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

Marshall, V.M.E.; Revah-Moiseev, S.; García-Garibay,
M. 1992. Production of a yogurt-like product from plant
foodstuffs and whey. Substrate preparation and fermentation.
J. of the Science of Food and Agriculture (London)
59(2):199-204. [28 ref]
• Summary: Though there is a shortage of milk production
in Mexico, yogurt consumption has increased greatly during
the past decade. To fi ll this gap, large amounts of dried milk
powder have been imported. Ironically, most of Mexico’s
cheese whey, a dairy by-product, is disposed of into the
sewage system.
The fermented yogurt described in this article, made
from 82% soya milk, 11% oat fl our, and 7% dried cheese
whey, had a protein- and lactose content similar to that of
milk used for making yogurt. The supplementation of soya
milk with oat fl our and whey resulted in a product with
characteristics superior to those of yogurt-like products
made from soya milk alone. Address: 1-3&6. Departamento
de Biotecnología, Universidad Autónoma Metropolitana,
Iztapalapa, AP 55-535 Mexico; 4. School of Biological and
Molecular Sciences, Oxford Polytechnic, Oxford OX3 0BP,
United Kingdom.
970. Shirai, Keiko; Gutierrez-Durán, M.; Marshall, V.M.E.;
Revah-Moiseev, S.; García-Garibay, M. 1992. Production
of a yogurt-like product from plant foodstuffs and whey.
Sensory evaluation and physical attributes. J. of the Science
of Food and Agriculture (London) 59(2):205-10. [12 ref]
• Summary: The yogurt-like product described on the
previous pages of this issue had good viscosity and stability
to syneresis. Its acceptability was good, and made better by
the addition of sugar or fl avors. A combination of starter
strains was very important to get good acceptability. Initially
a commercial yogurt culture (Rosell Institute, Inc., Montreal,
Canada) was used, but it led to a strong bitter aftertaste in
the mixed culture, so it was not used again. The ropy strains
Lactobacillus delbrueckii ssp bulgaricus NCFB 2722 and
Streptococcus salivarius ssp thermophilus NCFB 859,
from the National Collection of Food Bacteria (Reading,
UK), and commercial plain yogurt were therefore used as
inocula. Address: 1-2&5. Departamento de Biotecnología,
Universidad Autónoma Metropolitana, Iztapalapa, AP 55-535
Mexico; 3. School of Biological and Molecular Sciences,
Oxford Polytechnic, Oxford OX3 0BP, United Kingdom.
971. White Wave, Inc. 1993. White Wave mission statement,
company overview, and list of products currently sold (News
release). 1990 N. 57th Court, Boulder, CO 80301. 2 p. Jan.
• Summary: “White Wave’s mission is to creatively lead the
full integration of low technology soyfoods into the average
American diet. Our interest is in promoting the use of foods
we consider the world better off with, rather than without.”
“White Wave employs approximately 60 people
and projects sales of over $4 million for 1992. Under the
HISTORY OF SOY YOGURT & CULTURED SOYMILK 361
© Copyright Soyinfo Center 2012
guidance of founder and president Steve Demos, White
Wave has grown more than 20% annually for the last 5 years
and was named the 1992 Small Business Manufacturer of the
Year by the Boulder County Chamber of Commerce.”
White Wave has six product lines: Tofu (7 products),
tempeh (8), marinated tempeh (4), Dairyless soy yogurt (8),
prepared foods–heat and serve (7), and Soya A Melt soy
cheese (5 fl avors plus 2 fl avors of soy singles). Address:
Boulder, Colorado. Phone: 303-443-3470.
972. Product Name: White Wave Tofruit (Nonfermented
Soy Yogurt) [Strawberry / Fraise].
Manufacturer’s Name: White Wave, Inc.
Manufacturer’s Address: 6123 E. Arapahoe Rd., Boulder,
CO 80303. Phone: 303-443-3470.
Date of Introduction: 1993. January.
Ingredients: Water, organically-grown soybeans [made
into soymilk], brown rice syrup, strawberries, concentrated
pineapple, peach and pear juices, tapioca starch, natural
fruit fl avors, vanilla, pectin, guar gum, carrageenan, natural
colour, citric acid, bacterial culture. Our soybeans are
organically grown and processed in accordance with the
California Organic Foods Act of 1990.
Wt/Vol., Packaging, Price: 6 oz plastic (HDPE) cup.
Retails for $0.79 to $1.09.
How Stored: Refrigerated.
Nutrition: Per 6 oz.: Calories 162 (600 kj), protein 6.0 gm,
carbohydrates 30 gm, fat 2.0 gm.
New Product–Documentation: Label sent by Lon
Stromnes of White Wave. 1993. Feb. 26. This product,
introduced in Jan. 1993, is very similar to White Wave
Dairyless except that it is labeled for the Canadian market.
Red, dark blue, light blue, and white. “Made with live
bacterial cultures including acidophilus and bifi dus.”
973. Product Name: [Nordland Soy Yogurt].
Foreign Name: Nordand Yogurt.
Manufacturer’s Name: Alimentos Alfa Ltda. Productos
Nordland.
Manufacturer’s Address: Carretera a Sacaba Km. 7½,
Cochabamba, Bolivia. Phone: (042) 70094.
Date of Introduction: 1993. March.
How Stored: Refrigerated.
New Product–Documentation: Letter from Rene Mouton-
Bluys. 1990. Oct. They plan to make Nordland soy yogurt
and maybe ice cream in the summer of 1992.
Call from Rene Mouton, President, from Bolivia. 1995.
March 24. This product was launched in March 1993. The
label states that the product is 100% vegetable. His company
now makes 2 to 3,000 metric tons/day of soy yogurt.
974. SoyaFoods (ASA, Europe). 1993. Profi le of Haldane
Foods. 4(1):6-7. Winter.
• Summary: “The Haldane Foods Group is the largest