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and have tofu in them, contain our tofu. This push started a few years ago when we decided not to compete in the entree market and to focus mainly on the fresh foods case. Almost everything we make will go toward dated, long-shelf-life fresh food. So as not to loose the entree market, we decided to position ourselves as a supplier to companies who make vegetarian entrees containing tofu. We agreed not to compete with them, and we offered to develop proprietary formulas and recipes for them. We supply Amy’s, Robert & Ken’s Pockets, and all the lasagna products (Amy’s, Legume). We send these people their tofu in bulk, vacuum packed, with a long shelf life. “So when we saw the Veggie Life burger in May 1992 and learned it contained 40% tofu, we called up Mr. Laudisio and told him we were interested in selling him tofu. He accepted and we began selling it to him indirectly. His brothers have a very well known restaurant named Laudisio’s in Boulder. He came into town for the Boulder Creek Festival. He met with me and asked if White Wave would be interested in making the product. I explained that we were not into contract packaging. (White Wave stopped making such products for Homestyle after they were purchased by Weider Food Co.–which has nothing to do with food or fresh food distribution; Homestyle just died. Both Robert Dolgin and David Burns needed to get out from under debts, so they had to sell the company.)” The Veggie burger is positioned to compete against the Gardenburger (made by Wholesome & Hearty Foods in Oregon). Brown rice is the main ingredient, followed closely by tofu. Steve acquired the Veggie Life burger for two reasons. First, it was a no-cash deal; it will be paid for on the basis of an earn-out against sales of the product. Second, he was able to hire Leonardo as corporate chef and spokesperson for the company in terms of foodservice sales. On 15 May 1993 the burger hit the market with a new White Wave label that reads: “White Wave Veggie Life Burger.” The retail product consists of 2 patties vacuum packed (2.5 oz), and the 3.5 ounce for foodservice. White Wave is starting a merchandising program named the “Chef Leonardo Endorsement Program.” White Wave is planning many new product introductions in the next 120 days. They introduced their new meatless and all-vegan hot dog yesterday. It is still called Meatless Healthy Franks (fi rst launched in June 1989), but the texture, color, taste, and fat content have all been improved. Tofu is till the primary ingredient (most competing brands use soy protein isolates) but the product is 96% fat free. White Wave can continue to use the term “Healthy” in their product names since they were using it prior to the new NLEA regulations. The Lemon-Kiwi Yogurt just came out. Now we’re developing another burger that has nothing to do with the Veggie Life Burger; it will be made more meatlike, somewhat like the Harvest Burger, sold frozen and using textured soy protein concentrates, and will probably not contain tofu. HISTORY OF SOY YOGURT & CULTURED SOYMILK 364 © Copyright Soyinfo Center 2012 Update. 1993. Dec. 19. The program that was to have involved Leonardo Laudisio did not work out. The concept was good but the personality involved could not be harnessed. He is a fi ne man but Steve would rather work with a less skilled/talented and highly disciplined individual than with a highly skilled, undisciplined individual. Also many problems developed relating to confl ict of interest situations. “He still represents the company as corporate chef, but is defi nitely a fi gurehead role. It helps the magic and mystique of White Wave because he is a charismatic individual.” Continued. Address: President, White Wave Inc., 1990 North 57th Court, Boulder, Colorado 80301. Phone: 303-443-3470. 980. SoyaScan Notes. 1993. New Trend: Specialized manufacturers of tofu and tempeh become manufacturers of many types of soyfoods (Overview). May 22. Compiled by William Shurtleff of Soyfoods Center. • Summary: The fi rst soyfoods manufacturer in America to make a wide variety of different types of soyfoods was White Wave of Boulder, Colorado. They began as a tofu manufacturer in Sept. 1977, but by 1978 had introduced Soy Sannies (sandwiches with miso-tahini spread) and Soymilk (in 3 fl avors). In 1979 they launched Soy Tempeh, Polar Bean (a soymilk-based soy ice cream, which they also made from Tofu Today / Tofruzen starting in 1985), Soya Rice Tempeh, Vegetarian Soysage, Tamaried Nuts, and a host of deli-type ready-to-serve tofu products such as Missing Egg Salad, Tofu Cheesecake, Tofu Cinnamon Rolls, etc. In Jan. 1989 White Wave began its move into dairylike products in a big way with Soy A Melt (a soy cheese with casein) followed in May 1991 with White Wave Dairyless (a soy yogurt in 5 fl avors and the company’s most successful product ever). New fl avors of soy yogurt were introduced in 1992 and 1993. Note: White Wave was also the fi rst post-1975 soyfoods company in America to grow by acquiring other companies–Soyfoods Unlimited (a tempeh manufacturer) in Dec. 1986; and Laudisio Veggie Life, a maker of veggie burgers, in March 1993. Lightlife Foods in Greenfi eld, Massachusetts (named The Tempeh Works before April 1987) started as a tempeh manufacturer in Sept. 1979. In May 1984 they started to make Weissman’s Original Tofu Sausage for John Weissman of the Vegetable Protein Co. In Sept. 1985 they launched Lightlife Meatless Tofu Pups (meatless hot dogs), and in Oct. 1987 they launched Lightlife Party Pups (meatless frankfurters–cocktail size Tofu Pups; Renamed Tofu Party Pups by Feb. 1988). Today Lightlife makes a wide range of tempeh and tofu products. Sharon’s Finest in Santa Rosa, California (named Brightsong Tofu from June 1978 to June 1980; Redwood Valley Soyfoods Unlimited until June 1982; Brightsong Light Foods until June 1987; Rose International until 1990) started as a tofu manufacturer in June 1978. By Aug. 1980 they were making and selling soymilk. Their diversifi cation
egan in 1984 with Mix Plus+ (a liquid mix to make tofu frozen desserts) and LeTofu (non-dairy soy ice cream in hard pack and soft serve). Related ice cream products followed. In early 1986 Richard Rose reformulated Soy-O, a soymilk yogurt for Brown Cow West. In May 1986 the company launched Fruit D’Lite (a fruit-sweetened sorbet/ mousse liquid soft serve mix) in 4 fl avors using isolated soy protein as the soy ingredient. The move into soy cheese began in June 1986 with Mozzarella Style Tofu-Rella (an organic tofu-based cheese analog with casein). In July 1987 the company launched Le Yogurt (a dairy-based soft-serve frozen yogurt dry mix). In Jan. 1992 they launched Heart’s D’Lite (a fat-free cheese alternative in various fl avors) with organic tofu and casein and tofu as the main ingredients. By 1992 Sharon’s Finest was primarily a marketer of soy cheeses; they sold their cheese to many other food companies and even exported them to the UK. 981. Library of Congress, Subject Cataloging Div., Processing Services. 1993. Library of Congress subject headings. 16th edition. Washington, DC: Cataloging Distribution Service, Library of Congress. 4 volumes. • Summary: For the basic idea, words and LC call numbers see the 12th edition (1989). Address: Washington, DC. 982. Product Name: White Wave Dairyless (Soy Yogurt) [Lemon-Kiwi]. Manufacturer’s Name: White Wave, Inc. Manufacturer’s Address: 6123 E. Arapahoe Rd., Boulder, CO 80303. Phone: 303-443-3470. Date of Introduction: 1993. May. Ingredients: Water, cultured organically-grown soybeans, brown rice syrup, lemon puree, kiwi fruit, concentrated juices (pineapple, peach and pear), unmodifi ed tapioca starch, natural fruit fl avors, citric acid, vanilla, pectin, carrageenan, agar gum, guar gum, lemon oil, natural color. Our soybeans are organically grown and processed in accordance with the California Organic Foods Act of 1990. Wt/Vol., Packaging, Price: 6 oz (170 gm) plastic (HDPE) cup. How Stored: Refrigerated. Nutrition: Per 6 oz.: Calories 160, total fat 1.5 gm (saturated fat 0 gm), cholesterol 0 mg, sodium 50 mg, total carbohydrate 32 gm (fi ber 2 gm, sugars 19 gm), protein 5 gm. New Product–Documentation: Talk with Lon Stromnes. 1993. Feb. 9. This product will be introduced in about the middle of this year. Talk with Lon Stromnes. 1993. April 14. This product will probably be on the market until in about May 1993. “We are more excited about this product than any other. Its just delicious–great for pies and just a wonderful product.” Label brought by Steve Demos. 1993. July 31. 3.25 inches diameter at lid, 3 inches high. Plastic cup. Blue, HISTORY OF SOY YOGURT & CULTURED SOYMILK 365 © Copyright Soyinfo Center 2012 turquoise, light green, yellow, white. Illustration of a cross section of a kiwi fruit in front of a whole lemon. Front panel: “Low fat! Dairy free. Made with Acidophilus and Bifi dus cultures.” Lid: “If you enjoy the taste of yogurt, you’ll love dairyless! Live cultures. Lactose free.” Talk with Steve Demos. 1995. Aug. 15. This fl avor is the best seller among their line of soy yogurts. 983. Laudisio, Leonardo. 1993. Satisfy your vegetarian customers, and make money too! Boulder, Colorado: White Wave, Inc. 9 p. 28 cm. Unbound. Stapled in upper left corner. • Summary: Contents: Introduction to White Wave, which manufactures over 30 different products. Brief biography of Laudisio, age 54. Ingredient listings for a sampling of six of White Wave products. Ingredient listings and cost analysis for six institutional-size vegetarian (actually vegan) recipes, taste-tested and cost analyzed per portion, that use White Wave products, developed by Laudisio and used at Boulder restaurants in which he is a part owner: Meatless pepper steak sandwich. Vegetarian chile dog. Veggie Life burgers with sauteed peppers and onions. Yogurt pie. Polenta Boulder. Soy a melt pizza (cholesterol free). Address: Corporate Chef, White Wave, Inc., 1990 N. 57th Ct., Boulder, Colorado 80301. Phone: (303) 443-3470. 984. SoyaCow Newsletter (Ottawa, Canada). 1993. SC-20 complements fi ne vegetarian restaurant and top natural foods store. 2(2):1-2. April/June. • Summary: “The Sweet Carrot Cafe in Saskatoon and Rainbow Foods in Ottawa are the fi rst Canadian retail sites for the SoyaCow SC-20... Both locations produce fresh non-beany soymilk for direct sale and formulation into value-added products like shakes, yogurt, pudding, okara baked goods, tofu, etc. 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 grand piano, tablecloths, and wine. Owners George and Wendy Conquergood have added a Health Bar & Deli, made possible by a new SoyaCow. “The newly-enlarged 5,700 square foot Rainbow Foods in Ottawa is the largest health and natural products store between Toronto and Montreal. Owners Janet and Mike Kaplan see the production of high-quality fresh soymilk as a major feature of their full-service operation... Their “Healthy Deli” with the SoyaCow comprises over 1,000 square feet of the total business, and customers can see the micro-soydairy operation from the fast-food counter.” Photos show: (1) George Conquergood with his SC- 20 at the Sweet Carrot Cafe. (2) The SoyaCow SC-20 at Rainbow Foods, owned by Janet and Mike Kaplan. Note: The SC-20 at Sweet Carrot Cafe was in operation before the one at Rainbow Foods. The soymilk made at Sweet Carrot Cafe was the fi rst commercial soymilk made by any model of SoyaCow.
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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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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 and 362: Marshall, V.M.E.; Revah-Moiseev, S.
Page 363: processes, a sample SoyaCow cost-be
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
Page 413 and 414: 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
Page 461 and 462:
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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Page 475 and 476:
(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
Page 481 and 482:
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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
Page 501 and 502:
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
Page 513 and 514:
1327. United Soybean Board (USB). 2
Page 515 and 516:
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
Page 521 and 522:
lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
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for one type of very good organic c
Page 529 and 530:
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
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
Page 541 and 542:
Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
Page 547 and 548:
879, 882, 884, 890, 903, 916, 934,
Page 549 and 550:
nao Ferruzzi-Montedison (Italy). Pu
Page 551 and 552:
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 /
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Machinery (Agricultural), Implement
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
its Cognates / Relatives in English
Page 577 and 578:
Soya Foods, Soya Newsletter, Soya I
Page 579 and 580:
865, 867, 868, 869, 870, 871, 879,
Page 581 and 582:
Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
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United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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