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“Last year we sold about 550 tonnes of tofu, most of it under a prepared form (burgers, sausages, desserts, etc); sales of plain tofu represent about 23% in tonnage, but only 10% in turnover. We had a total sales in 1988 of about 13,000,000 FF, and nearly no profi t (35,000 FF). This can be explained by the fact that we had very heavy investments, mainly to automate the production, and because we have a policy of very reasonable prices (all those who tried to enter the health-food market became aware of this). For 1989, we should have total sales of 18 to 19,000,000 FF (introduction in supermarkets, soymilk sales, sales development in Germany, etc.). This should represent 750-800 tonnes of tofu plus about 2,000 tonnes = 2,000,000 liters of soymilk. We actually use only organic French soybeans, and have the ‘Nature et Progres’ organic certifi cation symbol/slogan for all of our products, which is the best one you can have for organic products. “There are 27 people working in the company, half of them being technicians with a strong professional background (from the dairy industry, agricultural engineers, automaticians, etc). Jean and I have 90% of the shares, 10% belonging to people working in the company.” The company presently has about $2 million (12 million francs) annual sales. Bernard is the owner and head; Jean is in PR and sales. Their main products are: 1. Tofu Burgers (Croque Tofu) sold in 4 fl avors and eaten in France with a sauce, not between buns like a typical U.S. burger. 2. Tofu Sausages (Roulades de Tofu, Tofi nelle) with Sauce and mushrooms or smoked salmon. These sausages, larger than a U.S. hot dog, are sold 2 in a package with the sauce. 3. Soy yogurt-like or parfait-like dessert (Soyeux), sold in 6 fl avors. They now market these products plus Tofast Soya Paste, Tofumé smoked tofu, and Granioc (wholegrain & tofu meatless burgers) in England, and have a nice brochure to advertise them. In April 1989 the company changed its legal status from Soy S.A.R.L. to Soy S.A. (Société Anonyme), and added 400 square meters of extra cooler and storage space. In a form fi lled out for Anthony Marrese in Nov. 1989, Bernard noted the following production fi gures: Tofu & Tofu Fumé 3 tonnes/week. Tofu Burgers (Croque Tofou) 2 tonnes/week. Soy dessert (Soyeux [pudding]) 2 tonnes/week. Tofi nelle sausage 2 tonnes/week. Soymilk 30,000 liters/day (Maximum capacity 3,000 liters/hour). Société Soy is under a confi dentiality agreement with APV of England and Alfa- Laval of Sweden, both of whom are supplying equipment to them. Anthony notes that all Société Soy products are professionally done and very good. Update 1990 March 10. In Oct. 1989 a new syndicate of 7 large French soyfoods manufacturers was formed. Société Soy is one of the members. In Nov. 1989 a new partner and investor came into the company. He now owns 20% of the stock. He is the brother-in-law of the leader of the most powerful food group in France. Société Soy now employs HISTORY OF SOY YOGURT & CULTURED SOYMILK 296 © Copyright Soyinfo Center 2012 about 30 people, an excellent team. Address: Founder and Owner, Société Soy, 1 rue du Crêt de la Perdrix, 42400 Saint- Chamond, France. Phone: 77.31.23.66. 814. Storup, Bernard. 1989. Re: The soyfoods and tofu markets in Europe and France. Letter to William Shurtleff at Soyfoods Center, March 3. 2 p. Typed, with signature on letterhead. [Eng] • Summary: “The coming competition in the soyfoods market in Europe will be quite different from what happened in the U.S. There will soon be no room for small companies. The competition in the complex market with its high population density leads most food industry companies to have a necessary minimum critical size, and this will be more true than ever starting in 1992 with the complete opening of national boundaries within the EEC. From now on we should not see the opening of small-scale tofu manufacturers in Europe–at least not viable ones that are larger than community scale. In France, the soyfoods market should evolve rapidly in two main directions in terms of products. In nearly all cases, tofu will be used as an ingredient, and not presented as plain tofu or soya. One major new area is dairylike products (“produits apparentés laitiers” in French). Most big dairy companies are now working on soy-based yogurts. The fi rst major company to put such a product (Sojasun, major launch in Oct. 1988) in supermarkets is Laiterie Triballat (rue Julien Neveu, 35530 Noyal-sur-Vilaine, France. Phone: 99.00.51.01). They are mainly cheese makers and have nationwide distribution. They also own Bonneterre S.A., the leader in France for fresh products on the health food market. Triballat plans to sell about 40 million x 100 gm yogurt cups (4,000 tonnes) the fi rst year, for a total sales of about 70 million French francs (FF). The product is relatively good but rather sugary. Last October, Triballat had a national TV ad campaign to launch its products for 2 weeks on our 5 networks, costing about 10 million FF; another will appear in the spring. Within a year, 1 or 2 other major dairy companies should be on the market with similar products. But actually the market will be much bigger for “mixed cheeses” (made from a mixture of cow’s milk and soymilk). Most major cheese makers are working on such products, but nothing should be launched before at least 1 year. We already tasted “mixed cheeses”; its hard to tell any difference from regular cheese. The interest for dairy companies lies in a different set of facts. It will be increasingly diffi cult and expensive in the coming years to fi nd cow’s milk in Europe, especially after the EEC programs cutting milk production to reduce milk and butter surpluses. The only growing cheese market is for low-fat cheese (growing at least 20% a year). There is also the difference in price between cow’s milk and soymilk. And there is such competition for cheese that a good part of the production does not generate adequate profi t. So everybody is looking for a market niche, and they
know there is money to be made by the fi rst new products on the market in each new niche. Major players in the soyfoods industry in France are Sojadoc in Albi (Started Dec. 1981; Make tofu and soymilk), Cacoja in Issenheim (an affi liate of Coopérative Agricole de Colmar, or CAC; Started April 1986; Make soymilk and soy desserts), Sojalpe (Started 1986 or 1987, but bought out in early 1988 by a large agricultural cooperative, Coopérative Agricole Silos de Valence; This co-op created a company named Innoval at the end of 1987; Make tofu and yoghurtlike Innovy). Address: Founder and Owner, Société Soy, 1 rue du Crêt de la Perdrix, 42400 Saint-Chamond, France. Phone: 77.31.23.66. 815. Storup, Bernard. 1989. Re: Brief history of Innoval / Sojalpe, an affi liate of Coopérative Agricole Silos de Valence. Letter to William Shurtleff at Soyfoods Center, March 3. 1 p. See p. 6. [Eng] • Summary: Sojalpe was started as a traditional tofu shop by a very dynamic and inventive guy named Martial Gonin in about 1986 or 1987. He was defi nitely in business by late 1987 and located at Saint Quentin sur Isere, 38210 Tullins (near Valence), France. This is in southeast France. he fi rst made and sold plain tofu, then his “Royales au Tofu,” which were kind of quenelles (specialties of that part of France, between a sausage and a souffl e, usually prepared with a sauce, and made from wheat fl our and animal fat). In these he used tofu instead of the fat, and packed the product in cans with a shelf life of at least 1 year. He also made and sold “Palets au Tofu,” which were kind of tofuburgers. In early 1988 he made a big deal with an agricultural cooperative named Coopérative Agricole Silos de Valence (441 bis Avenue Victor Hugo, 26000 Valence, France. Phone: 75.44.01.61). This co-op created a company named Innoval at the end of 1987. Innoval purchased 50% of the Sojalpe shares of stock, then dismissed Martial Gonin from the company by the end of 1988. Innoval had a brand new factory built, and equipped with an Alfa-Laval system (to be installed in early 1989), plus a 5 million French franc Buhler- Miag cleaning and dehulling system; all this for an total investment of nearly 20 million French francs. Sojalpe was the only way that they could enter the health food market, so they kept that as their brand for this market. Sojalpe presently sells their products directly to shops and co-ops in France, as no distributors want to work with them (the distributors are already distributing Société Soy products). As Sojalpe has low prices and large transportation expenses, with low sales, it is quite certain that they are losing money. They make an estimated 300 to 400 kg/week of tofu. Innoval also carries a line of yogurt-like products named Innovy. In fact it is to early to know exactly what this company intends to do, and it seems that they themselves don’t known exactly–which is not so rare among co-ops. Update from Bernard: 1990 March 10. “Innoval does HISTORY OF SOY YOGURT & CULTURED SOYMILK 297 © Copyright Soyinfo Center 2012 not seem to be doing very well, but I don’t have details. They seem to sell only some soymilk in health food stores. It is very expensive but one of the best I’ve ever tasted. I have never seen even 1 pack of their Innoval tofu.” Address: Founder and Owner, Société Soy, 1 rue du Crêt de la Perdrix, 42400 St.-Chamond, France. 816. Storup, Bernard. 1989. Re: Société Soy and the soyfoods market in France. Letter to William Shurtleff at Soyfoods Center, March 3. 8 p. Typed, with signature on letterhead. [Eng] • Summary: Contains brief histories of Société Soy, Laiterie Triballat, Sojadoc, Sojagral, Cacoja/CAC, Sojalpe, and Daizou. Each of these are cited separately, in detail, in this (SoyaScan) database. Address: Founder and Owner, Société Soy, 1 rue du Crêt de la Perdrix, 42400 Saint-Chamond, France. Phone: 77.31.23.66. 817. Lechevestrier, Yvon. 1989. Triballat lance le dessert au soja: L’industrie peut aider l’agriculture [Triballat launches soya dessert: Industry can aid agriculture]. Tribune de l’Ouest (La). March 17. [Fre] • Summary: The new product, Sojasun, is sold in a small pot like yogurt or fresh cheese (fromage frais) under the Rians brand. A photo shows Jean Clanchin and co-workers at Nyal tasting the dessert. “Amidst 550,000 tonnes of yogurts and other desserts in small pots consumed by the French in 1987, a new product is trying to conquer a place: Soja Sun.” Local soybean farmers near Rennes are also happy. Clanchin, age 50, and the man behind this product, has been director of this dairy company since 1964. He hopes to sell 40 million little pots a year. “Its a big challenge for Jean Clanchin and his 450 employees. He keeps smiling. In 1964 he started with 37 people/employees. If we had not moved ahead, we wouldn’t be here any longer. “The Triballat dairies are two sister companies, which are named after Hubert Triballat, who directs the unit at Rians in the department (like a county) of Cher, while his brother-in-law, Jean Clanchin, is at the head of the dairy at Noyal-sur-Vilaine. The combination employs 1,400 people (including those employed by affi liates) and has an annual turnover of about 1,200 million French francs.” Note: This private company is actually run by both Mr. and Mrs. Clanchin. She is a smart, aggressive, cost-conscious businesswoman who has played a key role in the company’s success. Address: France. 818. Rowat, Steve. 1989. Process for production of a cultured tofu and product produced therefrom. U.S. Patent 4,816,266. March 28. 4 p. Application fi led 19 June 1987. [6 ref] • Summary: Tofu is mixed with a bacterial starter commonly used in making yogurt then blended/pureed (as with a VCM). The result is a smooth puree which, when incubated, yields
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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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599. Magdoub, M.N.I.; Shehata, A.E.
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lactone (GDL) is added. Coagulation
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India... Technology that makes soya
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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
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Page 259 and 260: foods, containing either 50% by wei
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Page 265 and 266: soy ice cream, and other dairy anal
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Page 271 and 272: Amaranth and Sea Veggie (both 3/87)
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Page 277 and 278: 1989. Feb. 22. The product, launche
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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: pricing, margins, and promotional d
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
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Page 335 and 336: sale prices-a practice that he does
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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
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married to Raul Castro (Fidel’s b
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guides for pregnant and breast feed
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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
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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
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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
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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
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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
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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.
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(fi ltered water, whole organic soy
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sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
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1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
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people speaking many different lang
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Richmond, spokesperson for Silk. 20
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162. [39 ref] • Summary: Contents
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found himself short of cash and in
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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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
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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for the past two years. In fact, it
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WholeSoy, Almond yogurt, and So Del
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on the wall at the front of most cl
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SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
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Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
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Green Vegetable Soybeans-Etymology
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Homemade yuba. See Yuba, Homemade-H
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International Institute of Tropical
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812, 822, 937, 1281, 1293 Kosher /
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Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
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Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
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Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
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Solvents Used for Extraction of the
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Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
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Soya Foods, Soya Newsletter, Soya I
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865, 867, 868, 869, 870, 871, 879,
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Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
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United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
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Westbrae Natural Foods, Inc. (Berke
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history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

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