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historical relationship is with the produce buyer. Wildwood is still wrestling with the use of calcium in tofu, and may start to use it, alone or with nigari. Address: Wildwood Natural Foods, 135 Bolinas Rd., Fairfax, California 94930. Phone: 415-459-3919. 859. Lukoskie, Luke. 1990. Recent developments at Island Spring, Inc. (Interview). SoyaScan Notes. Feb. 17. Conducted by William Shurtleff of Soyfoods Center. • Summary: Following the split-up with ELCO, Island Spring endured severe fi nancial hardships. “We’d been bleeding profusely from October 1987 until June 1988, at which time we had been able to turn things around. From that time until now we have been in a holding pattern, because we were in such serious debt to ELCO that we had no opportunity for expansion. At the time of the separation (when ELCO unexpectedly demand total control of Island Spring, and Luke refused them), ELCO had demanded that they get all the assets and then Island Spring lease or rent them back. Island Spring had no choice but to accept their terms. To do battle with them would have required Island Spring to declare immediate bankruptcy. So in Oct. 1987 Island Spring began to make $11,000/month payments to ELCO for rent/lease of equipment and as repayment of loans that they had made to Island Spring. Each month the amount of the payment decreases and they will essentially be fi nished at the end of 1990. Island Spring has retrenched, let go of all of its marketing and sales people (some of whom earned $60,000/year), and is running on a skeleton crew. Luke is doing the tofu curding. “Frankly, I’m having the best time in this business that I’ve had for 15 years. I’m thoroughly enjoying being in the plant, working with the crew. There’s a lot of spirit in there. I’m having fun with the struggle that historically tofu makers have faced to make a good batch every time. We have been able to make enough profi t to pay off ELCO because of two things: (1) The employees have agreed to forego wage increases; (2). Yvonne, Suni, and I have worked without wages for 15-16 months.” Island Spring has been able to keep all its major distributors in the Pacifi c Northwest. Rock Island in California dropped Island Spring and took on White Wave. That did not hurt much because it was a very, very small percentage of Island Spring’s business, but it did hurt expansion into the Bay Area. Some Island Spring products are sold in Los Angeles, an even more important market that looks secure. Island Spring has lost its ability to spend money for marketing. But the company has always consciously set its prices above the competition. This has not hurt sales and has helped profi ts. Some people prefer to buy the high priced product, assuming it is the best quality. They are the premier tofu brand in the Pacifi c Northwest. Island Spring sales for 1989 were about the same as 1988. One new product is on the drawing boards: A natural foods TV dinner (ready to eat, frozen entree, microwaveable), somewhat like HISTORY OF SOY YOGURT & CULTURED SOYMILK 316 © Copyright Soyinfo Center 2012 what Legume Inc. did but better tasting. “That is the single category that distributors say they can move all the product we can make. We’d start in the natural foods industry and, as funds are available, expand into supermarkets. This one entree (not a line), which has been ready for years, may be on the market by early fall of 1990. The yogurt, and the tofu in Oscar Meyer sausages are not being actively pursued, though Luke would like eventually to make tofu in Eastern Europe for use in sausages there. He has done some exploratory work in this area. He wonders how much interest there is in Eastern Europe in natural and vegetarian foods. Luke no longer has the drive to be a huge company with $50- 100 million a year sales. He is much happier to be a smaller company with a good life now. As of Nov. 1989 the law changed making it now possible to trademark a name before the product is on the market. This brings U.S. patent and trademark law in accord with most such foreign laws. However the product must be launched within a year or two or the trademark is lost. Luke has heard that a Japanese trading company [Kyoto Food Corp. USA] is building a $4.5 million tofu plant in Indiana [Terre Haute]. Luke has a video “of extruding tofu out of a 6-inch tube–and its just keeps coming. We could feed soybeans in one end and extrude soybeans out the other. You could obviously put knives on it and cut it into any shapes you want. We could sell tofu in a slightly less solid form in large bulk quantities, even in tank car quantities. But it only makes sense with large scale production, since it is capital intensive and requires a highly trained person to run it.” Update: Dec. 1991. Luke and Suni now have 3 children. He manages Island Spring, sells real estate for Keywest Realty part-time, keeps his fi ve rentals running and rented, services the Island Spring Water Co. customers, keeps his two cars and an old pick-up truck running, tends the vegetable garden, sits on the Community Council and two Island-wide water study committees, spends time with his family, coaches his daughter Sulu’s 8th grade basketball team, and spends plenty of time alone in the woods. He is “addicted to Compuserve.” Address: P.O. Box 747, Vashon, Washington 98070. Phone: 206-622-6448. 860. Quigley, Brian. 1990. New developments with Bremer Foods Corp. and soy yogurt in Quebec (Interview). SoyaScan Notes. Feb. 22. Conducted by William Shurtleff of Soyfoods Center. • Summary: His cultured soy yogurt, which he feels is of higher quality than any American soy yogurt he has tasted, will be called Yofrutti. It may also contain Bifi do bacteria [Bifi dus]. The company is also working on an ice cream that will be called Bremer’s Natura. A unique dairy law in Quebec prohibits the sale of any non-dairy yogurt in Quebec, but does not prohibit manufacture for export. The basis of all their products is their unique process for making a good-
tasting, high-yielding soymilk. Address: Bremer Foods Corp., 3600 Casavant West, St. Hyacinthe, QUE, J2S 8E3, Canada. Phone: 514-773-1105. 861. Shurtleff, William; Aoyagi, Akiko. comps. 1990. Marketing soyfoods–Labels, ads, posters, and other graphics: Soy yogurts and soy cheeses. Lafayette, California: Soyfoods Center. 25 leaves. Illust. No index. 28 cm. Series: Marketing soyfoods. • Summary: This book is a collection of black-and-white photocopies of materials ranging in date from 1982 to 1988. The books in this series, each a unique collection of graphic materials, are designed for a number of purposes: (1) To serve as a source of ideas, ingredients, inspiration, legal specifi cations, and basic guidelines for companies in the process of developing their own products, designing their own graphic materials, and conceiving their own marketing strategies. (2) To document the tremendous diversity of soyfoods products and the way that each is presented and marketed. (3) By arranging the materials in chronological sequence, to help document the development and history of new product categories and soyfood types, and with them the rise of the soyfoods industry and market in the Western World. Address: Soyfoods Center, P.O. Box 234, Lafayette, California 94549. 862. Product Name: SoyaLatté (Cultured Soy Yogurt) [Peach, Blueberry, Raspberry, and Strawberry]. Manufacturer’s Name: Soyeh Natural, Inc. Manufacturer’s Address: 3458 Depot Rd., Hayward, CA 94545. Phone: 415-670-8621. Date of Introduction: 1990. February. Ingredients: Blueberry: Filtered water, organic* whole soybeans, fruit, honey, active yogurt cultures. * = Organically grown and processed in accordance with Section 26569.11 of the California Health and Safety Code. Wt/Vol., Packaging, Price: 6 oz (170 gm) plastic cup. Retails for $0.99. How Stored: Refrigerated. Nutrition: Per 6 oz (170 gm): Calories 150, protein 5 gm, carbohydrate 26 gm, fat 3 gm, cholesterol 0 mg, sodium 5 mg. Percentages of U.S. RDA: Protein 12%, vitamin C 4%, thiamine 2%, niacin 2%, calcium 3%, iron 3%. New Product–Documentation: Talk with Woody (Sing- Wood) Yeh. 1989. April 28. He hopes to start making a cultured soy yogurt with active cultures in June/July 1989. He has been paying rent since May 1989. Now looking for a product name. Talk again. 1989. Aug. 3. He now hopes to open by mid-Sept. Plumbers and electricians are taking a long time. Soyfood Center introduces him to Wildwood as a potential distributor. Paul Orbuch says (Sept. 6) he has a lot of money invested in his system. Paul visited his plant. Talk with Woody Yeh. 1989. Sept. 7. The launch date has now been postponed until about November. He has HISTORY OF SOY YOGURT & CULTURED SOYMILK 317 © Copyright Soyinfo Center 2012 investors and also has his own money invested. Product name still not decided. Shurtleff suggests the name SoyaLatté. The Wildwood distribution arrangement looks very promising. Talk with Jeremiah Ridenour. 1989. Nov. 6. He visited Woody’s plant recently; it was damaged by the Oct. 17 earthquake. Talk with Liz Appel of Ambrosia Soy Co. in Connecticut. 1989. Nov. 9. She has talked with Woody, and heard his investors were either Korean or Japanese. He was thinking of setting up a plant in Massachusetts but he couldn’t fi nd a site with a reasonable rent. Talk with Woody Yeh. 1989. Nov. 9. He has decided to name the product SoyaLatté. It will be on the market by December. The artwork is almost done. He plans to use organically grown soybeans; the fruits are not organic. Plans to start with 5 fl avors (blueberry, raspberry, strawberry, vanilla, almond); May do a peach fl avor later. Everything in the Bay Area will be distributed by Wildwood. The Oct. 17, 1989 earthquake caused only minor damage; the sprinkler system went off in the production area. Talk with Woody Yeh. 1990. March 7. This product, containing live cultures when it is shipped (it is never pasteurized), was launched at the end of Feb. 1990 in 4 fl avors. They don’t plan to introduce the vanilla or almond fl avors until they see how things go. The kosher certifi cation, Plain K, is by Rabbi Michael Schick in San Francisco. SoyaLatte has 2 distributors: Wildwood in northern California and Cedarlane in Los Angeles. It is selling pretty well. Labels (all 4 fl avors) sent by Woody Yeh. 1990. March 7. Cups are 3.25 inches high, 3 inches diameter at top and 2 inches at bottom. Blueberry: Top: Dark blue and black on white “Organic. Non-Dairy. SoyaLatté, with yogurt cultures. Honey-sweetened. No cholesterol. Low fat. Cup: Color illustration on front shows three blueberries and their leaves. Three step instructions for opening. “Keep refrigerated. Non-dairy. Cholesterol free. No preservatives. All natural ingredients. Low sodium. Low calories. Low fat. Note: One competitor complains that the prominent use of the term “Organic” on the front panel when the fruits are not organic seems deceptive. Brochure produced for Soyeh Natural, Inc. by Organic Marketing, San Rafael, California. 1990. “The search for a better yogurt has ended.” 1 p. Front and back. Full color. A color photo shows 6 fl avors of the product. A blackand-white photo shows Sing-Wood Yeh. PhD, gives his background and how the product was developed (over a period of 12 years) starting at the University of Illinois, how the Illinois product’s “chalky mouthfeel” was eliminated, and the product was named by William Shurtleff. This is “a true yogurt (not tofu mixed with fruit).” Product (raspberry and blueberry) with Label purchased at Fresh Fields, Rockville Pike, Maryland. 1992. July. 20. 6 oz retails for $0.99.
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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
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up with fi ve exciting new products
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Japanese Patent 84-239,688 (FSTA 84
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soymilk users by offering a more ec
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elaborate ones last. A nutritional
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671. Murata, K.; Kusakabe, I.; Koba
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foods, containing either 50% by wei
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true, the company hopes to spoon up
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previous soy yogurts in the UK had
Page 265 and 266: soy ice cream, and other dairy anal
Page 267 and 268: HISTORY OF SOY YOGURT & CULTURED SO
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 and 298: know there is money to be made by t
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: DM 1.45. How Stored: Refrigerated.
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
Page 349 and 350: How Stored: Refrigerated. Nutrition
Page 351 and 352: conducted with the assistance of an
Page 353 and 354: Date of Introduction: 1992. April.
Page 355 and 356: soybeans. Prepared according to the
Page 357 and 358: Date of Introduction: 1992. Novembe
Page 359 and 360: Kaas), Great Eastern Sun (Miso Mast
Page 361 and 362: Marshall, V.M.E.; Revah-Moiseev, S.
Page 363 and 364: processes, a sample SoyaCow cost-be
Page 365 and 366: 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
Page 411 and 412:
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
Page 421 and 422:
guides for pregnant and breast feed
Page 423 and 424:
how to buy. Recipes include: Soymil
Page 425 and 426:
juice manufacturer Edgar Welch, aut
Page 427 and 428:
a colon healthy. Includes a cookboo
Page 429 and 430:
information resources. Soy cookbook
Page 431 and 432:
Color photos show: (1) Vertical pla
Page 433 and 434:
out of debt, realizing that being l
Page 435 and 436:
Page 437 and 438:
“But even now, with his careers a
Page 439 and 440:
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
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
Page 451 and 452:
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
Page 457 and 458:
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
Page 469 and 470:
Other products include soy-based yo
Page 471 and 472:
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:
Page 493 and 494:
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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