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yogurt that doesn’t come from cows! This soy yogurt from Cream of the Bean is made from whole, organically grown soybeans with fi ltered water, unsweetened fruit juices, coldpressed corn oil, calcium sulfate, organic fruit and active cultures (S. Thermophilus and L. Bulgaricus). It comes in a variety of fl avors including strawberry, raspberry, blueberry, kiwi, mocha and plain. The company’s unique patented process retains the nutrition contained in the whole bean.” Ad (full page, color) in East West Journal. 1986. Aug. Inside rear cover. “Cream of the Bean Soygurt.” Talk with Stuart Doblin. 1989. Aug. 14. The product was really launched in April 1986, but it was being sold on a small scale as early as Oct. 1985. The original fl avors were plain, vanilla, and raisin. In April 1986 he introduced organic blueberry, raspberry, and strawberry, and in October coffee, kiwi, lemon, and lime. The lemon and lime were on the market until Oct. 1987. Then they refocused and just produced the six they have now (cherry, peach, raspberry, strawberry, Tropical Fantasy, and organic blueberry) in Jan- Feb. 1988. 621. Mittal, B.K. 1986. Food applications of defatted soy fl our in the Indian diet. In: P.S. Bhatnagar, comp. 1986. National Seminar & 17th Annual Workshop. Proceedings & Technical Programme: G.B. Pant Univ. of Agriculture & Technology. iv + 247 p. See p. 97-119. [15 ref] • Summary: A besan-like product with the brand name BES- Soy has been developed by Ganesh Research Foundation. Address: Dep. of Food Science & Technol., G.B. Pant Univ. of Agriculture & Technology, Nainital, UP, India. 622. Product Name: [Lactic Soymilk]. Foreign Name: Lait de Soja Lactis. Manufacturer’s Name: Pural. Manufacturer’s Address: 15 rue Leon Blum, 92113 Clichy cedex, France. Phone: 731.25.75. Date of Introduction: 1986. April. Wt/Vol., Packaging, Price: Can. New Product–Documentation: Ad in Le Compas. 1986. March-April. Inside front cover. “Le No. 1 de la proteine vegetale vous propose une gamme complete de produits a base de soja [The Number One in Vegetable Protein Offers You a Complete Line of Soyfoods].” Canned. 623. Toyo Shinpo (Soyfoods News). 1986. Sansanguruto kaihatsu. Aomori. Taishi Shokuhin Kôgyô K.K. Shin tônyû yooguruto shihan e [Sansan-gurt developed by Taishi Foods of Aomori. Marketing a new soymilk yogurt]. May 11. p. 5. [Jap; eng+] • Summary: This company is one of the largest soyfoods producers in Japan. Address: Mr. Kazuo KUDO, president. Taishi Shokuhin Kogyo KK., Morita Azaoki-naka 68, Santomachi, Santo-gun, Aomori-ken, Japan. HISTORY OF SOY YOGURT & CULTURED SOYMILK 244 © Copyright Soyinfo Center 2012 624. Lane, Susan B. 1986. The right stuff. Can the creators of “Jofu” ride the yogurt wave of success. Hartford Advocate (Hartford, Connecticut). May 19. Also in New Haven Advocate, May 19, p. 12-14. • Summary: A photo shows Tom Timmins eating Jofu. 625. Toyo Shinpo (Soyfoods News). 1986. Faasuto Fuudo wa tôfu kara. Tomii Cheen. Gyôkai no sakigake mezasu [Fast foods from tofu. The Tomi Chain aims to be a pioneer in the industry]. May 21. p. 3. [Jap; eng+] • Summary: Yoshiaki Saruda, president of the Tomi chain in Kyoto, is franchising the concept. He got the idea from McDonald’s. His shop sells tofu ice cream, tofu yogurt, tofu hamburgers, tofu pies, Tomi crepes, Tomi pies, etc. These second generation products are all made by machines, produced by Saruda Shoten, which is pioneering such food equipment. Saruda Shoten is owned by Yoshiaki Saruda’s father. 626. Product Name: [Sansan-gurt (Soymilk Yogurt)]. Manufacturer’s Name: Taishi Shokuhin Kogyo K.K. Manufacturer’s Address: Kawamorita, Aza Okinaka 68, Santo-machi, Santo-gun, Aomori-ken 039-01, Japan. Date of Introduction: 1986. May. New Product–Documentation: Toyo Shinpo (Soyfoods News). 1986. May 11, p. 5. Taishi Shokuhin is a large tofu company and one of the largest soyfoods producers in Japan. 627. New England Business (Boston, Massachusetts). 1986. From tofu to Jofu. June 16. • Summary: Tofu: “When you put it on our plate, it sort of sits there quivering while a milky liquid runs off. Like so many disgusting things, it is healthful. Food processors have, for a number of years and with little success, tried to come up with a way to make it into something people might actually want to buy and eat. “Now a Greenfi eld, Massachusetts, company, Tomsun Foods Inc., is taking another shot at it. They call it Jofu, and it’s touted as the fi rst ‘chilled, spoonable blend of tofu and fruit.’ The company says Jofu is high in protein, calcium and iron and low in calories and sodium. It also tastes good, they say.” 628. Stein, Margery. 1986. The winning formula: Ten years of testing and tasting made David Mintz a millionaire. Success! June. p. 28-32. Cover story. • Summary: In 1969 he opened Mintz’s Buffet on Manhattan’s trendy Upper East Side... “One day I read about tofu in a health food magazine. When I saw the words ‘looks like cheese but its not,’ I said, ‘That’s what I’ve been looking for.’ My antenna went up.” Mintz made a trip to Chinatown, bought several buckets of bean curd, and went into his kitchen to experiment. “Plans for franchises are proceeding– more than 800 would-be owners are already in Tofu Time’s
fi les... A tofu TV dinner is in the works, along with cookies, biscuits, pastas, breads, sauces, dips, drinks, yogurts, lowfat and sugarless Tofutti, and a tofu patty that tastes like a a hamburger.” 629. Cheese Reporter (Madison, Wisconsin). 1986. Cheese, other foods being packaged to look like yogurt. July 11. p. 13. • Summary: According to The Lempert Report, cheese, tofu, and soy ice creams are being packaged to look like yogurt–a $665 million market at retail–in hopes of capturing the growing segment of calorie- and nutrition conscious consumers. Soygurt, made by Cream of the Bean in Gurnee, Illinois, is sold in a 6-ounce container for $0.85. Brown Cow, a New-York dairy will soon be launching Soy-O soy yogurt; a 6-ounce container will retail for $0.69 and will soon be available in vanilla-almond, banana-strawberry, and spiced apple fl avors. Tomsun Foods of Greenfi eld, Massachusetts, is testing Jofu, a tofu yogurt that is sweetened with high fructose corn syrup and has the consistency of sour cream. Jofu is currently available in Northeastern supermarkets in fl avors such as banana-strawberry, orchard, and chocolatemousse. A 6-ounce container will retail for about $0.70. 630. Diamond Group. 1986. Display ad: Soyabean milk beverages paneer yoghurt plant. Times of India (The) (Bombay). July 16. p. 10. • Summary: “Offers are invited from manufacturers and suppliers of machinery / technical consultants, by a public limited company of repute for setting up a 30 M.T. [metric tonne] per day (10,000 M.T. per year) capacity plant in Rajasthan for manufacture of soyabean milk, beverages, paneer, yogurt etc. Please write to: “Technical director, Diamond Group.” Address: B-27-A, Alaknanda, Pocket B & C, New Delhi-110 019. 631. Commercial-News (Danville, Illinois). 1986. Valueadded goods key to marketplace. July 17. • Summary: “Illinois, which has a sizeable proportion of the world’s richest agricultural land, enjoys a tremendous natural advantage in the production of agricultural products. This, however, has not prevented severe economic problems resulting from over-production and shrinking world market shares. “But, according to John Campbell, dean of the College of Agriculture at the University of Illinois, an important key to returning the state to its natural position as leader in the world marketplace is to produce new value-added products that have a price and quality edge over competitors. “’While the benefi ts from agricultural exports have been important,’ Campbell said, ‘a much greater potential exists for exporting value-added products, rather than raw, bulk materials. “’In a highly competitive world, a nation cannot afford HISTORY OF SOY YOGURT & CULTURED SOYMILK 245 © Copyright Soyinfo Center 2012 to fall behind on research into value-added technology. Our competitors understand this. The U.S.–and especially the state of Illinois–must be determined to meet this challenge.’ “Campbell said even a 1 percent increase in the use of cooking oil, shortening or an equivalent soybean-based product would mean an increase of more than $21 million in gross sales for Illinois. “That translates into approximately $4 million in wages from new jobs and $500,000 in added state tax revenues.” Campbell also mentions soy milk, soy yogurt, and soy ice cream developed at the University of Illinois. “’Less developed countries, especially those suffering from defi ciencies of edible oil and protein, are potentially a huge market for many low-cost soyfoods and soy-fortifi ed cereals,’ Campbell said.” No industrial uses of farm crops are mentioned. A photo shows John Campbell. 632. Lundberg, Kirsten O. 1986. Move over high tech, here comes tofu: Or, can soybeans fuel Massachusetts’ economy into the 21st century? Boston Globe. Aug. 5. p. 25, 36. [1 ref] • Summary: About Tomsun Foods Inc. and Nasoya Foods. John Paino says that Tomsun is focusing on products for the dairy section, whereas Nasoya has chosen to remain in the produce section. “Both companies have branched out into tofu-based ‘second-generation’ products”–in hopes of reaching a wider market. These include salad dressings, soy mayonnaise or Soyannaise, and tofu burgers. “’Nasoya has been more conscious of purity over the years because of their macrobiotic background. It gives them a philosophical attitude to water, coagulant and soybeans that translates into high quality, and they present their product that way,’ says William Shurtleff, author of ‘The Book of Tofu’ and director of the Soyfoods Center in Lafayette, California.” Tofu is made from soy milk, “mixed with the coagulant nigari–a residue of dried seawater imported from Japan–and compressed.” Photos show Tom Timmins (age 40) with Jofu and John Paino with his tofu products. Address: Massachusetts. 633. Health Foods Retailing. 1986. Tomsun Foods introduced Jofu, a blend of tofu and fruit pieces. Flavors include seven varieties. 50(8):24. Aug. * 634. Proceedings of the 4th International Lupin Conference: Organised by the International Lupin Association in collaboration with the Western Australian Department of Agriculture, August 15-22, 1986, Geraldton, Western Australia. 1986. South Perth, Australia: Western Australian Department of Agriculture. x + 350 p. Held at Geraldton, Western Australia. • Summary: Many papers discuss food uses of lupins. For example: Fluid milk analogue prepared with sweet lupin (p. 296). Fermentation of a yoghurt simulate prepared with lupin
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
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prepared with fi sh bladders or min
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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fermented milk products. Address: P
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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and life.” Note: This is the seco
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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April. “Climbing Curd,” an arti
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fermenti solely for this purpose wo
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Address: Yamanashi Prefectural Agri
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alternative to dairy milk. In the s
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Partially because of the mushroomin
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had originated; the key to it had b
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Miller started his soymilk research
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humans and most mammals. The jejunu
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Bragg, CA 95437. Phone: 707-964-292
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esearcher, Jackson L. Cartter, who
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every time you prepare it.” Addre
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named The Home Sanitarium... Their
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The book is interspersed with nice
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Soyfoods Industry and Market. p. 7.
Page 193 and 194: 2. Soyfoods industry directory: Nam
Page 195 and 196: in Okayama, and when it is done the
Page 197 and 198: Kibun in Japan, is going to make 12
Page 199 and 200: “Soyfoods-Aliments à base de soj
Page 201 and 202: slide show with 60 color slides. Th
Page 203 and 204: Commercial soymilk kefi r, named So
Page 205 and 206: product. Address: Sweden. 515. Prod
Page 207 and 208: Dep. of Human Ecology, Univ. of Mar
Page 209 and 210: and was eventually appointed direct
Page 211 and 212: his laboratory pouring ingredients
Page 213 and 214: • Summary: In an attempt to impro
Page 215 and 216: state of the art technology from th
Page 217 and 218: natural food stores. The starter wa
Page 219 and 220: arranging for two Japanese scientis
Page 221 and 222: stores in France. The price is very
Page 223 and 224: 579. Kates, Joanne. 1985. Tofu for
Page 225 and 226: Community members started the fi rs
Page 227 and 228: Canada and Plenty USA sent Farm Soy
Page 229 and 230: in California under the management
Page 231 and 232: launched by Eastern Food products o
Page 233 and 234: April 26. Add Society for Acclimati
Page 235 and 236: HISTORY OF SOY YOGURT & CULTURED SO
Page 237 and 238: 599. Magdoub, M.N.I.; Shehata, A.E.
Page 239 and 240: lactone (GDL) is added. Coagulation
Page 241 and 242: India... Technology that makes soya
Page 243: HISTORY OF SOY YOGURT & CULTURED SO
Page 247 and 248: up with fi ve exciting new products
Page 249 and 250: Japanese Patent 84-239,688 (FSTA 84
Page 251 and 252: soymilk users by offering a more ec
Page 253 and 254: elaborate ones last. A nutritional
Page 255 and 256: 671. Murata, K.; Kusakabe, I.; Koba
Page 259 and 260: foods, containing either 50% by wei
Page 261 and 262: true, the company hopes to spoon up
Page 263 and 264: previous soy yogurts in the UK had
Page 265 and 266: soy ice cream, and other dairy anal
Page 269 and 270: of Lactobacillus casei and L. acido
Page 271 and 272: Amaranth and Sea Veggie (both 3/87)
Page 273 and 274: of Diet Coke, special labeling and
Page 275 and 276: and fi xed. The product now is back
Page 277 and 278: 1989. Feb. 22. The product, launche
Page 279 and 280: of Soyfoods Center. • Summary: On
Page 281 and 282: met Robert, a macro, who introduced
Page 283 and 284: • Summary: Introduced in 1985, To
Page 285 and 286: The company expanded too fast repor
Page 287 and 288: Nutrition: Per 100 gm.: Energy 73 K
Page 289 and 290: 793. Technique Laitiere & Marketing
Page 291 and 292: 799. Kueppers, C. 1988. Camembertka
Page 293 and 294: those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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category should be well defi ned un
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
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dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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team there. But it was too big a ma
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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In the fi rst 4-year phase of the S
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
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available in raspberry, strawberry,
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soymilk, and soy-based calf milk re
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entering markets where Cole’s pro
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was launched in Italy, in English w
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is defi nitely as good as the Germa
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introduction, manufacturer’s name
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the famous Seventh-day Adventist ph
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made by Madison. His contacts with
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• Summary: This article, in a sec
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more attention to yield and functio
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product without isolates and PLL wa
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Creating amazing dairy-free cheese
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yogurt drink is produced only for d
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Azuma Natto Foods Co. Ltd.: This na
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marijuana; they are different plant
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other women, all dressed in traditi
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(e.g. R.J. Reynolds). Vendor/child
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product would be carried in the ref
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akara, kuni, fufu, eba, etc. Soy mi
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healthy vegetarian diet. Summertown
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1080. Garcia Uriarte, Alvaro; Orteg
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The development of new soyfoods pro
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Soybeans, soyfoods, and vegetariani
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Manufacturer’s Address: Granovita
Page 419 and 420:
married to Raul Castro (Fidel’s b
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guides for pregnant and breast feed
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how to buy. Recipes include: Soymil
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juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
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information resources. Soy cookbook
Page 431 and 432:
Color photos show: (1) Vertical pla
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out of debt, realizing that being l
Page 435 and 436:
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“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
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children could not see the gaping p
Page 443 and 444:
sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
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cappuccino fl avors. Some are in re
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ook tells the story of that experim
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have a reasonable amount of time to
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Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
Page 459 and 460:
15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
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(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
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and Morningstar fi rst began to wor
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Other products include soy-based yo
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Eating disorders. 15. Underweight.
Page 473 and 474:
Page 475 and 476:
(fi ltered water, whole organic soy
Page 477 and 478:
sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
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people speaking many different lang
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Richmond, spokesperson for Silk. 20
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162. [39 ref] • Summary: Contents
Page 501 and 502:
found himself short of cash and in
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
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Botany (the little green thing atop
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the company; Paul sold the company
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1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
Page 521 and 522:
lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
for one type of very good organic c
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
SUBJECT/GEOGRAPHICAL INDEX BY RECOR
Page 537 and 538:
425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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