history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
how to buy. Recipes include: Soy<strong>milk</strong> smoothie. Thai salad<br />
with savory t<strong>of</strong>u. Garlic tempeh croutons. Green <strong>soy</strong>beans<br />
with pickled cabbage <strong>and</strong> ginger. Barbecued beans <strong>and</strong><br />
tempeh bacon or t<strong>of</strong>u franks. Chili with black <strong>soy</strong>beans.<br />
Chocolate pote de crème.<br />
A sidebar discusses: Powdered <strong>soy</strong><strong>milk</strong>, <strong>soy</strong>cheeses, <strong>soy</strong><br />
sour cream, <strong>soy</strong> <strong>yogurt</strong>, <strong>soy</strong>-based cream cheese, margarine<br />
substitute (Spectrum Spread containing canola oil <strong>and</strong> <strong>soy</strong><br />
isolate). Address: Food writer, New York, NY.<br />
1107. Product Name: Provamel Y<strong>of</strong>u: 100% Non-Dairy<br />
Alternative to Yogurt [Strawberry, or Peach].<br />
Manufacturer’s Name: V<strong>and</strong>emoortele (UK) Ltd.<br />
(Marketer).<br />
Manufacturer’s Address: Ashley House, 86-94 High<br />
Street, Hounslow, Middlesex TW3 1NH, UK. Phone: +44<br />
181 577 2727.<br />
Date <strong>of</strong> Introduction: 1996. June.<br />
Wt/Vol., Packaging, Price: 4 x 125 gm packs. Retails for<br />
£1.39 (UK, Summer 1996).<br />
How Stored: Refrigerated.<br />
New Product–Documentation: Spot in Soyafoods.<br />
1996. Summer. p. 4. “Provamel launch new <strong>soy</strong>a <strong>yogurt</strong>.”<br />
Provamel is the UK market leader in <strong>soy</strong>a-based nondairy<br />
products. Each 4-pack contains two strawberry <strong>and</strong><br />
two peach packs. This product differs from previous Y<strong>of</strong>u<br />
products in that it is refrigerated, not aseptically packaged.<br />
“This is the company’s fi rst venture into short-life products<br />
<strong>and</strong> has involved setting up a purpose built factory with<br />
‘state <strong>of</strong> the art’ technology.” A photo shows the 4-pack<br />
package. Note 1. It is not clear where this product is made<br />
(probably at the Alpro factory in Izegem, Belgium) <strong>and</strong><br />
whether or not it is fermented. Note 2. The fi rst product made<br />
by Alpro/V<strong>and</strong>emoortele named Y<strong>of</strong>u was launched in Oct.<br />
1989.<br />
1108. Hunter, Jean B.; Steinkraus, K.E.; Drysdale, A.E.<br />
1996. Value <strong>of</strong> fermented foods for lunar <strong>and</strong> planetary<br />
stations. Paper presented at 26th International Conference on<br />
Environmental Systems. SAE Technical Paper 961416. Held<br />
July 1996 at Monterey, California. [35 ref]<br />
• Summary: Contents: Abstract. Introduction: What is food<br />
fermentation, brief description <strong>of</strong> the BLSS (bioregenerative<br />
life support systems) diet without fermented foods, prior<br />
work on CELSS (closed ecological/environmental life<br />
support systems–an acronym increasingly replaced by<br />
BLSS), diets <strong>and</strong> menus, escaping the constraints <strong>of</strong> the<br />
CELSS diet, alternatives to food fermentations, particular<br />
opportunities for fermented foods, upgrading edible<br />
biomass, improved hedonics, convenience advantages,<br />
nutritional advantages, top dozen food fermentations for the<br />
space program (in descending order <strong>of</strong> total score): Yeastraised<br />
wheat bread, single-cell lipids (from Apiotrichum<br />
curvatum; formerly C<strong>and</strong>ida curvata D), amasake [amazake]<br />
HISTORY OF SOY YOGURT & CULTURED SOYMILK 423<br />
© Copyright Soyinfo <strong>Center</strong> 2012<br />
(sweetener), mushrooms from residues, tempeh & related<br />
products–tempeh gembus (meatlike texture), vinegar,<br />
tapé/tapuy [tapeh], pickled vegetables, idli/dosa breads,<br />
dawadawa/natto (meaty fl avor), rice wine, <strong>soy</strong> <strong>yogurt</strong><br />
(sogurt) <strong>and</strong> <strong>other</strong> <strong>soy</strong> dairy replacers (dairylike).<br />
This paper begins: “Three signifi cant problems with<br />
food supply in bioregenerative lifesupport systems are<br />
addressable through use <strong>of</strong> fermented foods. The quantity <strong>of</strong><br />
inedible <strong>and</strong> marginally edible biomass can be reduced; the<br />
hedonic quality <strong>of</strong> the diet can be enhanced; <strong>and</strong> food storage<br />
constraints can be relaxed due to the superior keeping<br />
qualities <strong>of</strong> fermented products.”<br />
“The crew diet for the lunar <strong>and</strong> planetary stations is<br />
likely to be based on four crops–wheat, <strong>soy</strong>, <strong>and</strong> white <strong>and</strong><br />
sweet potato–which will make up the majority <strong>of</strong> calories<br />
consumed. Rice, salads <strong>and</strong> a few vegetable crops will<br />
add micronutrients <strong>and</strong> some variety. No animal foods or<br />
sugar crops will be produced, <strong>and</strong> no fruits except possibly<br />
strawberries.”<br />
“At the lunar station we expect that 85% <strong>of</strong> calories will<br />
be produced on site, with only 15% supplied from Earth.<br />
The resupply must include all fl esh <strong>and</strong> dairy foods, spices<br />
<strong>and</strong> fl avorants, luxury foods such as c<strong>of</strong>fee <strong>and</strong> chocolate,<br />
imported fats <strong>and</strong> sweeteners, fruits, nutritional supplements<br />
<strong>and</strong> religious foods to be consumed in the CELSS.”<br />
“We are aware <strong>of</strong> only two sets <strong>of</strong> work on CELSS<br />
menus. Frank Salisbury has published an instructive <strong>and</strong><br />
highly relevant survey <strong>of</strong> vegan <strong>and</strong> vegetarian dietary<br />
practices in the context <strong>of</strong> the space program, based on<br />
his 1994 workshop at JSC. One key point is that vegan<br />
cuisine <strong>and</strong> its ingredients–including fermented ingredients–<br />
deserve greater attention by CELSS planners because <strong>of</strong><br />
their importance to high-closure lifesupport systems.”<br />
Address: Cornell Univ., Dep. <strong>of</strong> Agricultural & Biological<br />
Engineering, Room 218 Riley Robb Hall, Ithaca, New York<br />
14853. Phone: 607-255-2297.<br />
1109. Skiff, James. 1996. Negotiations with ProSoya <strong>of</strong><br />
Canada (Interview). SoyaScan Notes. Sept. 27. Conducted by<br />
William Shurtleff <strong>of</strong> Soyfoods <strong>Center</strong>.<br />
• Summary: Jim is working for a man named Howard<br />
Weiner (pronounced WEE-ner), who owns a company<br />
named Shared Ventures, which is a venture capital company<br />
that invests in food processing operations. Howard is now<br />
especially interested in <strong>soy</strong><strong>milk</strong> <strong>and</strong> related products.<br />
Howard, whose family made their money originally (many<br />
years ago) by developing the dried egg business, is skilled<br />
at putting together new companies <strong>and</strong> joint ventures. Jim<br />
(<strong>of</strong>ten with Howard) has been negotiating all summer with<br />
ProSoya <strong>of</strong> Vancouver, BC, Canada, in the hope <strong>of</strong> starting a<br />
<strong>soy</strong><strong>milk</strong> company in Minnesota using ProSoya technology.<br />
Jim <strong>and</strong> Howard (who fl ew to Vancouver twice) were hoping<br />
to get exclusive rights to use the ProSoya technology in the<br />
USA, to establish an initial plant in Marshall, Minnesota,