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In 2 weeks he plans to go to Egypt to start production of an Egyptian cheese like Domiati cheese made with a combination of soymilk and water buffalo milk. The proportion of each ingredient is a secret. Based on experiments he conducted 3 years ago, the fl avor, appearance, and acceptance are good. The plant has a capacity of 5 metric tons of cheese a day. The product will sell for about half the price of other Egyptian cheeses. It takes a great deal of time to get anything done in Egypt. He must keep pushing and supervise everything personally. If this plant and product do well, he is planning to build 4 more similar plants in Egypt, and to sell his cheese-making knowhow to China, Mexico, Guatemala, and India. Letter from Wataru Takai. 1994. Feb. Mr. Hassan bought a S120A system in Aug. 1984. Address: 4, Amro St., Apt. #1, Mohandseen, Giza. His USA offi ce is: Aladin Export & Import, 4748 Hodgoon Rd., Shoreview, Minnesota 55126. Phone: 612-483-4184. 568. Product Name: Sunrise Soya Milk “Live” Fruit Yoghurt (Non-Dairy) [Strawberry, Peach Melba, Black Cherry, or Raspberry]. Manufacturer’s Name: Soya Health Foods, Ltd. Manufacturer’s Address: Unit 4, Guinness Rd., Trafford Park, Manchester M17 1UA, England. Phone: 061-872- 0549. Date of Introduction: 1985. July. Ingredients: Incl. soy protein isolates. New Product–Documentation: The Grocer (UK). 1985. July 27. p. 18. “Sunrise hopes soya yogurt will follow milk success.” Sunrise Soya yogurt is now available in four fl avors–strawberry, peach melba, black cherry and raspberry. Michael Cole says there have never previously been any soya milk yogurts available in the UK or Ireland. A photo shows two yogurt cartons. Natural Food Trader (UK). 1985. Sept. p. 25. Michael Cole is director of this company, which has been in existence for only 6 months. Poster. 1985. Sunrise–Be good to yourself! A photo shows yogurt cartons. Shurtleff & Aoyagi. 1985. Soymilk Industry and Market, Update. This soymilk yogurt soon failed. Talk with Neil Rabheru of Unisoy. 1990. This product has always been made with soy protein isolates. Note the use of the word “Milk” in the name of this product. 569. Altaner, David. 1985. His passion fl avors the blandest of foods. Courier-News (Bridgewater, New Jersey). Aug. 6. p. A8-A9. • Summary: The company receptionist answers the phone “Tofutti-All-Rootie.” “Thank God, I’ve been blessed with taste buds that like what the masses love.” New products? “Next comes tofu jogger, an instant breakfast soy drink. In HISTORY OF SOY YOGURT & CULTURED SOYMILK 218 © Copyright Soyinfo Center 2012 the future, consumers can expect to see soy-based chocolate and vanilla pudding, potato topping, onion dip, tofu cultured non-dairy yogurt, tofu whipped cream and pancakes... His personal Mount Everest is a tofu burger... To meet the competition Tofu Time is rolling out its fi rst television commercial, which was unveiled last week. In it, the question, ‘Has New York gone totally Tofutti?’ causes a staid board of directors meeting to erupt into frenzied dancing to ‘Tofutti-All-Rootie,’ which sounds a lot like Little Richard’s 1955 hit ‘Tutti-Frutti.’” 570. Toyo Shinpo (Soyfoods News). 1985. Daizu kara chiizu. Tsukuba-dai ken guruupu no seika [Cheese from soybeans. Success by Tsukuba University research group]. Aug. 11. p. 9. [Jap; eng+] • Summary: Prof. Kazuo Murakami and Prof. Isao Kusakabe have found two special enzymes that works well in coagulating soymilk. Both have a molecular weight of about 24,000 and are proteins. The enzymes were found in soil bacteria on a small island near Shikoku. If you add this enzyme to soymilk heated to 70ºC, it coagulates into a yogurt-like product in about 2 minutes. This yogurt-like curd is mostly protein, does not have any sourness or bitterness, and has a smooth texture and mouthfeel–all of which make it well suited for use as a raw material in food manufacturing. The researchers hope to use the curds to make a fermented non-dairy soy cheese by removing excess water from the curd, adding lactic acid and salt, then letting it ferment. Address: Tsukuba Univ., Japan. 571. Hesseltine, C.W. 1985. Fungi, people, and soybeans. Mycologia 77(4):505-25. July/Aug. [92 ref] • Summary: In this Mycological Society of America Annual Lecture, presented on 7 Aug. 1984 at Colorado State University (Fort Collins, Colorado), Dr. Hesseltine gives a nice history of the research conducted by him and others at the Northern Regional Research Center (NRRC) on Asian soybean fermentations, including fermented tofu (Frank Meyer, early USDA plant explorer, in a letter dated 21 Nov. 1916, states: “Parcel No. 125c contains fi rst quality Chinese soybean cheese: please taste a little on the point of a knife; it is extremely appetizing.”), sufu, shoyu, miso, tempeh, Chinese black beans (fermented black soybeans), natto, and “the use of lactic acid bacteria to produce a yogurt product from soybeans.” He also studied non-fermented tofu. Dr. Hesseltine pays a nice tribute to the work of Dr. A.K. Smith of the NRRC (p. 506-07). After his trip to East Asia shortly after World War II, Dr. Smith (a protein chemist) made great efforts to promote cooperation between the USDA, particularly the NRRC, and Japan in conducting research to understand how our exported soybeans were used for food. He had the foresight to recognize the importance of studying soybeans used in such huge quantities for processing into human food. Dr. Smith was instrumental in
arranging for two Japanese scientists (Dr. Tokuji Watanabe and Dr. Kazuo Shibasaki) to come to the NRRC to do research on tofu and miso. “This really began a new era of research on use of Oriental methods to produce foods from soybeans” (p. 507). “My fi rst real involvement in fermentation of soybeans was the arrival [in Oct. 1958] of Professor K. Shibasaki of Tohoku University to study the miso fermentation. He was sponsored by the American Soybean Association and USDA’s Foreign Agricultural Service. When he arrived, I was told that since I was curator of the mold collection and since the Aspergillus oryzae strains used in the miso process were in my charge, I would be the person he would work with. I had no background and no interest in soybean fermentations, but this was a fortuitous happening because it acquainted me with Oriental food fermentations. All my background was in conventional liquid agitated pure culture fermentation. The miso fermentation introduced me to two new concepts in fermentation: (1) solid state fermentation, and (2) use of mixed pure culture inoculum” (p. 510). “Probably my interest in fermented foods would have abated had it not been for the acceptance of Mr. Ko Swan Djien of Indonesia, who came to us in 1960 for practical training. In my fi rst discussion with him, we talked about the kind of work he would do. Since I knew that a fermentation was conducted in Indonesia using soybeans and reportedly the fermentation organism was a species of Rhizopus, I asked him if he was familiar with the product; his answer was yes, that he often ate it, but he knew nothing about how the fermentation was conducted. It was decided that during his 6 months at Peoria this might be an interesting subject to study, especially since he could obtain samples of the tempeh cake from his wife, who was in Java and could tell good tempeh from bad. Dried samples were quickly obtained; from these cakes, four species of Rhizopus were isolated” (p. 514-15). Eventually many strains of Rhizopus were isolated and investigations showed that Rhizopus oligosporus strain NRRL 2710 produced especially good tempeh. Photos show four famous Japanese scientists who studied fermented foods: (1) Prof. Teizo Takahashi. (2) Ryoji Nakazawa. (3) Kin-ichiro Sakaguchi. (4) Kendo Saito. Address: NRRC, ARS/USDA, Peoria, Illinois. 572. Product Name: [Sojasun Dessert {Non-dairy Cultured Yogurt-like Product} (Apricot-Guava, Raspberry-Passion Fruit, Banana-Orange, Exotic Fruits, Natural with Bifi dus)]. Foreign Name: Sojasun (Abricot-Goyave, Framboise- Passion, Ananas-Orange, Fruits Exotiques, Nature au Bifi dus), and Tofu de Soja. Manufacturer’s Name: Laiteries Triballat (Made under license from PLL: Produits Laitiers Lausanne SA). Manufacturer’s Address: B.P. 21, 35530 Noyal-sur- Vilaine, Prov. Brittany, France. Phone: 99 00 51 01. Date of Introduction: 1985. August. HISTORY OF SOY YOGURT & CULTURED SOYMILK 219 © Copyright Soyinfo Center 2012 Ingredients: Exotic Fruits: Water, soybeans (graines de soja), sugar, fruits 10% (bananas, mango, passion fruit, guava), selected ferments, fruit preserves. Wt/Vol., Packaging, Price: Four x 100 gm plastic tubs packed in sleeve. Retails for 49 BF. How Stored: Refrigerated. Nutrition: With fruits: Per 100 gm cup: Protein 3.5 gm, carbohydrates (glucides) 12.0 gm, fats (lipides) 1.5 gm, calories 75. New Product–Documentation: European New Product Report/Food. 1986. Sept. No. 17. p. 19. “New frozen soybean protein based dessert line in Belgium is Sojasun from PLL. Flavors include banana and orange.” Food Report (Lehmann). 1986. Sept. Technique Laitiere & Marketing. 1988. Nov. p. 65. Sojasun, a dessert made by Triballat, in part from soya, closely resembles a fermented dairy product, but does not quite resemble a yogurt. It contains bits of fruits and has a very fruity fl avor. Marie Lejeune. 1988. Reférénces. Nov. p. 61. Gives details on Sojasun and its 4 current fl avors. The company adds “living lactic ferments” which participate largely in the gustatory personality of the product. There are two varieties of Sojasun with fruits (Exotic Fruits, and Banana- Orange), and two other with fruit pulp (Apricot-Guava, and Raspberry-Passion Fruit). Each pack consists of four 100gm tubs of the same fl avor in a thick paper sleeve. Other products are under development to complete the line. The product has a shelf life of 24 days. In launching Sojasun, Triballat undertook a television campaign with two series: One from 15-30 October 1988 ran 50 spots on all chains. The next will be in the spring of 1989. The slogan: “Sojasun, the fi rst vital pleasure” (le premier plaisir vital). A lady will be in the ad. In taste tests, 85% of those who tried the product liked it. Labels (see next page) for Exotic Fruits (with fruit morsels) and Raspberry-Passion Fruit (with fruit pulp). 1988. Oct. Top is 5 inches square. Red, white, and yellow on green. Thick paper sleeve contains 4 individual tubs, each 100 gm. A logo/trademark is “Rians” by a fl ower. Ad. about 1988. Source unknown. “Delicious revolution. Sojasun, of soya, lots of talent and some fruits.” Shows the line of 4 packaged products and a full-page closeup the contents of one. “When Rians makes a revolution in the ultra-fresh, it does it all the way.” Shows television advertising schedule. From Oct. 15-30 40 million television viewers will assist the birth of the fi rst vital pleasure. Sojasun. The fi rst vital pleasure.” Letter from Didier Livron of PLL. 1990. Jan. 5. PLL does not make any soy products other than its tofu, but they have the technology for several fruit fl avored soja desserts. Since Aug. 1985 a French milk company, Laiteries Triballat, has been making and marketing this product in Germany, Great Britain, and Italy under license from PLL with great
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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
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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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 and 208: Dep. of Human Ecology, Univ. of Mar
Page 209 and 210: and was eventually appointed direct
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: natural food stores. The starter wa
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
Page 259 and 260: foods, containing either 50% by wei
Page 261 and 262: true, the company hopes to spoon up
Page 263 and 264: previous soy yogurts in the UK had
Page 265 and 266: 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
Page 281 and 282:
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
Page 325 and 326:
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
Page 343 and 344:
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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
Page 353 and 354:
Date of Introduction: 1992. April.
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soybeans. Prepared according to the
Page 357 and 358:
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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Page 403 and 404:
(e.g. R.J. Reynolds). Vendor/child
Page 405 and 406:
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
Page 411 and 412:
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
Page 425 and 426:
juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
Page 429 and 430:
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
Page 471 and 472:
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
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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
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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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