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Institute (BARI), Bangladesh Agricultural University (BAU), Bangladesh Council of Scientifi c and Industrial Research (BCSIR), several other governmental institutions, Shilpee Food Products and the Mennonite Central Committee (MCC). In 1981 the BCSRP was discontinued. The two main problems were felt to be: diffi culty in producing high quality seed and the lack of oil extracting equipment. Much research has been done throughout Bangladesh which resulted in the release of Bragg and Davis varieties for extension.” Address: Mennonite Central Committee, Dhaka, Bangladesh. 744. Paolielo, M.M.B.; Reddy, K.V.; Silva, R.S.F. da. 1987. Calcium sulphate as organoleptic coadjuvant in the formation of soy-whey yoghurt. Lebensmittel-Wissenschaft + Technologie (Zurich) 20(3):155-57. [13 ref. Eng] • Summary: Calcium sulphate reduces soy astringency, and a brief discussion is given of the possible mechanisms whereby this occurs. The most acceptable yoghurt was that containing 1.04 gm calcium sulphate and 50.32 gm dry soymilk per liter. This yoghurt had a protein content of 3.56%, similar to that of other yoghurts sold commercially in Brazil. Address: Dep. de Tecnologia de Alimentos e Medicamentos, Univ. Estadual de Londrina, Caixa Postal 6001, Londrina, Parana, Brazil. 745. Shurtleff, William; Aoyagi, Akiko. 1987. Soymilk industry and market: Updates from 1984 to 1987. Lafayette, California: Soyfoods Center. 17 + 59 p. Index. 28 cm. [165 ref] • Summary: This 1987 update to the Soyfood Center’s twovolume 1984 Soymilk Industry and Market has two parts: (1) Year in Reviewing, describing key events and trends each year from 1984 to 1986. (2) A bibliography of soymilk from January 1987 to late 1987, based on records in the SoyaScan database; at the end is a 10-page index. Address: Soyfoods Center, P.O. Box 234, Lafayette, California 94549. 746. Quigley, Brian. 1988. Bremer Foods Corp. and soy yogurt in Quebec (Interview). SoyaScan Notes. Jan. 4. Conducted by William Shurtleff of Soyfoods Center. • Summary: Brian has done extensive research on a fermented soy yogurt by renting space at the St. Hyacinthe Food Research Center, which is owned by the federal government. He expects to launch a soy yogurt in Sept. 1988, and will also make tofu. He will start with whole soybeans (not isolates) and has purchased some equipment. His process is unique. He did not like Jofu, and he feels his product is vastly superior. It is 60% as acidic as typical dairy yogurt, is almost as white, and is sweetened with only honey rather than sugar. It is targeted at new yogurt eaters, those who dislike the high acidity of dairy yogurt. Tomsun is the only tofu in Quebec supermarkets. So he feels Tomsun will be his main competition in yogurt and tofu. He will be able to undersell Tomsun. Quebec has the highest per HISTORY OF SOY YOGURT & CULTURED SOYMILK 276 © Copyright Soyinfo Center 2012 capita yogurt consumption of any province or state in North America; it has doubled in the past 6 years and is growing at 15-20% a year. Note that on 29 Oct. 1987 Martin DeLint of Montreal called to discuss this product. Address: Bremer Foods Corp., 3600 Casavant West, St. Hyacinthe, QUE, J2S 8E3, Canada. Phone: 514-773-1105. 747. Kharrazi, Nourollah M. 1988. Yogurt food product resembling cheese. U.S. Patent 4,719,113. Jan. 12. 4 p. Application fi led 27 May 1986. [4 ref] • Summary: An aqueous mixture of (for example, to make a Cheddar-type product) dehydrated yogurt powder (20%), casein (15%), tofu (10.5%), vegetable fat (10%), nonfat dry milk (10%), and whey (8%) is heated to about 180ºF, cooled, mixed with a viscous mixture of yogurt, then partially dehydrated to obtain a solid, fi rm mass. The product is not fermented. Address: P.O. Box 3336, Santa Barbara, California 93130. 748. Pritchard, Roxanne. 1988. New developments with Azumaya’s Stir Fruity non-dairy yogurt (Interview). SoyaScan Notes. Jan. 20. Conducted by William Shurtleff of Soyfoods Center. • Summary: The initial problems were shelf life and wheying off. Now both have been solved. The product has a creamier consistency; it is not chunky when stirred. During the initial launch, the product was sold in the dairy section of supermarkets. But that would have required a long-term commitment to a very expensive advertising program. Now they sell it in the produce section and do in-store demos to promote it. In many cases it is stored in a closed cabinet, which has a lower temperature. Azumaya makes all the tofu they use in their Stir Fruity. Jill Mizono is now sales manager. Address: Azumaya, S. San Francisco, California. 749. Barrett, Mariclare. 1988. Substitutes: Cooking without dairy products and eggs. Vegetarian Times. Jan. p. 40. • Summary: Topics include: Replacing milk, yogurt, cheese, butter, sour cream, and eggs. 750. Product Name: Jyoto (Soy Yogurt, formerly Called Joto) [Strawberry, or Mandarin Orange]. Manufacturer’s Name: Sumiyoshi-Ya Foods, USA. Manufacturer’s Address: 1429 West 134th St., Gardena, CA 90249. Phone: 213-538-2626. Date of Introduction: 1988. January. Ingredients: Water, soybean juice, sugar, dextrose, gelatin, citric acid, sodium citrate, artifi cial and natural fl avor, U.S. certifi ed color. Wt/Vol., Packaging, Price: 6 oz plastic cup. How Stored: Refrigerated. New Product–Documentation: Label from Richard Rose. 1989, Feb. received. Plastic cup resembling Jofu. “High protein snack.” Talk with Seizo “Bob” Tanibata, owner.
1989. Feb. 22. The product, launched commercially in Jan. 1989, was initially called Joto, from Jelled Tofu, but he dropped the name when he found it meant “homosexual” in Spanish. It is made by jelling soymilk with gelatin. He is experimenting with a chocolate fl avor, but it tends to settle. 751. Product Name: Cream of the Bean Soygurt [Tropical Fantasy, Dark Sweet Cherry, Ambrosia Peach]. Manufacturer’s Name: Cream of the Bean, Inc. Manufacturer’s Address: 3973 Grove Ave., Gurnee, IL 60031. Date of Introduction: 1988. February. Ingredients: Ambrosia Peach: Cultured organic soymilk, organic ambrosia peaches, concentrated fruit juices, apple pectin, enriched vegetarian calcium, natural fl avors, active cultures. Wt/Vol., Packaging, Price: 8 oz plastic cup. Retails for $0.99 to $1.15 nationwide (12/88). How Stored: Refrigerated. Nutrition: Per 8 oz.: Calories 150, protein 7 gm, carbohydrate 26 gm, fat 2 gm, sodium 15 mg, fi ber 3 gm. Contains 25% of the U.S. RDA for calcium and 12% for protein. New Product–Documentation: Talk with Stuart Doblin. 1989. Aug. 14. In Jan. 1988 Cream of the Bean introduced very attractive new labels for six Soygurt fl avors. Each label has one fruit plus fl owers and a hummingbird in the foreground and a lush paradise landscape with a rainbow and streams in the background. Tropical Fantasy was launched in Feb. 1988. The body of each container is heavy paper, but the top and bottom is plastic. Labels. 1988. Sent by Stuart Doblin 3 Aug. 1989. 2.63 inch diameter by 3.5 inch deep cylindrical cups. Full color. “Soygurt is a dream come true... it is a 100% natural, non-dairy, yogurt-style treat, made from farm fresh organically grown soybeans and selected fruits. Soygurt is sweetened exclusively with fruit juices and contains no sugar or honey. We hope you enjoy Soygurt and much as you enjoy making it. Write us! [signed] Stuart Doblin. Non-Dairy. Be cautious. Real fruits may contain pits.” Talk with Liz Appel of Ambrosia Soy Co. 1989. Nov. 10. Cream of the Bean’s new labels are beautiful but illegal. Because of the type of printing used, the ink can seep into the yogurt. Doblin probably does not know this. Distributors have reported problems with the containers leaking and exploding in the warehouse. She has heard that Doblin in no longer working with Aurotech. He was recently in California working with a cook to start a completely new venture. Aurotech has his equipment. His father and uncle, who are very wealthy, have fi nanced his operations. Aurotech started out owning only 10% of Cream of the Bean. But by the time that the product made by Aurotech hit the shelves, Aurotech owned over 50% of the company. Doblin didn’t catch on until it was too late. He signed it over, while he HISTORY OF SOY YOGURT & CULTURED SOYMILK 277 © Copyright Soyinfo Center 2012 was preoccupied with fl ying around and making deals and marketing. A kosher distributor in New York paid him $20,000 up front and never got a thing from him. Their money is gone. 752. McGowan, Christina. 1988. An analysis of the market for soya-based products. Dublin, Ireland: Centre for Marketing Studies, University College Dublin. 37 p. Feb. 28. Unpublished typescript. 30 cm. • Summary: This is the earliest survey seen of the soyfoods market in Ireland. It is full of interesting statistics. The summary states that the market for soya-based products in the Dublin area is miniscule [minuscule]. These products account for only 1-5% of total health food sales. Annual sales of such products are roughly £200,000–£240,000 according to Kelkin, Ireland’s leading wholesaler. However if general trends in the health food industry can be relied on, there will be a steady increase in demand for soya products. The two main types of consumers are those suffering from lactose intolerance, and vegetarians. The most popular product is soya milk due to increased publicity and frequent references by doctors. Possible new products would be soy cheese, ice cream, or yogurt. A total of 23 retailers were interviewed and only 23 stock soya products. A survey was conducted on 103 respondents outside health food stores. Of those who had tasted soya-based products (only 15% of the total): 71% buy for health reasons. 81% buy in health stores. 94% buy for themselves. 51% of the respondents became aware of soya products through word of mouth, 23% through in-store displays, and 23% through magazines/print. The most popular product quoted by respondents was soya milk (62.5% indicated they purchased it). Approximately 50% said they bought soy-based desserts, 20.2% bought tofu, 11.5% purchased soy cheese, 5.4% purchased tempeh, and 2.7% bought soy yogurts. Companies involved with soya are Sunrise (under license here), Spiral Foods of Cork (Tempeh), and Irish Sea Greens (Tempeh). Some people are making tofu in the Swords area and an Asian man was making tofu locally. Wholesalers that handle soya foods are Wholefood Wholesale (import 20 tonnes a year of soya milk worth £15,000 [Irish pounds] wholesale value), LifeForce (import £30,000 to £40,000 of soya milk), Paragon Distributors (imports 3-4 tons of soya foods worth £10,000), Perrans (sells £12,000 worth of soya milk per year), and Kelkin Naturproducts (sells £150,000/year of soya milk and £50,000 desserts/year). Address: Dublin, Ireland. 753. Chollet, Laurence. 1988. Magic beans: Soy foods multiplying. Record (Hackensack, New Jersey). March 7. p. B-3, B-4. • Summary: This story is based on a news release from Soyfoods Center showing the number of new soyfoods
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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
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• Summary: In an attempt to impro
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state of the art technology from th
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natural food stores. The starter wa
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arranging for two Japanese scientis
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stores in France. The price is very
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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
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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 and 264: previous soy yogurts in the UK had
Page 265 and 266: soy ice cream, and other dairy anal
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 fi xed. The product now is back
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
Page 315 and 316: DM 1.45. How Stored: Refrigerated.
Page 317 and 318: tasting, high-yielding soymilk. Add
Page 321 and 322: When Huegli bought Heirler and Yama
Page 323 and 324: manufacturers in Europe, ranked in
Page 325 and 326: 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
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juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
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information resources. Soy cookbook
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Color photos show: (1) Vertical pla
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out of debt, realizing that being l
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“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
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children could not see the gaping p
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sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
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cappuccino fl avors. Some are in re
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ook tells the story of that experim
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have a reasonable amount of time to
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Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
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of soymilk equipment sale. It was n
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15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
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(soy beverages), soybean oil, soynu
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(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
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Other products include soy-based yo
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Eating disorders. 15. Underweight.
Page 473 and 474:
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(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:
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
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Richmond, spokesperson for Silk. 20
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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
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Botany (the little green thing atop
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the company; Paul sold the company
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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
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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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