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

licensing agreement to use the Linda McCartney brand name.
The line includes cultured and frozen vegan desserts which
are free of lactose and cholesterol and fortifi ed with calcium
and minerals. Haldane is promoting the new Dairylike line
using national TV and print ads. ADM is test marketing
Dairylike in Southern California under the name Dairyless.
About one-third of Haldane’s sales come from products
made by third party manufacturers such as Asda and
McVities.
During the last year Haldane has faced two big
challenges: (1) In the spring of 1998 EU food labeling
legislation required companies to stop using the term
“soya milk” or “yoghurt” or any misspelling of it. Haldane
reformulated, renamed, and relaunched its line of non-dairy
products. (2) In Sept. 1998 a EU regulation which came into
effect requiring products containing genetically modifi ed
soy protein to be labelled appropriately. Haldane guaranteed
that all its soy products are GMO-free, made from identity
preserved soybeans.
Haldane’s “Realeat Survey,” now in its 15th year,
studies attitudes toward meat eating in the British Isles. Each
survey is conducted by The Gallup Organization. The 1997
Realeat Survey showed that a record 5.4% of the British
population now chooses a vegetarian diet, up 20% over
1995. Thus, Britain now has more than 3 million vegetarians.
And 14.3% of the population no longer eats red meat–over
8 million people. Many Britishers avoid red meat because
of fear of BSE or Mad Cow Disease. In the 1995 Survey 7%
mentioned BSE as their main health concern; this fi gure rose
to nearly 22% in the 1997 survey. The 1998 Survey showed
that 13% (over 7 million people) never or almost never eat
dairy products. Today roughly half of the British population
is actively reducing consumption of meat, especially red
meat, and one-third is doing the same with dairy products.
1163. Stepaniak, Joanne. 1998. The vegan sourcebook. Los
Angeles, California: Lowell House. xvi + 352 p. Index. 24
cm. Special nutrition section by Virginia Messina. [196* ref]
• Summary: Contents: Preface. 1. Vegan roots. 2. The vegan
identity. 3. The way the West was weaned. 4. Which came
fi rst? 5. Invisible oppression. 6. Environment in crisis.
7. Shooting the myths. 8. Animals and entertainment. 9.
Science: Fact, fi ction, or fantasy. 10. The compassionate
consumer. 11. The body beautiful. 12. Ethics in action. 13.
Of principle and practice. 14. Ascent and evolution. 15.
Embracing the choice. 16. Reorienting the compass. 17.
Challenges, gifts, and offerings. 18. The Vegan table. 19.
Secret ingredients. 20. Vegan nutrition. Appendixes: 1.
Vegan nutrition charts. 2. Menu planning using the Vegan
food pyramid. 3. Special ingredients and Vegan recipes.
4. The Vegan lifeline: Resources and organizations. 5.
Recommended reading. Bibliography.
Soy-related recipes or discussion: Soymilk (p. 188-89).
Soy cheese, soy yogurt and sour cream (made from silken
HISTORY OF SOY YOGURT & CULTURED SOYMILK 446
© Copyright Soyinfo Center 2012
tofu), vegan cream, puddings, ice cream, and popsicles (p.
190-91). Use of tofu in place of eggs to bind or thicken (p.
192-93). Miso, tamari and shoyu (p. 256-57). Tofu, regular
and silken (p. 258). Quinoa, seitan, tahini (p. 258). Sour
cream and onion dip (with tofu, p. 275). Sesame-miso
spread (p. 275). Tofu-vegetable spread (p. 277). Miso master
dressing (p. 282). Curried tofu salad sandwiches (p. 290).
Roasted vegetable pizza with tomato-tinged tofu (p. 300-
01). Savory baked tofu (p. 302). Baked potatoes Florentine
(with tofu, p. 305). Tofu ricotta (p. 308). Vegan mayonnaise
(with tofu, p. 310). Tofu sour cream (p. 310). Creamy
fudge frosting (with tofu, p. 315). Address: Swissvale,
Pennsylvania.
1164. Zind, Tom. 1998. Soy dairy alternatives: The soy dairy
category is hot, with organic soybeans taking center stage in
new product introductions. New Product Sightings. Nov. p.
8-9. [1 ref]
• Summary: Soyatech (Bar Harbor, Maine) reports that U.S.
soymilk sales reached about $150 million in 1996, and that
since 1990 the market has been growing at about 12% a year.
The 17th Annual Market Overview, published by
Natural Foods Merchandiser magazine, reports that sales of
only organic dairy alternatives (a category which is mainly
soy-based products, but which also includes rice milks, oat
milks, etc.) grew 45.5% from 1996 to 1997. Dollar sales
grew to $32 million from 22 million. During the same year,
non-dairy yogurts (a category which is mainly soy yogurts)
grew to $10.6 million from $5.5 million.
The Ontario Soybean Growers’ Marketing Board in
Canada predicts that sales of soy beverages in that country
will increase by about 68% from 1997 to 1998, to 6.7 million
liters in 1998 from 4 million liters in 1997. Although the
country’s large Asian population has long been the largest
consumer of soy beverages, the Board believes that most
of the new growth is coming from sales to non-Asians (i.e.
Caucasian Canadians).
The marketing manager for Vitasoy USA (based in
South San Francisco, California) says sales of their Vitasoy
soymilk to supermarkets alone has grown at 15-20% for the
last few years.
Why all this interest in soymilk? “Health awareness for
one. Science has virtually crowned the soybean as one of the
most healthful single plant foods known to man, a versatile
product with silver-bullet like qualities” for reducing the
risk of heart disease and some cancers, easing menopausal
symptoms, sidestepping lactose intolerance, and slowing the
onset of osteoporosis. Scientists believe that many of the
benefi ts come from isofl avones–of which soybeans are the
only common source.
Photos show: (1) A Pure-Pak quart of White Wave’s
Silk–Organic Plain Dairyless Soy Beverage. (2) Many
packs of SoNice (made by ProSoya Foods of Surrey, British
Columbia), in original, chocolate, vanilla, strawberry, and