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The size of the natural foods cheese alternatives market in the USA is about $15 million/year at wholesale and $25 million/year at retail; this is the equivalent of about 5 million lb/year. The category has grown at a remarkable rate–about 20% a year for the past 3-5 years. Address: Soyfoods Center, P.O. Box 234, Lafayette, California 94549. Phone: 510-283- 2991. 1013. Tofutti Brands Inc. 1994. Tofutti. 1993 annual report. 50 Jackson Dr., Cranford, NJ 07016. 18 p. 28 cm. • Summary: The company’s profi tability and working capital increased for the second consecutive year. Sales in 1993 (year ended 1 Jan. 1994) were $4.114 million, up from $4.034 million the year before. Net income before taxes was $78,000 compared with $56,000 the year before. During 1993 the company introduced a unique lowfat, non-dairy frozen dessert named “Better Than Yogurt.” Featuring an active non-dairy acidophilus culture, it is a replacement for the company’s Lite Lite line, and it complements the company’s Tofutti Supreme and its Tofu Frutti (fat free and sweetened with fruit juice). Each of the company’s current products are described on page 3. On 1 May 1991 the company and its former commission agent, NEMP Corporation, settled a lawsuit which was commended in 1989. The company has agreed to pay NEMP $2,000 per month for a period of 10 years. As of 15 March 1994 there were approximately 1,281 known holders of the company’s stock. Address: Cranford, New Jersey. Phone: 201-272-2400. 1014. Elliott, Tom. 1994. Update on The Farm Soy Dairy (Interview). SoyaScan Notes. May 1. • Summary: Tom, who has lived on The Farm for almost 20 years, and his wife Barbara, purchased this company in July 1991 from Michael Lee. Michael was going to simply close the company and he had let it run down. Tom’s background is in the excavating business and his wife is a nurse. He has not introduced any new products since he bought the company, but he did change the company name to FarmSoy Company. The company’s main product is pasteurized tofu; they produce 1,500 to 1,600 lb once a week. They also make a little soy yogurt, soymilk, and tempeh, which is sold mostly to people living on The Farm. The company has 2 adult employees and has a positive cash fl ow. People on The Farm no longer all get together like they used to when it was run communally. Stephen no longer to talks like he used to. Update on the change of company name: Talk with Tom. 1998. July 8. Tom and Barbara incorporated their company on 2 March 1994 in the state of Tennessee. At that time they changed the company name to FarmSoy Company from The Farm Soy Dairy. Tom and Barbara are the only shareholders in the corporation. Address: 156 Drakes Lane (P.O. Box 96), Summertown, Tennessee 38483. Phone: 615-964-2411. HISTORY OF SOY YOGURT & CULTURED SOYMILK 382 © Copyright Soyinfo Center 2012 1015. Product Name: [Set 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. May. 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. Finally in May 1994 the fi rst soy yogurt for the people Cuba came off the line. Everyone tasted it and rejoiced. Viva la revolucion! 1016. Melina, Vesanto; Davis, Brenda; Harrison, Victoria. 1994. Becoming vegetarian: A complete guide to adopting a healthy vegetarian diet. Toronto, Canada: Macmillan Canada. x + 262 p. Foreword by Louise Lambert-Lagacé. Index. 26 cm. [20 ref] • Summary: An excellent vegan sourcebook and cookbook by three registered dietitians. For the Contents and details, see the 1995 revised American edition. Talk with Vesanto Melina. 1996. July 22. This book has presently sold about 25,000 copies in Canada alone. A revised U.S. edition was published in Nov. 1995 by The Book Publishing Co. in Summertown, Tennessee. Address: Canada. 1017. INTSOY Newsletter (Urbana, Illinois). 1994. INTSOY assists Egypt in establishing model soy foods processing pilot plant. No. 45. p. 2. June. • Summary: INTSOY and the Food Technology Research Institute (FTRI, established in 1991) at the Agricultural Research Center (ARC) have opened a model processing pilot plant in Giza, Egypt. FTRI has a staff of about 150 researchers. A photo shows Wilmot Wijeratne of INTSOY training Egyptian scientists in the dry processing room, which contains an Insta-Pro extruder and ancillary equipment needed to grind soybean meal into fl our for baking. The adjacent wet processing area contains complete systems for the production of soymilk, tofu, and dairylike products such as soy ice cream and soy yogurt. It is hoped that the facility will serve as a model for stimulating local entrepreneurs to use soybeans in commercial food products. 1018. Buller, Allan. 1994. Madison Foods archives, and recollections of Dr. John Harvey Kellogg (Interview). SoyaScan Notes. July 14. Conducted by William Shurtleff of Soyfoods Center. • Summary: As far as Allan knows, few or no archival records from Madison Foods presently exist at Worthington Foods. He has never heard of a product named Savory Meat
made by Madison. His contacts with Madison began in about 1960. Harry W. “Willis” Miller Jr. was at Madison when Worthington began its contacts; Willis helped to develop Infasoy. Dr. U.D. Register was part of the early history of Madison Foods. He was a student at Madison and he worked at the food plant. In about 1935-36 Allan, then age 18, worked for about one year in the kitchen with Dr. John Harvey Kellogg (who was then about age 84) at his Battle Creek Sanitarium in Miami Springs, Florida. Dr. Kellogg, who went to Florida during the winter, had a strong interest at that time in using soymilk to make a “soy acidophilus milk” that was cultured; he did ongoing experimentation. Allan’s work was to turn the meat grinder that produced the soymilk. Dr. Kellogg served this cultured milk, which was made in the kitchen, to patients at the Sanitarium in Florida. This was Allan’s earliest contact with soy. Allan also set up chairs for Dr. Kellogg’s lectures. Dr. Kellogg was a strong promoter of developing the right kind of bacterial balance in one’s intestinal system. So he was constantly experimenting with how to do this with soymilk instead of cow’s milk using the acidophilus cultures. Dr. Kellogg had a strong interest in nutrition and preventive medicine. He was an amazing man. “As I listened to his lectures as an 18-year-old boy, the things he said impressed me as being important. Now 50 years or more later we see many of the things that he advocated then being generally accepted by health professionals. He talked a lot about the importance of fi ber in the diet in order to have regular bowel movements.” He advocated a vegetarian diet throughout his life. One of the vegetarian visitors to his Sanitarium in Florida in 1935-36 was George Bernard Shaw; he went to visit Dr. Kellogg for a visit, a vacation, and a “tune-up” (perhaps a massage and sunbath). Allan helped to carry Shaw’s luggage into the San, and he would take food on a tray up to Dr. Kellogg’s room while he and Shaw were visiting; they were great friends. Exercise was also part of the San’s program, including use of mechanical equipment, walking, and bicycle riding. Dr. Kellogg emphasized the importance of bicycle riding and Allan saw him riding a bicycle when he was well into his 80s. What kind of a person was Dr. Kellogg? “A man of exceptionally high ideals. He was very much interested in helping people, and in helping them to discover better health. He helped a lot of young people through school, using his personal fi nances–a very generous person. He lectured in Florida every Sunday night on principles of health and he had a great concern with public health. The lectures were open to the public and free of charge. He seemed to lack interest in commercially promoting products–such as Corn Flakes. I think he was too interested in helping the public–he was inclined to give things to people. He also had a strong interest in helping diabetics and his Battle Creek Food Co. developed foods for diabetics to use.” Note: Allan Buller was President and CEO of HISTORY OF SOY YOGURT & CULTURED SOYMILK 383 © Copyright Soyinfo Center 2012 Worthington Foods until 1985, when he retired. He still comes to work and is on the board of directors. Address: Worthington Foods, 900 Proprietors Rd., Worthington, Ohio 43085. Phone: 614-885-9511. 1019. Guerimbaye, Midaye B. 1994. Moyen Chari: Palidoyer pour le soja [Central Chari: A speech in the defense of soya]. Progres (N’Djamena, Tchad). July 28. p. 8. [Fre] • Summary: His name is Akintayo Issaya, a volunteer for the United Nations dispatched to the Directorate of Human Resources in the Ministry of Agriculture. From Doyaba to Sarh in Tchad [Chad] he is making the promotion of soya his top priority. Animated with an exceptional courage, he visits village after village in central Tchad to explain to the population the importance of intensifying their cultivation of soybeans, always with emphasis on its popularization. He says that soya is a pill to take to counter the unfortunate effects of the devaluation of the franc in rural areas. Rich in nutritional value, soya can be substituted for a variety of more expensive foods. He teaches workshops to groups of women in villages, to help them fi ght against malnutrition by using soy in many different forms and ways. Soya is rich in protein as well as essential vitamins. A kilogram of meat contains 200 gm of protein, while a kg of soybeans contains 450 gm. Soybean seeds contain 30-45% protein compared with only 27% in peanuts and 25% in common beans. The soybean can also play a major role in improving the soil, by adding nitrogen obtained from the air. Practically speaking, the soybean can be consumed in many different ways, which are easily incorporated into traditional recipes. With the soybean, once can prepare milk, croquettes, biscuits, bread, mustard, yogurt, and coffee. Note: This article makes no mention of soybean cultivation in Africa. Is Mr. Issaya (like Johnny Appleseed) not taking soybeans with him in his travels and showing Africans how to grow them in their home gardens (for use, perhaps, as edamamé) or farms. Address: Chad. 1020. Soyafoods (ASA, Europe). 1994. U.S. soyfoods consumption predicted to grow. 5(2):3. Summer. • Summary: A U.S. study titled An economic analysis of the use of soybeans as human food predicts that domestic increases in consumption of soyfoods could use an additional 100 to 240 million bushels of soybeans each year. The study was conducted for the North Central Soybean Research Program by researchers at Agricultural Education and Consulting in Savoy, Illinois (Phone: 217-352-1190). The study found that the following food categories which have the greatest potential to use soya as an ingredient (listed in descending order of projected use levels): (1) Flour products–bread, bakery products, pasta, and pizza dough. 2. Meat products–ground beef and processed meats. 3. Dairy products–liquid milk replacements, processed cheeses and yogurt. 4. Snack foods–crisps, extruded snacks, snack
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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
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product. The company stopped produc
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DM 1.45. How Stored: Refrigerated.
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tasting, high-yielding soymilk. Add
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When Huegli bought Heirler and Yama
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manufacturers in Europe, ranked in
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dehulled soya beans, sea salt), raw
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products.” Lists the ingredients
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all are made from isolates with dai
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Page 335 and 336: sale prices-a practice that he does
Page 337 and 338: HISTORY OF SOY YOGURT & CULTURED SO
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 and 364: processes, a sample SoyaCow cost-be
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: the famous Seventh-day Adventist ph
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
Page 415 and 416: Soybeans, soyfoods, and vegetariani
Page 417 and 418: Manufacturer’s Address: Granovita
Page 419 and 420: married to Raul Castro (Fidel’s b
Page 421 and 422: guides for pregnant and breast feed
Page 423 and 424: how to buy. Recipes include: Soymil
Page 425 and 426: juice manufacturer Edgar Welch, aut
Page 427 and 428: a colon healthy. Includes a cookboo
Page 429 and 430: information resources. Soy cookbook
Page 431 and 432: 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
Page 529 and 530:
for the past two years. In fact, it
Page 531 and 532:
WholeSoy, Almond yogurt, and So Del
Page 533 and 534:
on the wall at the front of most cl
Page 535 and 536:
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
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 /
Page 559 and 560:
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
Page 583 and 584:
Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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