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yogurt, and soy ice cream (including novelties on sticks). Rene has a fl eet of 22 delivery trucks. He sells some of his products to school districts. Ted spent some time with him. Rene has a friend–who was a nuclear scientist and worked in Washington, DC, for 22 years–who decided he wanted to fi nd a means of “Right Livelihood” in Bolivia. So Rene helped him to start a company very similar to Rene’s in Santa Cruz. Then Rene stopped shipping to Santa Cruz. The third and newest company is ProSoy Santa Fe, Ltda., a women’s cooperative in Santa Fe, Bolivia; it is run entirely by indigenous women (who are not of Spanish descent). Their native language is Quechua, but they all speak perfect Spanish as well. From Aug. 23 to Sept. 16, 2002 Ted and his wife, Anne-Marie, spent a month working with this Co-op, sponsored by ACDI-VOCA (an American company which paid Ted’s travel expenses) and CEDETI (a Bolivian private development organization funded by many nonprofi t organizations in several countries incl. Sweden, Switzerland, and Germany. Many of the workers are European volunteers). The co-op consists of 20 women who are very focused in what they are doing. In Bolivia, women do much of the work and have almost no rights. So they have decided to take their lives into their own hands. When they arrived, the co-op was making only soymilk in a building whose rent was paid by CEDETI. One member makes it late at night, so that it is ready at 4:00 each morning. They sold the soymilk hot (an excellent innovation) so they didn’t have to refrigerate it. They poured it boiling hot into 10 liter, plastic jugs each with a 2-inch screw cap. When each jug was full and bulging (with 10.5 liters of soymilk), the rest of the women took two jugs each and would either bike or walk or take a motor taxi to a local market. There she would pour the hot soymilk into containers that each customer would bring. Each woman also carried special long, slender plastic bags for customers like taxi or truck drivers that wanted to buy soymilk but had no container. The woman would pour her hot soymilk into the plastic bag, insert a straw then a rubber band around the straw, then wrap a piece of paper around the neck of the hot bag so that the consumer could hold it. Each women then took income from sale of her soymilk back to the cooperative, which divided and managed it. The woman worked at night to make the soymilk was paid extra; they took turns at the night shift. Each day Ted would teach the women how to make new products, such as soy yogurt, soy ice cream, okara burgers. Then they all ate the new products for lunch. The women loved the new products. While Ted was there, CADETI was fi nishing a new building for the ProSoy women’s cooperative, made with indigenous materials. Ted helped to design the building and fl oor plan, plus a soyplant that would produce–instead of the present 150 liters/day–about 400 liters/hour. Ted also sent them a new Corenco (cost $9,000) stainless steel mill–as a gift. Ted has fi nished writing his end-of-project report. They HISTORY OF SOY YOGURT & CULTURED SOYMILK 484 © Copyright Soyinfo Center 2012 are making the new products on a small scale but the new plant will not be up and running until the mill is installed. Ted and Anne-Marie plan to return to Bolivia next September to visit their two “children.” Ted and Anne-Marie adopted an 11-year-old orphaned and homeless boy, Armando, who had only one year of schooling and would hang around the soy co-op. They invited him to lunches for a month, then found a person at CADETI who agreed to use money that Ted and Anne- Marie now send each month to pay for his food, shelter, and schooling. Address: TAN Industries, Inc., 49 Stevenson St., Suite 1075, San Francisco, California 94105-2975; 660 Vischer Ct., Sonoma, CA 95476. Phone: 415-495-2870. 1256. Mouton-Bluys, Rene. 2002. Recent developments at Alimentos Alfa Ltda. in Bolivia (Interview). SoyaScan Notes. Nov. 22. Conducted by William Shurtleff of Soyfoods Center. • Summary: Rene now makes 30,000 kg/day of soy products: 70% soymilk, 20% soy ice cream, and 10% soy yogurt. He has fi nally paid off the large loans needed to start his business, and is making a real profi t for the fi rst time. All of his products are sold under the Productos Nordland brand. His soymilk is sold in banana, strawberry, chocolate, vanilla, and chirimoya / cherimoya fl avors, in 1 liter, ½ liter, and 200 ml plastic pouches. In 1992 Rene and his father developed three systems for adapting an existing machine to soymilk in thin plastic tubes. Previously the machine had been used only for packaging bolo, an inexpensive refreshment consumed by poor people in Bolivia. The three are: (1) Reduce the pressure of the liquid on the place to be sealed; (2) Move a horizontal plate into place; (3) Heat seal. This machine is inexpensive, but the three special steps are done by hand and foot, for which Rene employs 30 women laborers. Rene recently helped his friend, Mario Bonino, to start a company named Ideal that makes only soymilk. Location: Industrial Park PI-29-B, Santa Cruz, Bolivia. Phone: +591 3-553-564or +591 708-15100. Address: Cochabamba, Bolivia. Phone: +591 (042) 70094. 1257. Product Name: WholeSoy Cultured Soy Drink (Drinkable Soy Yogurt) [Lemon, Orange]. Manufacturer’s Name: WholeSoy Co. Manufacturer’s Address: San Francisco, California. Phone: 415-495-2870. Date of Introduction: 2002. November. 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: Leafl et (see next page) sent by Patricia Smith from Natural Products Expo in Anaheim, California. 2004. March. “New! Orange and lemon cultured soy drinks. They’ll send you into orbit.” Talk with person at WholeSoy. These two new fl avors were fi rst sold in Nov. 2002. 1258. Abiatte, Mabel. 2002. Cocinando soja y adelgazando [Cooking soya and slimming]. Argentina: Acquatint. 52 p. Illust. No index. 22 x 17 cm. [Spa] • Summary: Contents: Prologue. Thanks and acknowledgments. Notes and advice. Especially for sportsmen and women. Recipes. Something sweet / sweets. Diets. Basic recipes: Soymilk, soymilk from soy fl our, white sauce with soymilk, soy yogurt, tofu or queso de soja (like ricota / ricotta cheese), tofu mayonnaise, bread with soy bran (salvado de soja). If you don’t have balance. About the author. Farewell and contact information. The author received her degree in soil science (Edafologia) from the Catholic University of Santa Fe, Argentina. Address: Argentina. 1259. Woods, David. 2002. Magic soy desserts: 125 delicious and healthy recipes. Lincoln, Nebraska: iUniverse, Inc. Writer’s Club Press imprint. xxix + 153 p. Recipe index. 23 cm. • Summary: The author is an experienced African-American cook, who has written two other cookbooks. Contents: About the author. Introduction. Dessert ingredients (Soybeans, dried soybeans, soy fl akes cereal, soyfl our, soybean margarine, soymilk, soynuts, soynut butter, Soymage sour cream, tempeh, tofu, soybean oil, soy yogurt). The soy food alternatives: A basic guide to substituting with traditional soy products (incl. soy milk, soy fl our, silken tofu). Ingredients and techniques (incl. many fruits, coconut milk, craisin [sweet dried cranberries], tahini). Breakfast. Breads and muffi ns. Puddings. Pies. Soups. Cookies and bars. Ice creams and frozen desserts. Beverages. Side dish desserts. Address: 2501-D Cobble Hill Court, Woodbury, Minnesota 55125. Phone: 651-734-0379. 1260. Sass, Lorna J. 2002. Lorna Sass’ complete vegetarian kitchen: Where good fl avors and good health meet. New York, NY: William Morrow. An imprint of HarperCollins HISTORY OF SOY YOGURT & CULTURED SOYMILK 485 © Copyright Soyinfo Center 2012 Publishers. xiv + 494 p. Index. 26 cm. [35+* ref] • Summary: First published in 1992 as An Ecological Kitchen: Healthy Meals for You and the Planet (William Morrow). This innovative vegan cookbook offers 250 cholesterol-free recipes. It features a complete glossary of wholesome ingredients for stocking the vegan pantry (no meat, dairy, or eggs). Address: New York City. 1261. Treloar, Brigid; Inge, Karen. 2002. Healthy soy: Cooking with soybeans for health and vitality. Hong Kong: Periplus Editions (HK) Ltd. Printed in Singapore. 112 p. Illust. (color). Index. 24 x 22 cm. • Summary: This is a beautiful book, with stylish and informative full-page glossy color photos on every other page. It is well researched, comprehensive, and generally uses standard soyfoods terminology. It is also strange: We are not told in which country the publisher is located (perhaps Hong Kong or Singapore) or where the authors live. It is distributed in North America, Japan and Korea by Tuttle Publishing. On the inside rear dust jacket: www. tuttlepublishing.com. It is clearly targeted at a world market. Contents: Introduction. The health benefi ts of soy: The heart, cancer, menopause, osteoporosis, weight control, allergies, lactose intolerance, the nutritional value of soy, protein, phytoestrogens, fats, calcium, soluble fi ber, vitamins and minerals, energy, carbohydrates, how much soy do we need? (as an exchange for meat), how to use the nutrition table. Nutrition table (for various soyfoods). Soybeans: Green soybeans–fresh and frozen, dried soybeans, how to buy and prepare soybeans (selecting and storing dried soybeans, preparing dried soybeans, soaking, pan-roasting, boiling, pressure cooking, canned). Soy foods: Tofu (selecting and using, storing, freezing), bean curd sheets (yuba), deep-fried tofu (age; seasoned tofu), miso, tempeh, soya sauce (shoyu; regular, low-salt, light, tamari, ketjap manis), soy milk, soy fl our, soy nuts, soy germ powder, soy oil, soybean sprouts, soybean paste (fermented), natto, soy dairy products (soy butter, soy spread {margarine}, soy cheese {plain or fl avored}, cream cheese, yogurt, mayonnaise), soy meats (meat alternatives), others (soy breads, cereals, pasta, chocolate, chips, health bars, desserts, tofu ice creams), soy grits, tips (tofu, soy dairy products). Compatible soy fl avors. Preparation and cooking techniques: Draining and pressing tofu, cutting tofu, deep-frying tofu, how to reconstitute yuba, how to use deep-fried tofu pouches, how to use miso, miso tips. Soups. Appetizers and dips. Light meals and snacks. Main dishes. Seafood. Vegetables. Salads. Desserts. Soy drinks. Glossary. Guide to weights and measures. Note: This is not a vegetarian cookbook. Some recipes call for chicken, fi sh (swordfi sh, tuna, salmon), shrimp, etc. Address: 1. Food writer, stylist, consultant, and cooking instructor [Australia]; 2. Nutritionist and nutrition correspondent for Good Morning Australia.
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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
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how to buy. Recipes include: Soymil
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juice manufacturer Edgar Welch, aut
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a colon healthy. Includes a cookboo
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information resources. Soy cookbook
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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 475 and 476: (fi ltered water, whole organic soy
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: cultures & tastes incredible. Non-G
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
Page 525 and 526: ecipes of great variety and creativ
Page 527 and 528: for one type of very good organic c
Page 529 and 530: for the past two years. In fact, it
Page 531 and 532: WholeSoy, Almond yogurt, and So Del
Page 533 and 534: 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
Page 547 and 548:
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
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Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
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Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
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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
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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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history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

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