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(Osun), Soy oil / High protein cake, Extruded products (100%). Akiibiti Farms (Ondo), Extruded products (100%). Jof Ideal Family Farm (Ondo), Vegetable oil (100%). Termitope Biscuit Industry Ltd. (Ogun), Soybiscuit (10%), Baby food (30%). Rainbow Manufacturing Industries (Ogun), Soyfl our / High protein cake (100%). Babs Ventures (Ondo), Soymilk / Cassory (100%). Parakletos Co. Ltd. (Osun), Soyfl our / Baby food (100%). IBOL (Osun), High protein cake (100%). Oyalemi Farm (Ondo), Soy vegetable oil (100%). Women’s Group (Jos), Soyfl our (100%). Golden Oil Industry (Anambra), Soy oil / Cake (100%). (7) Summary of number of markets and retail outlets for soybean and products in Ibadan, Nigeria (1987 to 1994). The survey was conducted in January of each year. In Jan. 1987, 2 markets and 4 retailers were selling soy. Soybeans cost 1.50 Naira per kg; only soybeans (seeds) were sold. In Jan. 1990, 19 markets and 419 retailers were selling soy. Soybeans cost 4.25 Naira per kg; soybeans (seeds) and soy fl our were sold. In Jan. 1994, 64 markets and 1,017 retailers were selling soy. Soybeans cost 20.00 Naira per kg; soybeans (seeds) and soy fl our were sold. Figures show: (1) Comparative prices of selected commodities that are sources of protein in Nigeria (1987- 1994). Soybeans are by far the least expensive source of protein and milk powder is by far the most expensive. Infl ation increased dramatically after 1990. (2) Schematic diagram of commercial soymilk production (UHT and aseptic). (3) Schematic diagram of soybean processing by extrusion / expelling. (5) Processing of soybeans and cereals by dry extrusion. Includes full fat soy fl our and snack foods. (6) Number of indigenous soy processing companies in Nigeria (1987- 1994). The number increased from about 2 in 1987 to about 22 in 1991 to about 52 in 1994. Soymilk yoghurt and frozen soy lollies (ice cream on a stick) are sold commercially in Nigeria. Six companies are involved in soy beverages. About 7 large-scale companies and several small ones in Nigeria are using soybean as part of the raw material in the manufacture of baby foods and breakfast cereals (p. 13). Address: PhD, Food Technologist & Coordinator, Soybean Utilization Project, International Inst. of Tropical Agriculture, Oyo Road, PMB 5320, Ibadan, Nigeria. 1026. Parks, Thomas R.; Bindon, J.N.; Bowles, A.J.G.; Golbitz, P.; Lampi, R.A.; Marquardt, R.F. 1994. Methodologies for processing plant material into acceptable food on a small scale, phase II. Moffett Field, California: National Aeronautics and Space Administration, Ames Research Center. x + 219 + 21 p. Sept. Illust. No index. 28 cm. Technical Report. NASA CR-177647, A-94130. Govt. Doc. No.: NAS 1.26:177647. [10 ref] • Summary: A study of simple processing equipment for the foods to be used by NASA in closed ecological life support HISTORY OF SOY YOGURT & CULTURED SOYMILK 386 © Copyright Soyinfo Center 2012 systems (CELSS) on a space station under micro-/zerogravity conditions. Most nutrient requirements can be met by four crops, which were studied: Soybeans, wheat, white potatoes, and sweet potatoes. The section titled Soyfoods (p. 171-96) has the following contents: Introduction (composition of dried soybeans, best foods for CELSS, processing equipment), soymilk, tofu, okara, tempeh, edamame (immature green soybeans), soy sprouts, processing by extrusion/expelling (oil), expeller pressed soy oil, whole fat soy fl our, soymilk beverages, tofu-based meat replacers, tempe-based meat replacers, soy yogurt (fermented), frozen desserts, textured soy fl our, extrusion impact on functional properties, materials balance. The production of wheat gluten from wheat, and the biomass culture of mushrooms are also discussed (p. 160). Tables and fi gures show: (T7) Soyfoods–Composition and nutrient content (based on USDA Handbook No. 8-16, full page). (F78) Chart of modern soyfoods, divided into: Soya-based dairy alternatives and Soya-based prepared foods. (F79) Four methods of soymilk production: Traditional, Cornell, Illinois, ProSoya. (F80) Modifi ed ProSoya system with pressure plate and centrifugal basket for okara removal. (F81) Flow chart for regular tofu production. (F82) Flow chart for tempeh production. (F83) Flow chart for soybean processing by extrusion/expelling. (F84) Flow chart for soymilk yogurt. (F85) Flow chart for soymilk ice cream. (F86) Processing soybeans for primary soyfood products with extruder. Address: Food and AgroSystems, Inc., 1289 Mandarin Dr., Sunnyvale, California 94087. 1027. Demos, Steve. 1994. How White Wave selects soybeans to make tofu, tempeh, and soy yogurt, and to create value-added products (Interview). SoyaScan Notes. Oct. 15. Conducted by William Shurtleff of Soyfoods Center. • Summary: White Wave now uses 3 varieties of soybeans: A blend of two varieties for making tofu, and one different variety for tempeh. Steve selected these varieties over a number of years by a trial and error process–but he would like to be able to select them in a more scientifi c way. For making soy yogurt, Steve is looking for a new variety, which must have a low fl avor profi le (i.e. little beany fl avor). Within the last year, he began talking with a soybean breeder who approached Steve saying that he had one soybean with a low lipoxygenase content (which is thought to give soymilk with little beany fl avor), and another with a low fat content. Steve is looking for better fl avor and lower calories because he is trying to develop value-added products out of former commodities for his Vegetarian Cuisine line. The key to doing this is developing products that taste better. For many years, soyfoods consumers were willing to sacrifi ce taste for ideology or price. Tofu and tempeh have traditionally been bought and sold as commodities, so manufacturers of these foods have traditionally paid
more attention to yield and functional properties than to fl avor–since the fl avor quickly gets lost in the surrounding water. “Most tofu makers won’t use only Vinton soybeans because they are too expensive and that added expense cannot be passed on to the consumer. Yet everyone knows that vegetable-type soybeans produce a superior product– bigger, glossier curds, meatier texture. Vintons also give a superior tofu yield–but Steve does not know why and he would be very interested in knowing the science and theory behind this phenomenon. Is more of the protein in the bean extracted in the soymilk? Does it have a higher nitrogen solubility index? Do the curds trap more water? I think U.S. tofu makers totally disregard fl avor when buying soybeans for tofu; they are concerned mostly with the quality and texture of the curd–the size, fi rmness, and elasticity of the curd. The majority of consumers believe that tofu has no taste anyway.” But value-added products are judged in a totally different way than commodities; consumers demand good taste. White Wave’s way of making soyfoods is capital intensive; therefore he would prefer to sell value-added products rather than commodities. So Steve is now studying how to transform his commodities into value-added products that command a premium price and have consumer loyalty. White Wave’s low-fat tofu is sold as a value-added product, and it has recently become the company’s best-selling tofu product. It allows him to “add a couple of higher gross margin points to his profi t.” Adding Bifi dus also adds value. A major opportunity is to associate soyfoods with medical benefi ts [as by showing that eating soyfoods reduces ones risk of a major disease, or by adding genistein–which Steve had not heard of]. The main factor moving White Wave in this direction is the “organic problem” that is emerging in America; high prices and limited supplies. For a number of years, Steve has contracted for his soybeans with a broker (also called a consolidator) at a certain time of year each year; the name of the broker and the time of year are confi dential. Steve contracts for specifi ed amounts of certain identity-preserved soybean varieties at a specifi ed price, to be delivered over a specifi ed period of time. He also specifi es the maximum moisture content, foreign material, etc. The broker then contracts with soybean growers and the broker stores the soybeans after harvest until delivery. The broker takes the risks associated with reduced yield or crop failure. It is much easier to contract with farmers if they are located nearby; but the farmers who end up growing Steve’s soybeans are all far away. It would be hard (and too much trouble) for him to keep in touch with weather conditions far away, and to visit the farmers from time to time. The organic business used to be based on affi davits issued by the farmer; now it is changing to third-party certifi cation, and that change should be fi nished after about one year. Having soybeans certifi ed by a third party raises their cost to the manufacturer by about 25%. It is virtually impossible to pass that on to HISTORY OF SOY YOGURT & CULTURED SOYMILK 387 © Copyright Soyinfo Center 2012 the tofu consumer, since tofu is seen as a commodity. The federal organic law may be different in particulars from the California organic law–which has been the standard. All the tofu Steve now produces is made from organically grown soybeans, but soon he will offer both a low-cost regular (non-organic) tofu, and a certifi ed organic tofu that retails for about $0.15 per pound more. Then the consumer will have a choice. This has never really been done before. In the future, Steve would like to work much more closely with soybean breeders and seed companies to help solve his problems, improve the fl avor of his products, develop new products, and learn more about the theory and science that connects soybeans and soyfoods. In addition he is planning to set up an in-house R&D department; White Wave already has a test kitchen and a food technologist on staff. A key function of the R&D department will be to develop value-added products. White Wave is already conducting in-house taste panels but is selecting soybeans “from a grab-bag mentality rather than from an organized, scientifi c project mentality... There is absolutely no question that the long-term strategic development of soyfoods requires this approach.” The timing is perfect and Steve would like to establish such a relationship with a seed company as soon as possible. White Wave is now in the process of strategic planning for the next 5-7 years. But a company must be big enough (as White Wave now is) to devote the focused mind time and invest the resources to follow through for the seed companies this way. As a company gets larger it has a greater need and ability to base its choice of raw materials on a solid scientifi c foundation. Smaller companies might agree to work with seed companies but it would be hard for them to do it properly over the long term. In the past, White Wave has chosen one or two soybean varieties and then stopped looking for better ones for several years. But that will change as soon as the new R&D department begins operation. Address: President, White Wave Inc., 1990 North 57th Court, Boulder, Colorado 80301. Phone: 303-443-3470. 1028. Global Exchange. 1994. Soy Cubano! The Cuba soyfood company. Honorary “share.” An investment in the health of Cuban children. 1 p. Front and back. Oct. Unpublished typescript. 22 x 28 cm. • Summary: “This certifi es that (Name, Address, Phone #) has made a contribution of $ ___ to the Soy Cubano! Company and is therefore the owner of ___ fully paid shares in the Soy Cubano! Company at a value of $5 per share. “These shares will be invested in Cuba’s soy food products industry, particularly in the construction of soy yogurt factories in each province of Cuba. These factories will provide two liters of soy yogurt drink per week for Cuban children between the ages of seven and fourteen– those who can no longer receive their previously guaranteed “liter of milk per day” due to the current economic crisis in
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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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Page 245 and 246:
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
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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 and 384: made by Madison. His contacts with
Page 385: • Summary: This article, in a sec
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
Page 437 and 438:
“But even now, with his careers a
Page 439 and 440:
Oriental soybean foods (tofu, tempe
Page 441 and 442:
children could not see the gaping p
Page 443 and 444:
sure that Trader Joe sold the produ
Page 445 and 446:
12,000 quarts of a perishable soymi
Page 447 and 448:
cappuccino fl avors. Some are in re
Page 449 and 450:
ook tells the story of that experim
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have a reasonable amount of time to
Page 453 and 454:
Percent daily values are based on a
Page 455 and 456:
of Soyfoods Center. • Summary: Ge
Page 457 and 458:
of soymilk equipment sale. It was n
Page 459 and 460:
15 new products. These include: Veg
Page 461 and 462:
Ted learned a lesson when he was ma
Page 463 and 464:
(soy beverages), soybean oil, soynu
Page 465 and 466:
(Overview). Compiled by William Shu
Page 467 and 468:
and Morningstar fi rst began to wor
Page 469 and 470:
Other products include soy-based yo
Page 471 and 472:
Eating disorders. 15. Underweight.
Page 473 and 474:
Page 475 and 476:
(fi ltered water, whole organic soy
Page 477 and 478:
sold as plain tofu 125 gm packs; (2
Page 479 and 480:
1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
Page 483 and 484:
cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
1262. Mescher, Kelly. 2003. Japanes
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
that Trader Joe’s had called Gary
Page 495 and 496:
people speaking many different lang
Page 497 and 498:
Richmond, spokesperson for Silk. 20
Page 499 and 500:
162. [39 ref] • Summary: Contents
Page 501 and 502:
found himself short of cash and in
Page 503 and 504:
Dill, Spinach & Artichoke, Gourmet
Page 505 and 506:
40, cherries 22, grapefruit 25, ora
Page 507 and 508:
Ted was going into new packaging an
Page 509 and 510:
Botany (the little green thing atop
Page 511 and 512:
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
Page 517 and 518:
Soyrizo, and 1 each for edamame, so
Page 519 and 520:
develop small-scale food processing
Page 521 and 522:
lives in Los Angeles and Vancouver,
Page 523 and 524:
home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
Page 527 and 528:
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
Page 537 and 538:
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 /
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,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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