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

their tofu is “very good”). Mr. Hachijin is also involved with
Kyoto Foods, but he sees them as a competitor.
Anson’s background is in the plastics industry; the
food industry is new to him. He went to the recent Natural
Products Expo in Baltimore, Maryland. Address: Sales
Manager, Global Protein Foods, 707 Executive Blvd.,
Building E., Valley Cottage, New York 10989. Phone: 914-
268-8100.
936. Baumber, Derek. 1991. New developments with tofu
and tempeh in New Zealand (Interview). SoyaScan Notes.
Nov. 24. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: Recently 2 new Chinese-run tofu shops have
begun operation in Auckland, and a third has purchased a
large, automated tofu-making machine for $100,000 and will
soon start production. Their tofu is lower priced than that of
Bean Supreme, which is New Zealand’s largest tofu maker.
Bean Supreme also makes an excellent soy ice cream, as
well as tempeh (though they no longer advertise the latter).
At least one of the Chinese companies is buying tempeh
from Bean Supreme and selling it under their own label.
Derek has been making tempeh on a small scale for
himself and friends for the past 4-5 years. He plans to start
commercial tempeh production soon. After that, he would
like to make a soy yogurt. Address: Choice of Foods, 334
Mt. Albert Rd., Mt. Roskill, Auckland, New Zealand. Phone:
629-0665.
937. Packaged Facts. Subsidiary of FIND/SVP. 1991. The
Oriental foods market. 581 6th Ave., New York, NY 10011.
Nov. *
• Summary: Talk with David Weiss, president of Packaged
Facts. 1991. Nov. 26. This is an update of the Feb. 1989
edition of this company’s market study of the same title.
It was “completely rewritten by a different author, Linda
Linton.” They have added new statistics and even went back
and changed some sales fi gures from the previous report. He
does not know how the author gathered statistics on U.S. tofu
production and sales, but he knows that she did not contact
individual companies, one by one. “That is a very diffi cult
way to get the information because (1) you don’t know if
you’re getting the right information and (2) there may be
something you are missing. We don’t use SIC codes. Our
fi gures are undoubtedly guesstimates. A little of it came from
the Public Relations Dept. of Nielsen Marketing Research;
they don’t cover it all but they are good on packaged goods.
A little also came from SAMI. There is nobody measuring
the tofu market. This study only covers tofu sold as tofu, not
including second-generation products. Some fi gures may
have come from a tofu association, if there is one. Most of
our reports are written from secondary published data. We
just compile the fi gures. We are planning to do a report on
the whole soy market–not just tofu.” Address: New York.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 350
Phone: 212-627-3228.
© Copyright Soyinfo Center 2012
938. Natren. 1991. Bifi dobacteria in America (Interview).
SoyaScan Notes. Dec. 6. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: This company was founded in about 1983-84
by Natasha Trenev, a native of Bulgaria. She comes from a
dairy background; her family brought Continental Yogurt to
America. She is not a vegetarian. The company manufactures
three dairy-based cultures. Their fi rst product based on
Bifi dobacterium was named LifeStart. Natasha was able to
fi nd a strain (later found to be B. bifi dum) that she felt had
been suffi ciently researched to show benefi ts. Shortly after
it was launched they learned that there are two types of
Bifi dobacterium, B. infantis (for children) and B. bifi dum
(for adults). This created mass confusion. So in about 1985-
86, they named the product made with B. bifi dum Lifestart
Two, and substituted the B. infantis in the Lifestart. Most of
their consumers eat the product from the bottle. One dairy
company in the East or South puts it in a commercial milk
product but she does not know of any company putting it
in yogurt. Chris Hansen’s Labs. is a major player in this
fi eld; they culture the bacteria on milk, then fi lter off the
milk, but a little remains on the bacteria. They sell the
culture to dairies to use in consumer products. People who
want to augment should use Bifi do-Nate directly from the
bottle in dry form. For people who just want to maintain
their current levels, it is okay to obtain Bifi dobacteria from
a non-pasteurized soy-based dairylike product. But the
manufacturer of such products should be able to guarantee at
least hundreds of millions of viable units per gram.
Ad in Natural Foods Merchandiser. 1991. Dec. p. 32.
Their product Bifi do-Nate, which is sold in a 1.75 oz bottle,
“contains bifi dobacteria grown solely on a garbanzo bean
(chick-pea) base and cellulose. It is truly 100% dairy -free.
Generally, dairy-free products are grown on a milk base,
and then made legally ‘dairy-free’ by removing most of
the milk.” Address: 3105 Willow Lane, Westlake Village,
California 91361. Phone: 800-992-3323.
939. Kreith, Marcia. 1991. Water inputs in California food
production. Water Education Foundation, 717 K Street, Suite
517, Sacramento, CA 95814. 162 p. *
• Summary: This report states that a typical 8-ounce
boneless beef steak requires over 1,200 gallons of water
before it reaches the table, and a 4-ounce hamburger requires
over 600 gallons. An 8-ounce portion of chicken requires 165
gallons, while ½ cup of tofu (made from soybeans) needs
just 60 gallons. One cup of plain yogurt takes 87.8 gallons, a
2.1-ounce chicken egg takes 62.7 gallons, and 8 fl uid ounces
of whole milk takes 48.3 gallons. The study, commissioned
by the Water Education Foundation, sought to update
numbers that originally were calculated by the University
of California Cooperative Extension in 1978. The study,