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787. INTSOY Newsletter (Urbana, Illinois). 1988. INTSOY hosts visiting scientists from India. No. 40. p. 2-3. Oct. • Summary: INTSOY recently hosted 6 Indian scientists. The researchers from G.B. Pant University in Pantnagar were Brij K. Mital, Yogesh C. Aggarwal, Surendra K. Mittal, and Ashok Tikkoo. B.K. Mital serves as professor and head of the Department of Food Science and Technology. His special interest is developing soy yogurt and fermented soyfoods. Birendra S. Bisht and Sitaram D. Kulkarni are the 2 researchers from the Central Institute of Agricultural Engineering in Bhophal. Bisht is mainly interested in developing pilot plants for the manufacture of soy-fl our tofu, soy snacks, extracted soy products, and soy-blended baked goods. During their 3 to 4 month stays, the scientists worked on INTSOY’s extrusion/expelling and baking projects and on various projects in the Departments of Agricultural Engineering and Food Science. The scientists completed collaborative research at INTSOY. 788. Hamren, Nancy. 1988. Commercial dairy yogurts: Fermentation, pasteurization, and stabilizers (Interview). SoyaScan Notes. Nov. 7. Conducted by William Shurtleff of Soyfoods Center. • Summary: Several years ago some large makers of cultured yogurt (such as Dannon) tried to pasteurize it before shipping to extend the shelf life. Consumers got upset, saying “How can you pasteurize yogurt, thereby killing the bacteria that are supposed to be so good for consumers?” So that is not done any more. Virtually all dairy yogurts now contain living culture. But now most yogurts are now “vat set.” Milk is acidifi ed, then cultures and stabilizers (carrageenan, gelatin, tapioca, etc.) are added and it is immediately put into the cooler. It is not incubated, fermented, or cultured. The acid adds the slightly sour fl avor associated with cultured yogurt, and lowers the pH, which extends the shelf. The stabilizers cause the yogurt to set or gel. You can tell these by the presence of stabilizers. Many are quite sweet. There are numerous advantages to culturing/fermenting dairy yogurt. It lowers lactose content, makes nutrients easier to digest, aids calcium absorption, suppresses diseasecausing organisms, produces B-vitamins and folic acid, and stimulates peristalsis. Chuck Kesey is the owner of Springfi eld Creamery, which has been in operation for 20 years. The company makes the following natural cultured dairy products: yogurt, lowfat yogurt, nonfat yogurt, kefi r, cottage cheese (rennetless), sour cream, and cream cheese. Address: Springfi eld Creamery Inc., 29440 Airport Rd., Eugene, Oregon 97402. Phone: 503-689-2911. 789. Stromnes, Lonnie. 1988. White Wave to launch soy cheeses, meat analogs. Will hold private offering (Interview). SoyaScan Notes. Nov. 9. Conducted by William Shurtleff of Soyfoods Center. HISTORY OF SOY YOGURT & CULTURED SOYMILK 288 © Copyright Soyinfo Center 2012 • Summary: The line of soy cheeses, introduced last week at the Baltimore Natural Foods Expo but without labels, are called Soy A Melt, in Monterey Jack, Mozzarella, and Jalapeno fl avors. Made by one of the three large manufacturers (not by Soya Kaas), they contain casein. By April 1989 White Wave plans to have a line of tofu-based meat analogs (hot dogs, sliced bologna, and sausages), and later in 1989 a soy yogurt. Roughly $300-400,000 is coming into the company from a private offering soon. White Wave does some private labeling other than ice cream. At the Baltimore show, Soya Kaas and Soyco each launched a cream cheese and sour cream. Address: San Leandro, California. 790. Hagler, Louise; Bates, Dorothy R. eds. 1988. The new Farm vegetarian cookbook. Summertown, Tennessee: The Book Publishing Co. 223 p. Illust. Index. 23 cm. • Summary: A slightly revised edition of the 1978 Farm Vegetarian Cookbook, this vegan cookbook contains a wealth of soyfoods recipes, and no recipes calling for eggs or dairy products. Address: Summertown, Tennessee. 791. Lejeune, Marie. 1988. Sojasun [Sojasun]. References. Nov. p. 61. [Fre] • Summary: “For Sojasun, a fresh dessert based on soya and fruits, Triballat has joined gourmet and nutritional qualities. Sojasun could respond to new food needs.” Triballat, a major dairy company, emphasizes that this is not a substitute dairy product. The company adds “living lactic ferments” which participate largely in the gustatory personality of the product. There are two varieties of Sojasun with fruits (Exotic Fruits, and Banana-Orange), and two other with fruit pulp (Apricot- Guava, and Raspberry-Passion Fruit). Each pack consists of four 100-gm tubs of the same fl avor in a thick paper sleeve. Other products are under development to complete the line. The product has a shelf life of 24 days. In launching Sojasun, Triballat undertook a television campaign with two series: One from October 15-30 ran 50 spots on all chains. The next will be in the spring of 1989. The slogan: “Sojasun, the fi rst vital pleasure” (le premier plaisir vital). A lady will be in the ad. In taste tests, 85% of those who tried the product liked it. Note: This is a journal covering supermarket business. Address: France. 792. Product Name: Simply Better Soy Yoghurt [Natural, or Flavoured]. Manufacturer’s Name: Progressive Foods Pty. Ltd. Manufacturer’s Address: 24-B Braeside Dr., Braeside, VIC 3195, Australia. Phone: 613-580-8688. Date of Introduction: 1988. November. New Product–Documentation: Form fi lled out by Lindsay Kotzman, owner. 1989. Jan. She purchased the business in Nov. 1988. Monthly production of soy yoghurt is 50 kg of each fl avor.
793. Technique Laitiere & Marketing. 1988. Les laitiers s’intéressent au soja [The dairies take an interest in soyfoods]. No. 1034. Nov. p. 65. [Fre] • Summary: Discusses and pictures several products: Sojasun, a dessert made by Triballat, in part from soya, closely resembles a fermented dairy product, but does not quite resemble a yogurt. It contains bits of fruits and has a very fruity fl avor. Soja Biostar is a line of soy products made by the Celia group. Sunsoya has been launched by Prolait. So Good is an Australian soymilk product which won the 1988 SIAL gold medal (SIAL d’Or 88). SIAL is the International Food and Dairy Exhibition in Paris. Cacoja was introduced by the cooperative of Colmar. 794. Brown, Judy. 1988. The joy of soy: Nutrition for the ‘80s. Body, Mind & Spirit. Nov/Dec. p. 30-32. • Summary: Contents (Soyfoods, nutrition, and a healthy diet). Tofu. Tempeh. Miso. Natto. Okara. Soy cheese & soy yogurt. Soy fl our & grits. Soymilk. Soy sauce. Resources: Eden Foods, Fantastic Foods, Inc., Lumen Foods Corp., San-J International. Vitasoy (U.S.A.) Inc., Westbrae Natural Foods (Downey, California). Address: President, In Good Taste, 5923 John Adams Dr., Camp Springs, Maryland 20748. 795. Kloss, Jethro. 1988. Back to Eden: A human interest story of health and restoration to be found in herb, root, and bark. Revised and expanded second edition. Back to Eden Publishing Co., P.O. Box 1439, Loma Linda, CA 92354. xxviii + 1007 + 20 p. Illust. Index. 21 cm. Kloss Family Heirloom Edition. Index. • Summary: One of the most creative and original sources of early soyfoods recipes, which include “Soybean Cream” and “Soybean Ice Cream.” This revised edition contains all essential material from the original text of this classic work on healing herbs, home remedies, diet, and health, but it has been reorganized, re-typeset and re-indexed to make it easier to use and more contemporary. Three hundred pages of natural health information have been added. Old terms have been explained and updated. There are also 16 pages of photographs and 16 pages of new of family recollections by Jethro Kloss’ daughter, son, and granddaughter. One interesting illustration in the photo section that has not appeared in earlier editions of this work shows an aerial view of the Nashville Sanitarium-Food Factory with a train and 3 sets of train tracks in front. The book has been published continuously by the Kloss family since 1946. Contents: Section I: Natural health. 1. Personal experiences. 2. Soil preparation and farming. Section II: Herbs for healthful living. 1. History of herbal medicine. 2. Herbs. 3. General directions for preparation and use of herbs. 4. Tonic herbs. 5. Herbs used to treat disease. 6. Medicinal trees. 7. Specifi c herbs for various medical problems. Section HISTORY OF SOY YOGURT & CULTURED SOYMILK 289 © Copyright Soyinfo Center 2012 III: Treating diseases with herbs. Treating diseases with herbs. Special notice. Section IV: Your body and its needs. The digestive section. 1. The importance of good nutrition. 2. Carbohydrates. 3. Fats. 4. Protein. 5. Mineral elements in the body. 6. Vitamins. 7. Water. 8. Fresh air, exercise, and sleep. Section V: Your foods. 1. Fruits. 2. Vegetables. 3. Fiber (to “help keep you regular”). 4. Oatmeal. 5. Nuts. 6. Breads and refi ned fl our. 7. Meat and vegetarianism. 8. Milk. 9. Salt. 10. Garlic. 11. Healthful diets. 12. Obesity. 13. Fasting and healthful eating. Section VI: Food preparation. 1. Useful hints to preserve vitamins. 2. Kloss’s favorite health recipes. 3. Cooking under steam pressure. 4. Aluminum cooking utensils. 5. Baking and breads. 6. Preparing wholesome desserts and beverages. Section VII: Effects of polluted and adulterated foods on the body. 1. Adulteration of food. 2. Health-destroying foods. 3. Dangers from disease in animals. Section VIII: Water and good health. 1. History of water cure. 2. Using water to preserve health. 3. Water’s effects and use in treatment. 4. Water’s effects on sickness. 5. Baths and water treatments. 6. Compresses and fomentations. Section IX: Skills in caring for the sick. 1. Nursing. 2. Massage. 3. High enemas. 4. The value of charcoal. Appendix: Glossary of old-fashioned medical terms. Glossary of medical properties of herbs. General tables. A press release accompanying the new revised, 2nd edition notes: Back to Eden was written by Jethro Kloss during the 1920s and 1930s, with help from Promise and Eden, his daughter and son. It was fi rst published in 1939, when the author was 76 years old. It has since sold more than 3 million copies. Kloss died in 1946 after retiring to Tennessee. Message Press, a small business in a rural community not far from Chattanooga, continued to publish Back to Eden for more than 25 years after his death, under the direction of Promise, his daughter. Unfortunately in 1967 the copyright expired during the confusion attendant to the illness and death of the book’s country publisher. Promise’s attempt to renew the copyright in Jan. 1968 was too late. In 1971 other publishers pirated Back to Eden. Address: Loma Linda, California. 796. Product Name: [Sojadélice: Soya Dessert with Living Active Cultures (Natural with Bifi dus and Acidophilus, Apricot-Guava, Prune-Alsatian Plum, Exotic Fruits, Banana Orange, Raspberry-Passion Fruit, Cocoa)]. Foreign Name: Sojadélice: Dessert au Soja aux Ferments Vivants Actifs (Abricot-Goyave, Pruneau-Quetsche, Fruits Exotiques, Ananas-Orange, Framboise-Passion, Cacao). Manufacturer’s Name: Bonneterre. Affi liate of Laiteries Triballat. Manufacturer’s Address: 1, Place des Planteurs, 94538 Rungis Cedex, France. Phone: 46.87.26.34. Date of Introduction: 1988. Ingredients: Natural: Water, soybeans*, selected cultures including Bifi dobacterium longum (Bifi dus) and Acidophilus
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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
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Community members started the fi rs
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Canada and Plenty USA sent Farm Soy
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in California under the management
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launched by Eastern Food products o
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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 243 and 244: HISTORY OF SOY YOGURT & CULTURED SO
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 276: and fi xed. The product now is back
Page 277 and 278: 1989. Feb. 22. The product, launche
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: Nutrition: Per 100 gm.: Energy 73 K
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
Page 327 and 328: products.” Lists the ingredients
Page 329 and 330: all are made from isolates with dai
Page 331 and 332: team there. But it was too big a ma
Page 333 and 334: production of yogurt from soymilk.
Page 335 and 336: 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
Page 421 and 422:
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
Page 429 and 430:
information resources. Soy cookbook
Page 431 and 432:
Color photos show: (1) Vertical pla
Page 433 and 434:
out of debt, realizing that being l
Page 435 and 436:
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“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
Page 441 and 442:
children could not see the gaping p
Page 443 and 444:
sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
Page 451 and 452:
have a reasonable amount of time to
Page 453 and 454:
Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
Page 459 and 460:
15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
Page 463 and 464:
(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
Page 469 and 470:
Other products include soy-based yo
Page 471 and 472:
Eating disorders. 15. Underweight.
Page 473 and 474:
Page 475 and 476:
(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:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
Page 497 and 498:
Richmond, spokesperson for Silk. 20
Page 499 and 500:
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
Page 509 and 510:
Botany (the little green thing atop
Page 511 and 512:
the company; Paul sold the company
Page 513 and 514:
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
Page 525 and 526:
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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