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“Demos,” and it is not Steve. Address: President, White Wave Inc., 1990 North 57th Court, Boulder, Colorado 80301. 1105. SoyaScan FactSheet. 1996. Non-dairy products (alternatives to dairy products), which are good tasting and widely available (Overview). June 22. Compiled by William Shurtleff of Soyfoods Center. • Summary: About 30 million Americans are lactose intolerant. Between 4% and 6% of infants develop allergies to the proteins in one or more foods, with cow’s milk being the most allergenic. And many other people have moral or philosophical objections to drinking milk (e.g. widespread use of antibiotics, use of genetically engineered Bovine Growth Hormone [rBGH, made by Monsanto], the suffering of calves when forcefully removed from their mother, etc.). Until quite recently, these people had to live without dairy products, but now that has all changed–thanks to soyfoods, which are widely available and usually quite delicious. Foods marked with one asterisk (*) are sold at most natural food stores and some health food stores and supermarkets (look in your Yellow Pages at “Health & Diet Food Products–Retail”). Foods marked with two asterisks are also sold at most supermarkets. If you use dairy alternatives regularly, you can save money by making them yourself: See the index of The Book of Tofu by Shurtleff & Aoyagi (Ballantine Books edition) for carefully tested, home-scale recipes for soymilk, soy ice cream, soy yogurt (from soymilk or from tofu), tofu, cream cheese, sour cream, whipped cream (from tofu or soymilk), tangy tofu cottage cheese, tofu icing, frozen-banana tofu shake, soymilk kefi r, soy mayonnaise (from tofu or soymilk), Soymilk* is the most popular type of dairy alternative. It is sold in many fl avors, often fortifi ed with calcium, vitamin D, antioxidants, etc. in quarts and half gallons. It costs about 1.7 times as much as milk (so if a quart cow’s milk costs $1.00, a quart of soymilk will cost about $1.70). Popular brands: Edensoy, Westbrae, Westsoy, Vitasoy, So-Yum, Silk, and Pacifi c Foods. For a tasty soymilk shake, try Westbrae Malteds. Rice Dream is a delicious non-dairy rice milk and also an ice cream; both products are made by Imagine Foods. Many other brands of rice beverage (some of whose quality we think is not as good) are also available. Soy ice cream* is sold in an outrageous variety of fl avors and forms. Hard-pack pints are the most popular, followed by soft-serve, ice cream sandwiches, etc. Popular brands: Tofutti, Living Rightly, Sweet Nothings (fat free), and Ice Bean. Rice Dream is a delicious rice-based non-dairy ice cream. Soy yogurt* is sold in typical small yogurt cups, in a wide variety of fl avors. The most popular brand is White Wave Dairyless. Try their Lemon-Kiwi fl avor! Most soy yogurts are fermented/cultured with live cultures, but some are like a parfait (not fermented) made by blending silken tofu, fruits, and a sweetener. HISTORY OF SOY YOGURT & CULTURED SOYMILK 422 © Copyright Soyinfo Center 2012 Tofu**, the world’s most popular soyfood, is now sold at very reasonable prices in most supermarkets across America. It makes an excellent replacement for cheese in many dishes where the cheese is not required to melt: Salads, sandwiches, in Lasagna for the ricotta cheese, etc. You can also use tofu to make your own soy yogurts and ice creams at home. Soy cream cheese*. These products, based on tofu, are delicious and moderately priced. Our favorite brand is Tofutti Better than Cream Cheese, which comes in fl avors such as Garlic & Herb, French Onion, Herbs & Chives, Plain, Wildberry, or Smoked Salmon. Some bagel shops (such as Noah’s Bagels in Northern California) sell this product. VeganRella Cream Cheese (in plain & onion & dill fl avors) uses more natural ingredients (no hydrogenated oils, or mono- or diglycerides). Soy sour cream*. Again, this product is based on tofu. Our favorite brand is Tofutti Sour Supreme–Better than Sour Cream. Soy cheese* is our least favorite dairy alternative. Most brands contain casein (the protein from cow’s milk), which allows them to melt, but which also (technically) disqualifi es them from being a truly non-dairy product. A few brands are truly non-dairy but they melt in a sort of thick puddle. Top brands with casein: Soya Kaas, TofuRella, Zero-FatRella, HempRella (soy free), and AlmondRella (soy free). Top brands without casein: VeganRella (2 fl avors), Soymage. Soy-based infant formula. Available at most pharmacies and many supermarkets, this is a carefully formulated and regulated product designed to meet the critical needs of infants when served as the sole source of nutrition. It is widely fed to infants who are allergic to cow’s milk. But note that 15% to 50% of infants with cow’s milk allergy will also develop allergies to soy protein. Soy protein was recently ranked 11th among foods in terms of allergenicity; animal proteins such as milk and eggs remain the most allergenic foods. Whip Topping**. Sold as “non-dairy whip topping” at most supermarkets, as far as we know, these all contain casein or sodium caseinate from cow’s milk. Leading brands: CoolWhip. For more information on non-dairy products on the World Wide Web, go to http://www.rella.com. This website is produced by Sharon’s Finest in California. 1106. Jacobi, Dana. 1996. The soy of cooking: Throw out your old ideas about soy–These innovative recipes bring out the delicate, sophisticated fl avor of soy. Natural Health. May/June. p. 76-81, 138-44. • Summary: Contents: Introduction (incl. health benefi ts and isofl avones). Soy, the next generation. Soymilk: Cooking tips, how to buy. Tempeh: Cooking tips, how to buy. Fresh green soybeans: Cooking tips, how to buy. Soy meats: Cooking tips, how to buy. Newfangled tofu: Cooking tips,
how to buy. Recipes include: Soymilk smoothie. Thai salad with savory tofu. Garlic tempeh croutons. Green soybeans with pickled cabbage and ginger. Barbecued beans and tempeh bacon or tofu franks. Chili with black soybeans. Chocolate pote de crème. A sidebar discusses: Powdered soymilk, soycheeses, soy sour cream, soy yogurt, soy-based cream cheese, margarine substitute (Spectrum Spread containing canola oil and soy isolate). Address: Food writer, New York, NY. 1107. Product Name: Provamel Yofu: 100% Non-Dairy Alternative to Yogurt [Strawberry, or Peach]. Manufacturer’s Name: Vandemoortele (UK) Ltd. (Marketer). Manufacturer’s Address: Ashley House, 86-94 High Street, Hounslow, Middlesex TW3 1NH, UK. Phone: +44 181 577 2727. Date of Introduction: 1996. June. Wt/Vol., Packaging, Price: 4 x 125 gm packs. Retails for £1.39 (UK, Summer 1996). How Stored: Refrigerated. New Product–Documentation: Spot in Soyafoods. 1996. Summer. p. 4. “Provamel launch new soya yogurt.” Provamel is the UK market leader in soya-based nondairy products. Each 4-pack contains two strawberry and two peach packs. This product differs from previous Yofu products in that it is refrigerated, not aseptically packaged. “This is the company’s fi rst venture into short-life products and has involved setting up a purpose built factory with ‘state of the art’ technology.” A photo shows the 4-pack package. Note 1. It is not clear where this product is made (probably at the Alpro factory in Izegem, Belgium) and whether or not it is fermented. Note 2. The fi rst product made by Alpro/Vandemoortele named Yofu was launched in Oct. 1989. 1108. Hunter, Jean B.; Steinkraus, K.E.; Drysdale, A.E. 1996. Value of fermented foods for lunar and planetary stations. Paper presented at 26th International Conference on Environmental Systems. SAE Technical Paper 961416. Held July 1996 at Monterey, California. [35 ref] • Summary: Contents: Abstract. Introduction: What is food fermentation, brief description of the BLSS (bioregenerative life support systems) diet without fermented foods, prior work on CELSS (closed ecological/environmental life support systems–an acronym increasingly replaced by BLSS), diets and menus, escaping the constraints of the CELSS diet, alternatives to food fermentations, particular opportunities for fermented foods, upgrading edible biomass, improved hedonics, convenience advantages, nutritional advantages, top dozen food fermentations for the space program (in descending order of total score): Yeastraised wheat bread, single-cell lipids (from Apiotrichum curvatum; formerly Candida curvata D), amasake [amazake] HISTORY OF SOY YOGURT & CULTURED SOYMILK 423 © Copyright Soyinfo Center 2012 (sweetener), mushrooms from residues, tempeh & related products–tempeh gembus (meatlike texture), vinegar, tapé/tapuy [tapeh], pickled vegetables, idli/dosa breads, dawadawa/natto (meaty fl avor), rice wine, soy yogurt (sogurt) and other soy dairy replacers (dairylike). This paper begins: “Three signifi cant problems with food supply in bioregenerative lifesupport systems are addressable through use of fermented foods. The quantity of inedible and marginally edible biomass can be reduced; the hedonic quality of the diet can be enhanced; and food storage constraints can be relaxed due to the superior keeping qualities of fermented products.” “The crew diet for the lunar and planetary stations is likely to be based on four crops–wheat, soy, and white and sweet potato–which will make up the majority of calories consumed. Rice, salads and a few vegetable crops will add micronutrients and some variety. No animal foods or sugar crops will be produced, and no fruits except possibly strawberries.” “At the lunar station we expect that 85% of calories will be produced on site, with only 15% supplied from Earth. The resupply must include all fl esh and dairy foods, spices and fl avorants, luxury foods such as coffee and chocolate, imported fats and sweeteners, fruits, nutritional supplements and religious foods to be consumed in the CELSS.” “We are aware of only two sets of work on CELSS menus. Frank Salisbury has published an instructive and highly relevant survey of vegan and vegetarian dietary practices in the context of the space program, based on his 1994 workshop at JSC. One key point is that vegan cuisine and its ingredients–including fermented ingredients– deserve greater attention by CELSS planners because of their importance to high-closure lifesupport systems.” Address: Cornell Univ., Dep. of Agricultural & Biological Engineering, Room 218 Riley Robb Hall, Ithaca, New York 14853. Phone: 607-255-2297. 1109. Skiff, James. 1996. Negotiations with ProSoya of Canada (Interview). SoyaScan Notes. Sept. 27. Conducted by William Shurtleff of Soyfoods Center. • Summary: Jim is working for a man named Howard Weiner (pronounced WEE-ner), who owns a company named Shared Ventures, which is a venture capital company that invests in food processing operations. Howard is now especially interested in soymilk and related products. Howard, whose family made their money originally (many years ago) by developing the dried egg business, is skilled at putting together new companies and joint ventures. Jim (often with Howard) has been negotiating all summer with ProSoya of Vancouver, BC, Canada, in the hope of starting a soymilk company in Minnesota using ProSoya technology. Jim and Howard (who fl ew to Vancouver twice) were hoping to get exclusive rights to use the ProSoya technology in the USA, to establish an initial plant in Marshall, Minnesota,
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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
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Europe and the USSR for food and an
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How Stored: Refrigerated. Nutrition
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conducted with the assistance of an
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Date of Introduction: 1992. April.
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soybeans. Prepared according to the
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Date of Introduction: 1992. Novembe
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Kaas), Great Eastern Sun (Miso Mast
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Marshall, V.M.E.; Revah-Moiseev, S.
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processes, a sample SoyaCow cost-be
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egan in 1984 with Mix Plus+ (a liqu
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service product list (Leafl et). Bo
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available in raspberry, strawberry,
Page 371 and 372: soymilk, and soy-based calf milk re
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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
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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 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
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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: guides for pregnant and breast feed
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
Page 451 and 452: 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.
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(fi ltered water, whole organic soy
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sold as plain tofu 125 gm packs; (2
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1245. White Wave, Inc. 2002. Silk i
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cultures & tastes incredible. Non-G
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pesticides, herbicides, or chemical
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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
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found himself short of cash and in
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Dill, Spinach & Artichoke, Gourmet
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40, cherries 22, grapefruit 25, ora
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Ted was going into new packaging an
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Botany (the little green thing atop
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the company; Paul sold the company
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1327. United Soybean Board (USB). 2
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and 3 in Latin America {Brazil, Col
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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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
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425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
Page 543 and 544:
Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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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
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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
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Tofu, Fried or Deep-Fried-Etymology
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United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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