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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 © Copyright Soyinfo Center 2012 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.
Eating disorders. 15. Underweight. 16. The vegan athlete. 17. Vegan diplomacy. This book begins with a good history of veganism and contains (throughout the book) a wealth of accurate, positive information about many different types of soyfoods (especially tofu) and related subjects, including tofu, soymilk, tempeh, soy yogurt, soy cheese, soy sauce, tamari, and soy oil (incl. omega-3 fatty acids). Plus Adventist Health Studies, dietary fi ber, phytochemicals and sea vegetables. Address: 1. Kelowna, British Columbia; 2. Langley, British Columbia. Both: Canada. 1228. Evans, K. Lee; Rankin, Chris. 2000. Giant book of tofu cooking. New York, NY: Sterling Publishing Co., Inc. 256 p. Illust. (color photos). Index. 28 cm. • Summary: A beautiful vegetarian cookbook, with many color photos on glossy paper, excellent use of standard terminology (except for “freeze-dried tofu”), and 350 healthful, delicious recipes. Contents: Introduction. Tofu basics and techniques: Getting started (buying tofu {soft tofu, form tofu, extra-fi rm tofu, silken tofu, marinated tofu, smoked tofu, freeze-dried tofu, fermented tofu}, storing tofu, preparing tofu for your recipes {draining and blotting, pressing, freezing and thawing, blending, cubing and dicing, crumbling, shredding / grating, marinating, boiling slightly sour tofu, frying, deep-frying}), other soy products (edamame, meat alternatives, miso, soy cheese, soy fl our, soy ice cream, soy milk, soy sauce, soy sprouts, soy “yogurt,” soynut butter, soynuts, tempeh, textured soy protein, whole dry soybeans), tofu and a healthier you (introduction, protein, heart disease, cancer, menopause, osteoporosis, our planet), simple ingredient substitutions (eggs, milk, cheese, butter, salt, sugar {honey, molasses, maple syrup, rice syrup, barley malt syrup}). Ingredient glossary: Incl. arrowroot, balsamic vinegar, bamboo shoots, barley malt syrup, fermented Chinese black beans, fi lé powder, galangal, garam masala, garbanzo beans, Hoisin sauce, liquid smoke, mirin, miso, nutritional yeast, phylo or fi lo, pickled ginger, quinoa, rice noodles, rice papers, rice syrup, sake, shoyu, tahini, toasted sesame oil, vegetarian gelatin, vegetarian Worcestershire sauce (“Just like the original, it is made of soy, vinegar, and spices, but without the anchovies”), wakame, wheat germ. Breakfast. Appetizers. Soups. Salads. Lunch and dinner. Dressings, sauces, and spreads. Desserts. Metric conversion chart. Acknowledgments. 1229. Fruehschuetz, Leo. 2000. Soja [Soya]. Schaafheim, Germany: Bio Verlag. 144 p. With recipes by Judith Braun. Illust. Index. 15 cm. [12 ref. Ger] • Summary: Contents: Forward: Portrait of the soybean: From China to the entire world, the composition of whole beans, does soya help with cancer?, protein and oil for the world economy. The original soybean and what followed: Introduction (there is not much to improve on in the HISTORY OF SOY YOGURT & CULTURED SOYMILK 471 © Copyright Soyinfo Center 2012 soybean), the “labor-bean” (Monsanto and Roundup-Ready soybeans), the results for farmers, for the environment, for health, politics without results, for trade and the end-users, the forgotten results, soya in animal feeds. Organically grown soya–without genetic engineering and pesticides. Versatile: Soya in the wholefoods kitchen: Soybeans: whole, ground, and sprouted, the fl uid bean–milk, yogurt (fermented), and oil, tofu–the meat without bones, tempeh– the noble cultured food from Indonesia, soy sauce–aged in wooden vats, miso–soya for soups, soyameat–saved from the wolf. Recipes: Soymilk, soy fl our and fl akes, tofu, tempeh, soy meat and granules, miso, soy sprouts. Address: News journalist for natural foods and long-lived people, co-worker with Schrot&Korn. 1230. Kulp, Karel; Ponte, Joseph G., Jr. eds. 2000. Handbook of cereal science and technology. 2nd ed., revised and expanded. New York, NY: Marcel Dekker. ix + 790 p. Illust. Index. 29 cm. Series: Food Science and Technology, No. 99. • Summary: Chapter 26, “Fermentation and microbiological processes in cereal foods,” by Pierre Gélinas and Carole McKinnon (of Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada) (39 refs) (p. 741-54) contains a long table (p. 742- 46) titled “List of foods prepared from fermented cereals.” The four columns are: (1) Food name (synonym or related food). (2) Food type (characteristics). (3) Area (country or continent). (4) Main microorganisms. Under “Soybeans” the following foods are listed: Cheefan. Chinese yeast. Hama-natto. Kenima. Ketjap. Meitauza. Meju. Miso (chiang, doenjang, kochujang, tauco). Natto. Soy sauce (kanjang, kecap, kicap, shoyu, taosi [sic]). Sufu (tahuri, taokoan tao-hu-yi). Tairu (taire–fermented soybean milk, like yogurt, from Malaysia). Taotjo. Tempe (tempeh). “Chee-fan” is described as “Curd-like” [fermented tofu] from China. Main microorganisms: Mucor spp., Aspergillus glaucus. Note 1. Taokoan (listed under Sufu, above) is not a fermented food. It is the Filipino equivalent of Chinese doufu-gan or “pressed tofu.” Filipino fermented tofu is tahuri (also spelled tahuli). Table 2, “List of representative microorganisms associated with fermented cereal foods” (p. 74-48) contains two columns: (1) Type of microorganism (and within type, genus and species, listed alphabetically by genus). (2) Food produced. Under “Bacteria” are: Bacillus natto–Hama-natto [sic], natto. Lactobacillus delbrueckii–Miso, soy sauce. Pediococcus spp.–Hamanatto. Pediococcus halophilus–Soy sauce. Streptococcus spp.–Hama-natto. Under “Bacteria” are: Actinomucor elegans–Meitauza, sufu. Aspergillus glaucus–Chee-fan. Aspergillus oryzae– Hama-natto, ketjap, meju, miso, saké, soy sauce. Monascus purpureus–Anka (ang-kak, beni-koji, red rice), hong-ru (lao-
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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
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healthy vegetarian diet. Summertown
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1080. Garcia Uriarte, Alvaro; Orteg
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The development of new soyfoods pro
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Soybeans, soyfoods, and vegetariani
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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 and 460: 15 new products. These include: Veg
Page 461 and 462: Ted learned a lesson when he was ma
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: Other products include soy-based yo
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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
Page 511 and 512: the company; Paul sold the company
Page 513 and 514: 1327. United Soybean Board (USB). 2
Page 515 and 516: and 3 in Latin America {Brazil, Col
Page 517 and 518: Soyrizo, and 1 each for edamame, so
Page 519 and 520: develop small-scale food processing
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lives in Los Angeles and Vancouver,
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home. SoyaCow project. Literacy. Wo
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ecipes of great variety and creativ
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for one type of very good organic c
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for the past two years. In fact, it
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WholeSoy, Almond yogurt, and So Del
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on the wall at the front of most cl
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SUBJECT/GEOGRAPHICAL INDEX BY RECOR
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425, 426, 427, 446 American Soybean
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the 1980s; Also Khmer Republic). 45
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Burgers, meatless. See Meat Alterna
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Commercial Soy Products-New Product
Page 545 and 546:
Columbia Documents with More Than 2
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879, 882, 884, 890, 903, 916, 934,
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nao Ferruzzi-Montedison (Italy). Pu
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Green Vegetable Soybeans-Etymology
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Homemade yuba. See Yuba, Homemade-H
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International Institute of Tropical
Page 557 and 558:
812, 822, 937, 1281, 1293 Kosher /
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Machinery (Agricultural), Implement
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Milk, Non-Dairy, Non-Soy Milks and
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Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
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Corporation (Heuvelton, New York. N
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Safety, Toxicity, or Health Benefi
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Solvents Used for Extraction of the
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Soy Proteins-Isolates, for Industri
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its Cognates / Relatives in English
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Soya Foods, Soya Newsletter, Soya I
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865, 867, 868, 869, 870, 871, 879,
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Tempeh Industry and Market Statisti
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Tofu, Fried or Deep-Fried-Etymology
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United States-States-Illinois. 55,
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USSR. See Europe, Eastern-USSR Van
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Westbrae Natural Foods, Inc. (Berke
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