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(Ad). Whole Life. Oct. p. 59. • Summary: The top half of this full-page ad states: “Jofu is here. Luscious. Creamy. And loaded with fruit. Jofu is made from tofu, so it’s lower in calories, yet more fi lling. And, unlike yogurt, it has absolutely no cholesterol, no lactose (it’s dairy free), and no sour, yogurt taste. You’ll love it from your fi rst, fruit-fi lled spoonful. Jofu is also lower in sodium and saturated fats, but high in calcium, protein, iron and vitamins. “It’s got less of what you don’t want and more of what you do. Jofu. In 11 great fruit fl avors. You’ll fi nd it in the dairy section, Just beyond yogurt.” Below the text is a photo of a carton of Jofu, surrounded by fruits and nuts. The front panel of the carton reads, from top to bottom: “Only 165 calories. Jofu: Luscious tofu and fruit. Strawberry. Lactose free. Cholesterol free.” Below the photo is a manufacturer’s coupon: “Buy one, get one free.” Address: Greenfi eld, Massachusetts. 647. Barrett, Mariclare. 1986. The cook’s glossary of soyfoods. Vegetarian Times. Nov. p. 28-35. [10 ref] • Summary: Gives good defi nitions, with a full-page color illustration by Emily Soltanoff, of: Soybeans, soynuts, soy fl our and grits, soy oil, textured vegetable protein, soymilk, okara (“the pulp that remains after the soymilk has been strained”), soy yogurt and soy cheese, tofu, fermented soyfoods, tempeh, miso, natto, soy sauce. The article begins: “For 60 seconds on a national television commercial, a small, round soybean rolls past a lineup of infant formula, bread, pizza, chili, salad dressing, ice cream [Tofutti], soymilk and cubes of tofu; meanwhile the narrator intones, ‘The newest development in nutrition is actually one of the oldest foods known to man.’ Through advertising, the concept of soyfoods is brought home to millions of Americans by the soy giant, Archer-Daniels- Midland Company.” Address: Staff. 648. Barricini Foods Inc. 1986. Barricini Foods develops new tofu-based non-dairy yogurt-type snack (News release). Oyster Bay, New York. 2 p. Nov. • Summary: Tofulite is a tofu-based spoonable snack with active yogurt cultures. It is fermented. Note: As of Feb. 1989 this product, though widely announced, had not been launched. Address: Oyster Bay, New York. 649. Eden Foods, Inc. 1986. Edensoy recipes (Ad). East West. Nov. p. 53-56. Also published in 1986 as a 12-page booklet (15 x 9 cm) titled “Original Edensoy Natural Soy Recipes.” • Summary: One of these four pages of color ads bears the headline: “Edensoy–America’s fi rst soymilk!” Another states “Delicious, nutritious & versatile: Low sodium, high protein, cholesterol free, lactose free, non-dairy.” The recipes include: Creamy Edensoy “cheese” topping for pizza. HISTORY OF SOY YOGURT & CULTURED SOYMILK 248 © Copyright Soyinfo Center 2012 Lasagne. Edensoy salad dressings: Thousand island, poppy seed. Mocha mousse. Edensoy hollandaise sauce–No eggs! Corn chowder. Vegetable pot pie. Edensoy yogurt. Custard fi lled applesauce cake (with amasake). Creamy white sauce. Edensoy Italian style fettucini. Seafood Newburg. Banana bread or muffi ns. Eden easy pie crust. Edensoy coconut creme pie. Address: Clinton, Michigan 49236. 650. Evans & Co., Inc. 1986. Prospectus: Tomsun Foods International, Inc. 300 Park Ave., New York, NY 10022. 46 p. Nov. • Summary: Tomsun Foods and Jofu are going public. Offering 425,000 units, each unit consisting of 2 shares of common stock ($0.10 par value per share) and one common stock purchase warrant. Company hopes to raise $3.8 million. Proposed NASDAQ symbols TMSN (common stock). Address: New York. 651. Hafez, Youssef S.; Elqadri, S.S. 1986. Proposed weaning formula for developing countries. Nutrition Reports International 34(5):915-19. Nov. [11 ref] • Summary: Three parts soymilk yogurt are mixed with 2 parts corn solution and 1 part bulgur paste. The resulting protein complementarity increases the nutritional value of the mixture. This cereal-soy blend weaning formula could be used in treating lactose/galactose intolerance and milk allergy. “Protein defi ciency is the major dietary problem facing the world today. There is a larger and rapidly growing need for high quality and low-cost plant protein, due to the high cost and limited availability of animal protein.” Address: 1. Nutrition Lab., Univ. of Maryland, Eastern Shore, Princess Anne, MD 21853. 652. Product Name: Natural Soymilk Products: Soy-Yogo (Non-Dairy Yogurt). Manufacturer’s Name: Natural, Inc. Manufacturer’s Address: 6650 Santa Barbara Ct., Elkridge, MD 21227. Date of Introduction: 1986. November. Ingredients: Soymilk, acidophilus yogurt cultures, agar. Wt/Vol., Packaging, Price: Plastic cup. How Stored: Refrigerated. New Product–Documentation: Product Alert. 1986. Nov. Made with Acidophilus. Soya Newsletter. 1988. July/Aug. p. 12. This soymilk based yogurt is available only in a plain fl avor (unfl avored). The product does not have a good shelf life or sell very well, and is not very profi table. The company is thinking of discontinuing it. 653. Morohoshi, Yozo. Assignor to Hidekatsu Kuroyanagi (Kanagawa, Japan). 1986. Process for manufacturing soymilk products with wheat germs. U.S. Patent 4,632,839. Dec. 30. 4 p. Application fi led 5 Aug. 1985. See also
Japanese Patent 84-239,688 (FSTA 84-11-14). Application also fi led in Japan on 3 Sept. 1984. [7 ref] • Summary: Nigari or magnesium chloride, a natural coagulant used in the preparation of tofu, gives very rapid coagulation. Other coagulants such as calcium sulfate and glucono-delta lactone give less rapid coagulation, easier mixing, and a softer curd, but have inferior fl avor. If soymilk is mixed with a wheat germ dispersion (which has been prepared from fresh wheat germ homogenized at 95ºC) before addition of the nigari or magnesium chloride, the wheat germ slows the speed of the coagulation and allows suffi cient time for the curd to mature into a delicious product of even texture. Variations in the ratio of soybean to wheat germ in the suspensions allow different products to be made, e.g., tofu or bean curd, “a dessert pudding” or a “dressing or yogurt substitute.” Address: Hiratsuka, Japan. 654. SoyaScan Notes. 1986. Chronology of soybeans, soyfoods and natural foods in the United States 1986 (Overview). Dec. 31. Compiled by William Shurtleff of Soyfoods Center. • Summary: Jan. Ron Ishida, an attorney with no previous knowledge of tofu, working for Azumaya, rewrites the Tofu Standards without authorization. They have already gone through 8 drafts. This creates a crisis. Jan. Soymage, the fi rst casein-free soy cheese, is introduced by Soyco Foods. Jan. Soyfoods: The Journal of the European Soyfoods Association (ESFA) begins publication from Paris. Philippe Vandemoortele of Alpro is president of the association and Guy Coudert is editor of the periodical. The association plans to organize a soyfoods conference every 2 years. But the journal is discontinued after 3 issues. Jan. Tomsun Foods is reorganized, changing its name (for the fourth time) to Tomsun Foods International. The fi rm’s new chairman is Juan Metzger, founder of Dannon Yogurt. The company produces nearly 3 million lb. of tofu a year. Jan. First Tofutti Shop opened in Japan by Daiei Co. Inc, Japan’s largest retailer. Shop sells non-dairy soy-based ice cream and related snacks. Feb. 7. Fire destroys Island Spring tofu plant in Vashon, Washington, with an estimated $1 million loss. Feb. Soya Kaas, an imitation cheese containing soymilk and casein, launched by American Natural Snacks, a marketer. The manufacturer is Swan Gardens of Georgia. Feb. Jofu, a tofu-based, non-dairy, nonfermented, yogurt-like product, sweetened with fruits, launched by Tomsun Foods International of Greenfi eld, Massachusetts. The product is a hit, grossing nearly $400,000 in its fi rst 32 weeks on the market. Feb. Barricini Foods has its fi rst public stock offering. Raises $1.5 million, gross to use in marketing Tofulite and Ice Bean soy ice creams. HISTORY OF SOY YOGURT & CULTURED SOYMILK 249 © Copyright Soyinfo Center 2012 Feb. Central Soya purchases Staley protein line, including Mira-Tex, Procon, and Textured Procon brands. Feb. ASA hires Jim Guinn as technical director of soybean quality programs. Soybean quality is an area of growing interest, with two parts: 1. The traditional area of soybean condition, concerning grades, damage, foreign material, etc. 2. The newly emerging area of soybean composition and its relation to grades. New measurement technologies make it likely that soybeans may soon be sold based on their composition of oil and protein. Both effect exports and price. March 5. Pesticide control now tops the Environmental Protection Agency’s list of most pressing problems, announces The New York Times (and Soybean Digest, June/ July). Stricter pesticide laws are enacted. March 7. Richard E. Lyng of California becomes U.S. Secretary of Agriculture, replacing John R. Block. Policies remain unchanged. April 18. Wm. Shurtleff, in charge of compiling the original tofu standards, submits a strong criticism of the illegitimate Ishida draft in the form of a detailed chronology of the development of the tofu standards. April. Tofu cheesecake revolution in New York City profi led by Whole Life. Thirteen restaurants now offer them. May. Tofutti Love Drops (chocolate covered graham cookie drops) launched by Tofutti Brands with much fanfare. May. Nasoya’s new million-dollar automatic tofumaking system, imported from Sato Shoji in Japan, begins operation. June. Increasing consumer deception by “soy cheese” manufacturers. Whole Life publishes “Whole Frauds in the News: Will the Real Soy Mozzarella Please Stand Up (That is, If There is One),” an exposé of mislabeling involving Soyarella, Tofu Mozzarella, and Soya Kaas (though the latter brand is not at fault). Argues that it is deceptive for health food stores to call a product “non-dairy” if it contains casein (milk protein), even though FDA rules allows such a designation. In Oct. Whole Life shows that “Independent lab tests prove Soyarella hoax; Large quantities of casein [19.6%] found in so-called soy cheese.” Soyarella had previously been marketed as casein free. July. Ralston Purina Co. starts publication of Nutrition Overview, a newsletter focusing on soy protein and fi ber. July. Soyfoods win big in 7th Annual Natural Foods Merchandiser merchandising awards: Gold: San-J tamari and shoyu. Silver: Fantastic Foods’ Tofu Scrambler and Tofu Burger, Westbrae Natural miso soups. Honorable mention: Walker & Wilks frozen entrees, White Wave boxed tofu. July. Vitasoy reintroduces it line of reformulated and repackaged soymilk products, originally launched in 1984. They contain more solids and nutrients, and are sweetened with barley malt instead of maple syrup. July. A Roper poll in the U.S. fi nds that tofu is the “most hated” food. 35% of a sample of 2,000 adults checked it on a
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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
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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 and 246: fi les... A tofu TV dinner is in th
Page 247: up with fi ve exciting new products
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
Page 297 and 298: 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
Page 415 and 416:
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
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
Page 441 and 442:
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
Page 471 and 472:
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
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
Page 489 and 490:
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
Page 499 and 500:
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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