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

4.29 German marks for a four-pack. It is an imitation yogurt
made in France.
The leader in dairy alternatives is England. They have
long spread margarine on their bread. In Sweden, for 20
years, “mixed fats” such as margarine has been sold, and in
France since 1980.
No doubt, the foreign manufacturers will try to sell their
products on the German market.
A photo shows two girls looking at the dairy case: One
says, Look at this! Soyamilk (Sojamilch)!
832. Eriksen, Svend. 1989. Enzyme use in the food industry
with potential applications to vegetable protein utilization
in human foods. In: T.H. Applewhite, ed. 1989. Proceedings
of the World Congress on Vegetable Protein Utilization
in Human Foods and Animal Feedstuffs. Champaign, IL:
American Oil Chemists’ Society. xii + 575 p. See p. 503-06.
[22 ref]
• Summary: Contents: Abstract. Introduction. Enzyme
technology. Nutritional ingredients: Protein hydrolyzates
for general nutrition, protein hydrolyzates for clinical use,
protein allergenicity. Functional ingredients. Discussion.
“In the vegetable protein industry the use of proteolytic
enzymes for protein modifi cation serves mainly two
purposes: (a) in the production of functional ingredients,
e.g. whipping agents, and (b) as nutritional ingredients for
application in certain medical foods. In the area of enteral
nutrition, where elemental diets are required for medical
reasons, the use of enzymatic protein hydrolyzates from
soy is a real possibility that is economically attractive to
the current practice of using amino acid mixtures... As
processing aids, enzymes have potential in the vegetable
protein industry, for example, in the soy milk industry as a
yield improver or in the manufacture of acidifi ed or cultured
milk-like drinks from soy...
“In the protein industry to date, hydrolyzates are the
only enzyme derived products of commercial interest.
Protein hydrolyzates have been used as food ingredients for
over 70 years and since the 1940’s the production of soybased
whipping agents has been an established technology.”
A photo shows Svend Eriksen. Address: Food Ingredients
Team, Novo Industri A/S, DK 2880 Bagsværd, Denmark.
833. Taniguchi, Hitoshi. 1989. Novel traditional and
manufactured soy foods in Japan. In: T.H. Applewhite, ed.
1989. Proceedings of the World Congress on Vegetable
Protein Utilization in Human Foods and Animal Feedstuffs.
Champaign, IL: American Oil Chemists’ Society. xii + 575 p.
See p. 444-48.
• Summary: Contents: Abstract. Introduction. New soy
processed materials in soy bean consumption. Contemporary
soy food products. Classifi cation of new soy protein products
in Japan. Utilization and popularization of new soy protein
products: Soy protein isolate, textured soy protein.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 304
© Copyright Soyinfo Center 2012
“In Japan, the classifi cation of new soy protein products
is based on the form of the products; the new soy protein
products are classifi ed into three groups, namely, powdered
soy protein, granular soy protein and fi brous protein, and it
is required that labeling of each product shall bear a protein
content statement in 5% steps.” Address: Fuji Oil Co. Ltd.,
1-sumiyoshi-cho, Izumissano-shi, Osaka FU 590, Japan.
834. Timmins, Thomas P. 1989. Timmins Group. 105 Beacon
St., Greenfi eld, MA 01301. 10 p.
• Summary: Timmins, founder and president of Tomsun
Foods International, has started a new company, a consulting
fi rm named Timmins Group. He has 17 years management
experience in the food industry and 12 years with Tomsun.
This packet of information consists of a cover letter, a
description of fi ve areas in which the Timmins Group will
offer consultation, and a resume of Timmins past experience.
He graduated in 1967 from the University of Notre
Dame in Indiana with a BA degree, magna cum laude.
1972-73 he worked for Wadco Foods, Inc. in Estherville,
Iowa, as supervisor of shipping and receiving. 1973-75 he
was manager of Yellow Sun Natural Foods Cooperative
in Amherst, Massachusetts. This food co-op had 500
member families and was a pioneer in the organic farming
movement in New England. 1975-77 he was sales manager
at Llama, Toucan, and Crow, a natural foods distributor
in Brattleboro, Vermont. In 1977 he was a co-founder of
Tomsun Foods International, Inc., an early tofu manufacturer
in Greenfi eld, Massachusetts. In 1982 Tomsun was named
to the INC., Magazine 500, a group of the fastest growing
small companies in the country. In Dec. 1986 the company
conducted an initial public stock offering to support the
launch of Jofu, a refrigerated tofu and fruit snack.
Note: Timmins is no longer involved with Tomsun
Foods or Jofu. By Oct. 1991 he had developed a
vegetarian ham (using soy protein isolates made by Protein
Technologies International) and shipped 60,000 lb to Taiwan.
Address: Greenfi eld, Massachusetts. Phone: 413-772-0035.
835. Doblin, Stuart. 1989. Recent developments with Cream
of the Bean and Soygurt (Interview). SoyaScan Notes. Aug.
14. Conducted by William Shurtleff of Soyfoods Center.
• Summary: In Jan. 1988 Cream of the Bean introduced very
attractive new labels for six Soygurt fl avors. Each label has
one fruit plus fl owers and a hummingbird in the foreground
and a lush paradise landscape with a rainbow and streams in
the background. The money to fi nance this came mainly from
friends, family, and the bank. Only 3 people were needed to
run the operation. One each in production, marketing and a
receptionist. In early 1989 Soygurt was selling quite well,
with raspberry then strawberry being the two best selling
fl avors. Orders doubled between Sept. 1988 and March
1989. Cash fl ow was good. But more capital was needed.
Doblin could either get a bank loan or join with the company