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

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
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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/