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

cultures & tastes incredible. Non-GMO. Vegan. Kosher
pareve. Casein, whey & gluten free.” On the back: Nutrition
facts. Ingredients (for each fl avor). He did it! “Ted Nordquist
deserves a standing ovation.” A portrait photo shows Ted.
Now comes in nine fl avors: Vanilla bean, lemon ginger,
crème caramel, mocha fudge, Swiss dark chocolate, french
vanilla, very strawberry, black cherry, and chocolate
hazelnut.
1252. Nordquist, Ted. 2002. Report to ACDI/VOCA on
ProSoy Santa Fe, Ltd. / CEDETI, Project #153041 in
Bolivia. San Francisco, California. 15 p. Sept. 13. 28 cm.
• Summary: Ted has just returned from three weeks (Aug.
12-Sept. 16) in Bolivia working with ProSoy Santa Fe, Ltda.,
a women’s co-op that makes soymilk at Av. Melchor Pinto
No. 211, Santa Fe, Bolivia. Phone: +591 3 334-1663. Fax:
+591 3 334-078. email: cedeti@cotas.com.bo. Website:
www.cedeti.org. Ted’s counterpart at ProSoy was Mrs.
Rosa Angulo, President. The project manager was Engineer
Ana Cristina Betancourt, Executive Director of CEDETI.
Interpreter: Jaime Ugrinovic.
Santa Fe is a small town of about 3,000 inhabitants
located 120 km north of the city of Santa Cruz in western
Bolivia. The town is strongly infl uenced by the commercial
activity of Yapacani, a city of 15,000 situated km from Santa
Fe. This is an agricultural area with soybeans as one of the
main crops.
ProSoy presently makes 150 liters/day of soymilk
using rustic processing techniques. They were grinding
their soybeans in a 25 liter mixer that took 20 minutes to
complete; Ted sent them a new Corenco M6 disintegrator.
Ted showed them how to improve their soymilk process and
to make drinkable soy yogurt, okara burgers, okara patties,
okara bread, and soy ice cream.
This report is accompanied by a 3-page background
report (with no title, author, or date) on ProSoy that CEDETI
prepared for Ted at his request, for him to study before his
trip. It discusses: Equipment. Bottling. Milk processing
plant. Competition. The organization of the women’s group.
Business experience. System of production. Plans for the
future. The women’s language and culture. The women
formed this project named “Production of Soy Milk” on 25
Jan. 1997 at 7:00 p.m. But they fi rst began to sell their soy
milk several years later. Address: TAN Industries, Inc., 49
Stevenson St., Suite 1075, San Francisco, California 94105-
2975; 660 Vischer Ct., Sonoma, CA 95476. Phone: 415-495-
2870. Fax: 415-495-3060, Email tedalan@sirius.com.
1253. Stacey, Michelle. 2002. Weighing the health benefi ts of
soy. Martha Stewart Living. Oct. p. 90, 92, 94, 96.
• Summary: Under “the good news” and “the bad
news” discusses the benefi ts and possible (but unclear)
disadvantages.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 483
© Copyright Soyinfo Center 2012
1254. Nordquist, Ted. 2002. Modesto WholeSoy Co. to
start new soybase plant in Modesto, California (Interview).
SoyaScan Notes. Nov. 21. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: Modesto WholeSoy Co. will soon began making
soybase in Modesto, California. The new company, which is
independent of TAN Industries, is owned by Ted Nordquist,
Henry Glasser, and two others. This is the plant Ted has been
dreaming of for 20 years. In 1982 Ted worked with Alfa-
Laval in Sweden to build his fi rst soybase plant in one corner
of their building in Sweden. He has signed a 20-year lease
on the building. The plant has a capacity of four production
lines for converting whole soybeans to soybase. The fi rst line
can make 1,000 gallons/hour of soybase. The soybase will be
used to make soymilk, soy yogurt, cultured soy drinks, and
soy ice cream. All packaging will be done at the Super Store
Industry plant in Turlock, which is 15 minutes away by car.
This plant can package soymilk in plastic bottles / jugs with
screw-tops or cartons. This October, at the Natural Products
Expo, Ted’s company introduced a new soymilk product in
a 96-ounce (6-quart) plastic bottle. After years of work, Ted
has developed a new and very exciting way of using okara as
a food source by processing it hot, when it is almost sterile,
in a continuous process. Not long after the new plant begins
operation, he expects to launch a new food product with
okara as a (or the) major ingredient under the WholeSoy
brand. He has no plans to try to patent the new process or
product. Ted will keep his plant at the Soyfoods of America
in Duarte, California, as a backup. Address of Modesto
WholeSoy Co.: 1836 Lapham Dr., Modesto, California,
95354-3900. Phone: 209-253-5119. Fax: 209-523-5519.
Update: Talk with Ted Nordquist. 2003. Feb. 19. All
permits have been obtained and all is going well. The
Modesto plant plans to begin testing equipment and boilers
using water, in two days.
Update: Talk with Ted Nordquist. 2003. March 13. The
fi rst run of commercial soybase was produced at the Modesto
plant on 6 March 2003. There is much room for expansion;
three more lines, each with a capacity of 2,000 gallons/hour
of soybase, could be added as demand grows. Working 3
shifts/day and 5 days/week, the plant (with four lines) has
a capacity of 24-26 million gallons/year of soybase which
converts to 54 million gallons/year of soymilk. Address:
TAN Industries, Inc., 49 Stevenson St., Suite 1075, San
Francisco, California 94105-2975; 660 Vischer Ct., Sonoma,
CA 95476. Phone: 415-495-2870.
1255. Nordquist, Ted. 2002. Soyfoods are thriving in Bolivia
(Interview). SoyaScan Notes. Nov. 21. Conducted by William
Shurtleff of Soyfoods Center.
• Summary: The oldest major company is Alimentos Alfa
Ltda. in Cochabamba, Bolivia, run by Rene Mouton-Bluys
(a native of Belgium). This company makes 36,000 gallons/
week of soybase then converts it to Nordland soymilk, soy