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

3470.
1196. ProSoya Inc. 1999. Introduction to ProSoya (Color
videotape). 2-5350 Canotek Road, Ottawa, ONT, K1J 9N5,
Canada. 8 minutes. Aug.
• Summary: This excellent color video (in NTSC video
format), is professionally produced and narrated, with nice
background music. Introduced in August 1999, it begins:
“The soybean is a powerhouse of high-quality protein and
other nutrients. Soyfoods have been proven to reduce the
risk of cancer, heart disease, and other ailments. These health
advantages, coupled with relatively low infrastructure and
production costs, make soybean processing a fast-growing
industry–and we can help you make this a wonderful
business opportunity in the 21st century. Welcome to
ProSoya, a world leader in advanced soymilk technology.
“Dr. Raj Gupta, a scientist formerly with the National
Research of Canada and McGill University, is the president
and founder of ProSoya.” He appears and says: “Our
objective is to help you produce nutritional* soya foods
and beverages that consumers will enjoy because they taste
good.”
“ProSoya creates innovative and cost-effective
processing systems that produce an excellent soymilk base
naturally from the raw soybean. The fi rst soymilk systems
were small, designed primarily for humanitarian aid,
hospitals and small businesses. Today, ProSoya offers the
widest range of soymilk production capacities, from modest
30 liters-per-hour batch processors to large, fully automated
industrial plants with capacities up to 4,000 liters per hour.
The smallest system is a 2-liter prototype that NASA tested
for its manned space mission to Mars. ProSoya offers
individual production components or complete turnkey
plants, and can also assist in the formulation and packaging
of soymilk beverages and foods.
“ProSoya’s commitment to its customers is
demonstrated by its vigorous research and development
program. In addition to its own in-house R&D team,
ProSoya engineers work closely with researchers in various
government laboratories and other industry partners around
the world. At the heart of all ProSoya systems is the
patented airless cold-grinding process–a truly revolutionary
technology invented by Dr. Gupta... The resulting soymilk
is free from the beany fl avor or chalky mouthfeel. Bill
Shurtleff, world-renowned expert on soyfoods and author of
over 50 books comments: ‘I have no hesitation in saying that
ProSoya’s airless cold-grind process is one of the best for
making soymilk.’
“The soymilk base can be used as is, or to create a whole
range of healthy, nutritious, high-quality soyfoods, including
beverages, tofu, yogurt, ice cream, soymilk powders, and
mayonnaise.”
There follows a list of systems designed and sold by
ProSoya. “ProSoya delivers reliable equipment and prompt
HISTORY OF SOY YOGURT & CULTURED SOYMILK 462
© Copyright Soyinfo Center 2012
technical support.” “Brian Harrigan, an engineer with an
MBA degree, is the executive vice-president and director of
marketing. ‘At ProSoya we don’t just sell equipment. We
build relationships. Our pride is in the contribution we can
make to the success of our clients.’”
“ProSoya technology is presently being used in more
than 30 countries. There are large-scale processing plants
in Canada, Russia, and Scotland. Over 500 other small
to medium-scale plants are benefi tting people on fi ve
continents. This is what some of our clients have to say.”
There follow three glowing testimonials.
“In Canada, the retail sales of soy beverages increased
from $12.1 million in 1997 to $25 million in 1998, a
growth rate of 106%. Are you ready to take advantage
of the booming soyfoods industry? ProSoya, with its
market-leading technology, continuing R&D, and highly
trained personnel can be your ideal partner in pursuing
the opportunities which await us in the new millennium.”
Address: Ottawa, Ontario, Canada.
1197. Grogan, Bryanna Clark. 1999. Soyfoods cooking
for a positive menopause. Summertown, Tennessee: Book
Publishing Co. 192 p. Sept. Index. 23 cm. [31 + 49 websites
ref]
• Summary: On the front cover: “Reduce the discomforts of
menopause naturally. Lower your cholesterol. Reduce your
risk of heart disease and cancer. Over 150 family pleasing
recipes.” Eating a diet rich in soyfoods may alleviate many
of the discomforts of menopause.
Content: Introduction. Glossary. 1. The soy prescription.
2. Soy for strong bones and weight loss. 3. Preventing
the number one killer of women-heart disease. 4. Can
soy prevent cancer? 5. A soyfoods primer. 6. Baking and
cooking with soyfoods. 7. Breakfast foods and beverages.
8. Condiments, sauces, dips, dressings, and spreads. 9.
Appetizers, salads, and soups. 10. Lunch, supper, and side
dishes. 11. Dinner entrees. 12. Desserts. Bibliography and
websites. Sources for ingredients.
1198. Egan, Jeanette Parsons. 1999. Soy! Soy! Soy! Enjoy
soyfoods’ benefi ts in delicious recipes. Tucson, Arizona:
Fisher Books. xxx + 162 p. Oct. Illust. Index. 23 cm. Simply
Healthy Series.
• Summary: This is a soyfoods cookbook. Contents:
Dedication. Acknowledgments. Why I love soyfoods: Why
eat soyfoods?, soy’s health benefi ts, reduces heart disease,
helps prevent cancer, soy for your bones (osteoporosis),
to fl ash or not to fl ash (menopause), what about soyfoods
allergies, how much soy should I eat? (soy protein,
isofl avones), where to purchase soyfoods, how to add soy
to your diet, important notes about eating soy. A soyfoods
glossary: Black soybeans and yellow soybeans, green
soybeans (edamamé), meat alternatives or analogs, miso,
soy cheeses, soy cream cheese, soy fl our, soy grits, soy milk