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

Europe and the USSR for food and animal feed ingredients.
“ADM will produce a line of soy protein concentrates
which Loders Croklaan will market to the animal feed
industry in Western Europe. The combination of ADM’s
production technology and Loders Croklaan’s leadership
position in the animal feed ingredient market will provide a
major improvement in effi ciency. Products will be supplied
from the Europoort facility.
“Consumer acceptance of the all-vegetable protein
food item, Midland Harvest’s Harvest Burger, has been
encouraging and exceeds expectations. This low-fat,
cholesterol-free, reduced calorie product is being sold in
selected U.S. markets and in several international markets,
notably England and other European Community countries,
the USSR, Czechoslovakia, Finland, Mexico and Canada.
“Haldane Food Groups acquired two additional
companies: Granose Foods Ltd., a pioneer in the health
food industry, and Unisoya [on 21 Dec. 1990], a soya milk
production company. Additional bottling capacity was
installed at Saucemasters Limited when the company moved
operations to a larger facility shared with Snackmasters
Limited, a newly formed company manufacturing snack
meals. These TVP-based products are used with either
noodles or rice and are sold through supermarkets and health
food stores. Genice Limited added more yogurts and nondairy
ice creams to its product range. Frozen meals from both
Vegetarian Cuisine Limited and Vegetarian Feasts Limited
increased their market share. Production at the leased
Coventry factory was transferred to the Granose factory
at Newport Pagnell, where additional land is available for
further expansion.”
Page 32 lists the many ADM divisions worldwide. In
Europe, key soyfoods-related divisions are: The British
Arkady Co. Ltd. (William Pringle, Division Director),
and ADM International Ltd. (John R. Mahlich, Managing
Director). Both are located in the UK. Note: The Haldane
Foods Group (Peter Fitch, Managing Director), which
is currently under British Arkady, will soon become an
independent division. Since 1985 Peter Fitch and John
Mahlich have skillfully acquired 11 of England’s most
important natural-, vegetarian-, and soyfood manufacturing
companies to make the Haldane Foods Group unique in the
world as a professional, effi cient, and innovative group with
a very promising future in a rapidly growing market.
Note: In Dec. 1990, ADM started making soy protein
concentrates at its plant in Europoort, Netherlands. Address:
Decatur, Illinois.
925. Product Name: [Emarin Cheese (With Soy Oil and
Dairy Milk Protein)].
Foreign Name: Emarin.
Manufacturer’s Name: Miyoshi Yushi (K.K.).
Manufacturer’s Address: Horikiri 4-66-1, Katsushika-ku,
Tokyo-to, Japan. Phone: 03-3634-7141.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 347
© Copyright Soyinfo Center 2012
Date of Introduction: 1991. September.
New Product–Documentation: Article in Toyo Shinpo
(Soyfoods News). 1991. Sept. 1. p. 9. “Daizu umare no
chiizu. Miyoshi Yushi no ‘Emarin’” [A cheese made from
soybeans. Emarin is made by Miyoshi Oil Mill]. This is not a
typical soy cheese; rather it is a fermented fi lled cheese made
with soy oil and dairy milk protein. A photo shows the front
of the package.
926. Nishimoto, Miyoko. 1991. The now and Zen epicure:
Gourmet cuisine for the enlightened palate. Summertown,
Tennessee: The Book Publishing Co. 250 p. Color photos.
Index. 24 x 21 cm.
• Summary: This is a gorgeous, delightful vegan cookbook
(though it uses honey), loaded with color photos. Most
recipes, designed for entertaining, embody an atmosphere
of elegance with a sense of fun, capturing the best of
traditional European cuisine, offering gourmet recipes with
an element of Japanese style, simplicity, and fl avor. Each
recipe is accompanied by a nutritional analysis, and most are
remarkably low in fat.
The author is founder and owner of the Now & Zen
Bakery (1838 Golden Gate Ave., San Francisco, CA 94115)
which is well known for its tofu cheesecakes and other
delights, and which sells dried okara. She is also a jazz
vocalist and vegetarian chef. Born in Japan to a Japanese
mother and an American father, she moved to Mill Valley,
California, with her parents when she was age 7 and became
a vegetarian at age 12. A photo on the rear cover shows
Miyoko Nishimoto. She shows great virtuosity in the use
of soyfoods–and wheat gluten. The section on ingredients
contains excellent, detailed information on miso, nut milks
and creams (almond milk and cashew milk, which the author
prefers for some uses to soymilk), agar, okara, soy milk and
soy cream, soy sauce, soy sour cream, soy yogurt, tamari,
tempeh, tofu, frozen tofu, and pressed tofu.
Soy-related recipes include: Tofu “cheese” (p. 32). Tofu
“boursin” or herb-garlic cheese ball (p. 33). Tofu “feta”
cheese (p. 35). Tofu cream cheese spread with herbs (p. 36).
Eggplant and tofu pâté (p. 51). Smoked tofu, mushroom, and
garlic canapés (p. 53). Tofu “mornay” sauce (p. 65). Tofu
aïoli (p. 82). An introduction to quick and tasty tofu cream
soups is given on p. 108. Each of the following cream soups
contain tofu. Cream of pumpkin soup (p. 109). Cream of
corn soup (p. 110). Cream of green pea soup (p. 111).
Mediterranean eggplant and tofu gratin (p. 115). Tofu
burgers suprême (p. 118). Creamy tempeh curry (p. 119).
Tempeh mexicali (p. 121). Sweet and sour tofu (p. 122-23).
Whole cabbage with hearty tempeh stuffi ng (p. 124-25).
Herbed soybean casserole or stew (p. 132). Savory tempeh
and vegetable stew (p. 134-35). Tofu bourguignon (p. 138-
39). Homemade tofu pasta (p. 142-43). Ginger tempeh with
green peppers (p. 145). Homemade gluten, Tempeh and
gluten burgers, and the Great gluten turkey with dressing (p.