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

at Nancy’s? We are now adding another benefi cial culture to
your yogurt–bifi dobacterium (Leafl et). Eugene, Oregon. 1 p.
Single sided. 28 cm. [1 ref]
• Summary: This 8.5 by 11 inch, black on yellow leafl et
states: “For 20 years, we have been making Nancy’s Yogurt
with acidophilus culture added to aid in your good health.
Now through a recent technological breakthrough, we
have available to us a source of Bifi dobacteria, growing in
symbiosis with our acidophilus.
“Bifi dum is the indigenous dominant fl ora in the
digestive tract of breastfed infants. Its numbers diminish
with age, the use of antibiotics, stress, alcohol consumption,
chemotherapy and illness. It is wise to re-implant this very
benefi cial bacteria for the health of the entire body. Here,
briefl y are some of the preliminary conclusions reached from
scientifi c studies done in Japan, the United States and Europe
(Bifi dobacteria and Their Role, Jeremija Lj. Rasic, Joseph A.
Kurmann, 1983 and other sources).
“Bifi dobacteria: * Has a benefi cial effect against
intestinal viral infection, colitis, and disease-causing
organisms. * Aids in the digestion and absorption of vitamins
and nutrients. * Stimulates the immune system to form
immunoglobulins. * Helps to lower serum cholesterol. *
Makes milk products more digestible for lactose-intolerant
persons. * Aids in the absorption of calcium. * Helps
the liver to detox blood (important to cirrhosis patients).
* Prevents the overgrowth of Candida albicans (yeast
infection) following antibiotic therapy. * Helps infants and
young animals to attain proper weight gain. * Maintains
proper oxygen availability to red blood cells. * Reduces the
production of nitrosamines (potent carcinogens). * Acts as
a preventative against tumor cell growth. * Helps remove
disease organisms from the body by stimulating intestinal
peristalsis.
“Current scientifi c data indicates that the use of
Acidophilus and Bifi dum in combination seems preferable,
since many intestinal disturbances occur in the small
intestine where normal Lactobacilli are more numerous than
Bifi dobacteria. Conversely, Bifi dobacteria live mainly in the
large intestine and contain antitoxic properties not found in
Lactobacillus acidophilus alone.
“Regular consumption of these bacteria give the body
a continuous supply of healthy fl ora for maintaining good
health.” Address: Springfi eld Creamery Inc., 29440 Airport
Rd., Eugene, Oregon 97402. Phone: 503-689-2911.
912. Laiteries Triballat. 1990? Plaisir et vitalite [Pleasure and
vitality (Leafl et)]. Noyal-sur-Vilaine, France. 2 p. Front and
back. Undated. [Fre]
• Summary: See next page. A photo on side 1 of this
handsome full-color leafl et (8.5 by 11.75 inches) shows
six 4-pack Sojasun yogurt-style desserts, one Sojasun with
cereals and fruits, and two Tetra Brik cartons of Sojasun
soymilk (Boisson à base de Soja). Side 2 gives nutritional
HISTORY OF SOY YOGURT & CULTURED SOYMILK 342
© Copyright Soyinfo Center 2012
analyses of each product and packaging specifi cations.
Address: B.P. 21, 35530 Noyal-sur-Vilaine, Prov. Brittany,
France. Phone: 99 00 51 01.
913. Damerow, Gail. 1991. Ice cream! The whole scoop.
Macomb, Illinois: Glenbridge Publishing Ltd. xix + 384 p.
See p. 133-53, 362-63. Illust. Index. 26 cm. [10 ref]
• Summary: Chapter 9, titled “Dairy alternatives,” has
a recipe for “Soy ‘n’ Rice Cream” (made with soymilk),
discusses “Amasaki” [sic, amazake] and Rice Dream, and
has a recipe for “Amasaki Sherbet.”
Note: This is the earliest English-language document
seen (March 2007) that uses the term “Dairy alternatives” (or
“Dairy alternative”) to refer to soy ice cream.
Chapter 10, titled “Soy Ice Cream,” discusses Tofutti,
soy protein, soy milk, milking the bean, soy ice cream, and
fl avors. Eight recipes (mostly made with soymilk) follow.
Part II of this chapter is about soy yogurt (cultured; p. 145-
47), with 2 recipes for frozen soy yogurt. Part III is on tofu
and tofu ice cream, with 6 recipes, including a tofu sherbet.
Part IV is soy sundaes; one topping includes soynuts. There
is also a recipe for “Whipped Tofu Cream.” The appendix on
supplies gives two sources of powdered soymilk.
The hardcover book features 8 full-color photos, 24
black-and-white photos, 50 illustrations (line drawings), 200
home recipes, and a glossary of ice cream lover’s jargon.
Address: Tennessee Technological Univ., Cookeville, TN.
914. Prudon, Emmanuel. 1991. SOJAXA: azioni
promozionali sostunete dall’ ONIDOL [SOJAXA:
Promotional action supported by ONIDOL]. Giornale della
Soia (Il) (Italy) 7(3):10. May. [Ita]
• Summary: In France, 7 soyfoods companies have united
to form SOJAXA. They are: Innoval S.A., Ligne S. Formoja
(Biosoja), Prolait, Soja Biostar, Sojadoc, Sojasun (Triballat),
and Soy (Société Soy).
915. Sautier, Claude. 1991. Proprietà nutrizionali dei prodotti
a base di soia [Nutritional properties of soy products].
Giornale della Soia (Il) (Italy) 7(3):26-29. May. [27 ref. Ita]
• Summary: Discusses protein quality, allergies to food
proteins, protection against cardiovascular disease, reduction
of calories, the action of various lipids, metabolism of lipids,
action of fi ber, bioavailability of minerals, conclusion.
Three color photos show the following products: Soja
Cracoja, Pâté Vegetal Nature, Lasagne au Tofu, and Delice
au Soja (from Harmoniques, each of whose products bear
the word soja in bold white letters on a red horizontal
rectangle), Sauc’annaise and Sauce Italienne (in jars, from
France), Soj’apéritif goût oignon (Formoja, France), about
13 products made by Société Soy, including a number of
the Jean de Preneuf line, and 5 packs of Sojasun soy yogurt.
Address: Research Unit on Nutrition and Food, Hôpital
Bichat, Paris, France.