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and say that they help cure cancer, that they are good for lactose intolerance (the bacteria produce an enzyme that breaks down lactose in both the milk and in the stomach and small intestine), or that they cure gastroenteritis infections; in the USA, this is illegal. In Europe and Japan extensive clinical research shows the benefi ts to humans, but in this country the American Medical Assoc. and the Food and Drug Administration have refused to recognize the research done here because the sample size was too small to make it statistically valid. Now Dairy Research Incorporated, the National Dairy Council in Chicago, the National Dairy Research and Promotion Board, the Wisconsin Milk Marketing Board, and the North Carolina Dairy Foundation, Chris Hansen’s Lab., and Miles Lab. are all supporting one large scale study in 3 locations. The results, expected in June 1990, if promising will be published in New England Journal of Medicine or Lancet. The key to the rapid growth of interest in Bifi do was the discovery in Japan a few years ago of the “Bifi do factor,” i.e. that Bifi do need the sugar lactulose for rapid sustained growth. Dairy milk contains small, irregular amounts of this sugar. Hansen’s Lab. is interested in dairy milk, and NOT in soymilk. Al Huggins, president of Huggins International in Chicago has a database on dairy cultures such as acidophilus (Phone: 312-477-0014). Address: Senior V.P. of technology, Chris Hansen’s Laboratory, 9015 W. Maple St., Milwaukee, WI 52315. Phone: 414-476-3630. 867. Carantino, Sabine. 1990. Le soja perd son amertume [Soya loses his bitterness]. Management et Technologies Alimentaires No. 2. March. p. 65-66. [Fre] • Summary: Last Oct. 7 companies that process soybeans joined to create AFISA (Association Francaise des Industriel du Soja), the French soyfoods association (5 Blvd. de la Mediterranée, 31400, Toulouse, France). This article uses the term “soyfoods” and discusses soymilk, tofu, tofu products (desserts, prepared foods). ONIDOL is involved, as is GEPV (Groupement d’Études sur les Protéines Végétales, 10-A rue de la Paix, 75002, Paris, France; founded in 1975). It has been decided to fi nance a market study (which will be completed this year) of 4 European countries: Belgium, France, Great Britain, and West Germany. They may develop a “French Soya” logo. At the same time, ONIDOL is organizing an Interprofessional Committee for Soy Proteins Destined for Human Consumption. It will coordinate scientifi c studies, communication, and information on vegetable proteins and “soyfoods.” In Europe, the degree of advancement of use of soy protein in human foods differs considerably from one country to the next. The UK and Germany started earlier than France. In Germany, soyfoods are positioned on the “battlements of the dietetic market” whereas in France they are more oriented toward the mass market. In France, the HISTORY OF SOY YOGURT & CULTURED SOYMILK 322 © Copyright Soyinfo Center 2012 high consumption of dairy products has not favored soymilk. 3-5 million liters of soymilk were produced in 1988, and the amount had roughly doubled by 1989. The new technologies allow production of soymilk with almost no bitter (beany) fl avor, and it can be used to make good yogurts and desserts. The fi rst soy beverages and fl avored desserts were launched only 5 years ago by Alpro (a division of Vandemoortele). The movement was then expanded with the creation of new brands, Celia (Laiterie Saint-Hubertde-l’Hôtel) and Cacoja (Coopérative agricole de Colmar). Triballat created Soja Sun, a line of soy desserts. In 1988 the cooperative of Valence launched the Innoval line. Others include [Société] Soy, Sojadoc (Richemont) and Sojal. Many of the leaders are dairy companies, but they position their products very differently from dairy milk. Also in the French market are Lima from Belgium (with tempeh and tamari). Tonidoc makes soynuts sold as an aperitif. The French company Bunge, a third party, and Sofi proteol (Sofi protéol) have created Sogip, which produces soy protein concentrates for use as both calf milk replacers and in human foods. Concerning regulations, the defi nitions and uses of soy protein are set forth in a circular of 27 Aug. 1975, which related to another document of 12 Oct. 1972 for terminology. Finally a new circular of 1986 replaced the earlier ones. The Codex Alimentarius will fi nish its work on these areas in 1991. A sidebar describes Innoval and its goals. Address: France. 868. DTD Soya Technology Div. 1990. APV soymilk technology. Europaplads 2, P.O. Box 146, DK-8100 Aarhus C, Denmark. 6 p. March. 30 cm. • Summary: This glossy, full-color brochure, Anders Lindner’s last project before leaving DTD/STS, describes: “Our products and services: Hardware, software, turnkey plus, some products made from soymilk base (yogurts, ice creams, tofu products, etc.). Our business is soymilk plants: About ourselves (APV DTD belongs to the APV-Pasilac Group), about soymilk.” A color photo shows 4 fl avors of Big Sipp soymilk. Soymilk processes and products. Progress of a typical project (2 fl owcharts). On the back page, 9 small color photos show products made from soymilk, including Nasoya creamy tofu dressings, Nayonaise, GranoVita Bio- Tofu-Pastete (spread), and Tofuletten (liked sliced luncheon meats). Address: Aarhus, Denmark. Phone: +45 86 12 41 55. 869. Lindner, Anders. 1990. Re: The soymilk market in Europe. Letter (fax) to William Shurtleff at Soyfoods Center, April 4 and April 26. 3 p. [Eng] • Summary: The following fi gures contain many guesstimates. The only countries in western and eastern Europe where signifi cant amounts of soymilk are produced are Belgium, West Germany, France, England, and Switzerland. The following are the seven largest soymilk
manufacturers in Europe, ranked in descending order of size: 1. Alpro/Vandemoortele, Belgium. Capacity: 35 million liters/year. Present output: 25 million liters/year. Growth: Believe so, but don’t know how much. 2. DE-VAU-GE (DVG), West Germany. Capacity: 20 million liters/year. They are running their plant at full capacity, but as Adventists I think they don’t work on Friday afternoon or Saturday, they close down during the summer, and they send one road tanker of soymilk each week to Granose in England, where it is made into soy yogurt. So they probably end up making about 12 million liters a year of soymilk in long life packs. Soon some of their soymilk will be made into tofu. Growth: Would if they could, but they can’t with the line they have, which they bought from DTD/ STS for DM 4 million. DVG is making an excellent profi t on their soymilk products, that’s for sure. This is in part because they have the Neuform chain at their disposal. 3. Cacoja, France. Capacity: 11 million liters/year. Believed to be running at full capacity. Growth: Planning a new line but no decision yet as far as I know. I think that Cacoja produces more than 1 million liters/year. They visited DTD/STS a year ago to discuss a second line. The fi rst one had a capacity of 2,000 liters/hour or approximately 5 million liters/year. 4. Soya Health Foods Ltd., Manchester, England (Sunrise Soya Milk). Capacity estimated at 8 million liters/ year. Actual production not known. 5. Soyana, Switzerland. Capacity and production not known. Soyana has consistently refused to allow us to visit them. Even our Indian client who wanted to discuss purchase of their Dahi dessert recipe was given the cold shoulder. I think that they have their own soymilk plant, but I’m not sure. Why shouldn’t they, when they have plenty of products in Swiss shops. 6. Galactina, Switzerland. Capacity estimated at 6 million liters/year. Most is used for products other than liquid soymilk. They sell limited amounts of soymilk, defi nitely less than 1 million liters/year packed in Tetra Brik Aseptic at the Thun Dairy in Switzerland. 7. Schoeller in Nuremberg, West Germany. Capacity not known. Soymilk used in ice cream production. There are also soymilk producers in Italy [Crivellaro], and Spain [Proti]. “Total size of European soymilk market in 1989 estimated at 50 million liters. Some is in the form of dairy analog products. Alpro and DE-VAU-GE have about 70% of the market, including bulk distributed product. Growth rate over the past few years 10–15%. “General observations of the European soymilk industry and market: The dairy industry in France was the fi rst to go into soymilk to offer alternatives to consumers who prefer ‘non-dairy dairy type products’. The soymilk-based ice cream of West Germany’s Schoeller may start a trend for the rest of the European ice cream industry. There has been no equivalent to the U.S. Tofutti boom in Europe so far. Major HISTORY OF SOY YOGURT & CULTURED SOYMILK 323 © Copyright Soyinfo Center 2012 liquid food companies do not at present see soymilk as a signifi cant product for Europe but follow the trends and do some development, just in case. “The future? It is necessary to make a distinction between Eastern and Western Europe. Western Europe has a surplus food production in general and surplus dairy milk production in particular. The health aspect alone, i.e. soymilk without improved palatability, will not signifi cantly increase soymilk sales in Western Europe. The removal of dairy production subsidies in the EEC in the years to come, especially after 1992, may give an incentive to the big names in the food industry to develop soymilk into mainstream market products. There is EEC legislation on imitation dairy products and soymilk is mentioned as an example, but currently different member countries use their own laws. “Many Eastern European countries have food shortages but lack money and entrepreneurship to venture into an unknown product like soymilk on their own. Furthermore, in these diffi cult markets, western companies with soymilk technology do not seem to fi nd it worth the effort to fi rst educate on the advantages and uses of soymilk and then to promote and arrange fi nancing before they can hope to sell a soymilk processing plant. The new Eastern Europe with market economies now evolving gives hope for the future in general, but I couldn’t make any guesses about soymilk. “It is the aim of EEC to dismantle the agricultural subsidies. This will effect dairy production and new cheaper protein sources will be sought by the food industry. Soymilk defi nitely has a chance of ‘growing up’ when this happens. “STS-Soya Technology Systems Limited no longer exists. It was the decision of APV’s CEO to close it down as an independent company when the big APV reorganization took place. When we moved to Denmark we became DTD- Soya Technology Division. Now Danish Turnkey Dairies has itself become a division of the APV Pasilac Ltd and the offi cial name is DTD-APV Pasilac Ltd (the result of mergers and takeovers!). Asger Somer Hansen now handles soymilk activities within the APV group and works in DTD-APV Pasilac Ltd. “John Wilson still works at Alfa-Laval in Lund as far as I know–at least he did 2 years ago. Alfa-Laval also has another soymilk person, a young woman. Note: Lindner, the managing director of Soya Technology Systems from May 1982 until Nov. 1989, has a good grasp of the world soymilk market. Address: P.O. Box 19002, S-250 09 Helsingborg, Sweden. Phone: 42-92776. 870. Krohn, Joni. 1990. Standard Industrial Classifi cation (SIC) Codes: SIC classifi cation ended in about 1984; SITC (Standard International Trade Classifi cation) is now in use (Interview). SoyaScan Notes. April 5. Conducted by William Shurtleff of Soyfoods Center. • Summary: The Standard Industrial Classifi cation Manual is published by the Offi ce of Management and Budget
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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
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soy ice cream, and other dairy anal
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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 309 and 310: HISTORY OF SOY YOGURT & CULTURED SO
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: When Huegli bought Heirler and Yama
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
Page 367 and 368: service product list (Leafl et). Bo
Page 369 and 370: available in raspberry, strawberry,
Page 371 and 372: 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
Page 391 and 392:
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
Page 423 and 424:
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
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out of debt, realizing that being l
Page 435 and 436:
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“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
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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
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
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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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