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

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