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nuts and meat snacks. 5. Soyfoods–tofu, soymilk, tempeh, soy sauce, and miso. 6. Fresh vegetables–green vegetable soybeans. However there will be tradeoffs. For example, increased use of soya to make meatlike products will ultimately lead to less need for soybean meal to feed livestock animals. But overall, the researchers believe that net crop income, at least for the North Central Region of the United States, will rise from nearly 8% to over 30%. 1021. Tofutti Brands. 1994. Tofutti. Dairy-free: Living healthy. 100% dairy free. 100% great taste (Ad). Natural Foods Merchandiser. July. p. 48. • Summary: Photos in this quarter-page black-and-white ad show the following packaged products: Tofutti Cuties, Better Than Yogurt (soy-based frozen yogurt), Tofutti Frutti, Butter Pecan Tofutti (non-dairy ice cream). Tofutti egg watchers. Tofutti Sour Supreme: Better than Sour Cream (12 oz tub). Better than Cream Cheese. Contains absolutely no lactose, butterfat, milk, whey, or casein. Cholesterol free. Soy based. Kosher and Pareve. Address: 50 Jackson Drive, Cranford, New Jersey 07016. Phone: (908) 272-2400. 1022. Product Name: Provamel Yofu Dessert with Chicory Syrup (Non-Dairy Yogurt with Added Calcium). Manufacturer’s Name: Vandemoortele (UK) Ltd. (Marketer-Distributor). Made in Belgium by Alpro. Manufacturer’s Address: Ashley House, 86-94 High Street, Hounslow, Middlesex TW3 1NH, England. Phone: (81) 577 2727. Date of Introduction: 1994. July. Ingredients: Incl. de-hulled soybeans. Wt/Vol., Packaging, Price: 500 ml Tetra Brik Aseptic carton. How Stored: Shelf stable; refrigerate after opening. New Product–Documentation: Spot in Soyafoods (ASA, Europe). 1994. Summer, p. 5. “New from Provamel.” This is a nutritious alternative to dairy yogurt. 1023. Wang, Huei-ju; Murphy, Patricia A. 1994. Isofl avone content in commercial soybean foods. J. of Agricultural and Food Chemistry 42(8):1666-73. Aug. [28 ref] • Summary: Isofl avones are one class of phytochemicals and are found in soybeans in large amounts. Twelve isomers of isofl avones were quantifi ed: three aglycons and nine glucosides. Soybeans contain two major isofl avone aglycons, genistein and daidzein, and a minor one, glycitein. In the seed, the isofl avones are present primarily as Betaglucosides. The nine glucosides are: daidzin, genistin, glycitin; 6”-O-acetyldaidzin, -genistin, or -glycitin; and 6”-O-malonyldaidzin, -genistin, or -glycitin. This paper gives data on the concentration and distribution of isofl avones in 29 commercial soybean foods, HISTORY OF SOY YOGURT & CULTURED SOYMILK 384 © Copyright Soyinfo Center 2012 grouped into three types: Soy ingredients, traditional East Asian soy foods, and second-generation soyfoods. Four values are given for each product in micrograms per gram, on an “as is” basis: daidzein, genistein, glycitein, and total isofl avones. (1) Soy ingredients: Vinton 81 90: 600, 954, 82, 1636. Vinton 8191: 240, 648, 107, 995. Green vegetable soybeans: 546, 729, 79, 1354. Soy fl our: 226, 810, 88, 1124. TVP #1: 473, 707, 202, 1382. TVP #1: 484, 702, 156, 1342. Soy isolate #1: 77, 273, 115, 466. Soy isolate #2: 115, 392, 102, 610. Soy isolate #3: 122, 393, 99, 615. Soy concentrate: trace, 13, 42, 56. (2) Traditional soy foods: Roasted soybeans: 563, 869, 193, 1625. Instant soy beverage #1: 311, 617, 109, 1037. Instant soy beverage #4: 407, 665, 111, 1183. Tofu (73% moisture): 146, 162, 29, 337. Tempeh: 273, 320, 32, 625. Bean paste (ko chu jang in Korea): 272, 245, 77, 593. Fermented tofu: 143, 224, 23, 390. Honzukuri miso (rice and soybeans): 79, 177, 38, 294. (3) Second generation soyfoods: Soy hot dog: 34, 82, 34, 150. Soy bacon: 28, 69, 24, 122. Tempeh burger: 64, 196, 30, 289. Tofu yogurt: 57, 94, 12, 164. Soy Parmesan: 15, 8, 41, 65. Soy Cheddar cheese #1: 2, 5, 27, 34. Soy Cheddar cheese #1: 34, 40, 35, 109. Soy mozzarella cheese: 11, 36, 30, 76. Flat soy noodle: 9, 37, 39, 85. Some manufacturers use ethyl alcohol extraction to prepare soy protein concentrates; this process removes a substantial portion of the isofl avones. The products examined for this paper which had the lowest content of isofl avones (all less than 100 micrograms per gram) were: soy cheddar cheese A 34, soy protein concentrate 56, soy Parmesan 65, soy mozzarella cheese 76, fl at noodle 85. “Proposed anticarcinogenic doses of soybean isofl avones range from 1.5 to 2.0 mg per kg of body weight per day (Hendrick et al, 1994). There are a number of soy food choices that will fi t this dose requirement without the need to consume unusual amounts of these soy foods.” Isofl avone standards and extraction of isofl avones: Authentic standards of daidzein and genistein were obtained from commercial sources (ICN Pharmaceuticals, Plainview, New York, and Calbiochem Corp., San Diego, California). Daidzein and genistein were from previous work in the laboratory (Murphy 1981). The starting material for extracting isofl avones was defatted soybean fl our. It was, in turn, extracted with acetonitrile (ACN) and 0.1 N HCl [hydrochloric acid] (1:5:1 w/v/v) according to the procedure of Murphy 1981. Address: Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State Univ., Ames, Iowa 50011. 1024. Laokole, Dedjoguere. 1994. Tchad: Combattre la malnutrition par le soja [Chad: Combatting malnutrition with soya]. Communautes Africaines No. 49. p. 12-13. July/Sept. [Fre]
• Summary: This article, in a section titled “Actions de Developpement,” follows a question and answer format. Dr. Akintayo, a teacher in the PNUD project, answers the questions. Q–When and why was the UN International Volunteer Corps (journée Internationale des Volontaires) created? Ans:–the JIV was established in 1985 by the General Assembly of the United Nations. It has three main goals, but in each country the work must be suited to local needs. In Central Chari the main problem is malnutrition, especially of children. Dr. Akintayo is using the soybean, a miracle plant, to fi ght this problem. Many different delicious foods, such as milk, yogurt, cheese [tofu], sojatine or soy coffee, oil, biscuits, bread, cakes, etc. can be obtained from soya. These foods can greatly enrich the local diet. Q–What obstacles has production of soya faced in Tchad? Ans: The soybean was introduced to Tchad about 20 years ago, because the peasants were interested in its production. Unfortunately this interest quickly disappeared because there was no market for the fi rst harvest. The many ways of using the soybean and its benefi ts were unknown by the population at that time. This is one of the objects of our exposition. Note 1. This article makes no mention of current soybean cultivation in Chad. Note 2. This is the earliest document seen (Aug. 2009) concerning soybeans in Chad, or the cultivation of soybeans in Chad. This document contains the earliest date seen for soybeans in Chad, or the cultivation of soybeans in Chad (about 20 years ago, i.e., about 1975). The source of these soybeans is unknown. Address: Chad. 1025. Osho, S.M. 1994. The role of research in the development of soybean based small and medium food enterprises scale. Paper presented at the Small and Medium Scale Agro-food Enterprises Seminar. 34 p. Held 12-14 Sept. 1994 at Dakar, Senegal. • Summary: “Abstract: Protein defi ciency is still a major problem in Africa particularly among the low income group. Soybean has the potential for alleviating malnutrition in African diets via soybean based industries. The paper discusses the role of soybeans in the development of soybean based small and medium scale food enterprises in Nigeria. The IDRC funded soybean utilization project jointly implemented by IITA and National Institutes in Nigeria has been successful through research extension activities, in developing several food uses for soybean and disseminating these technologies to industries. Several people have received training on soybean technologies and over fi fty industries are processing soybean into weaning foods, breakfast cereal, extruded products, fermented soybean products, soybean soups and condiments. The success of the soybean project is based on dissemination of developed technologies on soybean.” Contents: Introduction: Research for development. HISTORY OF SOY YOGURT & CULTURED SOYMILK 385 © Copyright Soyinfo Center 2012 The role of International Institute of Tropical Agriculture (IITA) in international agriculture research (It was founded in 1976 at Ibadan): Soybean research at IITA as it focuses on nutrition in Africa, nutritional value of soybeans, soybean processing, utilization, and dissemination model (product development research, training and extension activities, assessment of impact), development of household and small scale processing technologies, soybean food options and technology (soybean beverages and ice cream, soybean based baby foods and breakfast cereals, defatted cake processing and soybean oil extraction using mechanical screw press technology: IITA concept, extrusion cooking: IITA concept, other advantages of extrusion processing). Impact of soybean utilization project: Constraints in research, policies and programmes that affect soybean research at IITA. Conclusion (“The future of soybean looks bright in Africa”). Selected tables show: (3) Yield and quality of soy oil as affected by processing temperature. (4) Nutrient composition of selected soy fl ours from the extruder and the screw press. Defatted and full fat; four types. (6) Forty nine soybean products that are being processed and marketed by companies in Nigeria (Feb. 1994). The soy percentage of the product is given in parentheses. In Lagos: Betamarks, Soybean fl ours (100%). Farina, Soy beverages (100%). Lisabi Foods, Soy custard (30%). Smallette, Sogi (30%). Glaxo Nigeria, “Babeena” baby food (30%). Nestle Foods, “Nutrend” baby food and “Golden Morn” breakfast food (each 30%). Cadbury Nigeria, “Dash” candles (10%). Morrison Ltd., Extruded products (100%). Goodings Health Goods, “Nutrela” texturized vegetable protein (100%). Niger Dock, Soymilk (100%). Al-Bahamas, Baba Ogi (30%). Odichie Bakery, Soybread (10%). Pfi zer Nigeria Ltd., Livestock feed (30%). Buckingham Ltd., Mama Joy baby food (30%). Cocoa Industries, Chocolate bar (10%). Green Source Nigeria Ltd., High protein cake (100%). Golden Compass Foundation, Babyfood (100%). CAPL, High protein cake (10%). NAINTO Ltd., Soymilk (10%). In Oyo: DLOB, Soy oil / High protein cake (100%). Milkman, Soy milk (100%). Oja Farms, Soy oil / High protein cake / Casasoy (30%). Uncle Segun Food Proc. & Preserv. Co., Soy powder (100%). Jomartex, Soy milk (100%). Deagbo Industries, Soyvita (beverages) (100%). Tella Food Industries, Soymilk (100%). Orman Industries Co. Ld., Extruded full-fat soy, Defatted soycake (100%). Morgan, Soyfl our (100%). Alphatec, Soyoil & Livestock feed (100%). Florets Ltd., Soyfl our / Babyfood (100%). Vita soy, Soymilk (100%). Dare foods, Soyfl our (100%). Sarah Farms, Soyfl our (100%). Benny Commercial Co. Ltd., High protein cake (100%). In other locations in Nigeria: Kofa Agric. Venture (Kawara), Soy oil / High protein cake (100%). Taraku Oil Mills (Benue), Soy oil / High protein cake (100%). Funta Oil Mills (Kaduna), Soy oil / High protein cake (100%). Imo Health Foods (Imo), Soy beverages (100%). Tuns Oil
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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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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 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 and 382: the famous Seventh-day Adventist ph
Page 383: made by Madison. His contacts with
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
Page 433 and 434: 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,
Page 549 and 550:
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
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
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Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
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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,
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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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