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

950. SoyaCow Newsletter (Ottawa, Canada). 1992. Soya deli
and fast food pilot project. 1(2):1. April/June.
• Summary: “Frank Daller is moving from the Toronto area
to Ottawa to take the SoyaCow’s products to Ottawans. He
plans to operate a SoyaCow from a busy market location
to produce and sell freshly made tofu, soymilk, soy-yogurt,
okara, and various value added products made from them.
The business will also sell health fast foods including tofuburgers,
pita pocket sandwiches, frozen desserts, frozen
desserts, and soydrinks and shakes.
“The idea is to prove the concept in Ottawa with the
intent of developing it into a franchise.”
951. Product Name: White Wave Dairyless (Nonfermented
Soy Yogurt) [Apricot-Mango].
Manufacturer’s Name: White Wave, Inc.
Manufacturer’s Address: 6123 E. Arapahoe Rd., Boulder,
CO 80303. Phone: 303-443-3470.
Date of Introduction: 1992. June.
Wt/Vol., Packaging, Price: 6 oz plastic cup.
How Stored: Refrigerated.
New Product–Documentation: Talk with Lon Stromnes.
1992. April 3. This product will be introduced at the
Anaheim Show in April.
Talk with Lon Stromnes. 1993. Feb. 9. This product
was introduced on 12 June 1992. Steve Demos has visited
Triballat in France where Sojasun is made [but Steve says he
did not go through the Triballat plant], he knows all about it,
and he knows that Sojasun is opening a plant in China.
952. Martin, Claire. 1992. Regardless of poll, bland food’s
sales rise. Denver Post. Aug. 6.
• Summary: About Steve Demos and White Wave Soyfoods
Inc. Photos show: (1) Worker David Kremin labeling and
stacking tofu on a conveyor belt. (2) A carousel curding
machine inside White Wave’s tofu plant in Boulder,
Colorado. Sales of White Wave tofu grew only slowly from
1977 (when Demos started the company) until 1985. But in
1985, when Demos decided to market “second-generation
soy products–cooked tempeh burgers, soy hot dogs, soy
yogurt... Customers literally ate it up. Sales doubled that
year, and kept growing. White Wave’s growth rate last
year was 30 percent. (Its stock is privately held.) This year,
Demos expects sales to meet or exceed $5 million, and to
produce 7 million pounds of tofu and soy products in all 50
states. The No. 1 seller? Raw tofu–despite the yuck factor.
Part of the answer may be that shoppers in the United States
are shifting their focus from price and convenience to health
and nutrition.”
Demos is now “contemplating a product [a hot dog?]
that combines tofu and meat. ‘The meat industry thinks that’s
sacrilegious. The tofu industry thinks that’s sacrilegious.
I don’t think its sacrilegious. It’s one way to get someone
to make the transition from meat to soy.’ Another way is
HISTORY OF SOY YOGURT & CULTURED SOYMILK 354
© Copyright Soyinfo Center 2012
creative advertising. Inspired by the presidential campaign,
White Wave marketing director Paul Chasnoff came up with
a six-word publicity campaign, perfect for bumper stickers:
‘I eat tofu and I vote.’” Note: These bumper stickers can be
ordered from White Wave for $2 each. Address: Denver Post
Staff Writer.
953. GEM Cultures. 1992. Catalog [Mail order]. 30301
Sherwood Rd., Fort Bragg, CA 95437. 9 p. Aug. [4 ref]
• Summary: This catalog celebrates the company’s 12th
anniversary. The fi rst section is titled “Powdered cultures
for soycrafters.” On page 1: “Powdered Tempeh Starter,
PTS: Tempeh is a delicious Indonesian, cultured soyfood
with a chewy texture. Whether your interest is in exotic
foods, eating lower on the food chain for health, social or
economic reasons, or cutting back on meat, cholesterol,
or calorie consumption, tempeh fi lls the bill. A vegetarian
source of Vitamin B-12, this versatile food can be fried in the
traditional manner or baked, broiled, steamed, or barbequed.
Easily cultured without special equipment, homemade
tempeh tastes and smells wonderful, slices better, and costs
far less than commercial tempeh.
“The tempeh mold, Rhizopus oligosporus, that binds
the cooked soybeans together into a sliceable cake, is
grown on an entirely vegetable medium. Mature spores
are harvested and combined with sterile organic rice fl our
for easy and accurate measuring on every batch. Complete
culture directions and recipes are included. One pound of
dry soybeans prepared as directed will make 1 3/4 pounds of
tempeh. Preparation time–less than 2 hours. Incubation time–
about 24 hours at 85 F (32 C). Kept cool and dry, PTS has at
least a 6-month shell life at full potency.
“Kit PTS, 11gm, three 1-pound batches (makes 5+
pounds). $2.50 each.
“Big PTS, 35 gm, ten 1-pound batches (makes 18
pounds). $4.00 each.
“Half Kilo PTS, 500 gm, packaged in bulk. $35.00 each.
“Full Kilo PTS, 1000 gm, packaged in bulk. $65.00
each.
“Powdered Natto Starter: Called Natto in Japan and
Thau-nao in Thailand this cultured soyfood has a strong,
somewhat persistent, unique fl avor. The bacteria, Bacillus
subtilis var natto, that culture the cooked soybeans make a
sticky, viscous polymer during the 6-12 hours of incubation
which creates whispy threads evident when the cultured
soybeans are pulled apart. A good source of protein, this
robust soyfood adds zest to any grain or noodle dish, soup or
sandwich. A little goes a long way, so what is not intended
for use in a day or two may be easily frozen.
“Natto Starter Kit: This packet contains complete culture
directions, recipes, and enough spore to start 3 recipes of
natto, each making 5 cups or 1½ pounds.
“Bulk Natto Starter: A concentrated spore preparation,
this vial has suffi cient spore to start 48 pounds of dry