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

79409.
895. GEM Cultures. 1990. Catalog [Mail order]. 30301
Sherwood Rd., Fort Bragg, CA 95437. 9 p. Aug. [4 ref]
• Summary: This catalog celebrates the company’s tenth
anniversary. Contents: 1. Powdered cultures for soycrafters:
Powdered tempeh starter, PTS (11 gm [$2.25, makes 5+ lb
of tempeh], 35 gm, 500 gm, 1000 gm). Starter cultures for
miso, amazake, shoyu, and tamari. Introductory koji kits.
Commercial spore packets for miso or shoyu. Powdered
natto starter. Rice koji (cultured rice) for light misos,
amazake, pickles. Most in home or commercial sizes. 2.
Cookbooks with culture (lists 4 books). 3. Natural salts for
curding tofu: Natural nigari or Terra Alba calcium sulfate
in 1 lb or 5 lb bags. 3. Self renewing cultures: Fresh viili
culture, fresh kefi r curds, fresh sourdough culture, seed miso.
4. Sea vegetables from the Mendocino Sea Vegetable Co.
5. Handy reusable items: Super sealers (lids for canning),
cheesecloth (grade 60), gauze drawstring bags (for spices
in mulled cider, whole herbs, etc.). Address: Fort Bragg,
California. Phone: 707-964-2922.
896. Product Name: [Sojasun Pleasure Dessert (Vanilla, or
Cocoa)].
Foreign Name: Sojasun Plaísír (Cacao, Vanille).
Manufacturer’s Name: Laiteries Triballat.
Manufacturer’s Address: B.P. 21, 35530 Noyal-sur-
Vilaine, Prov. Brittany, France. Phone: 99 00 51 01.
Date of Introduction: 1990. October.
Wt/Vol., Packaging, Price: Four x 100 gm plastic tubs
packed in sleeve.
How Stored: Refrigerated.
New Product–Documentation: Spot in SoyaFoods. 1991.
Spring. p. 5. “New desserts from Sojasun.” “New soya
desserts from Sojasun were on display at SIAL (Oct. 1990,
in Paris). Sojasun Plaisir are 100% vegetable origin and are
available in two fl avours (vanilla and chocolate) in 4 x 100
gm pots.”
897. Product Name: [Sojasun Dessert with Strawberries].
Foreign Name: Sojasun avec des morceaux Fraise.
Manufacturer’s Name: Laiteries Triballat.
Manufacturer’s Address: B.P. 21, 35530 Noyal-sur-
Vilaine, Prov. Brittany, France. Phone: 99 00 51 01.
Date of Introduction: 1990. November.
Ingredients: Incl. water, soybeans (graines de soja), sugar,
strawberries.
Wt/Vol., Packaging, Price: Four x 100 gm plastic tubs
packed in sleeve.
How Stored: Refrigerated.
New Product–Documentation: Leafl et showing color
photo of labels sent by Heather Paine of SoyaFoods in
London. 1990. Nov. This is an expansion of the line of
Sojasun desserts introduced in late 1985. The label is
HISTORY OF SOY YOGURT & CULTURED SOYMILK 336
© Copyright Soyinfo Center 2012
a paperboard sleeve with red, white, and dark green on
light green. In the lower right corner is a color photo of a
strawberry.
898. Product Name: [Jean de Preneuf Soy Ah! Soja Dessert
(Chocolate, Hazelnut, or Caramel)].
Foreign Name: Jean de Preneuf Soy Ah! Soja Dessert
(Chocolat, Noisette, Caramel).
Manufacturer’s Name: Société Soy.
Manufacturer’s Address: 1 rue du Crêt de la Perdrix,
42400 Saint-Chamond, France. Phone: 77.31.24.42.
Date of Introduction: 1990. November.
Ingredients: Incl. water, soya (18-19%), red cane sugar,
modifi ed starch, carrageenan as a thickener.
Wt/Vol., Packaging, Price: 140 gm plastic cup with fl ared
base. Retails for 4.20 French francs (4/91).
How Stored: Refrigerated, 4 week shelf life at 4ºC.
Nutrition: Chocolate: Per 140 gm cup: Protein 5.6 gm,
carbohydrates (glucides) 15.4 gm, fats (lipides) 2.4 gm,
calories 106 (441 kJoules).
New Product–Documentation: Leafl et (see next page) sent
by Heather Paine of SoyaFoods in London. 1990. Nov. A
color photo shows the label/cup. The foil lid is white, yellow,
and green on orange. The plastic cup is green, yellow, and
orange on white.
Spot in SoyaFoods. 1991. Spring. p. 5. “Soy-Ah
Dessert.” The company name is given as “Jean de Preneuf.”
899. Cederquist, Natalie; Levin, James. 1990. A vegetarians
ecstasy: A healthy gourmet celebration of over 250 no
cholesterol, no dairy, lowfat recipes devoted to long life and
good taste. Glo, Inc., 2406 Fifth Ave., San Diego, CA 92101.
332 p. Dec. Illust. by Natalie Cederquist. Index. 28 cm. [13
ref]
• Summary: In this is innovative vegan cookbook, each
recipe occupies 1 page and is accompanied by an illustration
(line drawing). The glossary of ingredients mentions liquid
aminos, miso, seitan, seaweeds, tamari, tempeh, and tofu.
Page 28 is devoted to singing the praises of soy products.
“Dairyless and eggless: With optimum health in mind, I have
chosen to use soy products and egg replacer rather than dairy
and eggs. Dairy is mucus forming, it contains cholesterol, fat
and hormones, in addition to the pesticides and antibiotics
used in the farming and dairy industry.
“Soy and seed cheeses, soy yogurts, soy cream cheese,
soy sour cream, soy and rice based ice creams are delicious
non-dairy products in the natural markets for you to try
which are cholesterol free and low in fat.”
The book contains 28 recipes for tofu, and 12 for
tempeh. Other interesting recipes are: Sprouted soy salad
(with 3 cups soy sprouts steamed for 3 minutes, p. 76).
Orange miso dressing (p. 99). Miso soup (p. 162). Miso
sesame rice (p. 206). Aduki bean and brown rice pot (p.
212). Féjoada (with soy sausages, p. 213). Mushroom seitan