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

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