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

who he buys he live active cultures) of the number of each
of these organisms per gram of ready-to-eat soy yogurt. The
numbers are very high, typically more than one million live
organisms of each variety per gram of yogurt. Ted also plans
to put this information in the form of an easy-to-read table
on his yogurt cartons. In addition, he would like to get a
seal of approval from the Natural Yogurt Association, which
advocates the manufacture and sale of natural yogurt with
live cultures. Address: TAN Industries, Inc., 253 Sacramento
St., Suite 1120, San Francisco, California 94111. Phone: 415-
495-2870.
1276. Farnworth, Edward R. 2003. Handbook of fermented
functional foods. Boca Raton, Florida: CRC Press. 390 p.
See p. 227, 295. Index.
• Summary: An overview, with two chapters on fermented
soyfoods (natto and miso) cited separately. Chapter 1, titled
“History of fermented foods” (p. 1-25) includes brief and
vague histories of “Soy foods” including (p. 18-19) soy
sauce, miso, tempeh, natto, and sufu [fermented tofu].
Chapter 4, titled “Kefi r: A fermented milk product” (p.
77+) states (p. 85-86) that kefi r can be made by growing kefi r
grains in soybean milk (Abraham and de Antini 1999, p. 327-
33).
Chapter 9 is “Natto–A food made by fermented cooked
soybeans with Bacillus subtilis (natto),” (p. 227-245).
Chapter 11 is “Miso: Production, properties, and benefi ts
to health” (p. 277-87). Chapter 12 is “Korean fermented
foods: Kimchi and doenjang” (p. 287-305). Soyfoods
mentioned on page 289 include ganjang (soy sauce),
doenjang (fermented soybean paste), chongkukjang (quick
fermented soybean paste), and gochujang (hot chili pepper
soybean paste); each of these is a major condiment in Korean
cuisine. Address: PhD, Senior Research Scientist, Food
Research and Development Centre, Agriculture and Agri-
Food Canada, St. Hyacinthe, Quebec, Canada.
1277. Johnson, Becky. 2003. Tofu: making the most of this
low-fat high-protein ingredient, with over 60 deliciously
varied recipes from around the world. London: Southwater.
96 p. Illust. (color). Index. 30 cm.
• Summary: Buyer beware! This book is sold under two
different titles but with exactly the same contents, copyright
date, and number of pages. This one has a paperback
binding, the other is hardcover.
The 2nd title is “The Tofu Cookbook: an essential cook’s
guide with over 50 enticing recipes” (published by Lorenz
Books, an imprint of Anness Publishing Ltd.). Both books
contain many large color photos on glossy paper. with color
photos on every page.
Contents of both titles: Introduction. Types of tofu (fi rm
tofu, silken tofu, marinated tofu, smoked tofu, frozen tofu,
deep-fried tofu, other soya bean products–bean curd skins
[yuba], bean curd sticks [dried yuba sticks], tempeh, textured
HISTORY OF SOY YOGURT & CULTURED SOYMILK 492
© Copyright Soyinfo Center 2012
vegetable protein, shoyu, tamari, miso, soya dairy substitutes
{soya “milk,” “cream,” “yogurt” and “cheese”}). Preparation
and cooking techniques (includes draining, marinating,
and cutting tempeh). Soups and appetizers. Salads and
side dishes. Vegetarian main meals. Meat, chicken and fi sh
dishes. Desserts (incl. homemade Strawberry and vanilla tofu
ice cream and Tofu berry cheesecake).
On page 43 is a recipe for Twice-cooked tempeh which
contains no tofu. Address: Chef, England.
1278. Nordquist, Ted. 2004. Looking back: Overview of
work with soymilk in America (Interview). SoyaScan Notes.
Jan. 29. Conducted by William Shurtleff of Soyfoods Center.
• Summary: Jeremiah Ridenour was the fi rst person in the
USA to have the idea of selling soymilk in extended shelf
life (ESL) gable-top cartons. That was a huge breakthrough.
Ted wanted to build a soyplant to produce his soy base
in America–ideally in California. Ted met Jeremiah, and
Jeremiah told Ted about his idea for using gable-top cartons.
Jeremiah took Ted to Gustine, the plant where Ted developed
a soymilk product for Jeremiah using Ted’s proprietary
formulation. He sent many samples to Jeremiah, on the
understanding that Jeremiah would use his distribution to sell
the new product. After the product was developed, Ted did
a feasibility analysis, which showed that he had to produce
about 4,000 cases (at 3 gallons per case) to make this a
competitive, viable product. Jeremiah said he was unable
to buy and sell that much volume–including the big initial
cost of buying and printing the cartons. Then Ted took the
idea to Westbrae (to Myron Cooper–who said “sorry”), and
then to Steve Demos of White Wave; Steve had refrigerated
distribution, saw the product’s potential, and was very
interested. “You have to give Steve all the credit for selling
the product.” Ted still did not have a plant that could make
his soybase. So Ted bought ProSoya’s soybase made at the
ProSoya plant in British Columbia, had it shipped by tanker
trucks to Gustine, where Ted formulated it, had it packaged
in White Wave’s ESL cartons, then shipped the fi nished
cartons in cases to White Wave. White Wave paid for the
carton’s plates and developed the graphics, but Ted had to
pay to print the packaging on the ESL stock. White Wave
paid for the product (incl. the package) after he received it.
Ted make Silk soymilk for Steve for two years. At the end,
Steve ordered $320,000 worth of product and refused to pay
for it. Ted thinks that he used that money to move to Utah.
Gary Stein was making tofu for Trader Joe’s. Trader
Joe’s was also buying soymilk in fresh (not ESL) cartons
from Rockview Farms–Trader Joe’s distributor. Rockview
bought its soymilk in bulk from a guy in Los Angeles, who
set up his own Alfa Laval plant to produce soybase and to
formulate it for Rockview. Ted does not remember the guy’s
name but he was only up and running for several years. One
day Gary called Ted and explained that Rockview Farms
was having all kinds of problems with their soymilk, and