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

easy to digest. The name, “Dessert Tofu” is designed to cause
no confusion about what the product really is. Everyone will
know exactly what it is and what it can be used for.
777. Bailey, Simon. 1988. Soya-based products. Natural
Choice. Aug. 15.
• Summary: “The food of the future. The soya bean is a
protein-packed food which is increasingly used as a dairy
or food substitute in today’s search for a healthier diet.”
Discusses soya milk, dairy free desserts, tofu, tofu-based
foods, soya fl our, soya sprouts, tempeh, soya sauce, miso,
and high-tech soya foods including TVP and soya protein
isolates. Address: 138 Randolph Ave., London W9 1PG,
England. Phone: 01-289-7364.
778. Pirello, Robert J. 1988. Tofu cheese product and
process of preparation. U.S. Patent 4,765,995. Aug. 23. 4 p.
Application fi led 16 Sept. 1987. [9 ref]
• Summary: Soybean curd is manufactured from a fi rm,
relatively non-porous tofu brick by coating the brick with
a thin mellow white miso coating, fermenting the coated
brick, removing the miso, steaming, and whipping. The
low-fat, low-cholesterol end product has a soft, creamy,
water-separation resistant, spreadable texture. Address: 620
Christian St., Apt. 2C, Philadelphia, Pennsylvania 19147.
779. Brown, Judy. 1988. Soy-based yogurt and yogurt-like
products–Where are they today? Soya Newsletter (Bar
Harbor, Maine). July/Aug. p. 1, 12-13. [1 ref]
• Summary: During 1987 no fewer than seven soyfood
companies were in the market with soy yogurt or yogurt-like
products: Tomsun Foods International (Jofu), Azumaya (Stir-
Fruity), Cream of the Bean, Brow Cow West (Soy-O), Bud,
Inc., Natural, Inc. (Soy yogo), and Marjon Specialty Foods
(Marjon Tofu Yogurt). Address: Maryland.
780. Klaper, Michael. 1988. Vegan nutrition: Pure and
simple. 2nd ed. P.O. Box 959, Felton, CA 95018-0959. Or
8563 Empire Grade, Santa Cruz, CA 95060. iii + 72 p. Illust.
27 cm. [137* ref]
• Summary: An excellent, highly readable introduction to
the subject by a physician. The Acknowledgments page
(p. 69) reads like a “Who’s Who” of vegetarianism in the
USA in 1988. Dr. Klaper gives special thanks to “Cynthia
Pararo Klaper, for her indispensable editing suggestions,
tireless efforts, and loving support.” Soyfoods (especially
tofu, soymilk, and tempeh) are mentioned and discussed
throughout this book. Soy-related recipes include: Tofu
yogurt. Bran muffi ns (with soymilk). Tofu omelette. Tofu
tahini dressing. Blond miso dressing. Tofu eggless salad.
Miso soup. Hot miso dressing. Tofu cutlets. Tofu loaf.
Note: Dr. Klaper is a graduate of the Univ. of Illinois
College of Medicine, with post-graduate training and
experience in surgery, anesthesia, obstetrics, and general
HISTORY OF SOY YOGURT & CULTURED SOYMILK 286
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practice. Since 1972 his emphasis has been on applied
nutrition. Until recently his practice was in central Florida.
Address: Felton, California. Phone: 408-423-6643.
781. Paino, John. 1988. Recent developments at Nasoya
(Interview). SoyaScan Notes. Sept. 23. Conducted by
William Shurtleff of Soyfoods Center.
• Summary: Nasoya’s tofu production topped 100,000 lb/
week in June 1988. They are expanding their volume in
previous accounts lost by Tomsun, picking up new accounts
in their region, and moving into new regions such as the
Midwest. The realistically now get 50 days shelf life at 50ºF.
Their Veggie Dips, a reformulation of an old product, should
be out in early 1989. Nayonaise and the dressings are selling
extremely well: 10,000 cases a week. Talks are still going on
with Simply Natural.
Jofu is still on the shelves, 4-5 varieties, with good
distribution. It is made by a dairy company in Vermont.
Note: In June 1989 Danielle Lin in Los Angeles says
that within the past 6 months she recalls being told by
Nasoya that the company was producing 150,000 lb/week of
tofu. Address: President, Nasoya Foods, 23 Jytek Park (P.O.
Box 841), Leominster, Massachusetts 01453. Phone: 617-
537-0713.
782. Foster, Catharine. 1988. About the miraculous soybean.
Banner (Bennington, Vermont). Sept. 29.
• Summary: A recipe for soy yogurt calls for mixing ½ cup
commercial or homemade yogurt with 3 cups soymilk at
room temperature, then incubating for about 8 hours. To
make frozen soy yogurt, freeze 2 cups soy yogurt in an ice
tray until mushy, then blend with 2 cups fresh or frozen
berries or fruit and freeze again until mushy. Beat again,
freeze once more, and enjoy. Also contains recipes for soy
ice cream, soy nuts, and soy nut butter.
The author is a retired teacher of writing and literature at
Bennington College and author of “The Organic Gardener,”
and other books on food and gardening.
783. Product Name: Granose Soya Yogert (Soymilk
Yoghurt) [Peach Melba, Blackcurrant & Apple, Apricot, and
Strawberry].
Manufacturer’s Name: Granose Foods Ltd. (Marketer).
Made in southern England by Bridge Farm Dairies. Made
since late 1990 in Clwyd, Wales, by Genice Foods Ltd.
Manufacturer’s Address: Stanborough Park, Watford,
Herts., WD2 6JR, England.
Date of Introduction: 1988. September.
Ingredients: Peach melba: Soya milk (Water, dehulled
soya beans, sea salt), Mauritian raw cane sugar, peaches,
raspberries, stabilisers, maize starch, guar gum, pectin,
Bulgarian cultures, natural fl avouring.
Wt/Vol., Packaging, Price: 125 gm plastic cup with foil lid.
How Stored: Refrigerated.