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

1208. Stephens, Roger; Stephens, Jane Ade. ed. and comp.
2000. Soyfoods guide 2000: Helpful tips and information for
using soyfoods. Indianapolis, Indiana: Stevens & Associates,
Inc. Distributed by the Soy Protein Partners. 24 p. Illust. No
index. 28 cm. [23 ref]
• Summary: This guide is available only on a limited basis
to dietitians and health professionals. Contents: Health:
Add soy to diet to reduce heart disease (FDA recommends
25 grams of soy protein a day to reduce blood cholesterol
levels), sample day soy meal planner (easy ways to add
25 grams of soy protein). Daily soyfood guide pyramid.
Soy and your health–Scientists are learning about soy’s
health benefi ts: Isofl avones, heart disease, menopause &
osteoporosis, cancer, allergies, diabetes & kidney disease,
fat. Soyfood Descriptions: Meet the bean: Green vegetable
soybeans (edamame), hydrolyzed vegetable protein (HVP),
infant formulas, soy-based, lecithin, meat alternatives (meat
analogs), miso, natto, nondairy soy frozen desserts, soy
cheese, soy fi ber (okara, soy bran, soy isolate fi ber), soy fl our
(50% protein), soy grits, soy protein concentrate, soy protein
isolate (isolated soy protein, 90% protein), soy protein,
textured (fl our or concentrate), soy sauce (tamari, shoyu,
teriyaki), soy yogurt, soybeans, soymilk, soy beverages,
soynut butter, soynuts, soybean oil & products, sprouts
(soy), tamari (see soy sauce), tempeh, Teriyaki sauce (see
soy sauce), tofu & tofu products, whipped toppings, soybased,
yuba. Helpful charts: Soyfood substitutions, soyfood
isofl avone content. Soyfoods web site. Soyfood composition.
Recipes using: Meat alternatives, textured soy protein, whole
soybeans, soy fl our, soynut butter, soymilk, tofu. Address:
4816 North Pennsylvania Street, Indianapolis, Indiana
46205. Phone: 317-926-6272.
1209. WholeSoy Company. 2000. Soy yogurt info (Leafl et).
San Francisco, California. 1 p. Single sided. 28 cm.
• Summary: Leafl et brought by Patricia Smith from Natural
Products Expo at Anaheim. 2000. March. This leafl et is
printed with black ink on beige paper. Contents: Incredible
delicious and nutritious. Living yogurt cultures (4 species)
Highest quality (made from transitional organic soybeans).
Proprietary Swedish method (a completely natural process
removes the “beany” fl avor so common in soy products).
“Questions and answers:
“Q: Why do you use transitional, not certifi ed, organic
soybeans?
“Ans: WholeSoy encourages the expansion of organic
farming by choosing to buy transitional organic soybeans,
at higher than market value prices. In this way, we actively
support farmers who are in the long, challenging and costprohibitive
process of becoming certifi ed organic. The more
farmers who convert to organic farming practices, the better
for our health and the future of our planet!
“Q: Why is your plain fl avor not as tart as a plain dairy
HISTORY OF SOY YOGURT & CULTURED SOYMILK 466
© Copyright Soyinfo Center 2012
yogurt?
“Ans: The living cultures in any yogurt require some
form of sugar in order to develop. In conventional yogurt,
the cultures ‘feed’ on the naturally occurring milk sugars,
or lactose. Since non-dairy yogurt does not contain lactose,
and soy does not contain enough naturally occurring sugars
for the cultures to survive, we add just enough certifi ed
organic raw cane crystals [sugar] to ‘grow’ the culture, which
makes it less tart.” Address: 49 Stevenson Street #1075, San
Francisco, California 94105. Phone: 415-495-2870.
1210. Shaw, Ann. 2000. History of Avoset Foods,
Morningstar Foods, and Suiza (Interview). SoyaScan Notes.
March 27. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: The plant in Gustine (where Ann has worked
in research for 26 years) used to be called Avoset Food
Corp. Avoset has been a pioneer in ESL products since the
company started; this plant is almost 90 years old. Originally
it was a creamery, owned by Foremost, then by Smith-Kline
(a pharmaceutical company). In the 1940s, during World War
II, Avoset pioneered ultra-pasteurized products for the U.S.
military–such as whipping cream in little glass jars for use on
submarines. In the 1950s they pioneered whipped toppings in
pressurized squirt cans. In the mid-1960s Avoset was the fi rst
U.S. company to install a gable-top ESL (extended shelflife)
packaging machine, which packaged long-life whipping
cream, and half-and-half. The non-ESL products had a shelflife
of 10-14 days and were considered “nuisance items” by
fl uid dairies and retailers. In about 1975 Smith-Kline sold
Avoset to Anderson Clayton, which broke up the company
and sold it to Quaker Foods, which sold it in June 1987 to
Kraft, which sold it in about 1988 Morningstar–which was
basically a group of venture capitalists from the Southland
Dairies in Texas which bought specialty dairies (such as
Bancroft Dairy) making value-added dairy products such as
cultured foods, coffee creamers, whipping cream, half-andhalf,
etc.–products other than just fl uid milk. Other branded
Morningstar products included Second Nature (cholesterolfree
eggs), International Delight (coffee creamers), etc.
In about 1997 (3 years ago) Suiza Foods Corp.
purchased Morningstar. Suiza started with one dairy in
Puerto Rico in the 1980s; then they started to buy other
dairies, and became a major “dairy consolidator,” putting
together these many dairies under umbrella. Suiza was
basically an acquisitions fi rm, which did not have any
corporate structure beyond the people in the main offi ce
who were involved in acquiring new companies. One of the
reasons they purchased Morningstar was for the corporate
structure–human resources, research labs, etc. So all the
research work for Suiza is done by Morningstar. After
Morningstar bought Avoset, the technology, packaging, and
formulations improved, but the basic business remained
unchanged–until 5-6 years ago when Ted Nordquist arrived