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

and then to develop regional plants round the USA. About
3 weeks ago Jim and Howard pulled out of the negotiations,
very frustrated.
When Jim fi rst talked with Lorne Broten in Vancouver,
they discussed that ProSoya’s contribution might be valued
at $500,000 or a little more. They next time Jim talked with
him, ProSoya’s contribution was being valued at roughly
$1 million. Then Jim and Howard went to Vancouver; they
met Lorne, then were soon negotiating with Jerry Duncan of
ProSoya; he is a newcomer to the company who is trying to
put together business deals for ProSoya. He was apparently
formerly in dairy sales and marketing for a company such as
DairyFresh or some other company in that part of Canada; he
is said to own part of ProSoya.
ProSoya has taken the position that they will not
sell or license their equipment; they are only willing to
participate as an equal partner in joint ventures. They
offer to provide the soymilk equipment and know-how;
the partner must provide the land, capital, personnel, and
any additional equipment (as for packaging tofu). At the
time Jim withdrew from the negotiations, he calculated
that his side was expected to contribute about $3.5 million.
The catch is that ProSoya retained the right to take back
the equipment and withdraw from the joint venture at any
time. Jim was frustrated at not being able to talk with Raj
Gupta; he was told that Raj Gupta is no longer involved in
the joint-ventures company but he has signed agreements
whereby they control the company and equipment, and now
he receives a royalty on the equipment he invented. The
proposed joint venture would have paid a royalty to Gupta
based on the production volume of the plant.
Jim has seen ProSoya’s equipment operating in
Vancouver several times and he thinks that he can improve
a little on the equipment and a lot on the product. See
comments on White Wave’s Silk in a separate interview. In
Vancouver, Jim tasted ProSoya’s soymilk, yogurt, and tofu.
He was very impressed with each of these products. The
soymilk products made by ProSoya in Vancouver were very
bland, with almost no beany taste. Address: Cornbelt Foods,
Inc., P.O. Box 218, Marshall, Minnesota 56258. Phone: 507-
537-1406.
1110. American Soybean Assoc. 1996. Soya in dairy
products: Manual [Soya in dairy products: Manual]. Mexico
City, Mexico: Asociación Americana de Soya. 36 p. Illust. 28
cm. [Spa]
• Summary: Contains ten chapters by various authors
on different aspects of the subject. Focuses on: Soymilk,
soy beverages rich in protein, soy yogurt, soy ice cream.
Address: Rio Sena 26, Col. [Colonia] Cuahutémoc, Mexico
City, Mexico 06500. Phone: +52 705 1633/0139.
1111. Hastings, Carl. 1996. Soybean products in human
foods. Paper presented at Regional Workshop on Soybean
HISTORY OF SOY YOGURT & CULTURED SOYMILK 424
© Copyright Soyinfo Center 2012
Processing and Utilization for Central America and the
Caribbean. 4 p. Held Sept. 15-18 in Jamaica.
• Summary: Contents: Introduction. Soy sprouts. Whole
soybeans: Cooked green beans, cooked soybeans, roasted
or deep fat cooked soybeans (soy nuts–salted, fl avored, etc.,
candy coated, salad topping, bakery ingredient or topping,
soynut butter, soy coffee) fermented soybeans (tempeh–
Rhizopus, natto–Bacillus, hamanatto–Aspergillus). Cereal
blends: CSM (Corn-Soy-Milk), WSB (Wheat-Soy-Blend),
other (bulgur, oat, sorghum grits).
Refi ned soy oil: Solvent extracted, physically extracted,
uses, lecithin. Soy protein: Soy fl our (full fat, defatted),
concentrates, isolates, textured, uses. Hulls. Soy fi ber. Soy
milk: Liquid, powder, uses (plain, fl avored, fortifi ed, blends,
instant formula, nutritional beverages, tofu, soy cheese,
frozen desserts, yogurt, soymilk fi lm {yuba}). Soy sauce.
Soy paste (miso). Soy pulp (okara). Address: Reliv, Inc.,
Chesterfi eld, Missouri.
1112. Gerstner, Patsy. 1996. The temple of health: A pictorial
history of the Battle Creek Sanitarium. Caduceus (Southern
Illinois University School of Medicine) 12(2):1-99. Autumn.
Special issue. [101* endnotes]
• Summary: This special issue, a nicely bound book with a
color illustration on the cover, offers a remarkable look at the
Battle Creek Sanitarium, including 115 photos, illustrations
and other graphics, and a well-written text and balanced
appraisal.
Contents: Acknowledgments. 1. From gentle obscurity
to worldly fame, 1866-1902. 2. The temple rises from the
ashes. 3. The treatment. 4. Never enough space. 5. A moment
of glory, 1928 and after. 6. The Battle Creek Sanitarium: An
appraisal. 7. Further reading and notes. Picture credits. About
the author (and Garth “Duff” Stoltz’s remarkable collection
of Sanitarium memorabilia). “Certainly the Sanitarium
was one of the grandest experiments in health care in the
nineteenth and twentieth centuries” (p. 99).
Soy acidophilus milk contained a bacillus similar to the
one in yogurt that created lactic acid. Intended “to suppress
the putrefactive bacteria in the colon and replace them with
‘good’ bacteria,” this soy-based milk “became a standard
item on the Sanitarium menu after 1915” (p. 43).
“Among his [Dr. Kellogg’s] most successful efforts were
Sanitarium exhibits at the World’s Columbian Exposition,
the great fair held in Chicago [Illinois] in 1893, and the
Louisiana Purchase Exposition, the 1904 world’s fair held in
St. Louis [Missouri]... Kellogg and others began to refer to
the Sanitarium as a ‘University of Health’” (p. 81).
“Kellogg recognized the importance of endorsements
from well-known personalities... Henry Ford was not only
a frequent visitor but the fi rst guest in the 1928 Towers
addition. Other famous visitors were presidents William
Howard Taft and Warren G. Harding,... arctic explorer
Roald Amundsen, industrialist John D. Rockefeller, grape