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a product with increased shelf life, and improved fl avor, digestibility, and nutritional value. Yofu is a Canadian trade mark. The author gives his address in correspondence as: Yofu Development, Box 93, Merrickville, ONT, K0G 1N0, Canada. Also granted as Canadian Patent 1,243,238. Address: 62 Renfrew Ave., Ottawa, ONT, K1S 1Z5, Canada. Phone: 613-269-4483. 819. Danish Turnkey Dairies, Soya Technology Div. 1989. Brief description of some of the projects established or being establish. 2 Europaplads (P.O. Box 146), DK-8100 Aarhus C, Denmark. 2 p. Unpublished manuscript. [Eng] • Summary: 1985. DE-VAU-GE, Lueneburg, West Germany. 4,000 liters/hour soymilk plant. Products: Long life beverages and desserts. 1988. Pacifi c Foods, Tualatin, Oregon, USA. 3,000 liters/hour soymilk base plant with ultrafi ltration unit. Products: Concentrated soymilk for the processed food industry. 1989. Amrit Protein Foods Ltd., Ghaziabad, India. 6,000 liters/hour soymilk plant. Products: Fresh and long life beverages, soy ice cream mix, soy-lassi. 1989. Gitic, Guangzhou, China. 3,000 liters/hour soymilk base plant. Products: Vacuum dried soymilk/cane sugar crystals. Address: Aarhus, Denmark. Phone: (06) 12 4155. 820. GEM Cultures. 1989. Catalog [Mail order]. 30301 Sherwood Rd., Fort Bragg, CA 95437. 4 p. March. [4 ref] • Summary: Contents: 1. Powdered cultures for soycrafters: Powdered starter cultures for tempeh, miso, amazake, shoyu, and tamari. In home and commercial sizes. Rice koji. 2. Cookbooks with culture (lists 4 books). 3. Coagulants for curding tofu: Natural nigari or Terra Alba calcium sulfate in 1 lb or 5 lb bags. 3. Self renewing cultures: Viili, sourdough, kefi r, miso. 4. Sea vegetables from the Mendocino Sea Vegetable Co. 5. Recyclables: Cheesecloth, super sealers (lids). “We at GEM Cultures are a husband and wife team, Gordon & Betty, with between us 37 years of professional experience in culturing microorganisms and teaching people about them. In 1980 we set up GEM cultures with the goal of providing dependable, low cost cultures and related items for the growing number of people who wish to have a hand in creating a healthier diet through cultured foods.” Address: Fort Bragg, California. Phone: 707-964-2922. 821. Hamm, Ulrich; Mueller, Andreas. 1989. Nachfrage nach imitationsprodukten fuer Milch und Milcherzeugnisse in der EG-9: Analyse und Prognose unter besonderer Beruecksichtigung der Aufhebung von Imitationsverboten [Demand for imitation products for milk and milk products in the EG-9: Analysis and prognosis with special HISTORY OF SOY YOGURT & CULTURED SOYMILK 298 © Copyright Soyinfo Center 2012 consideration for the suspension/cancellation of forbidden imitation products]. Agrarwirtschaft 38(3):74-83. [35 ref. Ger] • Summary: This study, originally published as a report in 1987, indicates that use of tofu in West Germany was only 800 tonnes in 1986 but is expected to reach 4,000 tonnes/ year by 1992. In the entire EG (European community), the use of tofu in 1986 was about 5,000 tonnes/year, expected to climb to 12,500 tonnes by 1992. Soymilk (Sojamilch) consumption in the EG-9 in 1986 was about 16,000 tonnes, expected to grow to 28,500 tonnes by 1992. See also Boeckenhoff et al. 1989. Address: Institut fuer Agrarpolitik und landwirtschaftliche Marktlehre der Universitaet Stuttgart-Hohenheim, Schloss/Postfach 70 05 62, D-7000 Stuttgart 70, West Germany. 822. Thompson, Martha Gifford. 1989. Early work with tofu at Rochester Zen Center (Interview). SoyaScan Notes. April 11. Conducted by William Shurtleff of Soyfoods Center. • Summary: The staff of 30-50 people in the Zen Center kitchen prepared strictly vegetarian meals. Kapleau roshi at that point had a dairy allergy, so very few dairy products were used in the meals. The diet was almost a vegan one. The Toronto Zen Center, was an affi liate group nearby in Canada. In Toronto, which has a large Asian population, were at least three tofu shops: one very small family-run Korean shop on Baldwin Street (which is no longer there), one on Avenue Road (perhaps Chinese run), and a third on Dundas Road. A member of the kitchen staff would make the 2½ hour trip to Toronto, go the shop on Baldwin Street (which had no name) to buy tofu. “The fi rst room was stacked to the ceiling with soybeans. Down in the basement were many people slogging around making tofu. It was quite a scene, and nobody spoke any English. At that point we realized that we could make tofu ourselves. The trip to Toronto was always a hassle. You always got stopped at the border; they always thought you were smuggling something. Jay Thompson took the lead in setting up tofu making facilities. Kapleau roshi was very excited about and supportive of the project, in part because he had practiced for so long in Japan, and in part because he likes projects, right livelihood, and soyfoods. Once the shop was set up in the basement, we also made a lot of soymilk, yuba, and soy yogurt, and served spicy curds; we tried everything! The tofu shop of course never received any fi nancial support from Zen Center.” Address: Rochester, New York. Phone: 716-461- 5388 Home. 823. Griffi n, Jasmine. 1989. Grammy Award winners launch new business venture in Orlando. Times (Orlando, Florida). April 12. • Summary: “Grammy Award winners William Guest and Edward Patten unveiled a new frozen dessert. NJOY, a
non-dairy alternative to ice cream, is the premiere product of American Tofu, a Michigan-based company. Guest and Patten of Gladys Knight and the Pips, along with Aubrey Bell of Minneapolis, Minnesota, are principal owners. “The surprisingly good-tasting treat will be available in fi ve fl avors; vanilla, chocolate, berry, banana/strawberry, and peanut butter/chocolate fudge... Borden’s Dairy Division will be handling the production and distribution of NJOY locally. “The average ice cream lover will be hard-pressed to distinguish NJOY from quality ice cream. The tofu-based dessert is lactose-free, cholesterol-free, low in sodium, and vitamin enriched. “NJOY was created out of a personal need, said Aubrey Bell, product developer and one of the founders of American Tofu. ‘I can’t tolerate milk or milk products.’... “With the help of the Stroh’s Brewery, American Tofu test-marketed NJOY in the Detroit area... “After gauging the success of the ice cream, American Tofu will introduce other non-dairy desserts including cheese cake, yogurt and pies. A soft-serve version of NJOY is already available at the Orlando International Airport... “American Tofu is preparing to establish offi ces in the Orlando area within a matter of weeks.” 824. Rose, Richard. 1989. Re: Personal observations on soyfoods at Natural Foods Expo in Anaheim, California. Letter to William Shurtleff at Soyfoods Center, April 19. 1 p. Typed, with signature on letterhead. • Summary: “Nothing was especially noteworthy this year. Mandarin Soyfoods and Turtle Island had booths for the fi rst time and were moderately well-received. Luke Lukoskie of Island Spring shared a booth with Kathryn Bennett and her Mexican food. White Wave had 2 booths and an expanded product line, including dressings, hot dogs, and cheese. “Did you know that Yves tofu hot dogs are being served this year at Candlestick Park! Health Valley is the U.S. distributor of the hot dogs. “Golden Soy Foods, Nasoya, Quong Hop and Sonoma Specialty Foods had no booth this year. Tomsun Foods shared a booth with their Los Angeles distributor. Jofu is back, but still needs improvement. “Soymage sour cream was shown. It has no casein but does have soy protein isolates along with tofu. It was mediocre. However, Soya Kaas cream cheese with casein was absolutely awful, with poor fl avor and mouthfeel. Cholesterol and organic was very big at the show. The Soyfoods Pavilion was indistinguishable, with only a banner up high at one end. Within the ‘pavilion’ was The Book Publishing Co. and Kashi (no soy), and about 1 or 2 other non-soy exhibitors. “Gordon Bennett said the SAA board hired a part-time secretary to handle its affairs. She has an offi ce next door to Golbitz. SAA will have more money this year and more programs. Ask the new secretary for a copy of the minutes.” HISTORY OF SOY YOGURT & CULTURED SOYMILK 299 © Copyright Soyinfo Center 2012 Address: President, Rose International, P.O. Box 2687, Petaluma, California 94953-2687. Phone: 707-778-7721. 825. Brown, Judy; Bates, Dorothy R. 1989. Judy Brown’s guide to natural foods cooking. Summertown, Tennessee: The Book Publishing Co. 160 p. Index. With 8 pages of color photos. 23 cm. • Summary: This natural foods, vegan cookbook, which does not require the use of dairy products or eggs, includes more than 200 recipes, many of which contain soyfoods. In the chapter titled “The Natural Foods Pantry” is a sub-chapter titled “Soy Foods,” which gives brief introductions to tofu, tempeh, miso, soy milk, soy cheeses, soy yogurt, soy fl our, and soy pulp or okara. There are also sub-chapters on sea vegetables, sprouts (including soy sprouts), organic foods, macrobiotics (which is “heavily emphasized in this book”), more natural foods ingredients (which, under soy sauce, discusses the differences between shoyu and tamari). The number of recipes featuring various soyfoods are: Tofu (15), tempeh (5), miso (4), soymilk (1), shoyu (1), and okara (1; soysage). The author, a specialist in consumer education, presently organizes culinary carnivals and natural foods tasting fairs. She has written extensively on natural foods and holds a Master’s degree in Consumer Economics from the Univ. of Maryland. She is president of Judy Brown Enterprises, a public relations company for natural foods products. Address: 9 Dovetree Court, Indian Head, Maryland 20640. Phone: 301-753-6548. 826. Product Name: Farmer’s Dairy & Fruits Tahotti Frutti [Mango, Sago with Vanilla, Lanka (Jackfruit), Buko (Young Coconut), and Piña (Pineapple)]. Manufacturer’s Name: Laguna Processing Center. Manufacturer’s Address: Plant: Km 71, Alaminos, Laguna, Philippines. Offi ces: The Livelihood Corporation, Hanston Building, Emerald Ave., Pasig 1600 Metro Manila, Philippines. Phone: 673-21-06. Date of Introduction: 1989. April. Ingredients: Soya milk, natural fruit bits and puree, sugar, agar-agar. Wt/Vol., Packaging, Price: 160 gm plastic cup with plastic lid. Retails for 3.50 to 4.50 pesos/cup (5/89). How Stored: Refrigerated, 9 day shelf life at 4ºC. New Product–Documentation: Talk with Rachel M. Cabato, senior director of The Livelihood Corporation. 1989. May 28. She was an AFS student in the United States and has played a key role in the development and marketing of this product. The manufacturer is a dairy co-op whose main product is fresh milk and dairy products (yoghurt, pastillas de leche, chocolate milk, queso de Laguna, soft cheese or kesong puti). They collect 1 ton a day of fresh dairy milk. To make this non-fermented yogurt-like product, agar is mixed into hot soymilk, then the mixture is poured into
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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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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 257 and 258: HISTORY OF SOY YOGURT & CULTURED SO
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 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: know there is money to be made by t
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
Page 339 and 340: proteins (protéines de soja, 1.3%)
Page 341 and 342: products are recommended less frequ
Page 345 and 346: In the fi rst 4-year phase of the S
Page 347 and 348: 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
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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
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
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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
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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
Page 453 and 454:
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
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
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Other products include soy-based yo
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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:
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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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