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milk (p. 296). 635. Shah, F.H. 1986. Fermented foods of Pakistan. In: V.H. Potty, et al. eds. 1986. Traditional Foods: Some Products and Technologies. 292 p. See p. 44-48. Aug. Presented at the UN University Workshop on “Traditional Food Technologies: Their Development and Integrated Utilisation with Emerging Technologies.” Held June 1983 at CFTRI, Mysore, India. [7 ref] • Summary: In the section titled “Fermented foods from different raw materials,” the subsection on Legumes states that “Soybean meal, left after extraction of oil, can be used for producing a variety of foodstuffs,” including soy yogurt, soy-cheese (tofu, apparently fermented–based on chapter title), and tempeh. Concerning “Soy-cheese: Cheese produced from soybeans has cream white colour, delicate fl avour, pleasant taste and texture. It is a low-cost high quality protein, free from cholesterol and with minimum amount of saturated fats.” Address: Food Technology and Fermentation Div., PCSIR Laboratories, Lahore, Pakistan. 636. Terhune, Virginia. 1986. Tofu looks to repeat yogurt’s success: Firm tries spot on dairy counter. Sun Chronicle (Attleboro, Massachusetts). Sept. 3. • Summary: “Most people know that soybean-based tofu is good for you–the only problem is that many people in this country don’t like the taste of it. A tofu manufacturer from Greenfi eld, Massachusetts, says he has the answer– Jofu–a new product blending tofu and fruit into a yogurt look-alike. ‘It’s unique in the world,’ said Tom Timmins, president of Tomsun Foods International, which put the product on the local market about a month ago. At least three fl avors–strawberry, raspberry and blueberry–are now available in the dairy sections of Star markets and Stop & Shop supermarkets... Although Jofu is sweetened with highfructose corn syrup... it is still lower in calories than most fl avored yogurts... Tomsun’s move into the dairy section is considered a major departure from most manufacturers who market their tofu through the produce section.” The other major tofu maker on the East Coast, Nasoya, does not plan to compete with another yogurt-like product. Unlike Tomsun, Nasoya claims to use only organically grown soybeans in its tofu. Nasoya recently invested $1 million in new automated for making tofu, in anticipation of future sales. “Nasoya, founded 8 years ago, predicts sales of between $2 and $3 million in 1986. Tomsun, which is one year older, expects sales of $4 to $5 million this year. Both companies have hired former yogurt executives to develop and market new products... Nasoya hired John Lee, former marketing manager for Colombo, as well as Sjon Welters, new product manager from the Netherlands.” Address: Staff writer. HISTORY OF SOY YOGURT & CULTURED SOYMILK 246 © Copyright Soyinfo Center 2012 637. Abdul Rahman, Hussein. 1986. An update in the manufacturing of traditional fermented and non fermented soyfoods in Malaysia. In: F.G. Winarno, ed. 1986. International Soyfoods Symposium. xiv + 403 p. See p. 59- 73. Held 16-18 Sept. 1986 in Jogyakarta, Indonesia. [38 ref] • Summary: Contents: Abstracts. Introduction. Present status of soybean utilization in Malaysia. Manufacture of traditional fermented soyfood in Malaysia. Manufacture of traditional non-fermented soyfood in Malaysia. Research and development of soyfood in Malaysia. Conclusion. Address: Extension Services, Food Technology Div., Malaysian Agricultural R&D Inst., P.O. Box 202, Serdang, Selangor, Malaysia. 638. Leufstedt, Goran. 1986. Continuous process for low beany taste soybean products. In: F.G. Winarno, ed. 1986. International Soyfoods Symposium. xiv + 403 p. See p. 79- 93. Held 16-18 Sept. 1986 in Jogyakarta, Indonesia. [2 ref] • Summary: Contents: Abstract. Introduction. Continuous process systems. Continuous soyfood processes. Soy extraction line: Soybean grinding, deactivation of lipoxygenase enzymes, fi ber separation, trypsin inhibitor deactivation, deaeration/deodorization. Aseptic soy beverages. Ultrafi ltration of soy extract. Soy-yogurt. Frozen desserts. Tofu. Prepared foods–forming, frying. Residue– okara. Conclusion. In the dairy industry ultrafi ltration (UF) of cow’s milk has long been used for continuous concentration of protein. UF is also common in the cheese industry for continuous production of soft cheese. “As far as I know, no UF plant in commercial operation has been reported on soy, but two applications are described in the literature: Concentration of the protein and diafi ltration, i.e. washing out anti-nutritional compounds.” Address: Alfa-Laval South East Asia Pte. Ltd., 11-Joo Koon Circle, Singapore 2262. 639. Product Name: Antonio’s Simply Natural Tofu Pasta (Non-Dairy Fresh Frozen Pasta Made with Tofu) [Tofu Cheese Ravioli, Tofu Cheese Manicotti, Tofu Cheese Stuffed Shells, Tofu Linguini, Tofu Spinach Fettuccine, Tofu Vegetable Cavatelli, or Tofu Cheese Tortellini]. Manufacturer’s Name: Simply Natural, Inc. Manufacturer’s Address: P.O. Box 295, Norma, NJ 08347. Phone: 609-691-5866. Date of Introduction: 1986. September. Wt/Vol., Packaging, Price: 16 oz plastic containers, 12 per case. How Stored: Frozen. New Product–Documentation: Ad in Natural Foods Merchandiser. 1986. Oct. p. 18. “So Who Needs Cream Cheese Any More? Mama Would Approve. We did it! Simply Natural has created for you the fi rst, premium quality, nondairy fresh frozen pasta made with tofu. We’ve combined it with our Soft Tofu Cheese (launched in May 1985) to come
up with fi ve exciting new products–Tofu Cheese Ravioli, Tofu Cheese Manicotti, Tofu Cheese Stuffed Shells,...” A photo shows two packages of “Soft Tofu Cheese.” Around the edges of this ad is written “Soft Tofu Cheese.’ Spot in Soyfoods Newsletter. 1987. 1(4):6. Added Tortellini. Brochure. 1987. Oct. “Discover the New Simply Natural and Rediscover Natural Cuisine.” Introduces Soyalite (formerly Soft Tofu Cheese), Pasta Lite (formerly Tofu Pasta), and Miso Dressing. Explains why the names were changed and shows Labels. Red on white. 4 pages. Note: This is the earliest English-language document seen (March 2007) that uses the term “Tofu Cheese” to refer to a Western-style soy cheese. 640. Paugh, Carolyn. 1986. Marjon Tofu Yogurt surprises Journal panel with its taste. Journal (Jacksonville, Florida). Oct. 8. • Summary: A taste panel gave the product high marks. It is not clear what this product is made of. Is it soymilk yogurt or something completely new? How can one make yogurt from tofu? Is it fermented? 641. Downing, T. 1986. Jofu fi ghting shelf wars at supermarkets. Enterprise (The) (Brockton, Massachusetts). Oct. 12. • Summary: The company has spent about $750,000 this year on advertising Jofu. Tomsun is going public next month with over-the-counter sale of one million shares. Tomsun’s 1985 sales (of all products) were $2.8 million. 642. John Naisbitt’s Trendletter (Washington, DC). 1986. Tofu, the yogurt of the ‘80s. 5(21):4-5. Oct. 30. • Summary: A summary of Soyfoods Industry and Market: Directory and Databook by Shurtleff and Aoyagi. Shows that the U.S. tofu market has grown at 15% a year since 1978. 643. Wilson, Suzanne. 1986. Talk about tofu: Behind the scenes at Tomsun. Hampshire Life (Northampton, Massachusetts). Oct. 31. p. 6-8, 11-12. • Summary: Tomsun Foods now makes 3.5 million lb/year of tofu. To make Jofu, a non-fermented yogurt-like product, silken tofu is homogenized, cooled, mixed with a stabilizer, corn oil, and fructose, cooked to consistency of pudding, cooled, and mixed with fruit in a fruit feeder. More than $1 million has been spent over the past 2.5 years to develop Jofu. Jofu is sold in 6-ounce cups. Weekly production is 150,000 cups. Slogan for the ad campaign is “Beyond Yogurt.” The fi rst Jofu was sold to Massachusetts health food stores in Dec. 1985. 644. Product Name: Marjon Tofu Yogurt [Raspberry, Strawberry, or Tropical Fruit]. Manufacturer’s Name: Marjon Specialty Foods. Manufacturer’s Address: 3508 Sydney Rd., Plant City, FL HISTORY OF SOY YOGURT & CULTURED SOYMILK 247 © Copyright Soyinfo Center 2012 33566. Date of Introduction: 1986. October. Ingredients: Incl. silken tofu, yogurt cultures. Wt/Vol., Packaging, Price: Plastic cup with peel-off foil top. How Stored: Refrigerated. New Product–Documentation: Paugh. 1986. Journal (Jacksonville, FL). Oct. 8. “Marjon Tofu Yogurt Surprises Journal Panel with Taste.” Product Alert. 1986. Oct. 13. “A confusion of products. How can 100% tofu be yogurt?” Soya Newsletter. 1988. July/Aug. p. 12. The product was on and off the shelf in Florida supermarkets within a few months. The expenses of stocking the product in the dairy department of supermarkets were more than the company could bear. The company was required to buy back any product that didn’t sell. Talk with Marcia Miller of Marjon. 1993. April 28. To make this product they curded rich soymilk with nigari in a large vat to make silken tofu, then they added a bacterial culture, homogenized it, and let it culture overnight. She loved the product but when they tried to sell it next to dairy products, no one in the store wanted to cooperate. The company lost $250,000 on the venture. 645. McDougall, John A. 1986. Yogurt is no health food. Vegetarian Times. Oct. p. 52. [1 ref] • Summary: “Yogurt to many Americans is ‘health food,’ and this myth has existed since the turn of the century. Replacing the gram-negative intestinal bacterial fl ora with a lactobacillus variety derived from yogurt is supposed to result in robust health. However the variety of lactobacillus used to make yogurt, Lactobacillus bulgaricus, will not grow in the human intestine (Robins-Browne American Journal of Clinical Nutrition 34:514, 1981). The variety used to culture acidophilus milk (L. acidophilus) also fails to grow in the small intestine where benefi cial activity would be expected to take place. “Yogurt is high in fat–50 percent of its calories are derived from fat, mostly the saturated variety implicated in heart disease. ‘Low-fat’ yogurt produced from partially skim milk” still derives 31% of its calories from fat. “Yogurt is also high in animal protein, which causes the body to lose minerals–including calcium–through proteininduced changes in kidney physiology. Milk-derived proteins are the No. 1 cause of food allergy. Yogurt (like its parent product, cow’s milk) is entirely defi cient in fi ber and is inadequate for human needs in linoleic acid, iron, niacin and vitamin C. Rather than being considered a food that supports health, yogurt should be classifi ed as a delicacy (at best) or even as a health hazard for some people.” Address: M.D. and internist, Medical Director of the Lifestyle and Nutrition Program at St. Helena Hospital, Deer Park, California. 646. Tomsun Foods, Inc. 1986. Its time to go beyond yogurt
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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.
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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 245: fi les... A tofu TV dinner is in th
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
Page 295 and 296: 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
Page 421 and 422:
guides for pregnant and breast feed
Page 423 and 424:
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
Page 433 and 434:
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
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
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have a reasonable amount of time to
Page 453 and 454:
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
Page 463 and 464:
(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
Page 469 and 470:
Other products include soy-based yo
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Eating disorders. 15. Underweight.
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Page 475 and 476:
(fi ltered water, whole organic soy
Page 477 and 478:
sold as plain tofu 125 gm packs; (2
Page 479 and 480:
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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Page 491 and 492:
Page 493 and 494:
that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
Page 497 and 498:
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
Page 505 and 506:
40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
Page 509 and 510:
Botany (the little green thing atop
Page 511 and 512:
the company; Paul sold the company
Page 513 and 514:
1327. United Soybean Board (USB). 2
Page 515 and 516:
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
Page 583 and 584:
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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