. Directory of soymilk manufacturers and related companies worldwide. 3. Defi nitions and varieties of soymilk. 4. Overview of world soymilk industry and market, and future outlook. 5. United States soymilk industry and market. 6. Japan. 7. Korea. 8. China. 9. Taiwan. 10. Hong Kong. 11. Singapore and Malaysia. 12. Southeast and South Asia: (13. Vietnam. 14. Thailand. 15. Philippines. 16. Indonesia. 17. India. 18. Sri Lanka). 19. Europe (Incl. Plamil Foods in England, Tetra Pak Group in Sweden, Alfa-Laval and John Wilson in Sweden, Danish Turnkey Dairies–DTD and Soya Technology Systems (STS), Alpro/ Vandemoortele in Belgium, Nestle, F. de Selliers in Belgium, Dansk Soyakagefabrik in Denmark, Lima Andiran in France, Galactina in Belp, Switzerland, and Semper A.B. in Sweden). 20. Latin America. 21. Africa. 22. History of Vitasoy in Hong Kong. 23. Two modern soymilk manufacturing processes: Marusan and Alfa-Laval. 24. Etymology of the word “soymilk” worldwide. 25. Analysis of ingredients in 49 popular Japanese soymilk products. 26. Bibliography. 27. About the Soyfoods Center. A table on p. 12 gives an overview of world soymilk production in 1983 ranked in descending order of annual per capita consumption. These HISTORY OF SOY YOGURT & CULTURED SOYMILK 208 © Copyright Soyinfo Center 2012 statistics do not include China (PRC) or soy-based infant formulas, usually made from soy protein isolate. 1. Taiwan, 210 million liters, 11.1 liters/capita, growing at 30% per year. 2. Hong Kong, 39.1 million liters, 7.5 liters/capita, growing at 10% per year. 3. Singapore, 11.2 million liters, 4.7 liters/ capita, growing at 15% per year. 4. South Korea, 67.0 million liters, 1.60 liters/capita, growing at 60% per year. 5. Malaysia, 21.4 million liters, 1.53 liters/capita. 6. Japan, 131.8 million liters, 1,10 liters/capita, growing at 101% per year. 7. Thailand, 50.0 million liters, 1.00 liters/capita. 8. USA, 9.6 million liters, 0.04 liters/capita. Total world production: 548.3 million liters. Page 36 gives an overview of the U.S. market for soybased infant formulas and adult soymilk. Production of soy-based infant formulas (on a ready to serve basis) in 1983 was as follows: Ross Laboratories made 14,720,000 gallons of Isomil (i). Mead Johnson made 14,080,000 gallons of Prosobee. Loma Linda made 2,240,000 gallons of Soyalac. And Wyeth Labs made 960,000 gallons of Nursoy. Thus 32,000,000 gallons of soy-based infant formula were made in the USA in 1983. Also in 1983, consumption of soymilk by adults in the USA was as follows: 1,743,000 gallons were made by specialized soymilk manufacturers in the USA (Loma Linda Soyagen 1,000,000 gallons; Worthington Soyamel 670,000 gallons, Miller’s Soy (private label) 73,000 gallons). 690,000 gallons were imported (328,000 gallons of Vitasoy by Vitasoy USA, 254,000 gallons of Yeo’s by YHS, 50,000 gallons of Edensoy by Eden Foods, 25,000 gallons of President by President, 25,000 gallons of Kibun by Kibun, 8,000 gallons of To-Neu by San-J International). 250,000 gallons were made fresh by tofu companies (45,000 gallons by Mighty Soy, 41,000 gallons by Victor Foods [Scarborough, Ontario, Canada], 39,000 gallons by Quong Hop & Co., 35,000 gallons by Wy Ky, and 90,000 gallons by others). Yield. 1 ton of raw soybeans yields approximately 4,320 gallons of soymilk. Conversion: 3.785 liters = 1 gallon. Address: Soyfoods Center, P.O. Box 234, Lafayette, California 94549. 527. Slough, David. 1984. Like father, like son. Asian Business 20(2):27. Feb. Cover story. See also related article on pages 21-23. • Summary: This is an interview with Winston Lo of Hong Kong Soya Bean Products Co. Ltd., whose photo is on the magazine’s cover. “Winston Lo, 42 years old, became managing director of the family owned Hong Kong Soya Bean Products Co. Ltd. in 1976 when his father, K.S. Lo–current chairman and entrepreneurial founder of the company–retired from that position. In 1967, Winston Lo–the fi fth born son–graduated from New York’s Cornell University with a masters degree in food science and technology. He immediately joined his father’s company
and was eventually appointed director of research and development and later general manager. He introduced aseptic Tetra-brik packaging for the company’s then sole product–a soyabean protein drink marketed as Vitasoy–and a range of new drinks: teas, juices and, more recently, fresh cows’ milk and milk drinks. Since he has been at the helm, the company’s turnover and profi ts have increased at least seven-fold.” When Vitasoy was launched by K.S. Lo in 1940, it was “virtually the only alternative available to people who, like most southern Chinese, found cow’s milk both unpalatable and indigestible. By the time other manufacturers got in on the act we had a 25% share of the Hong Kong soft drinks market. We had also started to diversify into other beverages and were beginning to export. Then as Hong Kong people developed a taste for milk–the result of modern bottle feeding practices, the fast food boom and overseas education or work for large numbers of Hong Kong Chinese–we got into large scale production and marketing of milk.” Questioned about some of the company’s projects which were “much less than successful,” Lo responded, “You must be referring to our premature and quickly aborted entry into fast food production and marketing back in the early 1970s. We started to produce pre-cooked Chinese dishes, infant weaning food and a ‘cheese’ from soyabean milk. The Hong Kong population wasn’t ready for them and we lacked experience outside our then one-product operation. But we learned a lot from that failure. We haven’t repeated it.” The company diversifi ed into fruit juices in 1976. It is now also diversifying geographically in terms of assets and revenue producing activities, perhaps in anticipation or fear of China’s inevitable resumption of sovereignty over Hong Kong. Lo notes that “We intend to have a third of our eggs in the Hong Kong basket, a third in the China basket and the rest spread around the world before the end of the decade.” 528. Lee, Jung-Sook; Ko, Y.T.; Paik, J.K. 1984. [Studies on production of soy yogurt: Effects of defatted soy milk on the growth of Lactobacillus acidophilus]. Han’guk Nonghwa Hakhoe Chi (J. of the Korean Agricultural Chemical Society) 27(1):7-13. March. [20 ref. Kor; eng] • Summary: Soymilk was made with soy fl our, then fermented with Lactobacillus acidophilus to make a soy yoghurt. Addition of glucose and fructose greatly enhanced acid production by L. acidophilus, the optimum concentration of the 2 sugars in the medium being about 3% each. Among the growth stimulating agents tested, yeast extract stimulated acid production, the optimum concentration being about 0.5%. L-Methionine reduced acid production by L. acidophilus, while dried whey, and nonfat dried milk, and protein concentration had no signifi cant effect on its growth or acid production. Address: Dep. of Foods and Nutrition, Duksung Women’s College and Lotte- Chil Sung Beverage Co., Ltd. Both: Seoul, South Korea. HISTORY OF SOY YOGURT & CULTURED SOYMILK 209 © Copyright Soyinfo Center 2012 529. Product Name: Piima (Made from Soymilk). Manufacturer’s Name: Soycraft. Manufacturer’s Address: P.O. Box 420, Woollahra (near Sydney), NSW 2025, Australia. Phone: (02) 32 0716. Date of Introduction: 1984. March. Ingredients: Incl. soymilk and culture. New Product–Documentation: Letter from Ralph and Volli Henderson, founders of Soycraft. 1984. Jan. 17. “Piima is on our list for the end of next month.” 530. Chopra, C.S.; Mital, B.K.; Singh, Surjan. 1984. Preparation of a yoghurt-like product from soybeans. J. of Food Science and Technology (Mysore, India) 21(2):81-84. April. [20 ref] • Summary: A yogurt-like product was prepared from soymilk alone and after adding 10, 20, and 30% nonfat milk. Soymilk was supplemented with 1% sucrose (w/v) and was inoculated with cultures of Streptococcus thermophilus and Lactobacillus acidophilus, individually and together, then incubated for 16 hours. Mixed cultures produced more acid and better products than any single culture; addition of nonfat milk further enhanced acid production. There was no beany fl avor in any of the products. Addition of nonfat milk up to 20% enhanced acceptability; 20% weakened the body of the product. Address: Dep. of Food Science & Technology, G.B. Pant Univ. of Agriculture & Technology, Pantnagar, Nainital, UP, India. 531. Schmidt, R.H.; Morris, H.A. 1984. Gelation properties of milk proteins, soy proteins, and blended protein systems. Food Technology 38(5):85-88, 90, 92-94, 96. May. [91 ref] • Summary: Special attention is given to the chemistry of soy proteins and gelation reactions involving them for the production of tofu, sufu, cheese analogs, and yogurt-type products. Address: 1. Dep. of Food Science & Human Nutrition, Univ. of Florida, Gainesville, FL 32611; 2. Dep. of Food Science & Nutrition, Univ. of Minnesota, St. Paul, MN 55108. 532. Savaiano, Dennis A.; Levitt, Michael D. 1984. Nutritional and therapeutic aspects of fermented dairy products. Contemporary Nutrition (General Mills, Minneapolis, Minnesota) 9(6):1-2. June. [31 ref] • Summary: Several researchers have reported a sizeable 2- to 10-fold increase in folic acid concentration during the fermentation process. “Lactose digestion: Despite their considerable lactose content, it has been reported that yogurt and other fermented dairy foods are better tolerated by lactase-defi cient subjects than is milk” (6 references). “Therapeutic effects of fermented dairy products: Research concerning therapeutic attributes of fermented dairy foods can be divided into three categories: (a)
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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
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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fermented milk products. Address: P
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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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
Page 199 and 200: “Soyfoods-Aliments à base de soj
Page 201 and 202: slide show with 60 color slides. Th
Page 203 and 204: Commercial soymilk kefi r, named So
Page 205 and 206: product. Address: Sweden. 515. Prod
Page 207: Dep. of Human Ecology, Univ. of Mar
Page 211 and 212: his laboratory pouring ingredients
Page 213 and 214: • Summary: In an attempt to impro
Page 215 and 216: state of the art technology from th
Page 217 and 218: natural food stores. The starter wa
Page 219 and 220: arranging for two Japanese scientis
Page 221 and 222: stores in France. The price is very
Page 223 and 224: 579. Kates, Joanne. 1985. Tofu for
Page 225 and 226: Community members started the fi rs
Page 227 and 228: Canada and Plenty USA sent Farm Soy
Page 229 and 230: in California under the management
Page 231 and 232: launched by Eastern Food products o
Page 233 and 234: April 26. Add Society for Acclimati
Page 235 and 236: HISTORY OF SOY YOGURT & CULTURED SO
Page 237 and 238: 599. Magdoub, M.N.I.; Shehata, A.E.
Page 239 and 240: lactone (GDL) is added. Coagulation
Page 241 and 242: India... Technology that makes soya
Page 245 and 246: fi les... A tofu TV dinner is in th
Page 247 and 248: up with fi ve exciting new products
Page 249 and 250: Japanese Patent 84-239,688 (FSTA 84
Page 251 and 252: soymilk users by offering a more ec
Page 253 and 254: elaborate ones last. A nutritional
Page 255 and 256: 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
Page 389 and 390:
product without isolates and PLL wa
Page 391 and 392:
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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Page 403 and 404:
(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
Page 419 and 420:
married to Raul Castro (Fidel’s b
Page 421 and 422:
guides for pregnant and breast feed
Page 423 and 424:
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
Page 431 and 432:
Color photos show: (1) Vertical pla
Page 433 and 434:
out of debt, realizing that being l
Page 435 and 436:
Page 437 and 438:
“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
Page 441 and 442:
children could not see the gaping p
Page 443 and 444:
sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
Page 451 and 452:
have a reasonable amount of time to
Page 453 and 454:
Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
Page 459 and 460:
15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
Page 463 and 464:
(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
Page 469 and 470:
Other products include soy-based yo
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Eating disorders. 15. Underweight.
Page 473 and 474:
Page 475 and 476:
(fi ltered water, whole organic soy
Page 477 and 478:
sold as plain tofu 125 gm packs; (2
Page 479 and 480:
1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
Page 497 and 498:
Richmond, spokesperson for Silk. 20
Page 499 and 500:
162. [39 ref] • Summary: Contents
Page 501 and 502:
found himself short of cash and in
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
Page 505 and 506:
40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
Page 509 and 510:
Botany (the little green thing atop
Page 511 and 512:
the company; Paul sold the company
Page 513 and 514:
1327. United Soybean Board (USB). 2
Page 515 and 516:
and 3 in Latin America {Brazil, Col
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
Page 521 and 522:
lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
Page 537 and 538:
425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
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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