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

amazake (water, white rice, amylase enzyme), Oregon
blackberries, white grape juice concentrate, nutritional yeast,
lecithin, agar-agar, vitamin C, vitamin E [as an antioxidant],
cultures (L. acidophilus and yogurt cultures). * = Organically
grown in accordance with Section 26569.11 of the California
Health and Safety Code.
Wt/Vol., Packaging, Price: 8 oz (227 gm) plastic cup.
How Stored: Refrigerated.
Nutrition: Per 8 oz.: Calories 207, protein 7 gm,
carbohydrate 38 gm, fat 4 gm, cholesterol 0 mg, sodium 29
mg.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 326
© Copyright Soyinfo Center 2012
New Product–Documentation: Talk with Nancy Hamren of
Springfi eld Creamery. 1990. Dec. 10. These products were
all launched in April 1990. This is the fi rst soy yogurt made
with amazake. Springfi eld buys organic soymilk from Pacifi c
Foods of Oregon. They make their own amazake (which
they use only in these yogurts; they do not sell amazake as
a beverage). They blend the two with the other ingredients,
then culture it with Lactobacillus acidophilus and yogurt
bacteria, and they add Bifi dobacterium bifi dum (formerly
Lactobacillus bifi dus). They also add nutritional yeast for
the bacteria to feed on. The fruit is blended in rather then
being on the top or bottom. It is thickened with agar, which
is expensive and diffi cult to work with, but it gives the
desired soft gel. Since the product contains about 25% fruit,
it has a high solids content and does not gel as well without
agar. White grape juice is a fi ne sweetener. The company
is primarily a cultured dairy products company; it does not
advertise or promote this product. It is distributed in the
Bay Area by Rock Island. Springfi eld now makes about 500
gallons/week of the soy yogurt.
Concerning their soy yogurt cultures: They use nondairy
cultures for the soy yogurt, purchasing them from
Fargo Cultures, a division of Microlife in Florida. But the
bifi dum comes from Chris Hansen’s Lab, and may contain a
tiny amount of dairy. They used Bifi dobacterium bifi dum in
their cultured dairy products (incl. Nancy’s Nonfat Yogurt)
for 18-24 months before they started using it in their cultured
soy yogurt. This bacterium will coagulate dairy milk, giving
a soft coagulum with a milk fl avor resembling buttermilk.
They made the decision to add bifi dum to their soy yogurts
after they printed their cups, so its name does not appear
on the label. At one time they decided to send their yogurt
that contained bifi dum to two laboratories so see whether
it survived, multiplied, decreased, etc. The results were
inconclusive since the labs could not tell the difference
between the bifi dum and the Lactobacillus acidophilus–they
looked so similar.
Four Labels (plastic cups) sent by Nancy Hamren
of Springfi eld Creamery. 1990. Dec. 12. Blackberry is
purple, black, and green on white. Plastic lid is unprinted.
Illustration of a purple sun rising from behind hills. “Recycle
this container.” UPC indicia. No mention of bifi dum appears
on the soy yogurt carton. But on the side of Nancy’s Nonfat
Yogurt carton is written in large letters in a circle “with
Acidophilus and Bifi dum Cultures.”
Leafl et (8.5 by 11 inches, black on pink). 1990. Dec. 12.
Sent by Nancy Hamren. “Springfi eld Creamery. Nancy’s.
New! Nancy’s Cultured Soy–A non-dairy yogurt style
treat. Zero cholesterol. Fully cultured. Real Oregon fruit.
Organic soybeans. Fruit juice sweetened. You know us for
top-quality cultured dairy products–now we invite you to
try our delicious organic soy-based yogurt-style treat! We
believe that Nancy’s Cultured Soy is an exciting alternative
for people who choose to reduce their consumption of dairy