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

SoyaScan Notes. July 18. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: 1975–Philippe Vandemoortele and Danilo
Callewaert visit the University of Illinois to learn about their
new soymilk process.
1980 May 27–Alpro is founded at Izegem.
1989–Alpro plant at Wevelgem begins commercial
production of soymilk.
1995 March 1–Guy Huybrechts starts as general
manager of Alpro.
1995 Nov.–Alpro begins commercial production of Yofu
soymilk yogurt. It is fermented with living cultures and has a
4-week refrigerated shelf life.
1996 April 22–Alpro acquires Sojinal, with their one
plant in Issenheim (near Colmar), France. 1999–Alpro builds
a new factory in England.
2000 Feb. 22–Guy Huybrechts fi nishes as general
manager of Alpro. 2000 Aug. 17–Alpro soymilk plant begins
commercial production in the UK. 2001 April–Alpro begins
commercial production of soymilk in ESL cartons.
2001 Sept.–Bernard Deryckere begins as general
manager of Alpro. Address: Alpro, Wevelgem, Belgium.
1272. Katz, Ellix Sandor. 2003. Wild fermentation: The
fl avor, nutrition, and craft of live-culture foods. White River
Junction, Vermont: Chelsea-Green Publishing Co. xv + 187
p. July. Illust. by Robin Wimbiscus. Index. 26 cm. [78 ref]
• Summary: This book introduces readers to fermented foods
from around the world. Contents: List of recipes. Foreword,
by Sally Fallon. Acknowledgments. Introduction. Cultural
context: The making of a fermentation fetish. 1. Cultural
rehabilitation: The health benefi ts of fermented foods. 2.
Cultural theory: Human beings and the phenomenon of
fermentation. 3. Cultural homogenization: Standardization,
uniformity, and mass production. 4. Cultural manipulation:
A do-it-yourself guide. 5. Vegetable ferments. 6. Bean
ferments. 7. Dairy ferments (and vegan alternatives). 8.
Breads (and pancakes). 9. Fermented-grain porridges and
beverages. 10. Wines (including mead, cider, and ginger
beer). 11. Beers. 12. Vinegars. 13. Cultural reincarnation:
Fermentation in the cycles of life, soil fertility, and social
change. Appendix: Cultural resources. Notes. Bibliography.
Index.
Chapter 6, “Bean ferments,” includes details on miso,
miso pickles, koji, tamari, and tempeh–with instructions for
making them at home plus recipes. Other chapters discuss:
Kefi r, cultured soymilk, and Sunfl ower sour cream (p. 90).
Amazake (p. 118-20). Walt Whitman’s poem on compost
(p. 162). Von Liebig, whose 1845 monograph “laid the
groundwork for the chemical agricultural methods that have
become standard practice and that are rapidly depleting soils
everywhere.”
The author believes strongly that fermented foods have
helped him and several friends to survive AIDS–a fascinating
HISTORY OF SOY YOGURT & CULTURED SOYMILK 490
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hypothesis! Address: Short Mountain Sanctuary, in the hills
of Tennessee.
1273. Meyer, Lucas. 2003. Recent work with soymilk
(Interview). SoyaScan Notes. Sept. 22. Conducted by
William Shurtleff of Soyfoods Center.
• Summary: After selling the family company, Lucas Meyer
GmbH, Lucas started a company named Biovalor AG in
Hamburg. He and his two coworkers have developed (over
the past 10 years) a soymilk with better, more bland fl avor
than any he has ever tasted. Their process does not use
any masking agents. They have changed the “processing
parameters” and also added some ingredients. There is a
strong demand in Europe for an alternative to Alpro as a
soymilk supplier. The powder made from this soymilk is
especially good and reconstitutes very well. It can also
be used to make a wider range of products than typical
soymilk. Since the solids content in the soymilk is nearly
twice that of normal soymilk, it can be used to make a hard
cheese, or fermented soymilk, or soy quark. His coworkers
have a relatively new patent on the process, and he has
access to that if he pays a royalty. Address: Biovalor AG,
Heilwigstrasse 50, D-20249 Hamburg, Germany. Phone: +49
700 2469 2567.
1274. WholeSoy Company. 2003. Taste matters! Eleven
delicious fl avors from the best selling soy yogurt in natural
foods. Best selling because it’s best tasting. Enjoy! (Leafl et).
San Francisco, California. 2 p. Front and back. 28 cm.
• Summary: Leafl et (see next page) sent by Patricia Smith
from Natural Products Expo in Anaheim, California. 2003.
Sept. The eleven fl avors are: Mixed Berry. Apricot Mango.
Strawberry Banana. Blueberry. Cherry. Lemon. Vanilla.
Raspberry. Strawberry. Peach. Plain. All ingredients for
each fl avor are given on the rear. The sweetener is “Organic
cane crystals” (sugar). The “live active cultures” in each are
“Lactobacillus Acidophilus, Bifi dus, L. Bulgaricus, and S.
Thermophilus.”
Sales info: Oasis Sales and Marketing, 144 Weeks Way,
Sebastopol, CA 95472. Address: 335 Sacramento St. #1120,
San Francisco, California 94111. Phone: 415-495-2870.
1275. Nordquist, Ted. 2003. New developments with
cultured soy yogurt (Interview). SoyaScan Notes. Nov. 26.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Ted is working to develop a sugar-free soy
yogurt using lohan fruit concentrate as the natural sweetener
in place of sugar. This sweetener is expensive because lohan
is a very rare fruit and it is 300 times as sweet as sugar. Ted
has developed a proprietary way to feed the yogurt cultures,
then the sweetener is added at the end of the fermentation
so that is not eaten by the culturing microorganisms. The
product will be promoted as “Low carb. Sugar free.”
Ted has also had analyses done (by the company from