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

marijuana; they are different plants.
Sharon’s Finest now makes HempRella (a non-dairy
cheese alternative containing 5% milled hemp seeds)
and Hempeh Burger (a soybean and rice tempeh burger
containing 10% whole hemp seeds). The future of Hemp
Foods lies in sprouting hemp seeds then processing them to
make milk (similar to making soymilk from the soybean),
yogurt, ice cream, tofu, cheese, meat alternatives, and the
like. Address: President, Sharon’s Finest, P.O. Box 5020 (616
Davis St.), Santa Rosa, California 95402-5020. Phone: 707-
576-7050.
1053. Goh, Francis Nyang Kuang. 1995. Re: M/S Encore
Ltd. of Zurich, Switzerland, has opened three retail outlets
in Singapore to market soyfoods. Letter to William Shurtleff
at Soyfoods Center, April 7. 3 p. Typed, with signature on
letterhead.
• Summary: A company (M/S Encore Ltd.,
Sonnenbergstrasse 60 8032, Zurich, Switzerland) has
recently opened three retail outlets in Singapore to market
soybean-based food products such as yogurt, salad,
chocolate, biscuits, etc. These products are imported from
Switzerland. The company intends to open a plant in
Singapore to manufacture some of these soyfood products
and has offered Mr. Goh a joint venture in which he would
be in charge of production. Their main interest seems to be in
sales and marketing. Address: Managing Director, Unicurd
Food Co. (Pte.) Ltd., Blk. 6020 Ang Mo Kio Industrial Park
3, #01-154/156/158/160, Singapore 2056. Phone: 482-5454.
1054. Reuter (Havana). 1995. Cuba turns to soy to curb
protein shortage. Manitoba Cooperator (Winnipeg, MB,
Canada). April 13.
• Summary: Cuba’s present rationing system allows all
children under 7 years of age to receive a quart of cow’s milk
a day. Food Industry Minister Alejandro Roca reports that
Cuba, faced with severe shortages of beef and cow’s milk,
is increasing production of “protein-rich soy products such
as soy yogurt, soy ice cream, and soyburgers.” Yogurt, ice
cream, and cream cheese made from cow’s milk were widely
available until about 1990, after which there has been a steep
drop in their production. Roca said the production of yogurt
made from soy milk will reach 40,000 tons this year, up from
only 11,000 tons last year, with a goal of 100,000 tons by
1996. He also said that production of ice cream and cream
cheese made from soy milk will be increasing.
Since the mid-1980s, soybean meal has been used in
Cuba as a meat extender for the ground (minced) meat
received by Cuban families under the strict system of food
rationing. The offi cial meat ration in Havana is 12 ounces
every 10 days. Hamburgers extended with 30% soybean
meal are sometimes available in restaurants and cafeterias.
1055. García, Alvaro. 1995. Re: Soyfoods research at IIIA in
HISTORY OF SOY YOGURT & CULTURED SOYMILK 397
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Cuba. Letter (fax) to William Shurtleff at Soyfoods Center,
April 24. 1 p. [Eng]
• Summary: “The Food Industry Research Institute (IIIA;
Instituto de Investigaciones para la Industria Alimenticia) is
the only institution working in research and development in
foods in Cuba. All areas of food technology are represented
in the IIIA. This Institute is equipped with the required
laboratories and pilot plant installations and employs 140
research scientists. I am the director of this institution and
my own research centers on soy processing for human
consumption. I have been working in this fi eld since 1984
and have had favorable results with the installation of 16 soy
yoghurt production lines in different areas of the country in
which we will produce about 40 million liters this year. We
are now working to produce industrial production of soy
mayonnaise and cheese.”
Alvero (pronounced AL-vay-ro) asks about ways that
IIIA could cooperate with Soyfoods Center and access the
Soyfoods Center information system.
Talk with Pam Montanaro of Global Exchange. 1995.
April 24. Alvero, who is director of the IIIA, is very sharp
and incisive; he loves to absorb new information but he does
not speak English. Alberto Ortega-Jhones, who is head of
Cuba’s new soyfood research project, is vice director of the
IIIA. He has a great heart. Pam just returned from a trip to
Cuba where the Soy Cubano project donated $3,000 to the
soy yogurt factory at Pinar del Rio (Armando Jimenez Diaz,
Director). They plan to use the money to grow soybeans
locally. Address: IIIA, Carreterra al Guatal, Km. 3½, La Lisa,
Havana, Cuba. Phone: 29-9110.
1056. Ortega, Alberto. 1995. Development of soyfoods in
Cuba (Color videotape). San Francisco, California: Global
Exchange. [Eng]*
Address: PhD, Vice-Director, Food Research Inst. (Instituto
de Investigaciones Para la Industria Alimenticia), Carretera
Guatao Km 3½, La Lisa 19200, Havana City, Cuba. Phone:
21-6742 or 21-5081.
1057. Demos, Steve. 1995. New developments at White
Wave (Interview). SoyaScan Notes. May 8. Conducted by
William Shurtleff of Soyfoods Center.
• Summary: Steve is planning to introduce soymilk in a
gable-top carton. He has been able to get a 90-day shelf life
at dairy storage temperatures. He has the product, which
has passed many taste tests. His problem is fi nding a maker
of soy base. He is working closely with Ted Nordquist
in California and has visited Ted’s house. None of the
companies who make soy base in Tetra Pak are willing to
cooperate. Steve tried to work with Pacifi c Foods of Oregon
but they backed out. He has the money to build a state of
the art soymilk factory but fi rst he has to prove that the
market exists for soymilk in a gable-top carton. He has to
run a 5-month test in one major urban market. He would sell