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Azumaya (150,000 lb/week, up 12% over 1986, 90-95% to supers, $0.69-79/lb), Hinoichi (125,000 lb/week, growing at 5% per year; $1.00/lb), Morinaga (sales have more than doubled since Oct. 1984 and are close behind those of Azumaya and Hinode, 50% in supers, 45% in Oriental markets, 5% in natural/health food stores, $1.43/lb), Quong Hop (50,000 lb/week, mostly to natural/health food stores). This study does not attempt to estimate the size of the U.S. tofu market, but does forecast slow, steady growth. “In summary, overall sales of plain tofu in the near future should look very much like the recent past–slow and steady growth at approximately 10% a year. More small companies will go out of business or will be absorbed by larger manufacturers, and larger companies will increase the size of their markets from local to regional and from regional to national.” Address: Soyatech, Bar Harbor, Maine. 705. Tribune (Lea, Minnesota). 1987. U of M studies soybean uses [Dr. William Breene, University of Minnesota, St. Peter Creamery, and Soy Supreme]. July 6. • Summary: Breene has been testing a soybean powder called Soy Supreme. It can be reconstituted into many potential products, such as yogurt-type and frozen dessert products. To make the powder, soybeans are heated as they are ground. The hulls are also ground and added back. Then they add water to it to get 19% solids, spray dry it, and grind it back into a powder. The result is a full-fat soybean product with all the fi ber in it. They make another version, which is dehulled. A Chinese food scientist, Shan Wen Lin, who just received his PhD from Reading Univ. in England, will do soybean utilization research with Breene for a year. “There is more and more talk of tagging the price of soybeans to their protein content.” Address: Minnesota. 706. McCoy, Frank. 1987. Mr. Yogurt takes a chance on tofu [Juan E. Metzger and Jofu]. Business Week. July 20. p. 115. • Summary: A good history of Metzger’s work with yogurt and Tomsun Foods. In 1942 Metzger, his father, and another partner founded Dannon Yogurt in New York. When Beatrice Foods bought Dannon in 1959 for $3 million they kept Metzger on as president. Now this marketing whiz, who is still youthful in his thinking, “has taken on the task of carving out a sizeable market for a food people love to hate– tofu. It’s only a matter of time, he fi gures, before his new tofu snack, Jofu, will sweep the country.” “Tomsun’s development costs helped produce a $1.5 million loss on $3.1 million sales last year. Although Metzger has gotten Jofu into such big chains as New York’s D’Agostino Supermarkets Inc., he recently had to shelve a $1.5 million ad campaign for lack of money. So he’s concentrating most of his marketing muscle on getting Jofu into more dairy cases. He expects Tomsun to double sales this year and to become profi table by 1988. Metzger is once again banking on America’s preoccupation with health. The HISTORY OF SOY YOGURT & CULTURED SOYMILK 264 © Copyright Soyinfo Center 2012 slogan for Jofu could well be his own: ‘Go beyond yogurt.’” A photo shows Juan Metzger, age 68, holding his 3-yearold son, Joe, on his shoulders. Beside them is his second wife. He didn’t have to look far for a product name for Jofu. Metzger named Jofu after his son. 707. Product Name: Le Yogurt (Dairy-Based Soft-Serve Frozen Yogurt Dry Mix). Manufacturer’s Name: Brightsong Foods. Manufacturer’s Address: 100-A Poultry St. (P.O. Box 2536), Petaluma, CA 94953. Date of Introduction: 1987. July. Ingredients: Dairy products. How Stored: Frozen. New Product–Documentation: LaBell. 1987. Food Processing. May. “Tofu & Tofu Products.” Talk with Richard Rose. 1988. Feb. 15. This is a dairy product, containing no soy. 708. Product Name: [Soya Quark (Fermented Soy Cheese)]. Foreign Name: Sojaquark. Manufacturer’s Name: Christian Nagel Tofumanufaktur. Manufacturer’s Address: Osdorfer Landstrasse 4, D-2000 Hamburg 52, West Germany. Phone: 040/89 49 37. Date of Introduction: 1987. July. Ingredients: Incl. soya milk and lactic acid starter. New Product–Documentation: Form fi lled out by Christian Nagel. 1988. Product introduced July 1987. They now make 240 kg/week. Talk with Christian Nagel. 1990. May 4. This product was similar to a dairy quark, which is like a soft cream made from cultured cow’s milk. It was made by fermenting soymilk with a quark culture (named Probat) for 24 hours. It was sold in little cups. It was like a soy yogurt but was different in that the cultures and consistency were different. He no longer makes this product. 709. INTSOY Newsletter (Urbana, Illinois). 1987. INTSOY develops new techniques for commercial soymilk processing. No. 36. July. p. 1-2. • Summary: Program leader is Alvin I. Nelson. Research associate is Sing-Wood Yeh. The technique is basically the Illinois Process with the okara fi ltered out using a continuous roller extractor, and no homogenization step. Whole dry soybeans are cleaned, sized, dried in a forced air oven and split while still hot in a dehuller roller. The hulls are removed using an air blower. The cotyledons are then blanched in boiling water containing a little sodium bicarbonate, drained, ground in a mill with boiling water. The slurry is fi ltered in the roller extractor and cooked. Problems with the original Illinois Process were “chalky mouth feel,” “throat drying effect” (from the okara), and expensive homogenizers. The resulting soymilk can be used to make a cultured soy yogurt,
soy ice cream, and other dairy analogs. Address: Illinois. 710. INTSOY Newsletter (Urbana, Illinois). 1987. INTSOY hosts visiting Chinese scientists. No. 36. July. p. 4. • Summary: Engineer Jai-Kun Dai and asst. engineer Yuhong Wu from the Inst. of Food and Fermentation Industries, Ministry of Light Industry, Beijing, are spending 1 year at the Univ. of Illinois. They are especially interested in introducing new soymilk technology to China. 711. Product Name: Omegurt (Non-Dairy Soy Yogurt). Manufacturer’s Name: Natural Ovens. Manufacturer’s Address: P.O. Box 2137 (4300 Country Rd.), Manitowac, WI 54221-2137. Phone: 414-758-2500. Date of Introduction: 1987. July. New Product–Documentation: News (Villa Grove, Illinois). July 2. Rich in omega-3 fatty acids. University of Illinois researchers say their soy yogurt -Soyghurt–will be available for taste tests sometime in 1988. Talk with Natural Ovens. They introduced the product about 4 years ago but are no longer making it. 712. Rottenberg, David. 1987. Innocence lost: How Tom Timmins, a son of the sixties, is turning tofu into the keystone of an empire. Boston Magazine. July. p. 51-57. • Summary: One of the best articles written on developments during the 1980s for Tomsun Foods, Timmins (with two large photos), Juan Metzger, and David Kirsch. Last year Timmins sold $3.1 million of tofu. Jofu grossed nearly $400,000 in its fi rst 32 weeks on the market. Jofu is now sold in 11 fl avors, 5 honey sweetened. With the help of Evans & Company, a New York City underwriting fi rm, Timmins took Tomsun Foods public with a $4.25 million stock offering. And he is pouring $1 million of new capital into a new product, Jofu, a tofu-based “spoonable snack” resembling yogurt. Timmins’ goal is a 7% share of the $1,000 million a year U.S. yogurt market. The company headquarters is now located at 247 Wells St. in Greenfi eld, Massachusetts. Seven employees (including Timmins, who has 4 kids) work here, and another 68 work down the road at the factory–which uses more than a million pounds of soybeans a year. Timmins notes: Our product philosophy is completely vegetarian. Not because we’re vegetarians–I’m not anymore–but that’s our niche, that’s who we are.” “One day in 1979 Juan Metzger, founder of Dannon Yogurt, called Tom Timmins. Metzger, it seems, had been intrigued by a Wall Street Journal article on tofu that mentioned Timmins. Might be something in tofu for Dannon, Metzger thought. Metzger had just achieved his goal of national distribution of Dannon Yogurt. Now he was thinking about expanding his product line. Would Timmins be interested in selling soy dairy to Dannon? Metzger wondered. Meetings were held and preliminary studies made. HISTORY OF SOY YOGURT & CULTURED SOYMILK 265 © Copyright Soyinfo Center 2012 The plan was to have Timmins package tofu under both his label and that of Dannon. Dannon would provide Timmins with national distribution and, according to Metzger, ‘in 6 to 12 months, if we were still on friendly speaking terms and the product showed promise, I would get Beatrice Foods [Dannon’s parent company] to buy that company for Dannon and make it a Dannon subsidiary and keep [Timmins] as head man.’ In the end, however, Beatrice Foods nixed the deal. It didn’t want its most profi table subsidiary sinking money into a new and potentially risky venture. But during the negotiations Metzger and Timmins discovered that, although they were nearly 30 years apart in age, their goals and thinking were similar. “Two years later Beatrice sold Dannon for $84 million to a French company, BSN-Gervais-Danone. Metzger quit and joined forces with another food executive, his friend David Kirsch, whose family had just sold its No-Cal softdrink business to Canada Dry for over $75 million. They formed a food consulting company they called Metzger, Kirsch Associates. “So when Timmins started thinking about taking his company national, he called in Metzger, Kirsch, which had just the kind of big-time expertise he needed. And in 1983 they struck a deal: Juan Metzger and David Kirsch became Timmins’s partners. Instead of salaries, Metzger and Kirsch each received approximately 13 percent of the company’s stock, with Timmins retaining 22 percent. The rest of the stock was distributed among other employees and investors. Metzger became chairman of the board; Timmins president and chief executive offi cer; and Kirsch, senior vice president.” “One of the fi rst big changes was in the name: New England Soy Dairy, established by Timmins in 1978, became Tomsun Foods in 1983.” They then set out to develop a “spoonable snack” which, like yogurt, “permitted valueadded pricing... And so the Dannon success story became the paradigm for Tomsun.” They named the product Jofu, in part since both Timmins and Metzger have young sons named Joe. Now Tomsun Foods is making 11 fl avors of Jofu, 5 of them sweetened with honey. “The partners allocated a third of the $4.5 million raised in their public stock offering last December to advertising. Half a dozen radio commercials created by the New York City advertising fi rm Calet, Hirsch and Spector are already touting Jofu as a snack ‘beyond yogurt.” Tomsun is targeting college students, who are thought to be more open to new foods, and spoonable snacks suit the collegiate lifestyle. “Jofu is now sold in about 80 supermarket chains in the Northeast...” It is sold right next to the dairy yogurt. Now Jofu is spawning imitators. Six other soyfoods companies, including Brown Cow West, Bud, and Cream of the Bean, already have yogurt-like tofu products in supermarkets, and more are planning their own entries. “To date, Jofu is the only yogurtlike food that is not cultured.”
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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
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Kibun in Japan, is going to make 12
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“Soyfoods-Aliments à base de soj
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slide show with 60 color slides. Th
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Commercial soymilk kefi r, named So
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product. Address: Sweden. 515. Prod
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Dep. of Human Ecology, Univ. of Mar
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and was eventually appointed direct
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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 and 248: up with fi ve exciting new products
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: previous soy yogurts in the UK had
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
Page 299 and 300: non-dairy alternative to ice cream,
Page 301 and 302: cups. When it has set a little, the
Page 303 and 304: industry. Nonfermented soyfoods ind
Page 305 and 306: that made his culture (Aurotech) wh
Page 307 and 308: product.” That is not true for pa
Page 311 and 312: category should be well defi ned un
Page 313 and 314: 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
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guides for pregnant and breast feed
Page 423 and 424:
how to buy. Recipes include: Soymil
Page 425 and 426:
juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
Page 429 and 430:
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
Page 451 and 452:
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.
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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