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selling soy yogurt. It is sold at Wild Oats. Ad in Natural Foods Merchandiser. 2001. Oct. p. 59. “Stonyfi eld Farm Organic: It’s a cash cow.” The company is the volume and growth leader, up 23% over last year. Their dairy milk contains no hormones. And: “Oh joy, its O’Soy”– ”lactose free organic cultured soy.” The product is available in a multipack of 6 cups featuring Vanilla, Strawberry, Peach, and Chocolate fl avors Label (4 fl avors) sent by Paul & Gail King. 2001. Nov. 21. One six-pack contains 3 chocolate and 3 vanilla cups. The other contains 3 strawberry fl avored and 3 peach fl avored cups. Package text atop paperboard sleeve: “Rich in calcium. Six live active cultures. Natural dietary fi ber. Nondairy / lactose free.” On one is a color photo of fi ve chunks of chocolate near two white orchids. On the other is a color photo of a peach and two strawberries. The company name, logo, and product name is also printed on the side of each plastic cup. Nutrition Business Journal. 2002. Nov. p. 17. Stonyfi eld Farm, maker of organic yogurt, sold 40% equity share to Danone–which reserves the right to buy a majority share in 2004. HISTORY OF SOY YOGURT & CULTURED SOYMILK 474 © Copyright Soyinfo Center 2012 1236. Dillman, Erika. 2001. The little soy book. New York, NY: Time Warner. xiii + 190 p. Index. 15 x 16 cm. [58 ref] • Summary: Contents: Introduction. 1. It’s soy time. 2. Why eat soy? Health benefi ts of soy? Soy foods: Soy milk, soybean oil, soy sauce, soy meat alternatives, tofu, tempeh, miso, whole soybeans, edamame, soy nuts, soy nut butter, soy sprouts, soy ice cream, soy yogurt, soy cheese, soy fl our and grits, textured soy protein (TSP), soy protein concentrate, soy protein isolate, hydrolyzed vegetable protein, infant formula, lecithin, natto, yuba, soy fi ber, Cooking with soy (recipes). Notes [references]. Resources [Directory]. Glossary. Address: Seattle, Washington. 1237. Product Name: WholeSoy Cultured Soy Drink (Drinkable Soy Yogurt) [Strawberry, Apricot Mango, Peach, Raspberry]. Manufacturer’s Name: WholeSoy Co. Manufacturer’s Address: San Francisco, California. Phone: 415-495-2870. Date of Introduction: 2001. July. Ingredients: Peach: Pasteurized and cultured soymilk
(fi ltered water, whole organic soybeans*), organic evaporated cane juice crystals*, organic peaches*, unmodifi ed tapioca starch, unmodifi ed corn starch, calcium carbonate, natural fl avors, lactic acid (from vegetable source), annatto (color), live yogurt cultures (L. acidophilus, bifi dus, L. bulgaricus, and S. thermophilus). * = Grown without the use of synthetic pesticides, herbicides, or chemical fertilizers. Wt/Vol., Packaging, Price: 12 oz (340 gm) plastic bottle. How Stored: Refrigerated. Nutrition: Per 8 fl . oz (227 gm): Calories 200-210, calories from fat 25, total fat 3 gm (4% 5% daily value; saturated fat 0 gm), cholesterol 0 mg, sodium 75 mg (0%), total carbohydrate 34-36 gm (dietary fi ber 0 gm, sugars 29-31 gm), protein 7 gm. Vitamin 0%, calcium 30%, iron 0%, vitamin C 0-2%. Provides 38 mg of natural soy isofl avones. Percent daily values are based on a 2,000 calorie diet. New Product–Documentation: First Cultured Soy Drink label (see next page) (Apricot Mango) sent by Ted Nordquist of WholeSoy & Co and dated in his computer 2001. April 11. Leafl et sent by Patricia Smith from Natural Products Expo in Anaheim, California. 2002. March. “An incredibly delicious cultured drink. Live active cultures. Organic soybeans. Dairy free. Excellent source of calcium. Cholesterol free. New!” Shows 12 oz. plastic bottles of the fl our fl avors. On the back: Our process is unique. Why organic? The healthy soybeans. Ingredients for each fl avor. Nutrition facts. Talk with Ted Nordquist. 2012. Sept. 22. When making cups of Creamy Cultured Soy at the Morningstar plant in Fullerton–”we were too small for them.” The plant manager, who was very nice, told Ted that Ted’s volume was so small that it was going to be very diffi cult in that plant to give Ted a consistent product. So Ted started looking for another place, and he ended up at Super Store Industries, which initially had no bottling line when Ted started making his soy yogurts there. Then Shane Donovan who was having his GlenOaks Drinkable Yogurts made by Altadena in Los Angeles, had the problem that Altadena was not serving him well. So Kelly Olds, who at the time was president of Super Store Industries (SSI), called Ted and asked Ted if he would like to do bottled drinkable soy yogurts. “If you would combine your volume with Shane Donovan’s volume, we could install a bottling line at the SSI plant.” As always, they would clean out between the run of dairy yogurt and the run of soy yogurt. “You have to CIP and for Kosher Pareve you have to let the machines rest 24 hours between dairy and soy.” Ted said, yes, thank you. So Ted designed and launched his fi rst line of WholeSoy smoothies (drinkable cultured soy). This was the fi rst drinkable soy yogurt sold in the United States. Note: The smoothies were fi rst launched as WholeSoy Cultured Soy Drink. 1238. Nordquist, Ted. 2001. Making tofu the hard way in Cheboksary, Russia (Interview). SoyaScan Notes. Aug. 28. HISTORY OF SOY YOGURT & CULTURED SOYMILK 475 © Copyright Soyinfo Center 2012 Conducted by William Shurtleff of Soyfoods Center. • Summary: Ted has just returned from two weeks (Aug. 4-18) in Russia working as a volunteer consultant to Soya- Ch [pronounced SOYA-chee], a small tofu company in Cheboksary, which is a city of about 340,000 people situated on the Volga River about 650 km east of Moscow–a 14hour train ride from Moscow. “They were great people and I had a wonderful time.” He was sent there by ACDI/ VOCA, a volunteer overseas organization that uses American tax dollars to send American consultants overseas to help businesses that apply to VOCA for help. VOCA stands for “Volunteers in Overseas Cooperative Assistance.” Website: www.acdivoca.org. The tofu company is: Soya-Ch Closed Joint Stock Company, 42800 Chuvashia Republic, Cheboksary, Kanashskoe shosse, 19, Russia. Phone: 8352/66-93-78 or 66- 92-69. Director: Alexeeva Anna Alexandrovna. This tofu company was started in 1998 by Alexeeva, a woman who had previously been hospitalized with severe digestive problems. The doctors couldn’t fi gure out what her problem was; she was near death. Fortunately, her closest friend had read about soy, so in the hospital she stopped consuming dairy products and started eating soyfoods. Her symptoms quickly disappeared, which proved that she was lactose intolerant. As soon as she got out of the hospital, she started a company making tofu. She is now director and she hired her husband, Alexeev Vaycheslav Konstantinovich, as deputy director, and the son of her closest friend as marketing director. They have 32 employees and make about 17 tonnes (metric tons) of tofu a year–which is not very much. They have two Russian-made SoyaCow USM-150 semicontinuous systems. Each SoyaCow produces 150 liters/ hour of soymilk, so the two lines produce about 300 liters/ hour. The equipment is very poor quality (it does not use the airless cold grind process so the soymilk has a beany fl avor) and the process by which they make tofu is extremely slow and ineffi cient because their instruction manuals are so poorly written. Each line makes only about 16 kg/hour of tofu. The equipment is made illegally in Russia with no supervision or license from ProSoya Inc., Raj Gupta’s company in Canada. Soya-Ch produces plain tofu and fi ve types of fl avored or seasoned tofu (with raisins, dried apricots, caraway, sea tangle or laminaria {konbu, a type of sea vegetable}, or salt). They call their tofu “soy cheese” and consumers buy it and use it like cheese. They typically slice it and serve it on bread; it is never pan-fried, deep-fried, sauteed, stir-fried, etc. It retails for about 30% less than dairy cheese–which is its most important selling point in Russia. The company’s total tofu production is about 15,000 kg/ month; over 80% of this is plain tofu, which is sold in bulk to a dairy which uses the tofu as an extender for their lowfat dairy cheese. Of the remaining 20%: (1) About 30% is
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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
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married to Raul Castro (Fidel’s b
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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 and 470: Other products include soy-based yo
Page 471 and 472: Eating disorders. 15. Underweight.
Page 473: HISTORY OF SOY YOGURT & CULTURED SO
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
Page 521 and 522: lives in Los Angeles and Vancouver,
Page 523 and 524: 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
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
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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
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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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