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this soymilk in supermarkets as part of his shelf set which is on the edge of the dairy section. White Wave is the only soyfoods company with nationwide refrigerated distribution. White Wave has just purchased Meat of Wheat, and hired Mark Machlis. White Wave has just completed a $100,000 market study on how consumers view vegetarian foods, meat alternatives, etc. The idea for the study came from Ken Vickerstaff (vice president of sales; he came out of General Foods, Celestial Seasonings) and the results were extremely revealing. Steve was surprised to learn what the word “vegetarian” means to typical consumers. The two terms “meat analogs” and “meat alternatives” are both “off target.” Steve took off much of last year (working 30-35 hours a week), involved in this study, gardening, fl ower arranging, and looking for good ideas. He sat behind a glass wall and watched consumer panels answer questions and taste products for over 2 weeks. They brought in random people (called out of the phone book) who had a proclivity for this kind of life style. He wants White Wave to be the company most closely associated with vegetarianism in America. White Wave now has annual sales of $6-7 million, trying to get to $12 million. “We know that we can do that in the natural foods business, but that’s not the game. We’re missing the game. We wanted to fi nd out what the game really is, and out was a real eyepopper to fi nd out. What Wave has been able to redefi ne strategically where they are going and how they are going to get there.” The information acquired during the study will be come very apparent as White Wave applies it. “We are a vegetarian company and we always will be. We want to defi ne vegetarianism. Our strategy is to make the word ‘vegetarian’ and White Wave synonymous. We want people think of White Wave when they think of vegetarianism.” Americans are reducing their use of red meat. So 1-3 meals in the normal family meal rotation are up for grabs. People don’t know what to put in place of that red meat. White Wave is now contracting with Jonathan Gordon from England; he wrote his PhD thesis on acidifi ed soy curd (related to tofu) for use in tropical climates. He is currently the international ingredients specialist for Kraft Foods in Memphis, Tennessee. Steve is hiring him this summer as White Wave’s operations director. He will start work in about September, and his fi rst project will be to develop some new soy yogurts. Address: President, White Wave Inc., 1990 North 57th Court, Boulder, Colorado 80301. Phone: 303- 443-3470. 1058. Akintayo, Issaya. 1995. Re: Introduction of soybeans to Chad. Letter to William Shurtleff at Soyfoods Center, May 22. 3 p. Typed, with signature. • Summary: “Joyce Lombardi sent me your correspondence on the subject of the cultivation and utilization of soya in Chad. The soybean was introduced to Chad in about the year 1975. It was cultivated on an experimental basis at HISTORY OF SOY YOGURT & CULTURED SOYMILK 398 © Copyright Soyinfo Center 2012 the CFPA (Centre de Formation Professionelle Agricole). Unfortunately its popularization did not last long, because those who introduced the soybean did not show the population the different possible uses of this miracle plant. The only way of using soybeans that the population knows is as dawa dawa, called “Ndi” here in Chad. “After my arrival in Chad in 1992 the soybean was given a second chance to succeed. In effect, having noted the very high level of malnutrition in the country, and above all among the infants and children, I conducted a program of educating the population by showing them how they could make a line of products from soya such as milk, yogurt, cheese, cakes, biscuits, bread, pizza, patés, sojatine (soya coffee, for which I coined the name, and which name everyone now uses), and weaning foods based on soy fl our. “For example, roasted soybeans + maize/corn fl our + sweet potato fl our gives a mixture of fl ours, which I called ‘Maïpaso.’ I introduced it to people via several expositions of soy-based menus, through demonstration shops that processed soya, and gifts of soya to hospitals to aid malnourished infants and children. “In terms of agronomy, I have introduced several soybean varieties from Nigeria (IITA), Senegal, Togo, etc. These introductions were made to identify early maturing varieties that could be used to extend soybean cultivation into several ecological zones within Chad. These varietal studies are still in progress. “In terms of education, during 1994 I educated more than 400 people. The demands for education are great but unfortunately we do not have the budget to realize them. Presently the population has taken an interest in the utilization of soya. Certain groups are taking charge of educational materials and are asking for my help to teach them how to make the different menus. Periodically I give interviews which are broadcast widely via rural radio and the written press. Copies of some articles are enclosed. At the end of last year I wrote and had published a 40-page color document titled ‘Soya, how to cultivate and use it’ which also contained recipes. “After this summary, I will try to answer your questions: 1. There was no written documentation on soybean cultivation and use in Chad [Tchad] before the publication of my book at the end of last year. 2. Soybean was introduced to Chad during the late 1970s. 3. The origin of the soybean presently cultivated in Chad is not documented. It may have come from Nigeria. The variety name is not known either. 4. The average yield is about 800 kg/ha. 5. The total area cultivated is not known because nobody was working with this crop until my arrival in this country. It is only now that its cultivation is gaining momentum. Now everybody wants to cultivate soybean. It became the crop of the year.” Accompanying this letter are four excellent color photos which show: (1) A Chadian woman pounding soybeans using a wooden mortar and pestle. She is surrounded by
other women, all dressed in traditional colorful clothing, and taking part in an educational workshop. The pounded soybeans will be used to make soymilk and other soy products. (2) A Chadian man holding a bag containing long loaves of soy-fortifi ed bread (baguettes). “This product is greatly appreciated by the local population.” (3) A Chadian mother hand-weeding a fi eld of soybean plants. Her baby is sleeping on her back; both are dressed in traditional clothing. (4) A Chadian woman seated the porch of her home in Sarh pressing the soymilk out of a bag of pounded soybeans mixed with water. In front of her are a wooden mortar and pestle. Note: This document contains the earliest date seen for soybeans in Chad, or the cultivation of soybeans in Chad (about 1975). The source of these soybeans is unknown. Address: PhD, UNDP Project Advisor, Box 9, Sarh, Chad. Phone: +235 68-12-43 Fax: (235) 68-1309. 1059. Packaged Facts. 1995. The meat and dairy alternatives market (Continued–Document part II). New York, NY: Packaged Facts. xii+ 162 + 42 + 6 p. May. 28 cm. • Summary: Contents: Continued from p. vi. Part III: The Marketers. Competitive situation–meat alternatives (Worthington pioneers Seventh-day Adventist vegetarian market, Miles Laboratories acquires Worthington– places Morningstar Farms in mass market, tofu drives natural foods market, soy frank marketers exploit tofu opportunities, tempeh–another meat alternative ingredient gains interest, wheat-based alternative seitan expands presence, Worthington places tofu patties in natural foods stores–changes hands again, Wholesome and Hearty develops foodservice distribution, meatless burger market heats up, pattie competition fi erce in natural foods arena, ADM/Pillsbury alliance brings soy burgers to mass market, Worthington fi ghts back, category differentiates in the early 1990s, soy attacked by soy-free burger companies, meat HISTORY OF SOY YOGURT & CULTURED SOYMILK 399 © Copyright Soyinfo Center 2012 alternative marketers cut the fat, low-fat sausages and franks, tightly targeted vegetarian fun foods and snacks, massmarket companies introduce ground meat analogs, natural product companies follow suit, Wholesome and Hearty seeks retail growth, others seek lucrative foodservice market), competitive situation–milk substitutes (early market limited to ethnic community, Edensoy a big hit–Vitasoy responds, new lines introduced, competition–domestic manufacturing and larger containers bring down soy beverage prices, fl avors and packaging distinguish early products, Westbrae introduces fi rst low-fat soymilk, fortifi cation has become key selling point, Eden’s fortifi ed product suits strict vegetarians, new package sizes expand market, re-closable–easy to pour, rice beverages–line extensions grab shelf space, Wholesome and Hearty’s almond beverage, 100% organic products, a fresh–new market–some products shift to dairy case, mass-market interest), competitive situation–cheese alternatives (Seventh-day Adventists start category, fi rst natural foods cheese alternative, Soyarella, not dairy-free, handful of marketers compete on price in natural foods arena {Soya Kaas, TofuRella by Brightsong / Sharon’s Finest, Cemac Foods, Galaxy Foods, White Wave}, new products parallel dairy-based mass market, a move toward lower fat and fat-free, seeking the most melt-able cheese, Sharon’s fi nest fi nds innovative ingredients, marketers target vegan market), competitive situation–non-dairy desserts (Tofutti dominates, dairy-free puddings–one major player {Imagine Foods sells a rice-based non-dairy pudding}, non-dairy yogurt has yet to catch on–but White Wave’s Dairyless, a non-dairy soy yogurt, seems to be the only major natural foods brand in this category), competitive situation–prepared meals (fl avored tofu and seitan expanded into meals, Legume is early innovator, cheese alternatives in prepared meals, other companies dive into prepared meals, action has been in natural foods, supermarket products have not succeeded), competitive profi les (The Archer Daniels Midland Co.–Grand Metropolitan PLC–Pillsbury division partnership, Amy’s Kitchen Inc., A&A Amazing Foods Inc., Boca Burger Co.–Sun Foods, Eden Foods Inc., Fairmont Foods of Minnesota Inc., Fantastic Foods Inc., The Hain Food Group Inc., Imagine Foods Inc., Lightlife Foods Inc., Sharon’s Finest, Tofutti Brands Inc., Vestro Natural Foods Inc., Vitasoy–USA Inc., White Wave Inc., Wholesome and Hearty Foods Inc., Worthington Foods Inc., Yves Veggie Cuisine Inc.), marketing trends (updated packaging, burger market segmenting into natural and mass market, Worthington–a master at working both markets, hamburger look-alikes crossing back into natural foods, veggie patties crossing into mass market, nostalgia–creating brand loyalty, marketers expanding into other categories, moving into the frozen breakfast section, retail displays, pushing into new distribution channels), new product trends (new–improved packaging, light and healthy, product names emphasize healthy, fat-reversal–mass-market burger-
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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
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production of yogurt from soymilk.
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sale prices-a practice that he does
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proteins (protéines de soja, 1.3%)
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products are recommended less frequ
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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 and 386: • Summary: This article, in a sec
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: marijuana; they are different plant
Page 401 and 402: HISTORY OF SOY YOGURT & CULTURED SO
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 435 and 436: HISTORY OF SOY YOGURT & CULTURED SO
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
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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
Page 461 and 462:
Ted learned a lesson when he was ma
Page 463 and 464:
(soy beverages), soybean oil, soynu
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(Overview). Compiled by William Shu
Page 467 and 468:
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.
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
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1245. White Wave, Inc. 2002. Silk i
Page 481 and 482:
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cultures & tastes incredible. Non-G
Page 485 and 486:
pesticides, herbicides, or chemical
Page 487 and 488:
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
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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