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

100,000 liters/week at its Sydney factory during the initial
phase and hopes to take production up to 500,000 liters
a week.” United Dairies will handle distribution. David
Glasheen is working on a number of new soy products
including tofu, yogurt, and custard. Most of the soymilk
products now available are imported. Sanitarium’s So Good,
aimed at the mass market, is doing well.
717. Cole, Michael. 1987. Sordi, major Italian manufacturer
of dairy equipment, to start making soymilk equipment
(Interview). SoyaScan Notes. Aug. 24. Conducted by William
Shurtleff of Soyfoods Center.
• Summary: Sordi plans to do what Alfa-Laval and DTD/
STS have already done. Michael Cole has signed a 5-year
contract to work with them, and has started his own
company, Soya International Ltd., a consulting fi rm. Cole
formerly made soy ice cream, soy yogurt, and soymilk with
Soya Health Foods Ltd. in England. Address: England.
718. Pyrtle, Brett. 1987. Yogurt look-alike has roots in area
soybeans [Jofu from Tomsun Foods]. Free Press (Mankato,
Minnesota). Aug. 26.
• Summary: Tomsun Foods buys all its soybeans used
to make Jofu from Joel Rabbe’s North Country Seeds in
Trimont, Martin County, Minnesota, which is 1,300 miles
from the food plant. These beans, preferred for their high
protein content, are not organically grown. The trucks pick
up loads of Jofu on the return run. Rabbe is encouraging
local stores to sell Jofu. Address: Minnesota.
719. Robbins, Carolyn. 1987. Tomsun stock plunges after
fi rst public sales. Union-News (Springfi eld, Massachusetts).
Aug. 26.
• Summary: When the company went public in December
1986 the stock sold for $10 a unit. Yesterday it sold for $4.
For the 6 month period ended June 20 Tomsun reported
a loss of $1.5 million, or 6 cents a share on sales of $1.8
million. Jofu is selling at the rate of 8,000 cases a week. The
company is purchasing more machines to produce Jofu and
has hired a new production manager.
720. Crowley, Katie. 1987. Markets expand with new
[industrial] uses for agricultural products. Sentinel
(Fairmont, Minnesota). Aug. 31.
• Summary: New industrial uses for ag products have been
on the increase for years. One of the most notable has been
ethanol, a corn based fuel used as a petroleum-based gasoline
substitute or extender. U.S. ethanol production has tripled in
the last fi ve years. Soy oil is being used as a dust suppressant
and in printing inks. Traditionally, government funded
research has been designed to increase production and yields.
Now it must shift from production to utilization, so that new
efforts will generate new markets instead of larger surpluses.
Address: Minnesota.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 268
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721. Mans, Jack. 1987. Azumaya Inc. Old line soy processor
introduces new desserts. This 50-year-old soy processor
produces a variety of Oriental products, including a newly
introduced soy-based frozen dessert. Prepared Foods. Aug.
p. 58-60.
• Summary: Azumaya products are selling in six of the
nation’s largest supermarket chains. They began to look at
a yogurt-like product 12 years ago. The plant has 3 soymilk
lines that process about 1,100 lb/hour of soybeans. Stir
Fruity is made from silken tofu, which is heated, cooled,
blended then pumped into a refrigerated tank in an antiseptic
room. Fruit (15% of the product) is fi lled fi rst, followed by
the fl avored tofu. Address: Chicago, Illinois.
722. Dairy Field. 1987. Creamy Tofu [Jofu]. Sept.
• Summary: Jofu is available in seven sugar-sweetened
varieties, including cherry, banana-strawberry, and lemon. It
is also available in fi ve honey-sweetened varieties: Tropical
fruit, peach, orange, orchard fruit & nut, and strawberry fruit
cup. Address: Birmingham, Michigan.
723. Jain, Laxmi; Jain, Manoj. 1987. Indian soy cuisine:
A delicious and nutritious innovation. American Soybean
Assoc., 541, Orchard Road #11-03 Liat Towers, Singapore
0923. 48 p. 21 cm.
• Summary: Contents: Introduction. Basic soy preparations
(soy fl our, milk, soy paste, soy yogurt, tofu). Soy appetizers.
Soy vegetables and pulses (many tofu recipes). Soy breads
and rice. Soy raitas, chutneys and salads. Soy desserts. Soy
drinks and ice cream.
Biography–”Mrs. Laxmi Jain, a native of India, has
lived in the Boston area for the past 18 years. She has been
actively promoting the use of soybean in the diet in India
and America. She has developed original recipes, and
has lectured and given demonstrations with the Oil Seed
Federation in India. Her recipes have been published in local
newspapers in both the U.S. and India. Note that this book
was published by the American Soybean Association.
“Mr. Manoj Jain is a medical student at Boston
University, and is also working on his Masters in Public
Health. He has a B.S. in Biomedical Engineering. Mr. Jain
also received a Smithkline Beckman Fellowship to research
the possible uses of soy foods in the Indian diet. With his
mother, Mrs. Laxmi Jain, Mr. Jain has developed numerous
recipes and analyzed them for their nutritional content and
delicious taste.” Address: Boston, Massachusetts.
724. Miyamoto, Taku; Hirata, N.; Nakae, T. 1987. Isolation
from soy milk of a growth-stimulating substance for lactic
acid bacteria. Nippon Chikusan Gakkaiho (Japanese J. of
Zootechnical Science) 58(9):754-63. Sept. [21 ref. Eng]
• Summary: The substance, considered to be a peptide with
a molecular weight of 1150 daltons, stimulated the growth