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

products.” Lists the ingredients (though bifi dum is not
mentioned) and nutritional information for the 4 fl avors.
Leafl et. 1990. “Doing what comes naturally.” States that they
“Add the benefi cial bacteria that humans need, including: L.
acidophilus for the upper g.i. [gastrointestinal] tract health.
B. bifi dum for the lower g.i. tract health. And add cultures
after pasteurization so they can grow.”
Leafl et. 1990. “Nancy’s. What’s new at Nancy’s? We
are now adding another benefi cial culture to your yogurt–
bifi dobacterium.” Details are given in a separate record.
Update from Provender Journal 1994, late spring.
11(1):3. On Sunday night, May 22, the Springfi eld Creamery
in Eugene was greatly damaged by a fi re. But they hope to be
back in production soon.
Product with Label purchased at Open Sesame in
Lafayette, California. 2000. March 14. 8 oz plastic cup is
green, black, and yellow on white. Retails for $1.19. Plain
fl avor. Ingredients basically same as above. Soyfoods Center
taste test. Color is tan. Flavor is quite tart or acidic.
879. SoyaScan Notes. 1990. New Trend: Large European
food companies, and agricultural- and dairy cooperatives
now launching and actively promoting innovative new
tofu and soymilk products: Mostly dairylike and meatlike
products (Overview). May 8. Compiled by William Shurtleff
of Soyfoods Center.
• Summary: In Jan. 1980 Vandemoortele N.V., one of
Europe’s largest oilseed crushers, located at Izegem,
Belgium, began to make its fi rst commercial soymilk product
(GranoVita Soja Drink in plain and carob fl avors, packed in
500 ml Tetra Brik cartons) which was private labeled (copacked)
for DE-VAU-GE, a large Seventh-day Adventist
health food manufacturer in West Germany. This was Alpro’s
fi rst customer. In June 1980 Vandemoortele created Alpro
N.V. to take over this production. The company quickly
became Europe’s leading soymilk producer and by 1990
had about 70% of the European soymilk market. Their new
soymilk plant, costing about US$15 million and having a
capacity of 45 million liters a year, opened in Wevelgem in
June 1990.
In June 1984 Migros, Switzerland’s leading retail food
chain, launched 5 tofu products: Natural Tofu, Tofu Snack
with Spices, Spicy Tofu Spread, Diced Tofu with Cream,
and Tofu Bolognaise. In 1985 they introduced Tofu with
Mushrooms and Gravy, followed in 1986 by Canned Tofu
Kashmir (with Curry and Fruits), Tofu Spread with Cheese
(in a Tube), Tofu Chocolate Crème, and Tofunaise (in a
Tube), then in 1987 by Seasoned Tofu. In 1986 Migros, a
61 year old cooperative with 1.4 million members, had net
sales of 3,166 million Swiss francs. The tofu was made by a
Migros company named Conserves Estavayer in Estavayerle-Lac,
near Zurich.
Galactina is a well established Swiss company (located
in Belp) that has made a soymilk named Naga Sonda for
HISTORY OF SOY YOGURT & CULTURED SOYMILK 327
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enteral tube feeding since 1980. In 1981 they launched the
product in liquid Tetra Pack. They entered the tofu market in
1984 with Galactina Tofu, then in 1985 added three types of
Seasoned Tofu (Gourmet Diced with Soy Sauce & Spices,
Provencale with Herbs, and Jardiniere with Vegetables),
followed in 1987 with Tofu Spread and 1988 with Tofu
Burger and Tofu Salads. All were marketed very attractively.
In Aug. 1985 DE-VAU-GE, one of Europe’s oldest
and largest producers of vegetarian health foods, began
operation of its new soymilk plant (purchased from STS/
DTD) in Lueneburg, West Germany. By 1990 they were
Europe’s second largest soymilk manufacturer, with 15-20%
of the market. They also sold many tofu products and were
planning to produce tofu in the near future.
In 1985 Laiteries Triballat, a large French dairy products
company (mostly cheese, located at Noyal-sur-Vilaine,
Brittany) introduced Sojasun, an innovative cultured soymilk
yogurt in 4 fl avors, two with bits of fruit and two with
fruit puree. In Oct. 1988 and early 1989 they promoted the
product extensively on French television and in German print
media. Sales in several western European countries were said
to be good.
In 1986 Parmalat, the Italian dairy giant, introduced
a soymilk named Soialat. By 1989 they had created a
subsidiary named Parma Soia, which sold three lines
of more than 20 soy products. The Campi di Soia line
(containing soymilk, soy pasta, sauce, and sprouts) was sold
at supermarkets. The Nature Soy line was imported, and the
Erboristeria line was for the health food market.
In Jan. 1987 Cacoja, a newly-formed affi liate of the
Coopérative Agricole de Colmar (CAC), began production
of soymilk and soy desserts at its new, fully-automated
plant (with an ultrafi ltration system) at Issenheim, France.
Purchased from Alfa-Laval, the plant cost 11 million French
francs and had a capacity of 1,500 liters/hour of soymilk
containing 4% protein. By 1990 Cacoja was Europe’s third
largest soymilk producer.
In Sept. 1987 Rayner Burgess Ltd., a large British Food
company that specializes in an array of unique condiments,
purchased Cauldron Foods Ltd., Britain’s second largest tofu
manufacturer, and the largest marketing its products to the
Caucasian and health-food trades.
In Jan. 1988 British Arkady, a large British food
conglomerate owned by Archer Daniels Midland Co.
(Decatur, Illinois) acquired the Haldane Foods Group, and
made it part of British Arkady’s Health Foods Div. The
Haldane Foods Group was put together by acquisition of
Direct Foods Ltd. (founded 1980, acquired by the Group in
1985), Vegetarian Feasts Ltd. (founded 1984, acquired 1986),
Haldane Foods Ltd. (founded 1983, acquired Aug. 1987),
Vegetarian Cuisine Ltd. (founded 1985, acquired 1987),
Regular Tofu Co. Ltd. (founded 1983, acquired Aug. 1987),
Realeat Foods Ltd. (founded 1984, acquired Sept. 1988),
Saucemasters Ltd. (founded 1988, acquired Feb. 1989), and