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

soybeans, extrusion cooking, and use of expellers for smallscale
oil expression etc., INTSOY has become as effective in
its new role (since 1985) of focusing on soybean utilization
as it was before that when its major emphasis was on variety
development and production.
The Competitive Position of the U.S. Soybean Industry
is Slipping. Farmers in Brazil and Argentina can now
produce soybeans at much lower cost than their American
counterparts. This plus extensive subsidies have led to a
dramatic drop in U.S. exports of soybeans and products since
their peak in 1981. A major part of the problem is linked to
the Latin American debt crisis, which surfaced in the early
1980s and forced debtor nations to export at all costs. This
debt crisis (especially by Brazil, Argentina, Mexico, and
Venezuela) is now being called the most serious problem
facing U.S. agriculture.
Soybean Research Increasingly Shifts from Production
to Utilization. Traditionally research focused on increasing
production and yields. New efforts are designed to develop
new markets instead of larger surpluses.
Big Increase in Breeding Soybeans for Food Uses. This
is part of a larger trend toward value added products and
toward fi nding new market niches for American soybeans,
especially for foods in Japan.
Revival of Interest in Industrial Uses of Soybeans.
The main interest is in new ways to use soy oil, of which
there is a large surplus that depresses soybean prices.
Promising applications include soy oil for printing inks,
dust suppressants, and diesel fuels. The largest interest
in industrial uses occurred during 1932-42, when the
Chemurgic movement and Henry Ford sought to fi nd
industrial uses for all farm crops. Hence, there is a rebirth of
interest in Henry Ford’s work with soy.
Major Growth of Interest in Soybeans and Soyfoods
in Africa. Excellent work by IITA in Nigeria and various
national soybean programs (as in Egypt, Zimbabwe, and
Zambia) have allowed this relatively new crop to reach
the takeoff stage. Decreasing per capita food supplies and
growing understanding of the nutritional benefi ts of soyfoods
are sparking new interest.
Continued Rise of Soybean Production in Europe. The
largest producer, Italy, which produced almost no soybeans
as recently as 1983, harvested a record 1.3 million tons in
1987. France is second largest. All production is heavily
subsidized.
Omega-3 Fatty Acids Hit the Headlines. Soy oil is a rich
vegetable source of these fatty acids which are thought to
have a benefi cial effect on the cardiovascular system.
Nutritional Spotlight Increasingly Shifted onto Fats,
Away from Proteins. During the past few years fats (and
especially cholesterol and saturated fats) have come to
be seen as the leading problem nutrient, the bad guy, in
the American diet. There is a new respect for complex
carbohydrates (especially whole grains), which used to be
HISTORY OF SOY YOGURT & CULTURED SOYMILK 274
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called “starches” and were considered fattening.
New, More Complex View of Oils and Fats Becomes
Popular. High cholesterol levels are considered more
dangerous than ever, but equally important are the various
cholesterol-carrying proteins in the blood. Two kinds (low
and very low density lipoproteins) promote cholesterol
deposits in the blood, while high density lipoproteins (HDLs)
cleanse the blood vessels of fatty deposits. Moreover,
saturated fats are considered at least as much of a problem as
cholesterol.
So-Called Antinutritional Factors in Soybeans are
Increasingly Seen as Having Benefi ts as Well. Trypsin has
been shown to help prevent cancer. Saponins help reduce
serum cholesterol. Isofl avones have antioxidant activity that
may suppress breast cancer. This indicates that we may need
a new term to categorize these substances that offer both
benefi ts and disadvantages.
The Link Between Diet and Health Continues to Grow
Stronger, among both scientists and the general public.
Interest in Exercise and Health Still Strong. Several
years ago some experts saw this trend waning, but it now
seems to be rebounding. For example, there were 21,244
fi nishers in the New York Marathon (including 3,689
women). Compare this with 12,512 fi nishers (1,621 women)
in 1980 and 55 fi nishers (no women) in 1970.
Books on Tofu. Since 1974, at least 60 books on tofu
(having the term “tofu” in the title) have been published in
North America and Europe. Peak publication years were
1981 and 1982. By language, 46 of the books were in
English, 7 in French, 4 in German, and 1 each in Italian,
Portuguese, and Swedish.
Inactivity of the Soyfoods Association of America
now becoming a major constraint on growth of soyfoods
in the USA, at a time when interest is at an all-time high.
Leadership is needed.
Rise of Canola (Rapeseed) Oil. It looks as if soy oil may
have another serious competitor (in addition to palm oil) in
future years. Canola contains less saturated fat than any other
popular vegetable oil. Only 6%, versus 9% for saffl ower
oil and 15% for soy oil. Lard has 41%, palm oil 51%, and
butterfat 66%.
739. Dairy Foods. 1987. Something new from the soybean:
Tofu maker [Azumaya] hopes Stir Fruity will be the ‘yogurt
of the future.’ 88(13):27. Dec.
• Summary: Stir Fruity, a “tofu-based yogurt-like product,”
is made from a soymilk base in a proprietary process that
Azumaya spent 4 years and $500,000 perfecting, explained
marketing director Jill Mizono. Azumaya introduced Stir
Fruity in February 1987 and quickly gained distribution in
Safeway and Lucky supermarkets in northern California.
Soon after introduction, however, shelfl ife problems forced
Azumaya to pull the product from both chains. The problem
was traced to Azumaya’s recently installed clean room,