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

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
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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