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

vitamin C, vitamin D, calcium, and fi ber.
1222. Product Name: Soyogurt [Plain].
Manufacturer’s Name: Dakini Health Foods Pvt. Ltd.
Manufacturer’s Address: S.N. 33, Bhoiwasti,
Keshavnagar, Mundhwa, Pune 411 036, India. Phone: 020-
613985.
Date of Introduction: 2000. October.
Ingredients: Whole soybeans, water, probiotic cultures.
Wt/Vol., Packaging, Price: 500 gm, or 1000 HDP plastic
cups.
How Stored: Refrigerated.
New Product–Documentation: Letter from Seemo and
the Dakini crew. 2000. Oct. 10. Their next product, now
in development, is Soyogurt and they are having excellent
results using their old tempeh incubator and a Swiss
probiotic yogurt starter.
Letter (e-mail) from Seemo. 2012. Sept. 18. “Dear
Bill, Yes, We did sell Soyogurt in India from 2000 until the
last day of production. Some years we put it out in shops
but since the sales were small we mostly sold to order and
also direct from the factory. This product had a small and
dedicated following! Packaging was in 1 kg and half kg.
Most return buyers preferred the one kg pack. In 2004-05 we
sold daily 10-25 kg from our ‘Soy Milk Bar,’ mostly in the
form of Lassi, a drinkable mix either salted or with fruits.
Soyogurt was sold only locally and was, like our soy milk, a
small branch of our soy foods production line. It was on the
market until Feb. 2010 when all production lines were forced
to be dismantled. Prices over the years were about US$1-1.2
per kg.”
1223. Dornblaser, Lynn. 2000. New products: A cultured
world. www.PreparedFoods.com. Oct. p. 12.
• Summary: A trip to the recent Natural Products Expo
revealed that Silk is extending its Silk line of soy milks with
a new line of Silk Cultured Soy Milk. The addition of live,
active cultures provides consumers with health and digestive
benefi ts. Moreover, each 6-oz cup is fortifi ed with 50% of
the RDA of calcium; the recommended retail price is $0.79
to $0.89 per cup. The cholesterol-free products comes in
eleven fl avors: apricot, mango, banana strawberry, key lime,
blueberry, lemon, kiwi, peach, plain, raspberry, strawberry
and vanilla. Address: Editorial Director, New Product News.
1224. Greenberg, Patricia. 2000. Soy desserts: 101 fresh, fun
& fabulously healthy recipes. New York, NY: ReganBooks
(Imprint of HarperCollins). ix + 166 p. Oct. Illust. Index. 24
cm.
• Summary: This is a book about how to make delicious
soy desserts that are actually good for you! Contents:
Introduction. Cakes and frostings. Pies and tarts.
Quickbreads, muffi ns, brownies, bars and scones. Candy and
cookies. Parfaits, custards, mousses, puddings, and soy ice
HISTORY OF SOY YOGURT & CULTURED SOYMILK 470
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creams. Soy source index. Contains 8 full-page color photos
in the middle of the book. These recipes call for soymilk,
soy cream cheese, soy yogurt, tofu, soy fl our, and soy
margarine. Contains four recipes for Tofu cheesecake. On
the inside back dust jacket is a photo and brief biography of
Patricia Greenberg. Address: P.O. Box 10853, Beverly Hills,
California 90213. Phone: (323) 938-3975.
1225. Reynolds, Jonathan. 2000. Do you tofu? Soybean curd
isn’t just for health-food nuts anymore. New York Times.
Nov. 5. p. SM181.
• Summary: The author used to be an overweight steak
and potatoes guy, who despised the taste of “health foods.”
“Until recently, I couldn’t stand to even look at tofu. Cold
and uncooked, it’s squeaky, with the texture and disposition
of a particularly upbeat sponge. In the mouth, it’s so darned
watery and perky, it feels as though it will clean the enamel
off your teeth, suck all the saliva from your mouth, and
then bounce right onto the street to do some more good
somewhere else.”
“Processed foods made from tofu are, by and large,
dreadful. The ‘hot dogs’ are weird, soy cheese is nasty, and
Tofutti ice cream is downright punitive. Tofu yogurt is nearly
as wretched as the food at Shea Stadium”–which is probably
the worst in the world.
“But that’s just my cranky Western palate. Worldwide,
tofu is more popular than pasta, potatoes and poi, the staples
of other cuisines.” He found, to his surprise, that when tofu
is cooked and used in a good recipe, it can be delicious–as is
the “bean curd” served at most Chinese restaurants. Includes
three tofu recipes.
1226. Shurtleff, William; Aoyagi, Akiko. 2000. Tofu &
soymilk production. 3rd ed. Lafayette, California: Soyfoods
Center. 336 p. Illust. by Akiko Aoyagi Shurtleff. Index. Dec.
28 cm. [223 ref]
• Summary: Contains many new advertisements, plus
changes on the title page, copyright page, and rear cover
of both paperback and hardcover editions (new ISBN for
each). Address: Soyfoods Center, P.O. Box 234, Lafayette,
California 94549. Phone: 925-283-2991.
1227. Davis, Brenda; Melina, Vesanto. 2000. Becoming
vegan: The complete guide to adopting a healthy plant-based
diet. Summertown, Tennessee: The Book Publishing Co. v +
281 p. Index. 25 cm. [153 ref]
• Summary: An excellent vegan sourcebook (not a
cookbook) by two registered dietitians. Contents:
Acknowledgements. From the authors. 1. Vegan roots. 2.
Perspectives on vegan health. 3. Plant protein. 4. Big fat
lies. 5. The two faces of carbohydrates. 6. Prospecting for
minerals. 7. Vitamins for vegan vigor. 8. Phytochemicals.
9. The vegan food guide. 10. Building vegan dynamos. 11.
Growing vegans. 12. The prime of life. 13. Overweight. 14.