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island because most of it is like a desert; in the few places that are green, more important food crops are grown. Note: This document contains the earliest date seen for soybeans in Cape Verde (Oct. 1994) (one of two documents). The source of these soybeans was France. Actimonde was founded in 1977 to develop and supply turnkey dairy plants; their main competitors are Alfa-Laval and DTD, both of which are now bigger than Actimonde. The Agrolactor was invented by Actini and developed by Actimonde, starting in 1986, based on their experience in Brazil. They hoped to sell the fi rst Agrolactors to Brazil, but actually the fi rst one was sold to the Congo Republic and installed at Brazzaville in 1988; Agricongo used it for research and development only. The experience of Mr. J.L. Voisin in Nigeria in 1987 (where he saw many dairies shut down because of the high price of imported powdered milk) was another early reason that the Agrolactor was developed. Actimonde sold Agrolactors to Nigeria (in 1990) and Ivory Coast (1990) because locally-grown soybeans were readily available. Mr. Voisin retired in November 1995; he no longer works for Actimonde. Mr. Duchatel is now in charge of selling turnkey dairy plants, but the company is increasingly involved in sell small and medium-sized fruit juice plants made from local fruits. Concerning the present status of companies in Africa using the Agrolactor: (1) The unit sold in 1988-89 to the Congo will soon start again in Brazzaville; a private investor will make soy yogurt. (2) Cebon’s plant in the Ivory Coast is no longer making soymilk, because local consumers do not like the fl avor of that soymilk. Also, there are very big dairies in Abidjan. (3) In Burundi the soymilk plant is still in operation; the product has a Swahili name. (4) In Cape Verde the product was named Fresal; the generic term for soymilk is bebida de soya. But the plant is no longer in operation. The market is very small and there is no demand for soymilk. But there is a demand for soy yogurt. (5) In Cairo, Egypt, the plant is still operating, making a refrigerated, stirred soy yogurt named Soyo. The company makes its own Polystyrene cups (non-aseptic) with very nice printing. (6) In Suleja, Nigeria, the plant is probably still making soymilk– but now it is dangerous to go to that area. Address: Director and former technical manager, Actimonde, International Business Park, Batiment Athena, 74160 Archamps, France. Phone: +33 450 31 5640. 1119. Brandt, Laura. 1997. The soy story: Making healthy taste better. Food Formulating (Chilton’s). Jan. p. 46-47. • Summary: The subtitle reads: “The recent news about soy’s health benefi ts is good. Getting Americans to incorporate soy into their diets is another matter. Improved soy ingredients make it easier for formulators to create new soy foods with better taste and texture.” Researchers that two isofl avones in soy, genistein and daidzein, provide many of the nutritional benefi ts, probably because they have properties similar to HISTORY OF SOY YOGURT & CULTURED SOYMILK 428 © Copyright Soyinfo Center 2012 the hormone estrogen. “Several studies on peri- and postmenopausal women who consumed soy protein showed promising results toward alleviating menopausal symptoms and increasing bone density and bone mineral content. Soy supplementation (containing phytoestrogens) has been suggested as an alternative to still-controversial hormone replacement therapy.” Central Soya now has a new, improved soy protein concentrate, Soyarich B. The number of U.S. vegetarians has more than doubled in the last decade to more than 15 million. For the consumer of soy burgers, taste and texture are more important than fat content. Beverages are an easy way for consumers to add soy protein to their diets. Protein Technologies International makes Take Care, a high protein beverage powder based on Supro brand isolated soy protein. PTI’s latest isolate product is Health Source, a refrigerated non-dairy, nonfat beverage that will be test marketed this spring. It will also be made into yogurt-style desserts. These will contain the daily requirements for calcium and vitamin C. Address: Technical Editor, Radnor, Pennsylvania. 1120. Stevens & Associates, Inc. ed. and comp. 1997. U.S. 1997 soyfoods directory. Lebanon, Indiana: Indiana Soybean Development Council. 47 p. 28 cm. [29 ref] • Summary: This second, expanded edition of the directory contains more than 270 company listings. Contents: Foreword. How to use the Soyfoods Directory (incl. Internet access). Daily soyfood guide pyramid (color). Soyfood descriptions (alphabetical): Introduction, green vegetable soybeans (edamamé), hydrolyzed vegetable protein (HVP), infant formulas–soy based, lecithin, meat alternatives (meat analogs), miso, natto, nondairy soy frozen dessert, okara (see soy fi ber), soy cheese, soy fi ber (okara, soy bran, soy isolate fi ber), soy fl our, soy grits, soy protein concentrate, soy protein isolate, soy protein–textured, soy sauce (tamari, shoyu, teriyaki), soy yogurt, soybeans, soymilk (soy beverages), soynut butter, soynuts, soyoil & products, sprouts–soy, tempeh, tofu & tofu products, whipped toppings (soy based–”similar to other nondairy whipped toppings, except that hydrogenated soyoil is used instead of other vegetable oils”), yuba. Soybean products chart: From whole soybeans, from soybean meal, from soyoil and lecithin. Soyfood companies by product (products listed alphabetically). Composition and nutrient content of soyfoods (large table, p. 14). Soyfood companies (alphabetical by company name; Each listing contains address, contact, phone, soy products, product names, distribution, to locate product, classifi cation). Mail-order soyfoods: Soyfood mail order companies (listed alphabetically by company). Soyfood companies by state (alphabetical by state; California has by far the most). Soybean promotion & research organizations (national, and state). Professional associations and industry
information resources. Soy cookbooks (19). Soy resource books (10). Soyfood fact sheets and recipes: 1-2 pages each for meat alternatives, miso, soyoil, soy fl our, soymilk, tofu, textured soy protein, whole soybeans. Soyfoods directory survey. This directory is on the Internet’s World Wide Web at http://www. soyfoods.com. For more information or suggestions, call 1-800-301-3153. The Internet version of the Directory continues to improve. “The fi rst year saw hits to our site increase from 1,000 the fi rst month to more than 8,000 per month now. We have added a new search engine that makes it easier to fi nd information and a new monthly e-mail newsletter, Soyfoods USA, designed to inform media sources, dietitians and consumers about the latest soyfoods information. To subscribe to this popular newsletter, just send an e-mail message to soyfoods@ind.com with the words ‘Subscribe Soyfoods USA’ in the body or subject fi eld.” Talk with Roger Stevens. 1997. March 10. The 1997 directory was fi rst available in January 1997. About 100,000 copies of this directory were printed, and all but 7,000 have already been sent out free of charge. About 77,000 copies were sent to registered dietitians nationwide; all are members of the American Dietetic Association. Another 10,000 copies were sent to the American Association of Family and Consumer Sciences–basically extension personnel at the Cooperative Extension Service in each county; these people provide a lot of consumer information about foods and agriculture. About 500 copies were sent to each of the 20 state soybean development councils. The remaining 6,000 copies were sent to callers who left their name and address at a toll-free answering service. The next step is to do a media tour in Indiana. Traveling with a registered dietitian, they expect to generate a lot of requests from citizens of Indiana. One of the goals is to show other states that if you promote soyfoods in this manner, you will get a lot of interest. Roger hopes to encourage other states to take a more active role in promoting soyfoods. The directory has generated a tremendous amount of information on the part of dietitians who call the toll-free number and have many questions about soyfoods; Roger tries to refer them to people who have the answers–such as 1-800-Talk-Soy. The Indiana Soybean Council has had to hire a new person just to handle the requests for this directory. Next Roger plans to do a survey of registered dietitians to learn more about their responses to the 1997 directory. He might ask: Did you receive the book? Do you use it? If so, in what way and how often? How many people do you infl uence with regards to soyfoods as a result of this book? So if each of the 77,000 dietitians infl uences, on average, 10 people a year, the directory has reached more than 750,000 people. One major goal of this book is to help dietitians include more soyfoods in their own diets and in the diets of their clients. How can we better help you do this? Do you HISTORY OF SOY YOGURT & CULTURED SOYMILK 429 © Copyright Soyinfo Center 2012 want a cookbook? A starter kit? Shall we include coupons? From the focus groups he has already conducted, Roger thinks that future editions of the directory will be presented more like a cookbook or recipe book, with the directory in the back. “People really like the recipes. They just hand them out to their clients. We get requests for 100 books at a time from dietitians, who give the entire book to their clients at classes, in their offi ces, etc.” Roger has the funds to do the research to fi nd out exactly what dietitians want in the way of soyfoods recipes and how they want them organized. Other possible questions: Which part or parts of the book do you fi nd most valuable? Which do you fi nd least valuable. Is there any information which is not in the book that you wish were included? Roger would also like to develop for the next edition of this book a graphic presentation of the inside of a typical supermarket showing all the different products which contain soy. Note: The word “soyoil” is used instead of “soy oil” throughout this directory. Address: Stevens & Associates, 4816 North Pennsylvania Street, Indianapolis, Indiana 46205. Phone: 317-926-6272. 1121. SoyaScan Notes. 1997. A new challenge for soyfoods manufacturers in America (Overview). March 14. Compiled by William Shurtleff of Soyfoods Center. • Summary: During the last year or two, Soyfoods Center has been receiving a growing number of calls from people who ask “How can I get more soy into my diet?” Never before have we heard people ask a question like this. These people have heard about the many health benefi ts of consuming soyfoods regularly but they don’t know what foods would suit their tastes and diet. Some are willing to try tofu, but others are not. Those who have tried soymilk often say that they don’t like the taste and it is too expensive. We think there is a need for a new type of soy product with the following specifi cations, listed here in order of importance: (1) It must be delicious, something that most Americans would like immediately. (2) It must be ready to eat, ideally without even heating. (3) It should be low in fat and low in calories. (4) It should contain enough soy isofl avones/phytoestrogens (i.e. soy protein) to have signifi cant health benefi ts if consumed daily. (5) It should not be too expensive. (6) It should contain only natural ingredients and no animal products. Examples: (1) A pudding or parfait–either the type made from soymilk and sold so widely in Europe in Tetra Brik cartons, or one resembling the Imagine Foods 4-pak puddings (which have no nutritional benefi ts except low fat and low calories). (2) A protein-rich soy yogurt with added sweetener plus fruits or fl avoring. (3) A dry mix to which one adds water or soymilk for use as a breakfast shake. How to market it: Any slogan that works, with the subheading “Contains 30 mg natural soy isofl avones/
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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,
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soymilk, and soy-based calf milk re
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entering markets where Cole’s pro
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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 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
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: a colon healthy. Includes a cookboo
Page 431 and 432: Color photos show: (1) Vertical pla
Page 433 and 434: out of debt, realizing that being l
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.
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
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cultures & tastes incredible. Non-G
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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
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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
Page 507 and 508:
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
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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