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

How Stored: Refrigerated.
Nutrition: Per 100 gm.: Energy 294 kcal (calories), protein
10 gm, carbohydrate 13 gm, fi bre 3 gm, vegetable fat 24 gm,
cholesterol 0 gm.
New Product–Documentation: Spot in SoyaFoods (ASA,
Europe). 1991. 2(2):7. “Cheese from soyamilk and cashew
nuts.” The non-dairy cheese or savoury cashew spread is
called Soho Soft because it was originally developed in a
fl at behind Piccadilly Circus in London. It is now made in a
small town on Anglesey, a remote island in northwest Wales,
using a conventional cheese making process. A hard variety
is also planned.
931. SoyaFoods (ASA, Europe). 1991. Soyafoods in Portugal.
2(2):4-5. Autumn.
• Summary: Portugal’s 10 million people have an average
annual income of $US4,000, the second lowest in Europe.
A revolutionary coup in 1974 ended a 48-year dictatorship
and led to a stable democracy. In 1986 Portugal entered
the European Community (EC). The population wishes
to consume more and better foods. Portugal imports
approximately 800,000 tonnes of soya beans per year, of
which 200,000 are used as full fat soya fl our. The remaining
600,000 are crushed to produce approximately 405,000
tonnes of soya bean meal used in animal feed and 105,000
tonnes of soya bean oil used in animal feed (30,000) and
edible oils (75,000). There are roughly 12 soya bean oil
refi ners, 3 of which are also crushers.
The country has a Mediterranean-style diet with olive
oil and fi sh. Soyfoods are sold mostly at the small number
of small ‘dietetic’ food stores; they include soymilk (called
“vegetable milk”), soya desserts, tofu, meat extenders, and
soy protein concentrates. The market is still very small.
Portugal has only one tofu manufacturer, Provida (located
at Quinta dos Linhais, Cortegaca, 2715 Pero Pinheiro),
whose production is 2,000 kg/month. The company, whose
executive director is Mr. Alcino de Sousa, also packs
textured soy fl our (meat extender) and estimates that the
market for meat extenders in Portugal is 24 tonnes/year. Mr.
Sousa is interested in a joint venture with a European or U.S.
producer of tofu or soymilk. All remaining soya products
available in Portugal are imported. The largest importer and
distributor, Dietimport, “has 5 stores and imports and sells
approximately 25 tonnes per year of textured soya protein
and 20,000 litres per year of soya milk, soya desserts, and
soya yogurts; it also sells 100 kg per day of tofu produced
locally.”
932. SoyaFoods (ASA, Europe). 1991. Profi le on Amrit
Protein Foods. 2(2):5. Autumn.
• Summary: A brief description of the company, its history,
and present activities. A photo shows a package of Golden
Glow natural soymilk. “The company also has plans to
introduce other soya milk-based products, such as soya milk
HISTORY OF SOY YOGURT & CULTURED SOYMILK 349
© Copyright Soyinfo Center 2012
powder, tofu, soya cheese, soya yogurt and desserts, into the
Indian market.”
933. SoyaFoods (ASA, Europe). 1991. Changes for Haldane
Foods. 2(2):2. Autumn.
• Summary: The Haldane Foods Group has acquired
Unisoy Milk ‘n By Products Ltd. of Stockport, UK, the
manufacturers of soymilk, soy yogurts, and Maranellis soy
ice cream. Following the Group’s other recent acquisition of
Granose Foods, the Haldane Group’s headquarters have been
moved to Granose Foods’ premises at Howard Way, Newport
Pagnell, Bucks, UK. Phone: 0908 211311. The move
integrates the administration, sales, and accounts functions.
Production at the Haldane factory is unaffected. Note: The
Haldane Foods Group had formerly been located at Barrow
Upon Soar, in Leicestershire.
934. SoyaFoods (ASA, Europe). 1991. Soya Yofu. 2(2):8.
Autumn.
• Summary: “Alpro has extended its range of soya products
by introducing Yofu, which is made from fermented
soyamilk.” Yofu contains no cholesterol, lactose, colors,
or preservatives. “Yofu is available in 3 varieties–natural,
strawberry and tropical.”
Note: This is the earliest English-language document
seen (Sept. 2012) that contains the term “fermented
soymilk.”
935. Wong, Anson. 1991. Global Protein Foods in Valley
Cottage, New York (Interview). SoyaScan Notes. Nov. 12.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Global Protein Foods hopes to be ready to
start tofu production in about 2 months or less. Mr. Yasuo
Hachijin is presently at the plant in Valley Cottage, and
some Takai workers (Mr. Tsunoda) are installing a Takai
tofu production system. Valley Cottage is in Westchester
County, about 45 miles or a little less than 1 hour drive
north of Manhattan, across the river from White Plains to
the west. They plan to start with a 6-product line: silken
tofu, fi rm tofu, extra fi rm tofu, fried tofu (thick or thin), and
a dessert tofu. They are experimenting with fruit fl avored
tofu, a yogurt-like product, etc. They will be targeting their
products to two markets: the American market and the
Japanese market. The brand for the Japanese market will be
something like Kyozen-nen (which is established in Japan),
and for the American market G.P. Initially, the company will
be focusing its marketing efforts on the tri-state area, which
consists of New York City, Connecticut, New Jersey, and
possibly maybe a little bit of Pennsylvania. This is equivalent
to a 50-mile radius from the plant. Their main competitor in
the American market is Nasoya, whose tofu is also the most
expensive but the taste and quality are very good. There
are many competitors in the Japanese market: Mori-Nu,
Kikkoman, and Kyoto-Foods (from Terre Haute, Indiana–