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

made with real yogurt cultures). Calorie counts per 100 gm:
Natural (50 kcal), cherry, or peach-apricot (70 kcal), vanilla
(73 kcal).
1046. White Wave, Inc. 1995. White Wave mission
statement, company overview, list of products currently sold,
and product fact sheets (News release). 1990 N. 57th Court,
Boulder, CO 80301. 12 p. Feb.
• Summary: “White Wave’s mission is to creatively lead the
full integration of healthy, natural, vegetarian foods into the
average American diet. Our interest is in promoting the use
of foods we consider the world better off with, rather than
without.”
“What do you call a man who started a company in a
bucket 17 years ago and grew it into an $8 million business?”
White Wave employs over 60 people and has the capacity to
produce 13 million pounds of tofu per year.
White Wave has nine product lines: Tofu (4 products),
baked tofu (7), tempeh (5), veggie burgers (5, four made
from tempeh), Dairyless soy yogurt (8), prepared foods–meat
substitutes (8), seitan (3), heat and serve (1), and Soya A
Melt soy cheese (6 fl avors). Address: Boulder, Colorado.
Phone: 303-443-3470.
1047. RIA–Revue des Industries Agro-Alimentaires. 1995.
Yaourts de soja: 85 ans histoire [Soy yogurts: 85-year
history]. 27 Feb. to March 12. [1 ref. Fre]
• Summary: Contains a summary of Soy yogurt–
Bibliography and sourcebook (1994) by Shurtleff & Aoyagi.
The 100-page bibliography describes 90 commercial soy
yogurt products. Address: France.
1048. Mouton-Bluys, Rene. 1995. Recent developments
at Alimentos Alfa Ltda. Productos Nordland, in Bolivia
(Interview). SoyaScan Notes. March 24. Conducted by
William Shurtleff of Soyfoods Center.
• Summary: His equipment and technology comes from a
mixture of sources: Bean Machines Inc., with ideas from the
University of Illinois, and a Bolivian research center.
Cochabamba is a traditional dairy city [population in
1992 404,000] so he has had a hard time introducing his
products. He didn’t have any publicity or strong campaign
surrounding the launch of each product. His company is
independent, not connected with any other company.
The company now makes 5,000 liters/day of soymilk,
1,000 liters/day of ice cream, and 2 to 3 tons/day of soy
yogurt. All of these products are sold only in Bolivia; 60%
are sold in Cochabamba, and a little is sold in the cities
of Santa Cruz, and La Paz. His products are much less
expensive than dairy products, retailing for only about 60%
as much. So initially people bought his products because
they were less expensive than dairy products, but now
customers are increasingly interested in the health benefi ts.
New he is developing a large 9-month campaign to educate
HISTORY OF SOY YOGURT & CULTURED SOYMILK 394
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the people on the benefi ts of his products.
He uses an enzyme, �-galactosidase, to get hydrolyze
and rid of the oligosaccharides, which could otherwise cause
fl atulence in his soymilk. Address: Cochabamba, Bolivia.
Phone: +591 (042) 70094.
1049. Hayes, Keri. 1995. Feeding their own: Cubans turn to
soy as an alternative protein source. Bluebook Update (Bar
Harbor, Maine) 2(1):1, 3-4. Jan/March.
• Summary: Pam Montanaro of Global Exchange (San
Francisco, California) explains how Cubans–led by Alberto
Ortega Jhones–have turned to soy and developed a host
of delicious products, especially soymilk yogurt drink (in
fi ve fl avors), which are now being produced in factories
that formerly made dairy products. These factories are also
manufacturing hard cheese from soymilk, soymilk cream
cheese, and soymilk ice cream.
Some of the soybeans used to make these soyfoods are
now being grown in Cuba; however most are imported from
Canada and Brazil.
The USA, which has a trade embargo against Cuba, also
holds embargoes against Iraq, North Korea, Libya, Serbia,
and Montenegro. However the “Cuban embargo is the only
one, at this time, that denies the right to trade for food and
medicine.” A photo shows two men at work in one of the
dairy factories that has been converted to include a soyfoods
processing section.
1050. Ontario Soybean Growers’ Marketing Board. 1995.
Technical soybean mission: Japan, Hong Kong, Malaysia,
Singapore. March 10-26, 1995. Chatham, Ontario, Canada.
23 p. 28 cm. [Eng]
• Summary: Contents: Participating members: Dr. Karen
Lapsley, Mr. Ron McDougall, Mr. Michael Loh, Mr. Doug
Jessop (food technologist and tofu expert, Harrow Research
Station), Mr. Kim Cooper (marketing specialist, OSGMB).
Note: This is the fi rst Canadian soybean mission in which a
food technologist (Doug Jessop) participated. Background.
Mission objectives. Acknowledgements. Mission details–
Japan: Canadian embassy.
Japan Miso-Co-op Industrial Association: Japan imports
about 250,000 tonnes {metric tons} of soybeans from China
each year, and about 150,000 tonnes of that amount is for
the miso market. The remaining miso soybeans come from
Canada, USA, and Japan. The best soybean for making miso
comes from the Hokkaido area of Japan. It is a large, white
hilum type, perhaps Toyomasuri. Generally the larger the
soybean the better for making miso. Japanese miso makers
need two types of soybeans from Canada: (1) Normal
SQWH (Special Quality White Hilum); average values for
color, taste and texture are acceptable though higher values
would be preferable; (2) High Premium Soybeans; they
would consider paying a premium for better color, taste, and
texture.