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

that Trader Joe’s had called Gary and asked him if he could
produce soymilk for Trader Joe’s. At this time, Ted was
still selling Silk soymilk to White Wave–but he was feeling
tension in the relationship. Ted’s contract with White Wave
said that Ted could not sell soymilk packaged in gable-top
cartons out of Gustine. Ted adhered to the contract. But
by this time Ted had his fi rst soybase plant up and running
at Soyfoods of America in Duarte, near Los Angeles,
California. So instead of buying soybase from ProSoya, Ted
was now making his own in California. Gustine bought the
packaging, Gary Stein formulated Ted’s soybase to make
soymilk, Ted packaged it in Gustine, then Gary sold it to
Trader Joe’s; they split the profi ts 50:50.
In April 1999, Ted’s WholeSoy Co. launched WholeSoy:
Creamy Cultured Soy, a Swiss-style soy yogurt in four
fl avors; he sold it to Trader Joe’s through Gary Stein; Ted
and Gary split the profi ts 50:50. Ted did not sell his yogurt
direct to Trader Joe’s because he is friends with Gary. “I
don’t do things like that. Our relationship with Trader Joe’s
was through Gary Stein. So I honored that.” Gary got Ted’s
yogurt into Trader Joe’s. But a year or so later, Ted and Gary
agreed that the arrangement was getting too complicated, and
that Gary would take the soymilk (packed in Gustine) and
Ted would take the yogurt. So Ted now sells his soy yogurt
and a 96-ounce soymilk directly to Trader Joe’s. Gary Stein
is still making soy products for Trader Joe’s. Gary no longer
works much at his soy plant, which is run by his employees;
he is often at Lake Tahoe or skin diving. “More power to
him.”
Jeremiah did not start selling soymilk in ESL packages
until after Steve stopped buying soymilk from Ted. Address:
TAN Industries, Inc., 49 Stevenson St., Suite 1075, San
Francisco, California 94105-2975; 660 Vischer Ct., Sonoma,
CA 95476. Phone: 415-495-2870.
1279. Nordquist, Ted A. 2004. Dairy alternatives: Turning
fl uid soy base into quality cultured products. How dairy
like products evolved, what is their potential, and what is
next. Paper presented (Powerpoint presentation) at Soyfoods
Summit 2004. 25 p. Held 17-19 Feb. 2004 in San Diego,
California.
• Summary: Contents: Brief history of cultured soy products
in the USA: Early manufacturers (including fermented
soymilk made by Li Yu-ying in 1911 near Paris, France),
three basic types of soy yogurts (Fermented soy yogurts
with live cultures–with live cultures remaining active in the
fi nished product, non-fermented yogurt like products, post
pasteurized fermented soy yogurts).
Technical requirements of cultured soy products:
Standards should specify meaningful counts of each
fermentation microorganism, National Yogurt Association
recommends that the minimum total count at the end of code
should be at least 10 million/gram total bacterial counts,
yet most yogurt manufacturers have other concerns–fl avor,
HISTORY OF SOY YOGURT & CULTURED SOYMILK 493
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consistency or viscosity, mouth feel or smoothness, pH
or acidity, shelf life–microbial and quality issues, and
cost. WholeSoy creamy cultured soy in Peach fl avor had
the following counts when tested by an independent lab:
Lactobacillus acidophilus 34 million/gram. Bifi dobacterium
67 million/gram. L. thermophilus 10 million/gram. L.
bulgaricus 1.3 million/gram. Total: 112.3 million counts
25 days from end of code, which was 64 days from date
of production. “Our goal is to increase the counts of L.
acidophilus is relationship to the other bacteria, since
studies have indicated that it is the L. acidophilus and
Bifi dobacterium which are the most positive probiotic
bacteria while” the other two are used to control pH and
fl avor in the fi nal product.
Evolving cultures used in fl uid soy products. The health
benefi ts of cultured soy as “probiotic” and their potential for
the future. Case of Swedish milk company Arla and dairy
yogurt. Dannon success with Actimel in Europe. Stonyfi eld
farms has accelerated Actimel sales in the USA by marketing
to the natural foods industry. Importance of identifying
strain of bacterium used. “There is a great opportunity
for food manufacturers to formulate a new generation of
probiotic products.” They should consider: choice of strains,
recommended use and dosage, a defi nition of the active
principle of the probiotic principle, detailed consumer
information related to the product, such as reference to a
website.
The next generation of cultured soy products: Issues
and challenges–fl avor, sweetener, nutritional content,
stabilization, quality control. Ideas for new cultured soy
products. Address: PhD, 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.
1280. Richmond, Akasha. 2004. Impressions of the Natural
Products Expo at Anaheim (Interview). SoyaScan Notes.
March 8. Conducted by William Shurtleff of Soyfoods
Center.
• Summary: Akasha just returned from the Expo where she
catered a dinner for 900 guests, catered a smaller party for
White Wave, and sat on two panels. Exhausted, she is taking
the day off. The show had a record attendance of 34,000
people registered. At the Modern-Fearn (Minnesota) booth,
she met Gayelord G. (“Gigi”) Palermo, who lives in West
Palm Beach, Florida, and thus must be quite wealthy. He is
about the same age as Akasha. His father is Anthony “Tony”
Palermo of Modern-Fearn and (Gigi said) the adopted
son of Gayelord Hauser. Gigi told her a remarkable story
she had never heard before about how Gayelord Hauser’s
career started. Hauser went to a dinner at the Hearst Castle
in California. There he met a woman who had been blind
for about 20 years. She took a walk with Hauser and told
him that she had watched her infant son drown, and had