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

go beyond yogurt.” Contains a “buy one, get one free” offer.
Talk with Richard Rose. 1987. Dec. He says that Wally
Rogers of Bean Machines says that Tomsun can’t keep up
with demand for Jofu. Jofu is made by just running hot
soymilk, isolates, and GDL into a yogurt cup. After Tomsun
declared bankruptcy in [April] 1988, Jofu production was
moved to a plant in Vermont. They have a basic soymilk
production line there and make silken tofu, according to
Peter Golbitz.
Poster. 1989. April. “What the man who brought you
Dannon yogurt eats for breakfast.” A large black-and-white
photo shows Juan Metzger eating Jofu.
Peter Golbitz. 1989. Soya Newsletter. July/Aug. “Soya
Interview: Tom Timmins, Soyfoods visionary.” “During
1985 the company launched Jofu...”
597. Betwo Ltd. 1985. Eternity Soy Ice Cream (Poster).
60 Rehov Kikar Malkey, Tel Aviv, Israel. 1 p. Reprinted in
Soyfoods Marketing. Lafayette, CA: Soyfoods Center.
• Summary: “World Premiere! Israel introduces Eternity.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 234
© Copyright Soyinfo Center 2012
The world’s fi rst all-vegetable ice cream parlors. A futuristic
concept in healthful eating. What is all-vegetable ice
cream? Eternity is a rich, creamy, delicious ice cream made
fresh daily from calcium-rich soybean milk that has: No
cholesterol. No salt. No dairy products. No preservatives.
It’s Pareve!! We use only the sweetest seasonal fruits, richest
tehina [sesame tahini], quality brown sugar, and all natural
fl avorings. We even have our own Eternity whole wheat
ice cream cones! In addition to our calcium-rich soybean
ice cream, we also serve tantalizing soybean tofu cuisine–
created from soybean milk and prepared in a variety of ways.
We offer fl avorful rich tofu cream pies; pungent tofu cheeses;
smooth, sweet tofu puddings; tasty tofu yogurt; and mellow
tofu cottage cheese. Enjoy Eternity all-vegetable ice cream
and tofu entrees. We know once you have tried them you will
be a friend for Eternity!”
Note: This is the earliest document seen (Sept. 2012)
that uses the term “tofu yogurt” to refer to soy yogurt.
Address: Tel Aviv, Israel. Phone: 03-363674.
598. Lee, J.S.; Kim, Y.B.; Ko, Y.T. 1985. [Flavor and volatile
compounds of soy yoghurt]. Hanguk Sikp’um Kwahakhoe
Chi (Korean J. of Food Science and Technology) 17(1):51-
53. [11 ref. Kor; eng]*
• Summary: Soymilks were prepared from full fat or defatted
soy fl our, soy protein concentrate, and soy protein isolate.
Each was fermented with Lactobacillus acidophilus to make
a yogurt-like beverage. The fl avor of the soy based products
was rated inferior to that of a cow’s milk product by a taste
panel. The fl avor of the product made with soy protein
isolate was considered the best. Fermentation improved the
fl avor of the isolate-based yogurt, and reduced the volatiles
n-hexanal and increased diacetyl in the concentrate and
isolate yogurts. Address: Dep. of Food & Nutrition, Duksung
Women’s College, Seoul, South Korea.