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

India... Technology that makes soya possibly the single
most versatile food source known to man. A food source
that can be engineered into soft drinks, health foods, infant
formulations, bakery products, meat analogues, dairy product
analogues and more. Much more.
“And what makes all this particularly exciting is the fact
that soya is actually a better food source than many of the
foods that it is replacing.
“The richest vegetable protein source known: Soya
protein is the only known vegetable protein that comes
animal protein in quality. But that’s not all. he soya bean has
an exceptionally high protein content. As high as 40%... And
that’s why, worldwide, governments and health organizations
have backed the development of soya all the way.
“The time has come: Noble Soya House could not
have been timed better. Soya bean production in India has
just crossed the 1 million tonne mark. By 1990, annual
production of the crop is expected to have risen to 2½
million tonnes.
What’s more, the processed foods industry of India
has fi nally reached the take-off stage. The growing pace
of urbanization, changes in social norms and changes in
attitudes towards foods have all combined to create a truly
large market for processed foods.” “Ad Noble Soya House...
looks set to lead the take-off.
“The idea is taking root: Land for the project has already
been acquired near Bhopal, the heart of soya country. [Note:
The Bhopal gas disaster was on 3 Dec. 1984–only about 15
months earlier]. Civil work has already begun. Plant and
equipment have already been ordered, and installation will
start by the middle of the year. Products specially formulated
by Kibun using Indian raw materials have been tested with
consumers in four cities, with a very favourable response.
“Commercial production of the fi rst products will begin
before the end of the year... To change forever the face of the
processed foods industry.” Address: Administrative building:
Godrej Soaps Pvt. Ltd., Eastern Express Highway, Vikhroli
East, Bombay 400 079.
617. Jones, Irmarie. 1986. Local fi rm fi nds joy in tofu.
Recorder (Greenfi eld, Massachusetts). April 2. p. 15.
• Summary: Tomsun has become the largest non-Orientalowned
tofu manufacturing company in the world, and it has
expanded its product line accordingly to include Tomsun
won-ton and egg roll wrappers, fresh noodles, ginger soy
sauce, fi ve spice powder, and tofu burgers. Tomsun also
makes fi rm and soft tofu, herb tofu and spicy tofu, plus Jofu,
the fi rst chilled, spoonable blend of tofu and fruit. Tomsun
now sells more than 3,000,000 lb/year of tofu. Gives a
recipe for Sweet apple egg roll surprise. An illustration (line
drawing) shows labels of the fi rst 5 products listed above.
Address: Staff reporter.
618. Andres, C. 1986. High quality tofu made with dairy
HISTORY OF SOY YOGURT & CULTURED SOYMILK 241
© Copyright Soyinfo Center 2012
equipment: Base for frozen desserts, yogurt-type product,
imitation sour cream [from ADM]. Food Processing
(Chicago) 47(4):108-09. April.
• Summary: Coagulums made of isolated soy protein,
vegetable oil, lecithin, corn sweetener, buffering agent, and
glucono delta-lactone. From ADM Research Dept., 1825 N.
Laramie Ave., Chicago, Illinois 60639. Address: Editorial
Director.
619. Bhatnagar, P.S. 1986. All India Coordinated Research
Project on Soybean (Indian Council of Agricultural
Research). National seminar & seventeenth annual
workshop: Proceedings & technical programme 1987-
87. G.B. Pant University of Agriculture & Technology,
Pantnagar-263145, India. iv + 247 p. Held 22-25 April
1986 at MACS (Maharashtra Assoc. for the Cultivation of
Science) Research Institute, Pune, Maharashtra, India. No
index. 27 cm.
• Summary: Recommendations concerning food uses of
soybeans include: A domestic market for defatted soy fl our
should be created. The production and use of tofu, soy
beverage, and full-fat fl our in weaning (human and cattle
calves) should be encouraged. Utilization research is taking
place mostly at Sehore (oil, fl our), Pantnagar (fl our, milk,
oil, isolate, tofu), and Bangalore (tempeh, soy yogurt, soy
cheese). A directory of researchers is given at the back of the
proceedings. Address: Coordinator, All-India Coordinated
Research Project on Soyabean (ICAR), G.B. Pant Univ. of
Agriculture & Technology, Pantnagar, UP, 263145, India.
620. Product Name: Cream of the Bean Soygurt [Organic
Blueberry, Raspberry, Strawberry, Coffee, Kiwi, Lemon, or
Lime].
Manufacturer’s Name: Cream of the Bean, Inc.
Manufacturer’s Address: 3973 Grove Ave., Gurnee, IL
60031. Phone: (312) 623-4114.
Date of Introduction: 1986. April.
Wt/Vol., Packaging, Price: 6 oz (170 gm) plastic cup.
Retails for $0.87.
How Stored: Refrigerated.
Nutrition: Per 6 oz.: Calories 146, protein 7 gm,
carbohydrates 16 gm, fat 6 gm, sodium 20 mg.
New Product–Documentation: Ad in Natural Foods
Merchandiser. 1986. Feb. “Presenting Cream of the Bean
Soygurt.” Product Alert (Naples, New York). 1986. June
16. “Miscellaneous Foods.” Cream of the Bean Soygurt is
made with certifi ed organic soybeans, fruits, and fl avors.
Sold in plastic containers, the fl avors include coffee, plain,
raspberry, strawberry, blueberry, pina colada, vanilla, and
kiwi. “Sounds like a new version of Jofu–tofu in yogurt-like
consistency.”
Ad in Vegetarian Times. 1986. July. p. 60. “Presenting
Cream of the Bean Soygurt.” “Certifi ed organic soybeans,
fruits, and fl avor. 100% wholebean cultured soymilk. Finally