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

Date of Introduction: 1992. April.
Ingredients: Water, cultured organic soybeans, organic
brown rice syrup, unmodifi ed tapioca starch, citric acid.
Wt/Vol., Packaging, Price: 1 quart.
How Stored: Refrigerated.
New Product–Documentation: Talk with Lon Stromnes.
1992. April 3. This product will be introduced at the
Anaheim Show in April.
946. Boysen, Hans-Juergen. 1992. Ist die Lupine die
Nahrungs-Entdeckung des Jahrhunderts? [Is the lupine
the nutritional discovery of the century?]. Schrot & Korn
(Germany). May. p. 27-30. [Ger]
• Summary: A comparison of lupins (Lupinus albus) and
soybeans, and foods made from them. Paul Bremer and
Volker Bruhn, who run a company named “Lupino” in
Bremerhaven, say that good-tasting and nutritious milk,
yogurt, a spread for bread, and quark (like tofu) can be made
from lupin seeds. They sell such lupin products.
947. SoyaFoods (ASA, Europe). 1992. Helfex ‘92. 3(2):4.
Spring.
• Summary: “The International Health Food Exhibition,
Helfex ‘92, was held at Wembley, London on 26 and 27
April. Over 160 companies concerned with health, diet,
fi tness and nutrition exhibited and several new soya products
were launched.
“The Haldane Foods Group displayed their new range
including a new Light Soya Milk, a new Soya Creem, a
vegetarian cheese spread, burger and sausage mixes, and 6
new varieties of tinned products. JRJ Trading (The Redwood
Company) had an interesting and tasty range of tempehbased
products including dips, spreads, patés and vegetarian
rashers. Soya milks and desserts from Granovita, Haldane,
Sojasun (Triballat), Vitasoy were also on display. Berrydales’
No Cream Ices, made from fresh organic tofu and soya milk,
introduced their new 4-pack which will allow consumers
to purchase four different ices in one pack. Plamil Foods
launched a new non-dairy chocolate bar, Martello and
Marigold Health Food, manufacturers of canned braised tofu
and other delicacies, also had a stand.”
948. SoyaFoods (ASA, Europe). 1992. Soya desserts gain
ground. 3(2):3. Spring.
• Summary: “Last year over 10 million litres of soya milk
were consumed in the UK” and this is helping sales of soya
based desserts–according to the UK Soya Milk Information
Bureau, which surveyed 2,000 soymilk consumers in 1991,
as a follow-up to their 1990 survey reported in SoyaFoods
3(1) 1992.
Soya milk trends: 41% said they purchased more soya
milk now than a year ago. The main reason for buying soya
milk is healthy eating; 78% compared to 49% in 1990 said
they try to eat healthy foods. 21% said they like to try new
HISTORY OF SOY YOGURT & CULTURED SOYMILK 353
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foods. The most popular use of soya milk is on cereals
(81%), followed by in tea and coffee (55%) and 55% of
those questioned use soya milk in desserts.
“Soya-based desserts: More than 50% of respondents
regularly eat soya-based desserts. 77% ate long-life soya
dessert, 46% soya yogurt and 39% soya ice cream. The main
reason for buying soya-based desserts is as part of a healthy
diet. 49% buy because they taste good.
“Although 72% of respondents are still buying their soya
milk from health food stores, a growing number are moving
towards supermarkets. The majority (86%) buy unsweetened
soya milk.”
949. Jain, Laxmi; Jain, Manoj. 1992. Melody of India
cuisine: Tasteful new vegetarian recipes celebrating soy and
tofu in traditional Indian foods. Santa Barbara, California:
Woodbridge Press. 221p. Illust. 26 cm.
• Summary: The authors (mother and son) have taken over
100 vegetarian recipes from all over India and prepared them
with soymilk, tofu, and soy yogurt in place of all or part of
the dairy products. They begin the book with chapters on the
dietary benefi ts of soyfoods and methods of preparing them.
All recipes include nutritional breakdowns.
Contents: Introduction. Why tofu and soybeans?
Nutritional value of tofu and other soy foods. Preparation
of tofu and other soy foods. Soy appetizers (incl. roasted
soybeans). Soy with vegetables. Soy breads. Soy salads. Soy
raitas & chutney. Soy with rice & lentils. Soy drinks. Soy
desserts. Soy ice cream, cookies and cakes. Appendixes:
A. Suggested menus. B. Weights, measures, temperatures
and times. C. Glossary of Hindi terms. D. Sources of Indian
foods. Biographical notes.
“Laxmi Jain, a native of India, has lived in the Boston
area for the past 18 years. She works actively to promote the
use of soybeans in the American and Indian diet... Her fi rst
book on soybean, ‘Indian Soy Cuisine,’ was published by the
American Soybean Association.
“Dr. Manoj Jain is a physician in Internal Medicine at
Boston City Hospital and is specializing in International
Health and Infectious Diseases at the New England Medical
Center. Dr. Jain is a graduate of Boston University School
of Engineering, School of Medicine and School of Public
Health. He received a Medical Perspectives fellowship to
research the uses of soy foods in the Indian diet, and has
published his results in the medical literature. Dr. Jain has
conducted talk shows and soy demonstrations on national
television and radio in India. Currently, Dr. Jain is also a
consultant in a fi ve-year rural health and soybean promotion
project in India.”
On the rear cover, a color photo shows Laxmi and
Manoj Jain. Address: 1. Wellesley, Massachusetts; 2. M.D.,
physician in internal medicine at New England Medical
Center (Boston).