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

in 1988 (ISBN 3-923176-35-x). Address: Morgenland
Naturkost, Auf dem Anger 2, 3440 Northeim 19, West
Germany.
605. Shehata, A.E.; Magdoub, M.N.I.; Hammad, Y.A.;
Mohammad, Nargis. H.; Hofi , A.A. 1985. Effect of variation
in starter cultures on quality of soy milk Ras cheese.
Egyptian J. of Food Science 13(2):167-78. [13 ref. Eng; ara]
• Summary: Ras cheese was made from a mixture of cow’s
milk, water buffaloe’s milk, and soy milk (5:5:3 w/w). The
best cheese was inoculated with a mixture of Streptococcus
thermophilus and Lactobacillus casei, and ripened at 12ºC
for 60 days. Address: Food Science Dep., Ain Shams Univ.,
Shoubra Khaima, 13769 Cairo, Egypt.
606. Wilson, Abigail. 1986. Tomsun Foods hopes ‘Jofu’ to be
‘food of the future.’ Recorder (Greenfi eld, Massachusetts).
Feb. 15. p. 1.
• Summary: Tomsun Foods Inc. has introduced Jofu, a
new soybean product that the company expects will more
than double its sales this year. Free of dairy products and
cholesterol, Jofu is “low in sodium and fat, high in calcium,
iron, and protein, contains ‘loads’ of fruit, looks and tastes
like yogurt, but lacks the sourness. Tomsun has been
planning the birth of Jofu for nearly a year...
“Jofu is now for sale at Foster’s Supermarket and Food
Mart, making western Massachusetts the test market for
what Tomsun hopes will become a product with a multimillion
dollar profi t, said Susan Friedman, advertising and
promotion director at Tomsun... ‘We call it “beyond yogurt.”
It’s a dairy-free yogurt.’”
Tomsun has hired 20 people during the past year,
bringing its payroll to 60. To accommodate the product,
Tomsun plans to expand into a neighboring building now
leased by Electric Motor Sales and Service. That building
will house offi ce space, equipment, and storage. Address:
Staff reporter.
607. Karlen, Michael. 1986. Re: New developments at
Soyana. Letter to William Shurtleff at Soyfoods Center, Feb.
16. 4 p. Handwritten. [Eng]
• Summary: The company recently moved to this new
address with a lot more space and modern equipment. They
have started to sell soymilk and soy yogurt, and also to
make Tofu Ravioli and Spaetzli (pasta), in addition to their
organic nigari tofu. “The general situation looks promising
with Migros, Co-op, and Galactina making their own new
products, like tofu ice cream, tofu bread (still in test market),
and soy dessert. I believe that 1986 could become a year
with another major step toward general acceptance of soy
products in Switzerland... More and more of the 13 big
milk processing cooperatives are getting involved in the soy
business... The whole situation is really exciting.” Address:
Friedensgasse 3, Postfach 8039, Zurich, Switzerland. Phone:
HISTORY OF SOY YOGURT & CULTURED SOYMILK 238
01-202-8997.
© Copyright Soyinfo Center 2012
608. Campbell, John. 1986. Jofu: An alternative to yogurt.
Democrat & Chronicle (Rochester, New York). Feb. 19. p.
1A-2A.
Address: Staff.
609. Australian Dairy Foods. 1986. “Tofutti” takes off in
Australia. Feb. p. 84.
• Summary: Distributor with sole Australian franchise
for Tofutti is David Grossbaum of Shoyu Natural Foods
in Melbourne. Photos show: (1) Dale Code and David
Grossbaum making soft serve Tofutti. (2) “Some of the soy
foods now being marketed in capital city health food shops:”
Earth Angel Soyoghurt (tub), Pureharvest Soy Drink (two
sizes, Vanilla, Tetra Brik), Soypreme natural soymilk in a
Pure-Pak carton made near Melbourne, and Bonsoy soymilk
(Barley Malt fl avor in a Tetra Brik carton) imported from
Japan.
Note:. This is the earliest document seen (Sept. 2012)
that uses the word “Soyoghurt” to refer to soy yogurt.
Address: Australia.
610. Product Name: [Soghurt (Soy Yogurt)].
Foreign Name: Soghurt.
Manufacturer’s Name: Christian Nagel Tofumanufaktur.
Manufacturer’s Address: Oelkersallee 14a, D-2000
Hamburg 50, West Germany. Phone: 040/89 49 37.
Date of Introduction: 1986. February.
Ingredients: Sojabohnen (kontr. biolg. Anbau), Wasser,
Milchsaeurebakterien, Lacto. bulg.
Wt/Vol., Packaging, Price: 200 ml.
How Stored: Refrigerated.
New Product–Documentation: Form fi lled out by Christian
Nagel. 1988. Jan. Product was introduced in Feb. 1986. They
are now making 120 kg/week. Label. 1988. 2.5 by 3 inches.
Black on white.
Talk with Christian Nagel. 1990. May 4. His company
no longer makes this soy yogurt. Their company is
located in an old bakery and they had problems with yeast
contamination.
611. Honer, Clem. 1986. New potential for soy: Soy isolates
open doors for soy-based yogurts and other products. Dairy
Foods. Feb. p. 60.
• Summary: The use of soy protein isolates instead of whole
soymilk may allow more dairy processors to cash in on the
growing consumer demand for cholesterol- and lactose-free
products. To make a non-fermented yogurt-like product, soy
protein “isolates are dispersed in water and blended with
vegetable oil, lecithin, corn syrup, sodium citrate, and other
ingredients. The product is then HTST pasteurized at 180ºF
and homogenized at 2,500 psi during the fi rst stage and 500
psi at the second stage. At 176ºF, one percent glucono-delta-