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specialist health food manufacturer in the UK and Europe... with 12 companies in the Group... Seven years ago, ADM’s British arm, British Arkady bought its biggest customer, Direct Foods of Petersfi eld, Hampshire, known for its Protoveg brand.” Among its other acquisitions was The Dietburger Company. “The company’s headquarters is now in Newport Pagnell the site of Granose Foods, but there are fi ve factories in all. The site at Leicester continues to produce dry goods, soya milk is produced at Stockport [by Unisoy], vegetarian margarines, ices and yogurts are produced at Wrexham, North Wales, snack meals and sauces in Newport, South Wales, and frozen and canned products at the Granose Factory in Newport Pagnell. “However, it was the acquisition of Granose Foods which had a major impact on the business... A total of 200 people work for Haldane. All the factories are animal free and many products are Vegetarian Society approved. The company has recently attained BS 5750, the British Standards Institution Certifi cate of Quality Assurance (ISO 9000). “As a result of its acquisitions Haldane’s product range is extensive with over 200 products. But the core of the business is vegetarian with soya products featuring high on the list... Last year Haldane launched over 50 new products.” 975. Product Name: Soymilk (Natural, Original, Maple, Vanilla, Chocolate, or Nog), Soybé Soy Ice Cream (many fl avors, constantly changing), Soy Yogurt (Natural or Vanilla Flavors) tofu, and Soyanaise (soy mayonnaise). Manufacturer’s Name: Sweet Carrot Café–Health Bar & Deli. Manufacturer’s Address: 702 14th St. East, Saskatoon, SK, S7N 0P7 Canada. Date of Introduction: 1993. March. Wt/Vol., Packaging, Price: Bottle. New Product–Documentation: SoyaCow Newsletter (Ottawa, Canada). 1993. Jan/March. p. 1. “SoyaCow SC-20 “mooves” west to Saskatoon.” “The Sweet Carrot Cafe, the top vegetarian restaurant in the province of Saskatchewan, is setting up its ‘micro-soydairy’ and will offer fresh soymilk as well as other soy-based foods. This will not only augment their existing menu at the restaurant, but will also form the heart of their new ‘SoyaCow–Health Bar Deli’ slated to open along side the restaurant. This will be the second Canadian retail project in a developing franchise system.” SoyaCow Newsletter (Ottawa, Canada). 1993. April/June. p. 1-2. “SC-20 complements fi ne vegetarian restaurant and top natural foods store.” The Sweet Carrot Cafe in Saskatoon uses a SoyaCow SC-20 to produce fresh non-beany soymilk for direct sale and formulation into value-added products. They also feature returnable glass bottles of the soymilk in several fl avours. The Sweet Carrot Cafe is a fi ne [vegetarian] restaurant, featuring a HISTORY OF SOY YOGURT & CULTURED SOYMILK 362 © Copyright Soyinfo Center 2012 grand piano, tablecloths, and wine. Owners George and Wendy Conquergood have added a Health Bar & Deli, made possible by a new SoyaCow. A photo shows George Conquergood with his SC-20 at the Sweet Carrot Cafe. Talk with George Conquergood of International ProSoya Corporation (IPC) in Vancouver, BC, Canada. 1999. April 21. George started this gourmet vegetarian restaurant in 1992. In early 1993 he bought a SoyaCow SC-20 and started the Soya Cow Health Bar Deli, where (by about March 1993) he sold at least fi ve soy products, both as part of the menu and for takeout. The soymilk for takeout was always sold in 1-liter glass bottles, with a SoyaCow logo stamped into the glass. Only the soy ice creams were sold under a brand, Soybé. The Soy Nog (soymilk fl avor; which was not a brand) was introduced in December 1993, but people liked it so much that George continued to make it thereafter all year long. The soy ice cream was sold in 500 ml round hardpack plastic tubs. There were no fi xed fl avors; every day was a new surprise–such as Blueberry-Mint, Strawberry- Banana-Peach, and one like a Butter Pecan with nuts, etc. George is a very creative person and he likes to try new things with foods. In the garage of his home in Saskatoon he has an archival fi le box containing all of the recipes and notes from his restaurant days. After March 1994 George also sold Gelato Fresco, a soy ice cream made by Hart Melvin of Toronto using a SoyaCow SC-20. The soy yogurt was fermented; the two fl avors were sold in 250 ml yogurt tubs. The tofu was sold pre-cut into 500 gm bricks, wrapped with plastic wrap (not packed in water), and refrigerated. The Soyanaise (soy mayonnaise) was sold in a 250 ml seethrough plastic tub. Each product had a label, printed by a computer. George’s dates are a little earlier than those published in The SoyaCow Newsletter since it typically published at least several months after the events it reported. 976. Gupta, Rajendra P.; Gupta, R.R.; Wood, G.W. 1993. The SoyaCow resource book. Maxville, Ontario, Canada: Child Haven International. 131 p. 28 cm. [1 ref] • Summary: Contents: Preface. 1. Introduction: Soya beans, soya milk, okara, tofu. 2. SoyaCow–Knowing it: Advantages of the SoyaCow, SoyaCow components, SoyaCow inputs, SoyaCow outputs, who needs SoyaCow, SoyaCow’s economics, business plan, larger than SoyaCow machines, smaller than SoyaCow machines. 3. SoyaCow–Getting it: Preparations, ordering, receiving and unpacking, assembly, installation and testing. 4. SoyaCow–Using it: Preparation, making soya milk base, making tofu, soya yogurt (dahi), soya cream cheese, soya cottage cheese, fi nishing. 5. Formulations and recipes: Soya milk (dairy like, pistachio fl avour, almond fl avour, banana fl avour, chocolate, malt, maple) tofu (tofu salad, tofu rice salad, tofu cheese squares, tofu fried rice, tofu uttapam, tofu snack sticks), soya yogurt (lassi, other sweet drinks, salted drink, raita). Figures (21 fi gures). Appendices: A comparison of basic soya milk
processes, a sample SoyaCow cost-benefi t analysis: USA/ Canada, a sample SoyaCow cost-benefi t analysis: India, consultants, organizations, SoyaCow training, suppliers, some SoyaCow installations, SoyaCow order form, service centres, assembly, trouble shooting guide for grinder/cooker, weekly log, periodic maintenance and repair, the SoyaCow newsletters. Address: [Ottawa, Ontario, Canada]. 977. Leneman, Leah. 1993. 365 plus one vegan recipes: Delicious meals and ideas for every day of the year. Hammersmith, London, England: Thorsons–An imprint of HarperCollins Publishers. 144 p. April. Index. 24 cm. • Summary: Chapter 1 of this book, titled “The Vegan Dairy,” gives recipes for homemade soya milk, mock cream (from soya milk), soya fl our cheese, yogurt cheese (from soya yogurt). There are also recipes for cashew or almond milk, cashew cream, and cashew cottage cheese. Chapter 11 (p. 85-100), titled “Tofu and other Soya Foods,” contains a long introduction plus the following recipes: Home-made tofu. Tofu and onions. Sweet and sour tofu and vegetables. Sea-fl avored crisp tofu slices. Mushroom stroganoff. Tofu kebabs. Tofu casserole. Warming winter stew (with tofu). Korean-style kebabs (with tofu and miso). Tofu and green pea bhajia. Tofu ‘scrambled eggs.’ Scrambled tofu and mushrooms. Tofu piperade. Spicy tofu scramble with red pepper and tomato. Tofu knishes. Tofu and pea curry. Tofu burgers. Swiss steak (with frozen tofu). Savoury tofu ‘mince’ (with frozen tofu). Crispy fried seafl avoured frozen tofu. Tofu goulash. Smoked tofu stew. Smoked tofu, courgette and sweetcorn risotto. Smokey duvec (with smoked tofu). Pease pudding and smoked tofu bake. Smoked tofu pasties. Steamed savoury smoked tofu pudding. Smoked tofu charlotte. Lek and smoked tofu au gratin. Smoked tofu and mashed potato cakes. Tempeh croquettes with mushroom sauce. Tempeh hash with potatoes. Indonesian-style tempeh. Tempeh stroganoff. Japanese-style tempeh kabobs. Tempeh burgers. Tempeh chilli. Mock ‘ham’ (with dried bean milk sheets [yuba]). Mock ‘chicken’ (with yuba). Mock chicken cooked Indonesian style. Chapter 13 is entirely about sea vegetables, and a number of the recipes contain tofu, tempeh, miso, or soya milk. A number of other recipes throughout the book also use soyfoods as an ingredient. Address: 19 Leamington Terrace, Edinburgh EH10 4JP, Scotland. 978. SoyaScan Notes. 1993. Triballat, located in France, has sold a lot of their soymilk and yogurt technology to China and other countries (Overview). May 16. Compiled by William Shurtleff of Soyfoods Center. • Summary: Talk with Lon Stromnes of White Wave. 1993. Feb. 9. Steve Demos has visited the Triballat plant in France where Sojasun is made, he knows all about it, and he knows that Sojasun is opening a plant in China. A Chinese-American businessman, who wishes to HISTORY OF SOY YOGURT & CULTURED SOYMILK 363 © Copyright Soyinfo Center 2012 remain unnamed, states that Triballat has sold a lot of their soymilk and yogurt technology to China. They have sold 6 plants to China, one to Saudi Arabia, and one to some country in South America. He is certain that this information is correct. This was confi rmed again in Nov. 1993 by a German who knows Triballat well. 979. Demos, Steve. 1993. New developments at White Wave, Inc. Part I (Interview). SoyaScan Notes. May 22. Conducted by William Shurtleff of Soyfoods Center. • Summary: California is White Wave’s second largest market after Colorado (especially Boulder and Denver). White Wave was the fi rst company in the Western world to make a wide variety of different types of soyfoods (tofu, soymilk, tempeh, miso products, ice cream, yogurt, etc.). “It has always been my observation that White Wave is primarily in the protein category and only secondarily in the soyfoods category. Tofu has always been the ‘media grabber’ but the fact is that we are selling vegetable protein. We have always seen our great advantage in the fi eld that we are a broad category player, so that we are trying to defi ne the category. By defi ning the category, we will effectively pull such products as tofu out of their misplacements in produce into where they should be placed and merchandised, i.e. as meatlike or dairylike foods. We know we have four competitors in every product that we make. So if we have 15 products, we may be competing against 40-60 companies, whereas a company that makes only soy cheese will have only 4 competitors. We see that no one else has looked at the market the way we have. “Very recently we have established with a leading chain in California an opportunity to merchandise soyfoods as a category. We’ve done this in Boulder before but as a small company with so many products, it has never jelled for us. “We now have an executive chef, Leonardo Laudisio, working for us. I told him, ‘We’re going to borrow your body and name, and make a myth out of you.’ Whatever you have in your mind for the image, his family fi ts it and looks it. His past is colorful. He has elevated the foods in a very special way. As he said on a TV show recently, ‘Look, forget its tofu. Just put it in with all your other foods and benefi t from it.’ Wonderful approach. We’ve dazzled people with the tastes. “The two of us just sort of stumbled into one another. He was based in Sausalito where he was manufacturing these veggie burgers sort of in and out of some kitchens. I believe that the man who originated the recipe was in charge of the Whole Foods Markets kitchens in the area. He inherited it by getting involved with that man. He got further involved when his daughters became vegetarians, then vegans. White Wave has become pretty aggressive as an industrial supplier of tofu to other food manufacturers who use it as an ingredient. I would estimate that we have 85% of the market. That is, about 85% of the products that are nationally distributed
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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Brief chronology / timeline of soy
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Regional Research Laboratory (Peori
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Most Important Thing: The KEY to us
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HISTORY OF SOY YOGURT & CULTURED SO
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• Summary: “Masson, of Geneva,
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to Saint-Germaine-en-Laye. There, p
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following cases. 1st. As a substitu
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ean {“black” or “crow” bean
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process of calico printing.” “I
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soluble in ammonia and caustic solu
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and editor of The National Grocer,
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29. Li, Yu-ying; Grandvoinnet, L. 1
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The Introduction (p. 101-07) notes
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casein. To the casein thus obtained
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in suppressing the putrefactive bac
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“Fermentation for the manufacture
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A large, excellent, and very detail
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discussion and summary. Explanation
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acteriological techniques as a subs
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61. Horvath, A.A. 1927. The soybean
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corner of Spain, just north of Port
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ingestion of soymilk and better coo
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Michigan] brings out the following
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special service. Likewise in cases
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equal volumes of water according to
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• Summary: This summary of an art
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ich source of high quality, low cos
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soy acidophilus milk will never be
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United States in saving the life of
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secretary of the Nutrition Departme
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may be glad to hear about. “I fi
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occupations.’ “In view of the f
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consumption of meat”). Note: This
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and is more nourishing than ordinar
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y Woelker / Voelker, the results of
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prepared with fi sh bladders or min
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the soybean and its needs for ferti
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163. Huebscher, Adolf. 1943. Die So
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This Carver Laboratory fi lm only c
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of soybeans that have the white hil
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extent of coagulation, reduction of
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on a small scale. Note: It is not i
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189. Kon, S.K. 1959. Milk and milk
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Ave., Milwaukee, Wisconsin. Chapter
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operations is unknown. No informati
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into a more easily digested sugar.
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Note 2. This is the earliest docume
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Vegetarian chow mein (with soy spro
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was improved by culturing a solutio
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host for the acidophilus bacteria w
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Cheese and English Cheddar. The rea
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formation and nutrition, some food
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Note: This is the earliest English-
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• Summary: Soymilk was subjected
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The Introduction, by Stephen, begin
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maintain its physical and organolep
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28 cm. Rev. ed. 1977 Autumn Press,
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Note: This is the earliest English-
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Note: This is the earliest document
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or as Soy yogurt). Sour cream (p. 4
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fl our, edible groundnut protein is
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• Summary: Contents: Introduction
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seen (Oct. 2003) that uses the term
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whole soybeans. The best way is to
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soy yogurt. Talk with Danny Paolucc
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fermented milk products. Address: P
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Tahoe, where they all stay for two
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On the top half of the ad is a larg
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value of tofu, p. 125). The Book of
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and life.” Note: This is the seco
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discussed in Table 1, however their
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Note 1. This is the earliest Englis
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Massachusetts 01301. Phone: (413) 7
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399. Thalman, Margaret Morse. 1980.
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April. “Climbing Curd,” an arti
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fermenti solely for this purpose wo
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Address: Yamanashi Prefectural Agri
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alternative to dairy milk. In the s
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Partially because of the mushroomin
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had originated; the key to it had b
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Miller started his soymilk research
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humans and most mammals. The jejunu
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Bragg, CA 95437. Phone: 707-964-292
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esearcher, Jackson L. Cartter, who
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every time you prepare it.” Addre
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named The Home Sanitarium... Their
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The book is interspersed with nice
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Soyfoods Industry and Market. p. 7.
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2. Soyfoods industry directory: Nam
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in Okayama, and when it is done the
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Kibun in Japan, is going to make 12
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“Soyfoods-Aliments à base de soj
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slide show with 60 color slides. Th
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Commercial soymilk kefi r, named So
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product. Address: Sweden. 515. Prod
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Dep. of Human Ecology, Univ. of Mar
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and was eventually appointed direct
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his laboratory pouring ingredients
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• Summary: In an attempt to impro
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state of the art technology from th
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natural food stores. The starter wa
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arranging for two Japanese scientis
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stores in France. The price is very
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579. Kates, Joanne. 1985. Tofu for
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Community members started the fi rs
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Canada and Plenty USA sent Farm Soy
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in California under the management
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launched by Eastern Food products o
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April 26. Add Society for Acclimati
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599. Magdoub, M.N.I.; Shehata, A.E.
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lactone (GDL) is added. Coagulation
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India... Technology that makes soya
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fi les... A tofu TV dinner is in th
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up with fi ve exciting new products
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Japanese Patent 84-239,688 (FSTA 84
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soymilk users by offering a more ec
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elaborate ones last. A nutritional
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671. Murata, K.; Kusakabe, I.; Koba
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foods, containing either 50% by wei
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true, the company hopes to spoon up
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previous soy yogurts in the UK had
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soy ice cream, and other dairy anal
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of Lactobacillus casei and L. acido
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Amaranth and Sea Veggie (both 3/87)
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of Diet Coke, special labeling and
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and fi xed. The product now is back
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1989. Feb. 22. The product, launche
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of Soyfoods Center. • Summary: On
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met Robert, a macro, who introduced
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• Summary: Introduced in 1985, To
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The company expanded too fast repor
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Nutrition: Per 100 gm.: Energy 73 K
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793. Technique Laitiere & Marketing
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799. Kueppers, C. 1988. Camembertka
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those extended with soy are seen as
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pricing, margins, and promotional d
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know there is money to be made by t
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non-dairy alternative to ice cream,
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cups. When it has set a little, the
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industry. Nonfermented soyfoods ind
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that made his culture (Aurotech) wh
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product.” That is not true for pa
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Page 311 and 312: category should be well defi ned un
Page 313 and 314: product. The company stopped produc
Page 315 and 316: DM 1.45. How Stored: Refrigerated.
Page 317 and 318: tasting, high-yielding soymilk. Add
Page 319 and 320: HISTORY OF SOY YOGURT & CULTURED SO
Page 321 and 322: When Huegli bought Heirler and Yama
Page 323 and 324: manufacturers in Europe, ranked in
Page 325 and 326: dehulled soya beans, sea salt), raw
Page 327 and 328: products.” Lists the ingredients
Page 329 and 330: all are made from isolates with dai
Page 331 and 332: team there. But it was too big a ma
Page 333 and 334: production of yogurt from soymilk.
Page 335 and 336: sale prices-a practice that he does
Page 339 and 340: proteins (protéines de soja, 1.3%)
Page 341 and 342: products are recommended less frequ
Page 345 and 346: In the fi rst 4-year phase of the S
Page 347 and 348: Europe and the USSR for food and an
Page 349 and 350: How Stored: Refrigerated. Nutrition
Page 351 and 352: conducted with the assistance of an
Page 353 and 354: Date of Introduction: 1992. April.
Page 355 and 356: soybeans. Prepared according to the
Page 357 and 358: Date of Introduction: 1992. Novembe
Page 359 and 360: Kaas), Great Eastern Sun (Miso Mast
Page 361: Marshall, V.M.E.; Revah-Moiseev, S.
Page 365 and 366: egan in 1984 with Mix Plus+ (a liqu
Page 367 and 368: service product list (Leafl et). Bo
Page 369 and 370: available in raspberry, strawberry,
Page 371 and 372: soymilk, and soy-based calf milk re
Page 373 and 374: entering markets where Cole’s pro
Page 375 and 376: was launched in Italy, in English w
Page 377 and 378: is defi nitely as good as the Germa
Page 379 and 380: introduction, manufacturer’s name
Page 381 and 382: the famous Seventh-day Adventist ph
Page 383 and 384: made by Madison. His contacts with
Page 385 and 386: • Summary: This article, in a sec
Page 387 and 388: more attention to yield and functio
Page 389 and 390: product without isolates and PLL wa
Page 391 and 392: Creating amazing dairy-free cheese
Page 393 and 394: yogurt drink is produced only for d
Page 395 and 396: Azuma Natto Foods Co. Ltd.: This na
Page 397 and 398: marijuana; they are different plant
Page 399 and 400: other women, all dressed in traditi
Page 403 and 404: (e.g. R.J. Reynolds). Vendor/child
Page 405 and 406: product would be carried in the ref
Page 407 and 408: akara, kuni, fufu, eba, etc. Soy mi
Page 409 and 410: healthy vegetarian diet. Summertown
Page 411 and 412: 1080. Garcia Uriarte, Alvaro; Orteg
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The development of new soyfoods pro
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Soybeans, soyfoods, and vegetariani
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Manufacturer’s Address: Granovita
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married to Raul Castro (Fidel’s b
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guides for pregnant and breast feed
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how to buy. Recipes include: Soymil
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juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
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information resources. Soy cookbook
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Color photos show: (1) Vertical pla
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out of debt, realizing that being l
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“But even now, with his careers a
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Oriental soybean foods (tofu, tempe
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children could not see the gaping p
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sure that Trader Joe sold the produ
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12,000 quarts of a perishable soymi
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cappuccino fl avors. Some are in re
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ook tells the story of that experim
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have a reasonable amount of time to
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Percent daily values are based on a
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of Soyfoods Center. • Summary: Ge
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of soymilk equipment sale. It was n
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15 new products. These include: Veg
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Ted learned a lesson when he was ma
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(soy beverages), soybean oil, soynu
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(Overview). Compiled by William Shu
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and Morningstar fi rst began to wor
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Other products include soy-based yo
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Eating disorders. 15. Underweight.
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(fi ltered water, whole organic soy
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sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
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1262. Mescher, Kelly. 2003. Japanes
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that Trader Joe’s had called Gary
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people speaking many different lang
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Richmond, spokesperson for Silk. 20
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162. [39 ref] • Summary: Contents
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found himself short of cash and in
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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Ted was going into new packaging an
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Botany (the little green thing atop
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the company; Paul sold the company
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1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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for the past two years. In fact, it
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WholeSoy, Almond yogurt, and So Del
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on the wall at the front of most cl
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SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
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Green Vegetable Soybeans-Etymology
Page 553 and 554:
Homemade yuba. See Yuba, Homemade-H
Page 555 and 556:
International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
Page 559 and 560:
Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
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Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
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Soya Foods, Soya Newsletter, Soya I
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865, 867, 868, 869, 870, 871, 879,
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Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
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United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
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Westbrae Natural Foods, Inc. (Berke
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history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

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