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

developed by Jonathan Gordon. The fl avor profi le takes soy
yogurt to a new level. It is so much better than what used to
be acceptable. The average American likes this product. It
is being marketed as a spoonable dessert. Bifi dus is already
added to the product, but the product is heat treated after
fermentation to extend the shelf life. White Wave is almost
ready to fi nd a new way to introduce the live cultures after
heat treatment–perhaps by injection and mixing with the
entire product. “Right now the Silk name is really driving
a new consumer to the product. Our Internet hits have been
very strong to the new consumer. Sales of packaged products
are 50% ahead of where they’ve ever been.”
Product with Label purchased at Open Sesame (natural
food store) in Lafayette, California. 1998. June 19. Lemon
Kiwi. Dark blue, light blue, and various colors on white.
The text on the foil label begins: “White Wave–If you like
the taste of yogurt, you’ll love White Wave Silk Dairyless.
We make it from whole soybeans to take advantage of soy’s
high isofl avone content. Soy foods such as Dairyless, tofu
and tempeh provide all 8 of the amino acids our bodies
need. They are considered a ‘complete’ protein. In fact,
soy’s protein profi le is very much like that of chicken. Silk
Dairyless is a great-tasting way to get your soy everyday.
Dairy free. Lactose free. No saturated fat. No cholesterol.
Contains 30 mg. of isofl avones per serving. Keep
refrigerated. 1% low fat. Buy frequently.”
Talk with Pat Calhoun and James Terman of White
Wave. 1998. Dec. 31. The soymilk is fi rst cultured/fermented
in large vats, then heat treated (pasteurized) and packed into
individual cups. Gums may be mixed in when it is packed
into the cups to help it set up. The product contains no live
cultures and it is not further heated in the cups.
Product with Label purchased for $1.39 at Open Sesame
in Lafayette, California. 1998. Dec. 23. The Blueberry is
delicious, though quite watery/liquid. The Key Lime is
poor, starchy and granular. The middle part of the text on
the foil label has been changed (shortened) to read: “We
make it from whole soybeans to take advantage of soy’s high
isofl avone content. There has been a lot of good news about
the benefi ts of soy and isofl avones lately. White Wave Silk
Dairyless is a great-tasting way to get your soy everyday...”
Product with Label purchased at Open Sesame (natural
food store) in Lafayette, California. 2000. March 14.
Blueberry. 6-oz cup retails for $1.39. The ingredients (except
for blueberries) are basically the same as those shown above.
1152. Nutritious Foods, Inc. 1998. Remember the old story
about the guy who trades in his cow for some magic beans?:
Come to the source (Ad). Vegetarian Times. April. p. 56.
• Summary: This full-page color ad is for Health Source
Soy Protein Health Drink and yogurt-style snack. Contents:
These beans aren’t magic but they sure try hard. Introducing
Health Source. Soy protein and a whole lot more. Your
body likes this stuff. Now you can, too. Address: St. Louis,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 440
Missouri.
© Copyright Soyinfo Center 2012
1153. Dorrell, Kathryn. 1998. Tastes like success–Top ten:
Innovative airless cold grind technology enables IPC to
produce soy beverages that consumers are drinking up. Food
in Canada. May. p. 33. [1 ref]
• Summary: International ProSoya Corp. (IPC), based
in Surrey, British Columbia, was founded in 1994 by
three business partners from Saskatchewan: Dorothy
Cunningham (who is currently helping to run a sister
plant in Scotland), Lorne Broten (chairman and CEO),
and George Conquergood (vice-president of operations).
It was Conquergood who actually spearheaded the idea of
commercializing the airless cold grind process developed by
Raj Gupta, an Indian PhD, to feed children in Third World
countries.
Conquergood fi rst tried out the patented technology in
his restaurant in Saskatoon. Noting the enthusiastic response,
he decided to develop it into a separate business.
Initially, the company did not intend to make retail
products. Rather, they wanted to use their patented process to
produce bulk soymilk, that would be sold to food processors.
This strategy changed when Jerry Duncan joined the
company in 1996; today he is president and Chief Operating
Offi cer (COO).
This year Duncan expects the company to reach sales
of $18 million, up four-fold over 1997. In addition to its
fi ve fl avors soy beverages, in January IPC launched a line
of SoNice soy yogurts and on Feb. 1 the company’s U.K.
joint venture began producing soymilk. A.C. Neilsen upped
its North American growth projections for this competitive
sector to 60% from about 25% when IPC entered the market.
1154. Kehoe, John. 1998. Growing up behind glass: The
bizarre and tragic lives of the Dionne quintuplets. Biography
magazine. June. p. 96-102, 117.
• Summary: These fi ve identical twin girls were born on 28
May 1934 in a farmhouse in Callander, Ontario, Canada.
The mother, Elzire, a farm wife, was 26 years old, and the
attending physician was Dr. Roy A. Dafoe. The father was
Olivia. Olivia and Elzire already had six children, and were
poor. Within a week after their birth, these little girls (“the
Quints”) were the most famous children the world had ever
known. Today, three of them survive. They are bitter about
their inhuman, exploitative upbringing, and they live as poor
recluses. Nothing is left of the tens of millions of dollars
generated by their endorsement and advertising deals.
The Ontario provincial government wrested control
of the quints away from their parents, and became the
legal guardians. Then the government built what was the
forerunner of a modern theme park–Quintland. From 1935
to 1943 the Quints were on display 7 days a week, with 2-3
“shows” a day. During these years more than three million
people made the trip to Callander to see them–but the