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

Soybeans as vegetables (mao-tou, edamame, or fresh green
soybean). Defatted products. Nutrition. Soybean handling
and equipment considerations. Solvent plant considerations.
Address: Food Ingredients (Minnesota) Inc., 2121 Toledo
Ave. North, Golden Valley, Minnesota 55422.
842. Stromnes, Lonnie. 1989. New developments at White
Wave (Interview). SoyaScan Notes. Oct. 1. Conducted by
William Shurtleff of Soyfoods Center.
• Summary: In early August 1989 White Wave moved into
their new plant in Boulder, Colorado, and started making
soyfoods. During the move, many items were out of stock,
and many still are. They kept the old plant for making ice
cream (which they had discontinued, except for Tofruzen)
and a soy yogurt. The Tofruzen company is having problems.
Forthcoming new products will be their ice cream, Healthy
Links (a meatless breakfast sausage expected out in mid-
October 1988) and the yogurt (expected out in March
1990). Address: White Wave, Inc., 14670 Doolittle Dr., San
Leandro, California 94577.
843. Golbitz, Peter. 1989. Moving tofu to the dairy case.
New soyfood products in Europe (Interview). SoyaScan
Notes. Oct. 23. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: Peter is interested in the question: If the FDA
says that tofu should be sold in the dairy case, how do tofu
manufacturers feel about it. He has the impression that most
tofu manufacturers would prefer to have it sold in the dairy
case. Northern Soy and White Wave both prefer the dairy
case.
During a recent trip to Europe to sell ads in Soya
Bluebook, he saw some fantastic products and took some
photos. One of the most impressive products was a cultured
soymilk, packaged by a French dairy group, sold in little
3-ounce glass bottles like creme fraiche, 2 in a cardboard
sleeve with beautiful graphics. Also Alpro/Vandemoortele
has an aseptically packaged fermented soymilk called Soya
Yofu, which they produce for someone else [Note: actually
its their own Provamel brand]. One had an exotic fruit
fl avor (a fragrant pineapple, kiwi & banana mixture). The
consistency was good and it had no beany fl avor. “It was
better than anything I’ve tasted in this country.”
From Germany there were some vacuum packaged
products sort of like very thin, square, overlapping luncheon
meats, which looked like the tofu was coagulated in the
package. One had broccoli in it, one peppers. He may start
a section for international soyfood products in the Soya
Newsletter starting next January. Address: Soyatech, Bar
Harbor, Maine.
844. Product Name: [Provamel Soya Yofu {Fermented
Soymilk Yogurt} (Natural, Strawberry, or Exotic/Tropical)].
Foreign Name: Provamel Soya Yofu (Natuur/Nature,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 308
© Copyright Soyinfo Center 2012
Aardbeien/Fraises, Exotic).
Manufacturer’s Name: Alpro.
Manufacturer’s Address: Zuidkaai 33, B-8700 Izegem,
Belgium.
Date of Introduction: 1989. October.
Wt/Vol., Packaging, Price: 4 x 125 gm aseptic pots.
How Stored: Shelf stable; refrigerate after opening.
Nutrition: Natural: Per 100 gm.: Protein 3.3 gm, fat
1.9 gm, carbohydrates 7.8 gm, calories 62. No lactose or
cholestereol.
New Product–Documentation: Talk with Peter Golbitz.
1989. Oct. 31. Vandemoortele has an aseptically packaged
fermented soymilk called Soya Yofu, a sterilized/aseptic
soy yogurt in a Connafast package (a French form-fi llseal
plastic container that works with roll stock with a
wraparound paper sleeve; Kraft uses them now for yogurt
and Real Fresh for puddings. The 4 cartons are joined with
a foil billboard top; Peter has a container). Vandemoortele
produces it for someone else; it is part of the Provamel
desserts line which includes a pudding in Tetra Pak. One
had an exotic fruit fl avor (a fragrant pineapple, kiwi &
banana mixture). The consistency was good and it had no
beany fl avor. “It was better than anything I’ve tasted in
this country.” Vandemoortele must have many different
packaging lines. They have found that they cannot make any
money producing soymilk under their own label. They think
that America is the same way. So they have one big plant
in Belgium that private labels soymilk products for 10-15
companies all over Europe. Golbitz saw 3-4 different brands
of soymilk (e.g. Lima Foods) in one store all made in the
same Vandemoortele plant. The packaging was so-so, like
Westsoy and Sunsoy, not rotogravure or glossy. Just claycoated
stock.
Talk with Philippe Vandemoortele, president of Alpro.
1990. April 17. Soya Yofu, a fermented soymilk yogurt, was
introduced in Oct. 1989 in a test market. It is in an aseptic
cup. “It is very, very diffi cult to make a good fermented
soymilk yogurt.”
“We also have a fantastic fresh fermented soy yogurt.
We think it is the best-tasting in the world, even when it is
plain and unfl avored. We have been working on the culture
for 2 years and we will soon take a patent on it. All our
products are aseptically packaged. Since we do not make or
distribute fresh/perishable foods, we would like to license the
rights, ideally to a dynamic (even if small) yogurt company
that has good distribution in California and wants to
diversify. He would just buy soymilk in bulk, as from Pacifi c
Foods in Oregon. Pacifi c Foods has very little knowledge
about selling consumer products and no good distribution.
The key is the distribution and experience with yogurt. In
Europe, many companies are now trying to make soy yogurt.
Heirler has a soy yogurt [Heirler Soya Soft Dessert] made by
a dairy, and DE-VAU-GE has a new product, which may be
pasteurized.