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

launched by Eastern Food products of Minneapolis. It was
developed in conjunction with the University of Minnesota
and funded by the Minnesota Soybean Research and
Promotion Council. By 1986 it has become the fi rst soyfood
product in recent times to be actively promoted by state
soybean associations, who sell it at many state and county
fairs... where it is a big hit. Through Tofulicious many
soybean growers begin to warm up to soyfoods.
Oct. 8th Draft of the Tofu Standards fi nished,
incorporating extensive suggestions from FDA. Compiled by
William Shurtleff.
Oct. Mori-Nu brand aseptically packaged tofu
introduced by Morinaga Nutritional Foods.
Oct. Cream of the Bean Soygurt, a cultured soymilk
yogurt, launched by Cream of the Bean, Inc.
Nov. Kikkoman introduces a long-life tofu in a foil retort
pouch, imported from Japan. Poor quality causes the product
to be withdrawn. It was re-introduced later.
Dec. Tofu Time starts exporting Tofutti to Japan. The
fi rst order by Daiei (a large retailer) of tubs for their parlors,
is $350,000. This may be the fi rst major export of a soyfood
product (not including ingredients such as isolates) to Japan.
* The International Institute of Tropical Agriculture
(IITA) in Ibadan, Nigeria, starts a program to promote
processing and utilization of soybeans in Nigeria and
throughout Africa. Continued.
592. Product Name: Soy-O (Soymilk Yogurt) [Spiced
Apple, Banana-Strawberry, Maple-Walnut, Vanilla-Almond,
Plain].
Manufacturer’s Name: Brown Cow West Inc.
Manufacturer’s Address: 91 Lakeville St., Petaluma, CA
94952. Phone: 707-763-8668.
Date of Introduction: 1985. December.
Ingredients: Spiced apple: Water, soybeans, honey,
reconstituted dry apples, natural fl avor, pectin, spices, living
yogurt cultures.
Wt/Vol., Packaging, Price: 6 oz (170 gm) plastic cup.
How Stored: Refrigerated.
Nutrition: Per 6 oz.: Calories 155, protein 3.9 gm,
carbohydrates 28.9 gm, fat 2.6 gm, sodium 38.4 mg.
New Product–Documentation: Labels (see next page) .
1985, dated. “Stir fi rst. No cholesterol. Soy-O is a delicious
new cultured product available for those who are using less
dairy. Soy-O has no cholesterol, no lactose, and is very low
in fat. Like yogurt, Soy-O contains living cultures of L.
acidophilus and S. thermophilus.” Reprinted in Soyfoods
Marketing. Lafayette, CA: Soyfoods Center. Prepared Foods
(Chicago). “Soy-O yogurts have been marketed under license
from Rose” [International, the developer]. Talk with Steve
Reed. 1988. Feb. 1. He dropped the product in Feb-March
1987.
Talk with Steve Reed. 1988. Feb. 8. His formulation of
the product was launched in December 1985. Then Richard
HISTORY OF SOY YOGURT & CULTURED SOYMILK 231
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Rose came in and improved it. His licensed version started
to sell in June 1986. The maximum output was about 100
gallons a week. He’d do one batch every 2 weeks and sell
it only in California. The product just never got off the
ground. He is not sure why. He did many demos, promoting,
and signage, but no advertising. The response of those who
tried it was so so, nice but nothing to write home about.
There didn’t seem to be much a demand. Shelf life wasn’t a
problem. He put on a 35-day use by date and didn’t get any
more returns than with dairy yogurt. Soygurt has had a very
diffi cult time of it, and his spoilage problems come and go.
Soygurt has tried to go nationwide. Food Report (Lehmann).
1986. Feb. Gives two new fl avors.
593. Narasappa, Lakshmi. 1985. Re: Utilization of soymilk
in the preparation of a yogurt-like product. Letter to William
Shurtleff at Soyfoods Center, Dec. 1 p. Handwritten. On
aerogramme.
• Summary: The writer is doing research on the “Utilization
of soymilk in the preparation of a yogurt-like product” under
the guidance of Prof. K. Atmaram in the department of dairy
science. She requests a copy of the book Tofu & Soymilk
Production, which is sent free of charge.
She writes back on 15 Jan. 1986. Address: 31 A.C.H.,
University of Agricultural Sciences, Hebbal, Bangalore
560024 India.
594. Santosh, K.; Singh, S. 1985. Effect of processing
conditions, starter culture and rennet on fl avor development
in soycheese spread. Indian J. of Dairy Science 38(4):269-
75. Dec. [9 ref]
• Summary: This soy/dairy cheese was made by blanching
and grinding 1 kg dehulled soybeans with 500 gm fresh
cream and 120 gm non-fat dried milk in 1.5 liters of 12%
salt solution. The slurry was adjusted to pH 5.3, pasteurized
at 75ºC for 30 minutes, cooled to 30ºC, inoculated with 5%
Streptococcus lactis and 0.01% Hansen rennet and ripened at
30ºC and pH 5.3 for 8-10 days, with daily agitation. Address:
Dep. of Food Science & Technology, G.B. Pant Univ. of
Agriculture & Technol., Pantnagar 263 141, UP, India.
595. SoyaScan Notes. 1985. Development of the book
History of Soybeans and Soyfoods (Overview). Compiled by
William Shurtleff of Soyinfo Center.
• Summary: 1980 Oct. 22. First Table of Contents for
Soyfoods History. I started this book because Nahum Stiskin
of Autumn Press refused to let us use material from our tofu
and miso books in our next book, titled Soyfoods, and its
hard to write the history portions of soyfoods. Inspired by
Miller and Ford.
Dec. 9. Start to put bibliographic records on 3 x 5 inch
fi le cards.
1981 March 13. Add chapters on Nutrition, National
Soybean Processors Assoc., T.A. Van Gundy.