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

Nutrition: Per 100 gm.: Energy 73 Kcal (calories) or 288
k.J., protein 3.0 gm, carbohydrate 11.45 gm, fat 1.8 gm,
cholesterol 0.0 gm.
New Product–Documentation: The Vegan. 1988. Summer.
p. 16. The product launch has been delayed until early
July by a change of name–from Soya Yogart–following a
challenge from a competitor. A black-and-white photo shows
the label of Granose Soya Yogart.
Form fi lled out and four Labels (cups & tops) sent by
Granose Foods Ltd. 1990. June 13. States that the product
(spelled Yogert), made by Bridge Farm Dairies, was
introduced in Sept. 1988. It has never been made by DE-
VAU-GE. It is Ultra Heat Treated The shelf life is 15 weeks.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 287
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The product is sold mainly to the health food trade. It now
comes in the four fl avors shown above. A color illustration
on the foil lid shows the main fruit used in a white square
with a blue border against a pastel background. The name of
the fruit is written along the bottom of the square. A “Best
before” date is stamped atop each lid. The front of the cup
contains a similar but more elaborate drawing. “Best served
chilled.”
Talk with Ray Pierce of Genice Foods Ltd. 1994. Feb. 4
and 8. Granose Soya Yogert was made by Genice starting in
late 1990 in 4 fl avors–peach melba, strawberry, apricot, and
blackcurrant & apple. Granose became part of the Haldane
Foods Group in Jan. 1991.
784. Lordez, Marie-Française. 1988. Du soja dans notre
assiette? [Some soya in our plate?]. Revue Laitiere Francaise
No. 477. p. 52-53. Sept. [Fre]
• Summary: Soyfoods discussed include tofu, soymilk, and
miso. Manufacturers include Cacoja, Société Soy (Soyeux
brand), Lima Foods, Sojadoc, Innoval (Sojalpe brand),
Maho (Tofu Kiss), Celia group, Triballat (Sojasun brand). A
photo shows many soymilk products, the majority bearing
the Provamel brand, made by Alpro in Belgium. Address:
Ingénieur en Agriculture, IGIA, France.
785. Rosenberger, Keith. 1988. Re: Method used to make
raw slightly-fermented soy “cheese” from soy sprouts by
Ann Wigmore and Viktoras Kulvinskas. Letter to William
Shurtleff at Soyfoods Center, Oct. 17. 2 p.
Address: 157 North Fourth St., Souderton, Pennsylvania
18964.
786. Eveno, Régine. 1988. La poussée du soja; SIAL [The
soy push: SIAL]. Usine Nouvelle (L’) No. 42. p. 44. Oct. 20.
[Fre]
• Summary: “Products derived from soya, rich in protein and
low in fats, are seducing consumers more and more. The big
dairy companies are taking an interest and starting to occupy
the terrain in a face-off with the cereal grain companies.”
Triballat, a well known 1,200 million French franc cheese
company, now markets Sojasun, which is quite similar
to yogurt. To tell the truth, soyfoods (especially tofu and
soymilk) are all in vogue at SIAL this year. Cacoja (under
the direction of Maurice Rochet), the subsidiary of a cereal
company in Alsace, is also marketing soyfoods. With its new
plant constructed at Noyal-sur-Vilaine (for an undisclosed
amount), Triballat can produce in its fi rst year 4,000 tonnes
of fi nished products. Cacoja, with a plant at Issenheim (Bas-
Rhin), constructed a year ago, will be able to produce 3.5
million liters of “soy juice” (jus de soja) in 1988-89, at a cost
of 11 millions francs. Another plant is being constructed on
the same site to make soy fl our for use in biscuits, sausages,
etc.