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

sale prices–a practice that he does not like since it seems to
contradict the idea of a “sale.” Customers won’t buy soymilk
any more at “regular” prices. Bob would rather buy what he
needs from week to week, then sell all products at a regular
price most of the time, then have promotions once in a while.
Vitasoy has played a lot of games with distributors to try to
get them to buy more at one time, and Bob has heard that this
is hurting the distributors and that they don’t like it. They
can’t make money selling at an 8% margin, which they often
must do. Edensoy’s discount is constant whereas Vitasoy
has on and off discounts–which makes buying harder for
Bob. Westbrae/Vestro has a more typical discount policy and
Bob sells Westbrae products at a regular price most of the
time. Address: Owner, Berkeley Natural Grocery Co., 1336
Gilman St., Berkeley, California 94706. Phone: 415-526-
2456.
892. Shurtleff, William; Aoyagi, Akiko. 1990. Soy ice cream,
yogurt, and cheese in Europe: Publications, commercial
products, and history from 1910 to 1990. Lafayette,
California: Soyfoods Center. 137 p. Subject/geographical
indexes. Author/company indexes. July 17. 28 cm. [236 ref]
• Summary: This is the most comprehensive source of
information ever published on each of these three soyfoods
in Europe. It is also the single most current and useful source
of information on these foods available today, since 80%
of all references (and most of the current ones) contain a
summary/abstract.
One of more than 40 such books on soybeans and
soyfoods being published by the Soyfoods Center, it is based
on historical principles, listing all known documents and
commercial products in chronological order. Containing 37
different document types (both published and unpublished,
including many original interviews and partial translations
of Japanese and European works), it is a powerful tool
for understanding the development of these subjects and
related products from their earliest beginnings to the present,
worldwide.
The book contains three separate bibliographies: Soy
ice cream has 98 references from 1934 to 1990, plus details
on 28 commercial products. Soy yogurt has 90 references
from 1910 to 1990, plus details on 26 commercial products.
Western-style soy cheese has 28 references from 1911 to
1990, plus details on 14 commercial products.
Listings for on commercial products include the product
name, date of introduction, manufacturer’s name, address
and phone number, and (in many cases) ingredients, weight,
packaging and price, storage requirements, nutritional
composition, and a description of the label. Sources of
additional information on each product (such as references to
and summaries of advertisements, articles, patents, etc.).
Each section has a complete subject/geographical index,
and an author/company index. Suggestions on how to use the
book and its indexes are also included. Address: Soyfoods
HISTORY OF SOY YOGURT & CULTURED SOYMILK 335
© Copyright Soyinfo Center 2012
Center, P.O. Box 234, Lafayette, California 94549. Phone:
415-283-2991.
893. Nordquist, Ted. 1990. Changes in ownership at Aros
Sojaprodukter in Sweden. Development of soy yogurt.
Soybean production in Scandinavia (Interview). SoyaScan
Notes. Aug. 23. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: On 1 Aug. 1990 Ted changed Aros into a
corporation and took in a partner, Eric Kennhed. The offi cial
company name changed from Aros Sojaprodukter KB to
Aros Sojaprodukter AB. KB (kommanditbolag) means
“limited partnership” whereas AB (aktiebolag) means
“incorporated.” Ted now owns 51% of the stock and Eric
owns 49%. Eric was the former head of Volvo Penta, Volvo’s
marine division in London. He has excellent business
experience and the ability to understand large contracts and
international deals. Aros now has a process and equipment
for making the best tasting soymilk and soy ice cream in the
world. They want to establish this in countries worldwide.
It has the potential to revolutionize the world of dairylike
soyfoods. Ted will contact Anders Lindner and explore ways
of working together.
Aros is now developing a fermented soy yogurt which
it hopes to introduce in about Sept/Oct. 1991, starting in
Sweden and Finland. The fl avor is excellent, but wheying
off is still a problem. In Sweden, Arla, Sweden’s largest
milk company, makes dairy yogurt. In Finland, Hemholmen-
Ingmen OY (OY is like AB in Swedish, meaning
“Incorporated”) makes 20 million liters/year of dairy yogurt.
They have a huge, new automated dairy plant that has the
capacity to process 32 million liters/year of raw milk. They
are interested in Aros’ new yogurt in part to help them use
more of their plant’s capacity. Ted feels that Alpro’s soy
yogurt has an unappealing beany fl avor.
Soybeans are not grown in Norway or Finland, but they
are grown in Sweden, in 5 different areas from Uppland
to Skåne, by Sweden’s agricultural university at Ultuna,
Uppsala. However a total of only several tons a year are
produced. Address: Aros Sojaprodukter, Bergsvagen 1,
S-19063 Orsundsbro, Sweden. Phone: 0171-604 56.
894. Cheng, Y.J.; Thompson, L.D.; Brittin, H.C. 1990.
Sogurt, a yogurt-like soybean product: Development and
properties. J. of Food Science 55(4):1178-79. July/Aug. [14
ref]
• Summary: Two soy yogurts are obtained by fermentation,
one by Lactobacillus casei and one by Streptococcus
thermophilus. The substrate is a mixture of soymilk with
calcium acetate (0.15%), gelatine (0.5%), and lactose (0 or
2%). The resulting products are analyzed with regard to their
pH, color, acidity, and organoleptic properties. Address: 1&3.
Food and Nutrition, College of Home Economics; 2. Dep.
of Animal Science. All: Texas Tech. Univ., Lubbock, Texas