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

stores in France. The price is very reasonable: 10 francs for
a pack of 4. He likes the plain [“Nature,” unsweetened] best,
then the chocolate. He hopes they add more fl avors to their
line.
Talk with Bruno Fischer of Germany. 1998. May
13. This is a fermented soy yogurt, the best soy yogurt in
Europe.
Note: This is the earliest record seen (Feb. 2003)
concerning Triballat or Sojasun.
573. Product Name: [Sojasun Dessert with Cereals and
Fruits].
Foreign Name: Sojasun. Céréales & Fruits.
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.
Ingredients: Water, soybeans, fruits (10.6%): apples, pears,
apricots, bananas, prunes, raisins, hazelnuts, walnuts. Sugar
(10%). Oat fl akes (1%). Selected cultures.
Wt/Vol., Packaging, Price: 2 x 125 gm plastic tubs packed
in sleeve.
How Stored: Refrigerated.
Nutrition: Per 100 gm.: Protein 3.5 gm, carbohydrates 12.0
gm, fats 2.0 gm, calories 80 (355 kJoules), vitamin E 1.2 mg.
New Product–Documentation: Label sent by Heather Paine
of SoyaFoods in London. 1990. Nov. Top panel is 5.12 by
2.5 inches. Paperboard sleeve. Red, white, and dark green
on light green. Color photo on front panel of the fruits and
grains contained in the product. “Specialty based on soya,
grain, and cereals. Content of vitamin guaranteed. With no
cholesterol, rich in proteins, and with a guaranteed content of
vitamin E, Sojasun with cereals and fruits offers nature in all
its vitality. Consumed in the morning, it will bring you tone
and vitality (tonus et équilibre).”
574. Ostman, Eleanor. 1985. Public acquires a taste for tofu.
Soybeans give business more than just desserts [Lee L. Lee,
Tofulicious, and Eastern Foods Corp.]. Morning Pioneer
News Dispatch (St. Paul, Minnesota). Sept. 15. p. 1G, 3G.
• Summary: Korean-born Lee L. Lee graduated in physics
from Seoul National University and came to the Univ. of
Minnesota to study accounting. He stayed to work for 11
years at Control Data Corporation’s international accounting
division, the last 5 as its manager. “He was clearly ahead
of demand in 1978 when he started producing tofu in a tiny
rented warehouse in Roseville [Minnesota].” During his
years at CDC “he was also making tofu for First Oriental
Foods in St. Paul, ultimately buying that company in 1982.
His Eastern Foods Corp. began producing tofu part time
a year before he left Control Data, with the assistance of
venture capital investment from his former employer.” CDC
owns 30% of Eastern Foods. In 1979 he built his current
HISTORY OF SOY YOGURT & CULTURED SOYMILK 221
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quarters at 3235 E. Hennepin Ave.
“Though he kept producing tofu over the years while
two other local competitors started and folded, Lee says he
knew that ‘I couldn’t live and die with just one product.’
His company began manufacturing won ton skins and egg
roll wrappers. ‘Within 18 months, we dominated the entire
Midwest market for the skins,’ said Lee.
“’In tofu, we are the leader in Minnesota, Wisconsin,
Iowa, Michigan and Illinois. Our sales were growing 10 to
15 percent annually, but the base was so small to being with.
The Minnesota market uses 300 cases of tofu a week; that’s
under $10,000 a month.’ Total production weekly of tofu,
skins and related products is up to 36,000 pounds weekly...
“Steve Schellhaass, formerly with Safeway Stores,
was hired last year as vice president of manufacturing and
product development, with a directive to fi nd ‘value-added’
uses for tofu and the skins. Tofulicious is one result and