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

foods, containing either 50% by weight of milk (CSM50)
or 50% by weight of dairy milk yogurt (CSY50) were
compared for their effects on the growth and infection
resistance of weanling male rats in a 4-week trial. Rats
fed the two products grew at the same rates. Rats fed the
product containing yogurt were signifi cantly more resistant
to gastrointestinal infections from salmonellae. “This
result is potentially signifi cant for infection amelioration in
malnourished individuals of underdeveloped countries by
nutritional means.” Address: USDA ARS Beltsville Human
Nutrition Research Center, Energy and Protein Nutrition
Lab., Beltsville, Maryland 20705.
679. Marty, Denise. 1987. Les dérivés de soja, un marché
pour les Pme [Products derived from soya, a market for the
small- and medium-sized companies]. Agro Industries No.
26. p. 40-41. March. [Fre]
• Summary: “At SIAL this year, 5 soyfoods companies
will present their products. For a sector this small, this is
important, and it indicates that the sector is in full growth.”
Four companies are Soy, Sojadoc, Daizou, and Lima N.V.
Daizou was created in 1985 by the Japanese restaurant Le
Bol en Bois, one of the fi rst to sell tofu in France. Daizou
makes only 50-100 tonnes/year of specifi cally Japanese
products. The Société Soy, founded in 1980 [sic, actually
1982], is busy transforming tofu into new foods. This
year it launched the new tofu yogurt-like dessert Soyeux.
Its new plant at St. Chamond (Loire) has a capacity of 7
tonnes/day of tofu, or 1,500 tonnes/year. In June 1986 the
society Sojadoc in Albi took the same step, changing from
an artisans production of 10 tons/year of tofu to large scale
(1,500 tonnes/year) production of tofu and soymilk over
the next 3 years from an investment of 12.5 million French
francs. Lima-France, affi liate of a Belgian company, is at
Lot-et-Garonne. Jan Kerremans is their miso master, making
about 70 tonnes a year.
In 1983 about 10 million liters of soymilk were
consumed in Europe, compared with 30,000 million liters
of dairy milk. Guy Coudert of the European Soyfoods
Association estimates that by the year 2000 some 25,000
tonnes/year will be consumed in France. Address: France.
680. Prepared Foods (Chicago). 1987. Non-dairy tofu
products [from Rose International]. March.
• Summary: Rose International’s tofu ingredients used in
a range of “dairy” applications: dry tofu soft-serve mix
powders (just add water), frozen tofu dessert concentrate, soy
yogurt, tofu imitation cheeses and soymilk. “Soy-O” yogurts
have been marketed under license from Rose.
681. Sugimoto, Naotsugu; Torii, K.; Tanahashi, Y.; Morita,
H.; Watanabe, Y.; Yamamoto, K.; Kainuma, T. Assignors to
Takara Shuzo Company, Ltd. (Kyoto, Japan). 1987. Soybean
milk-containing alcoholic beverages. U.S. Patent 4,656,044.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 259
© Copyright Soyinfo Center 2012
April 7. 4 p. Application fi led 1 Aug. 1985. See also Japanese
Patent 84-165741 (FSTA 84-08-09). [7 ref]
• Summary: These alcoholic beverages may contain
fermented soymilk, acid soymilk, or a mixture of the two,
plus alcohol and high methoxylpectin. This beverage does
not result in the formation of precipitates. Address: 1&7.
Kyoto; 2-4. Ootsu; 5. Muko; 6. Osaka. All: Japan.
682. Azumaya Inc. 1987. Introducing the yogurt of the
future... (its not yogurt) [Stir Fruity] (News release). 1575
Burke Ave., San Francisco, CA 94124. 11 p. April 23. Press
kit.
• Summary: The news release (from Torme & Co.)
announcing Stir Fruity is titled: “Next generation yogurt
isn’t yogurt at all. Nutritious tofu fi nally breaks through
Western taste barriers.” 86% of yogurt users who tried the
product expressed “high purchase intent” and 65% of nonyogurt
users said they would buy Stir Fruity. “Stir Fruity
will begin reaching Northern California dairy cases starting
April 1987. The company is supporting the Stir Fruity
introduction with an ad campaign, “California’s Answer
to Yogurt,” that concentrates on radio in three California
markets: San Francisco, Fresno and Sacramento.” Stir fruity,
after 8 years of testing and tasting, represents a true “fl avor
breakthrough.” It is lower in calories (160 vs. 200-300 for
even low-fat yogurts), low in saturated fats, contains no
cholesterol, and is an excellent source of calcium. Azumaya,
founded in 1937 and now America’s “largest producer of tofu
and Oriental pastas,” with annual sales are over $6 million,
has over 80 employees and produces over 30,000 pounds of
tofu a day in its modern 40,000 square foot plant. Includes
biographies of Bill Mizono (president) and Travis Burgeson
(V.P., marketing). Mizono is given credit for the company’s
rapid growth. Azumaya went national in the 1980s after
starting to pasteurize their tofu. Their products are now
found in 6 of the 8 largest U.S. supermarket chains, including
Safeway, Lucky Stores, Jewel, Kroger, and Stop & Shop.
Address: San Francisco, California.
683. Alfa-Laval South-East-Asia Pte. Ltd. 1987. Food
Processing Research & Development Centre (Leafl et).
Singapore. 4 p. April.
• Summary: Within the centre is a complete Soy Pilot Plant
which includes grinding, fi ber separation, deaeration and
deodorization. “Starting from dry or soaked [soy] beans
a soybase product can be produced. The base can then be
further processed to soymilk, soy yoghurt, tofu, etc. Also
other types of raw materials than soybeans can be used.” A
moderate fee is charged to use the 600 square meter centre.
Contains many color photos of the equipment, soymilk, and
several packages.
Note 1. Letter from Monica Kjellker Gimre, R&D
manager, Alfa-Laval, Singapore. 1990. Sept. 3. This undated
leafl et was fi rst published in April 1987.