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

Amaranth and Sea Veggie (both 3/87), Peanut Sesame (3/88),
and Teriyaki Burger (8/88). These also gave his product line
more shelf space, a key consideration.
At King Soopers and Safeway, White Wave now had
three shelves with tofu and tempeh right in the middle of the
dairy section.
Tofu production was also strong, averaging 15,000 lbs.
a week in mid-1987. A future high priority was the plan to
pasteurize their tofu to give longer shelf life. After several
years of selling tofu vacuum packed in a box, White Wave
introduced a water pack without the box for the Asian-
American market and some Caucasians since they are not
used to the vacuum pack, and they prefer softer tofu, which
cannot be vacuum packed.
By mid-1987 White Wave was back into high gear and
growing nicely. Their space grew from 6,000 to 20,000
square feet. White Wave was one of the few Caucasian-run
soyfoods companies that has been able to grow without
selling most of the company. Demos’ family has supported
him to a large degree. He had borrowed roughly $25,000
from friends and family. The company still owed one-third
on its SBA and Mountain High loans, and some to family.
Assets were now about $300,000 and liabilities are $200,000.
Since May 1987 White Wave had money in the bank and a
growth rate above 30%. The 1987 sales projection was $2
million, of which 8-14% was expected to be profi t.
In December, projected revenues for 1988 were
$3 million. The company was in the midst of a private
placement offering for $500,000 and the banks had approved
equipment loans for $600,000. They have put in a bid to
purchase an old (built in 1978) meat processing house on 2.4
acres in Boulder.
The Future: New products to be launched in 1989
include several meat analogs (tofu hot dogs/franks, due in
March, aimed at the mainstream market concerned with
cholesterol) and a soy yogurt.
Demos has set a number of goals for White Wave.
First, to become the major primary soyfoods ingredient
manufacturer in the region, and to maintain a profi t margin
of at least 10%.
Second, to make the concept of a clearly delineated and
identifi ed “Soyfoods Section” in the dairy case, succeed
at King Soopers and Safeway. Set off with plastic dividers
between yogurt and milk products, the section would be
fi lled out with second generation soy products. This new
concept would allow him to compete with larger tofu
manufacturers (such as Azumaya and Hinode) who are lower
priced but sold in the produce section. Address: Lafayette,
California.
733. Goldbeck, Nikki; Goldbeck, David. 1987. The
Goldbeck’s guide to good food. New York, NY: New
American Library. xi + 563 p. Illust. Index. 24 cm.
• Summary: The all-new version of their Supermarket
HISTORY OF SOY YOGURT & CULTURED SOYMILK 271
© Copyright Soyinfo Center 2012
Handbook, which originally sold 850,000 copies. Chapter
12 (p. 143-51), titled “Soyfoods: World Class Protein,”
discusses tofu, frozen tofu, tempeh, soy fl our and grits, hightech
soy (soy concentrates and isolates), textured soy protein
products. There is also considerable information on soyfoods
in other chapters throughout the book: Soy fl our (p. 79). Soy
nuts (p. 159, 163). Soy milk (p. 184-85). Soy yogurt (p. 190-
91, 195). Soy cheese (212, 217-18). Soy protein concentrates
or isolates (p. 233, 451, 483, 527). Soy oil (p. 144, 264, 288,
292-93). Meatless burgers and soy sausages (p. 394). Soy ice
cream (p. 452-53, 455). Soy sauce (510-11, 515). Miso (p.
511-12, 515). Worcestershire sauce (p. 512).
The section titled “Soy Yogurt” gives a nutritional
analysis of cultured Soygurt, made by Cream of the Bean;
per 8 oz. it contains 255 calories, 6.7 gm protein, 45.2 gm
carbohydrates, 5.3 gm fat, no cholesterol, 20 mg sodium, and
7% of the US RDA for calcium. The text reads: “Those who
must avoid milk will be interested in nondairy soy yogurt. A
new arrival in natural food stores, this yogurt is made from
soymilk and bacterial cultures. Gelatin is added to some
brands to maintain the typical yogurt consistency. There is
no need, however, for the quality to be compromised by the
addition of high fructose corn syrup, isolated soy protein,
salt, and several thickening agents, as has been done in at
least one brand we have encountered.”
The section titled “Soy Cheese” states: “Cheese based
on soy milk has recently added a new category of cheese
products to the market. In terms of calories, protein, and
overall fat content soy cheese competes quite favorably
with animal cheeses... It is both lactose- and cholesterol-free
and the sodium content is about average for cheese. Note,
however, that soy cheese is held together with vegetable
gums and will contain either the milk derivative calcium
caseinate (in which case it is not dairy free) or isolated soy
protein.” Page 218 gives a nutritional analysis of Soya Kaas
(soy cheese). Per 1 oz. it contains 78 calories, 6.7 gm protein,
5.6 gm fat, no cholesterol, and 168 mg sodium. Address:
R.D. 1, Box 495, Woodstock, New York 12498 914-679-
8561.
734. Murata, Katsumi; Kusakabe, I.; Kobayashi, H.;
Kiuchi, H.; Murakami, K. 1987. Selection of commercial
enzymes suitable for making soymilk-curd. Agricultural and
Biological Chemistry 51(11):2929-33. Nov. [5 ref. Eng]
• Summary: Soymilk-clotting effi ciency was relatively high
for proteinases originating from Bacillus amyloliquefaciens,
Bacillus subtilis, Aspergillus oryzae, A. sojae, B.
thermoproteolyticus and bromelain, but low in those of
Endothia parasitica, Rhizopus sp., Mucor miehei, papain
and trypsin. Of the enzymes investigated, proteinases
showing high proteolytic activity to soymilk-protein also
exhibited high soymilk-clotting effi ciency. Such coagulation
of soymilk-protein increased with the addition of calcium
chloride or magnesium chloride to the soymilk. Address: 1,4-