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

tofu, cubed” and “3-4 tablespoons red miso,” p. 52). Tibetan
barley soup (with “2 tablespoons red miso,” p. 56). Tempeh
almond salad (with “1 pound tempeh, thawed if frozen, cut in
½-inch cubes” and “¼ cup tamari” and “½ pound soft tofu”
p. 74). Ginger-tamari sauce (p. 79). Cooling soy yogurt raita
(with “2 cups soy yogurt,” p. 90). Tamari-orange dressing (p.
104).
The chapter on “Healthful alternatives” (p. 105-110)
offers meat alternatives, many of them based on tofu–”the
most versatile food on the planet.” Baked marinated tofu
(with “1 pound fi rm tofu, sliced ¼ inch thick,” p. 106). Tofu
feta. Tofu ricotta. Tofu sour cream. Soy yogurt (soymilk
fermented with plain yogurt).
Entrees (p. 110-145). Empress tofu. Mandarin tofu.
Royal tofu roulade. Tempeh tandoori. Tofu lasagne. Tofu in a
pocket.
Baklava (with “½ pound soy margarine,” p. 190). Fresh
strawberry tofu pie (p. 196). Address: Rollinsville, Colorado.
997. Product Name: Soya Yogurt (Cultured) [Mango,
Wildberry, Apricot].
Manufacturer’s Name: EarthStar.
Manufacturer’s Address: 5 Kay Street, Murwillumbah
(P.O. Box 654), Murwillumbah, NSW 2484, Australia.
Phone: (066) 72 5931.
Date of Introduction: 1994. January.
Wt/Vol., Packaging, Price: 250 gm and 500 gm plastic
tubs.
How Stored: Refrigerated.
New Product–Documentation: Letter (fax) from Greg
Nance-Kivell. 1996. April 2. “In Jan. 1991 the Challenge
Foundation (a nonprofi t organisation working with the
disabled) bought a small tofu business called Chinese
Farmhouse.” Greg was asked to come in as a consultant in
late 1991. “Soy Yoghurt (Soygurt), launched in Jan. 1994,
is a fermented soymilk product, made with dairy yoghurt
culture. Flavours include mango, wildberry, apricot. It is
a fruit blended type and is packed in 250 gm and 500 gm
plastic tubs with clip-on lids.”
998. Product Name: [Stirred Soy Yogurt].
Manufacturer’s Name: Instituto de Investigaciones Para la
Industria Alimenticia (IIIA–Food Industry Research Institute
(FIRI)).
Manufacturer’s Address: Carretera al Guatao KM 3.5, La
Lisa, Ciudad de Habana, Cuba.
Date of Introduction: 1994. January.
Ingredients: Water, whole soybeans, lactic culture.
New Product–Documentation: Garcia Uriarte, Alvaro;
Ortega, Alberto. 1996. “Recent history of soyfoods in Cuba.”
Part III (Interview). SoyaScan Notes. Jan. 9. Conducted
by William Shurtleff of Soyfoods Center. In January 1994
production of stirred soy yogurt began.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 370
© Copyright Soyinfo Center 2012
999. Product Name: Pacifi c Ultra: Non Dairy Beverage–
Calcium and Vitamin A&D Added, Plus L. acidophilus
Cultured Product Added (Soymilk) [Vanilla, or Plain].
Manufacturer’s Name: Pacifi c Foods of Oregon, Inc.
Manufacturer’s Address: 19480 S.W. 97th Ave., Tualatin,
OR 97062. Phone: 503-692-9666.
Date of Introduction: 1994. January.
Ingredients: Plain: Filtered water, whole organic
soybeans*, brown rice syrup (brown rice, water), expeller
pressed canola oil, tricalcium phosphate, Lactobacillus
acidophilus and L. bifi dus cultured product added, sea salt,
carrageenan, vitamin A palmitate, ribofl avin (B-2), vitamin
D-2. * = Organically grown and processed in accordance
with the California Organic Foods Act of 1990.
Wt/Vol., Packaging, Price: 1 quart Tetra Brik Aseptic
carton. Retails for $1.79 (8/94, Berkeley, California).
How Stored: Shelf stable; refrigerate after opening.
Nutrition: Per 8 fl . oz. (240 ml): Calories 160, calories from
fat 45, total fat 5 gm (7% daily value; saturated fat 0.5 gm),
cholesterol 0 mg, sodium 120 mg (5%), total carbohydrates
22 gm (dietary fi ber 0 gm, sugars 11 gm), protein 6 gm.
Vitamin A 10%, calcium 30%, vitamin D 30%, vitamin C
0%, iron 15%, ribofl avin 30%. Percent daily values are based
on a 2,000 calorie diet.
New Product–Documentation: Talk with Berkeley Natural
Grocery Co. 1994. Feb. 3. Pacifi c Foods has three new types
of soymilk. They started carrying the products about 1 month
ago.
Product with Label purchased at Berkeley Natural
Grocery Co. 1994. Aug. 20. “A refreshing non-dairy
alternative. No cholesterol. No lactose. Only 2% fat.” On
front and left side of package is a splash of pastel colors:
Pink, purple, green, and yellow.
Soyfoods Center product evaluation. 1994. Aug.
4. Taste: Excellent, slightly sweet, no beany fl avor.
Consistency: The top 2/3 of the carton is very nice,
somewhat creamy, but the bottom is somewhat lumpy, even
when shaken well before serving. Package design: Mediocre.
1000. Shurtleff, William; Aoyagi, Akiko. comps. 1994.
Soymilk and soymilk products–Bibliography and
sourcebook, 1500 to 1993: Detailed information on 3,120
published documents (extensively annotated bibliography),
968 commercial soymilk products, 506 original interviews
(many full text) and overviews, 462 unpublished archival
documents. Lafayette, California: Soyfoods Center. 1,105 p.
Subject/geographical index. Author/company index. Printed
3 Nov. 1993. Published Jan. 1994. 28 cm. [5528 ref]
• Summary: This is the most comprehensive book ever
published about soymilk and soymilk products. It has been
compiled, one record at a time over a period of 18 years, in
an attempt to document the history of this subject. Its scope
includes all known information about soymilk and soymilk
products (including soy-based infant formulas, fermented