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

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
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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