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

cappuccino fl avors. Some are in refrigerated Pure-Pak
cartons and other in aseptic cartons. (3) Two aseptic packs of
Enriched Vitasoy in original and vanilla fl avors. (4) Tofutti
Pan Crust Pizza Pizzaz, a pizza product made with soy
cheese. Address: Freelance writer living in the Midwest.
1165. Calhoun, Pat. 1998. New developments at White Wave
(Interview). SoyaScan Notes. Dec. 31. Conducted by William
Shurtleff of Soyfoods Center.
• Summary: White Wave’s capacity is always being pushed
to the max nowadays. Baked Tofu has really taken off in
popularity, and the company is also doing more with seitan;
they will soon have a line of dinners containing seitan.
White Wave still makes basic tempeh but they have
decided to discontinue their line of tempeh burgers, including
their popular Lemon Broil Tempeh (introduced Oct. 1986),
Veggie Life Burger (May 1993), and Chicken and Prime
Burgers (Oct. 1995). They have to focus on their strongest
products and make best use of their production capacity.
Pat is already looking for a new building, but they
probably won’t need it for another two years. Major issues
are: Will it be in Boulder or not. Water quality and disposal.
Jonathan Gordon of England left the company after
basically promising to stay. White Wave helped him prepare
his papers so he could get a Green Card. Address: Chief
Financial Offi cer, White Wave Inc., 1990 North 57th Court,
Boulder, Colorado 80301.
1166. Lathia, D.; Krechten, S. 1998. Miscellaneous–Potential
nutritional and health benefi ts of newly developed fermented
soy milk desserts (Abstract). American J. of Clinical
Nutrition 68(6S):1542S. Dec. Supplement.
• Summary: Table I shows the nutrient content of two
fermented soy milk desserts made by incubating soy milk
with yogurt and other cultures. Dried apple and other dry
fruits were added to Dessert I whereas fresh blueberries were
added to Dessert II. Conclusion: These newly developed soy
milk products have high nutritional and therapeutic values.
Address: Faculty of Nutrition, FH Niederrhein, Richard-
Wagner-Str. 101, 41605 Mönchengladbach, Germany.
1167. IDRC (International Development Research Center).
1998. An effort to promote the production and consumption
of soybeans as a means of improving nutrition in Nigeria
(Web article). http://www.solutions -site.org /cat11_sol101.
htm.
• Summary: “Summary: An International Development
Research Centre (IDRC) program to encourage soybean
cultivation and integrate soybean products into traditional
food and commodity production is helping to alleviate
malnutrition.”
“Background: In 1987, the International Institute of
Tropical Agriculture (IITA), under the guidance of Principal
Researcher Dr. Kenton Dashiell, launched an ambitious
HISTORY OF SOY YOGURT & CULTURED SOYMILK 447
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effort in Nigeria to combat widespread malnutrition. With
support from the International Development Research
Centre, IITA embarked on a project to encourage using
nutritious, economical soybeans in everyday food. Soybeans
are about 40% protein–more protein-rich than any of the
common vegetable or animal food sources found in Africa.
With the addition of maize, sorghum, wheat, rice, or any
other cereal to soybeans, the resulting protein meets the
standards of the United Nations Food and Agriculture
Organization (FAO). Soybeans also contain about 20% oil,
which is 85% unsaturated and cholesterol free.
“Few Nigerians knew about soybeans until the
IITA initiative provided information on everything from
their nutritional benefi ts to how to plant, harvest, store,
and prepare them. Since then, soybean production and
consumption has increased dramatically, improving nutrition
particularly among the urban poor and middle income
groups. Soybean-fortifi ed products not only have more
protein and minerals than their non-fortifi ed counterparts,
they are considerably cheaper than other sources of highquality
protein such as fi sh, meat, milk, and other proteinrich
legumes. The cost of protein, when purchased as
soybean, is only about 10-20% of the cost of protein from
fi sh, meat, eggs, or milk. Many Nigerians now incorporate
soybeans into their diets, and the Nigerian government
has declared soybean production and utilization a national
priority.”
“Impact: Production increased–Soybean production in
Nigeria increased from about 28 tonnes (metric tons) in 1985
to about 200,000 tonnes in 1995. The 1995 crop was worth
an estimated US $60 million, saving Nigerians an equivalent
amount of foreign exchange in just one year of this project.
Since then, soybean production and consumption have
continued to increase.
“Number of soybean farmers increased–The number of
soybean farmers in Nigeria has increased tenfold to about
500,000. All the soybeans they produce are being used
domestically. The price of soybeans has also increased,
improving incomes for growers.
“Training increased–As a direct result of the IDRC
project, more than 47,000 Nigerians (30 000 of them
women) have been trained in producing soybeans and how to
incorporate them into their diets. They have, in turn, trained
others. Some reasons given by individuals for incorporating
soybean into their diet are that it is nutritious, versatile, tastes
nice, and is a good substitute for expensive protein.
“New equipment developed–This project has led to
developing soybean processing equipment, which has since
been adopted for both home and commercial use.
“Industry increasing–The number of soybean-processing
industries in Nigeria has increased from less than fi ve to
more than 65, including small-scale businesses and larger
enterprises. Several large industries, including Nestle Foods
and Cadbury, have incorporated soybeans into some of their