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Wt/Vol., Packaging, Price: 6 oz (170 gm) plastic cup. Price: $0.89 (2000/04, California). How Stored: Refrigerated. Nutrition: Per 100 gm.: Calories 140, calories from fat 20, total fat 2.5 gm (4% daily value; saturated fat 0 gm), cholesterol 0 mg, sodium 20 mg (1%), total carbohydrate 28 gm (dietary fi ber less than 1 gm [3%], sugars 19 gm), protein 5 gm. Vitamin A 25%, calcium 8%, iron 6%, vitamin C 0%. Percent daily values are based on a 2,000 calorie diet. New Product–Documentation: Talk with Ted Nordquist of TAN Industries, Inc. 2000. April 12. This product was fi rst available in about May 1999. Talk with Ted Nordquist of WholeSoy & Co. 2006. May 8. This product was introduced at exactly the same time as the same private label product made for Trader Joe’s. Ted added a lemon fl avor a few months after the initial launch. 1191. Demos, Steve. 1999. New developments at White Wave (Interview). SoyaScan Notes. July 7. Conducted by William Shurtleff of Soyfoods Center. • Summary: Discusses: Soy yogurts and spoonable desserts in different parts of the world. DairyWorld Foods in Vancouver, BC, Canada, and their So Good brand. Sunrise Soya. Hired Fred Webster. Imagine Foods building new offi ces in Palo Alto. Rice beverages are now almost dead; fi red all of its reps. 3-4 companies that are bigger than Dairyworld. Bernard Storup. Suiza and Dean Foods. Mark Retzloff. Paul Repetto. Silk is now #1. Spence was a Nielsen offshoot. He who gets to TV fi rst. No public offering– Strategic partner on board. Address: President, White Wave Inc., 1990 North 57th Court, Boulder, Colorado 80301. 1192. Jacobi, Dana. 1999. Shake it up! Unbelievably luscious, rich and refreshing smoothies. Vegetarian Times. July. p. 48, 50-54. [1 ref] • Summary: Contains seven recipes (and many color photos) for smoothies made with fortifi ed soymilk, soy yogurt, and/ or soy protein powder (isolates, lecithin, and fl avoring): Mango cream smoothie. Kiwi-melon smoothie. Peach glow smoothie. Chai cooler. Chocolate-peanut butter smoothie. Coconut-banana smoothie. Banana-berry smoothie. Sidebars: “Smoothie secrets” (Four secrets for making good smoothies). “Soy by the numbers” (discusses soy milk, soy protein powder, and soy yogurt; the word “numbers” refers to the grams of fat and protein in some of these products). Address: [New York City]. 1193. SoyaScan Notes. 1999. The soybean: Animal, vegetable or mineral? (Overview). Aug. 4. Compiled by William Shurtleff of Soyfoods Center. • Summary: A traditional American parlor game and quiz show named “Twenty Questions” was based on the assumption that all things in the universe could be classifi ed as either animal, vegetable, or mineral. Clearly the soybean HISTORY OF SOY YOGURT & CULTURED SOYMILK 460 © Copyright Soyinfo Center 2012 is a vegetable, and it is most like a vegetable when served as edamamé or green vegetable soybeans. But soybean pods and leaves are unusually hairy, and the soybean can easily be transformed into alternatives to almost every known animal food product–more specifi cally into all kinds of meats and dairy products. It can be made into meatless burgers, hot dogs (wieners), breakfast sausages, beef jerky, bacon bits (such as Bac*Os) or meatless bacon, juicy chicken drumsticks or meatless chick nuggets, meatless steak, and the like. Or it can be made into all the dairy alternatives such as milk, yogurt, ice cream, cheese, coffee creamer, whip topping and the like. Soybean oil can also be made to imitate the greatest commodity of the 20th century: petroleum. We now have soy ink, soy diesel fuel, soy resins, soy paints and varnishes, etc. Thus, of all the vegetables in the world, the soybean is the most versatile–the most like an animal and the most like a vegetable. What will they think of next? Note: Twenty Questions began on radio in 1946, then played on television from Nov. 1949 until May 1955. 1194. Nordquist, Ted. 1999. Soymilk in America–past and future: The soymilk wars are heating up. Part I (Interview). SoyaScan Notes. Aug. 10. Conducted by William Shurtleff of Soyfoods Center. • Summary: After SoyaWorld was created in Vancouver (BC, Canada), because ProSoya was developing soymilk in Vancouver, they needed a quick way to get soymilk on the market. So they started negotiating with Ted to see if he could start sending soybase up to Vancouver from California. Then Sanitarium Foods (from Australia) came into the picture and threw a lot of money towards SoyaWorld, encouraging them to purchase a license to make So Good using soy protein isolates. This would also be Sanitarium’s entry into the USA and North America. SoyaWorld took this approach and because of Dairyworld Foods’ excellent distribution system, So Good has done very well in Canada. Their aim is to work down into the United States; they have been trying to negotiate with Suiza Foods Corp., but Suiza has its own ideas. Ted has heard that Sanitarium is involved in a lawsuit over its So Good soymilk, perhaps with SoyaWorld, because they believe that SoNice is an infraction on the name of their So Good product–the names SoNice and So Good are too close. Soy is really getting into the mainstream now. Ted’s company has done a lot of market studies in supermarkets and the presence of soymilk is “essentially zero.” The big change will take place over the next year as soymilk starts to enter the dairy case of supermarkets. Ted is aware that Horizon has its eyes on this market. SoyaWorld is powerful, but they are up against Dean Foods, Suiza, and others. Wait until November or December of this year to see what is going to happen. Ted may be part of the action or he may get squashed–like the bug under your carpet.
Ted learned a lesson when he was making Silk for White Wave; they came out with a different product, and it didn’t seem to matter much to consumers that it wasn’t as good, as long as it was approximately as good. Money, labeling, distribution, networking, etc. determine the success of a product. Ted designed Silk with a very low solids content (4% solids) for very specifi c reasons. The main reason was money–so the product could be sold at a competitive price. But with the FDA health claim anticipated, Imagine Foods now has 7 grams of protein per serving, and White Wave’s Silk soymilk has 5-6 grams of protein. You cannot use the health claim if a product contains 6.25 grams of protein per serving, because that is rounded down to 6 grams on the label. So you must have a label that states 7 grams of protein. As the solids content of a soymilk rises, any beany fl avor is harder to mask, so the fl avor of the soybase becomes more important, and the formulation less important. And the fl avor of the soybase becomes even more important with soy yogurt, and even more important with soy ice cream– because both have higher solids content. So, if one were rational and logical, the trend toward higher solids would give Ted an advantage. Ted disagrees strongly with Steve Demos who thinks that the soybase and the formulation are of about equal importance in determining the fl avor of the fi nal product. Ted believes that the soybase contributes about 80% of the fi nal fl avor and the formulation about 20%. Steve’s Silk soymilk is now made by SunRich, in Minnesota. The only other companies that make what Ted considers an acceptable soybase are Pacifi c Foods of Oregon, and Imagine Foods. If SunRich were using ProSoya’s airless technology and if ProSoya took SunRich to court, Raj Gupta would argue that he patented his oxygen-free process in 1988. Alfa-Laval could go to ProSoya and say that they were selling a plant that made soymilk using an oxygen-free process before that patent was instigated, and they demonstrated that plant at an international conference in 1984. The process was not patented, but it was described in published literature and was well known. To get a patent, Raj Gupta had to prove that there was no prior art; thus Ted believes that the ProSoya patents are not valid. Ted and Raj planned to do a joint venture at one time, but they disagreed on many processing issues. His process is based on the concept of an oxygen-free grind, but it is not strictly so. Then he makes claims that you don’t have to soak the beans, etc. So there are many things that the patent offi ce has accepted in his patent that Ted believes would not stand closer scrutiny. Ted has compared his soybase with that made by the ProSoya process; he believes that his is much better. Shurtleff says that he always assumed that the reason Ted used the ProSoya process in Vancouver to make Silk was because it was better than his own. Ted laughs and laughs. The real reason he didn’t make the soybase himself was because he had no equipment or plant with which to make it. HISTORY OF SOY YOGURT & CULTURED SOYMILK 461 © Copyright Soyinfo Center 2012 Ted started to develop Silk using soymilk made by Pacifi c Foods of Oregon. Even when he was still in Sweden in the late 1980s, he began to cooperate with them in developing a soy ice cream. Ted bought soybase from all over the world to compare it with the soybase he was developing in Sweden. He ended up using Pacifi c Foods’ aseptically packed soybase (containing only soybeans and water) as a control for his Tofu Line and Swedish Glass ice creams. So when he came to the California in the early 1990s, his goal was to make soy beverages, yogurt, and ice cream. When Ted started doing his work in Gustine, he was using Pacifi c Foods’ soybase. They even had an agreement on the cost of the soybase, the fact that he would be buying it in tankers, etc. The fi rst samples Ted sent to Steve Demos were made with Pacifi c Foods’ soybase. But when the person who fi nally bought the product made from that soybase turned out to be Steve Demos, then Pacifi c Foods of Oregon backed off. They didn’t want to make soybase for a competitor in the soymilk market. So Ted had to look for a new supplier, and he came into contact with ProSoya in Surrey, near Vancouver. At that time, they were just starting up their soymilk plant and they were really naive; they could make soymilk on a small restaurant scale, but they knew almost nothing about making soymilk on a large commercial scale in a continuous process. It was a nightmare for them at the beginning. Ted did not help them with their process; he just sent them orders, which forced them to get their act together because Ted needed to buy 6,000 gallons (one tanker full) at a time. As ProSoya was learning, Ted was starting to building his own plant, but he couldn’t do that until he had money, and his money would have to come from sale of ProSoya soybase to Steve Demos. So Ted went to ProSoya, not because they made better soymilk but because he didn’t have the money to do it any other way. Continued. Address: TAN Industries, Inc., 49 Stevenson St., Suite 1075, San Francisco, California 94105-2975; 660 Vischer Ct., Sonoma, CA 95476. Phone: 415-495-2870. 1195. White Wave, Inc. 1999. Silk soymilk smoothies (Brochure). Boulder, Colorado. 8 panels. Aug. 15 cm. • Summary: This stylish fold-out brochure, printed with mango pink and green heads plus blue lettering on light blue paper, offers recipes for: Peach glow smoothie. Chai cooler. Coconut-banana smoothie. Banana-berry smoothie. Chocolate peanut-butter smoothie. Kiwi-melon smoothie. Mango creme smoothie. Plus four secrets for making good smoothies. “Recipes appeared in Vegetarian Times, July 1999.” All recipes call for the use of White Wave Silk Soy Yogurt or Soymilk. Note: Though these recipes were developed by Dana Jacobi and her name appears as author of the Vegetarian Times article, her name does not appear in this brochure– because she asked them not to use it. Address: 6123 E. Arapahoe Rd., Boulder, Colorado 80303. Phone: 303-443-
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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
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is defi nitely as good as the Germa
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introduction, manufacturer’s name
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the famous Seventh-day Adventist ph
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made by Madison. His contacts with
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• Summary: This article, in a sec
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more attention to yield and functio
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product without isolates and PLL wa
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Creating amazing dairy-free cheese
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yogurt drink is produced only for d
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Azuma Natto Foods Co. Ltd.: This na
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marijuana; they are different plant
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other women, all dressed in traditi
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(e.g. R.J. Reynolds). Vendor/child
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product would be carried in the ref
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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 and 428: a colon healthy. Includes a cookboo
Page 429 and 430: information resources. Soy cookbook
Page 431 and 432: Color photos show: (1) Vertical pla
Page 433 and 434: out of debt, realizing that being l
Page 435 and 436: HISTORY OF SOY YOGURT & CULTURED SO
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: 15 new products. These include: Veg
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
Page 479 and 480: 1245. White Wave, Inc. 2002. Silk i
Page 483 and 484: cultures & tastes incredible. Non-G
Page 485 and 486: pesticides, herbicides, or chemical
Page 487 and 488: 1262. Mescher, Kelly. 2003. Japanes
Page 493 and 494: that Trader Joe’s had called Gary
Page 495 and 496: people speaking many different lang
Page 497 and 498: Richmond, spokesperson for Silk. 20
Page 499 and 500: 162. [39 ref] • Summary: Contents
Page 501 and 502: found himself short of cash and in
Page 503 and 504: Dill, Spinach & Artichoke, Gourmet
Page 505 and 506: 40, cherries 22, grapefruit 25, ora
Page 507 and 508: Ted was going into new packaging an
Page 509 and 510: 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
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Soyrizo, and 1 each for edamame, so
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develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
Page 525 and 526:
ecipes of great variety and creativ
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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
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425, 426, 427, 446 American Soybean
Page 539 and 540:
the 1980s; Also Khmer Republic). 45
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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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