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cultured organic soymilk (fi ltered water and ground organic soybeans), organic evaporated cane juice, blueberries, organic cornstarch, organic rice starch, tricalcium phosphate, natural fl avors, lactic acid (from vegetable source), fruit and vegetable juice (for color), live active vegan cultures (L. Acidophilus, B. Bifi dum, L. Bularicus and S. Thermophilus). Note: “L.” stands for Lactobacillus. “B.” stands for Bifi dobacterium. “S.” stands for Streptococcus. Wt/Vol., Packaging, Price: 6 oz (170 gm) plastic cup. Retails for $1.19 (2012/05 Lafayette, California). How Stored: Refrigerated. New Product–Documentation: Leafl et sent by Robin Webster of WholeSoy & Co. 2004. Sept. 28 (dated). “Taste Matters! Eleven delicious fl avors from the best selling soy yogurt in natural foods. Best selling because it’s the best tasting. Enjoy!” The company name is now WholeSoy & Co. The eleven fl avors [incl. 8 new fl avors] are lemon, raspberry, plain, strawberry, vanilla, mixed berry, cherry, apricot mango, strawberry banana, blueberry, and peach. Sell sheet sent by Robin Webster of WholeSoy & Co. 2006. May 23. This was printed in Aug. 2005. “Enjoy the soy. Soy Yogurt. Made with organic soybeans & live cultures. Contains 30% RDV calcium. Non-GMO. Vegan & Kosher pareve. Casein, whey & gluten free.” On the back: Try all four fl avors! Nutrition facts. Ingredients (for each fl avor). He did it! “Ted Nordquist deserves a standing ovation.” A portrait photo shows Ted. It is still sold in the same 11 fl avors shown above. Product with Label purchased at Open Sesame in Lafayette, California. 2007. June 26. Retail price: $1.29. Across top of foil lid is printed: “Enjoy the soy.” 2012 May 5. Cup of Blueberry Soy Yogurt purchased at Whole Foods in Lafayette, California. Retails for $1.19 for 6 oz. Package design: Excellent. Flavor: Excellent. On the peel-off plastic lid are 4 small logos: 1. Heart Healthy Soy. 2. Non-GMO Project Verifi ed. 3. Certifi ed Vegan; vegan. org [Vegan Action]. 4. K ORC Pareve [Kosher]. The large “WholeSoy & Co.” logo is in the center of these. Printed in black on white across the top: “Enjoy the soy!” Below the logos: “WholeSoy is naturally crafted and made exclusively HISTORY OF SOY YOGURT & CULTURED SOYMILK 498 © Copyright Soyinfo Center 2012 from single source U.S. grown organic soybeans.” In smaller letters around the bottom: “Made from pasteurized organic soymilk. Cultures grown on 100% dairy free medium.” 1286. Product Name: Cultured Soy Smoothie Lite (Drinkable Soy Yogurt) [Peach, Raspberry, Strawberry, or Vanilla]. Manufacturer’s Name: WholeSoy & Co. Manufacturer’s Address: San Francisco, California. Phone: 415-495-2870. Date of Introduction: 2004. September. Ingredients: Peach: Pasteurized and cultured organic soymilk (fi ltered water and ground organic soybeans), organic evaporated cane juice syrup, inulin, cornstarch, natural fl avors, Lo Han fruit concentrate, sea salt, annatto (for color), live active cultures (L. acidophilus, bifi dus, L. bulgaricus, and S. thermophilus). * = Certifi ed organic by QAI. Wt/Vol., Packaging, Price: 12 oz (340 gm) plastic bottle. How Stored: Refrigerated. Nutrition: Per 8 fl . oz (227 gm). Servings per container: 1.5. Calories 70, calories from fat 17, total fat 2 gm (3% daily value; saturated fat 0 gm), cholesterol 0 mg, sodium 60 mg (4%), total carbohydrate 16 gm (dietary fi ber 7 gm, sugars 7 gm), Net Carb 9 gm (3%), protein 5 gm. Vitamin A 10%, calcium 4%, iron 4%, vitamin C 10%. Phosphorus 11%. Vitamin D 30%. Vitamin B-12 50%. Ribofl avin 30%. Percent daily values are based on a 2,000 calorie diet. New Product–Documentation: Leafl et (dated 28 April 2004) sent by Robin Webster of WholeSoy & Co. 2006. May 23. “New. Low carb & low sugar. Vitamin enriched. Less than ¼ the carbs, 1/3 the sugar, ½ the calories. Net carbs per serving: 9.” Note from Robin Webster. 2006. May 23. This product was fi rst available for purchase in Sept. 2004. This product has been discontinued. 1287. Egbert, William Russel. 2004. Isolated soy protein: technology, properties, and applications. In: KeShun Liu, ed. 2004. Soybeans as Functional Foods and Ingredients. Champaign, Illinois: AOCS Press. xii + 331 p. See p. 134-
162. [39 ref] • Summary: Contents: Introduction. Technological development. Functional properties: Solubility, gelation, emulsifi cation, water binding, viscosity, dispersibility, foaming and whipping. Applications in food systems: Hydration of isolated soy proteins, fl avor and odor issues, product storage and handling, health and nutrition applications (nutritional bars and other confectionary-type products, liquid nutritional beverages, powdered nutritional beverages, protein tablets), clinical and pediatric nutritional products, meat product applications (injection and marination applications, coarse ground meats, emulsifi ed meats, dry fermented meats), meat analogs products, extruded cereals and snacks, bread and other baked goods, dairy alternative products (soymilks, yogurt, sour creams and soft cheeses, frozen desserts), other processed foods (pasta, soups and sauce, reduced-fat and other spreads). Summary. Figures: (1) Flow chart of processing schematic for water-washed and alcohol-washed isolated soy proteins. Tables: (1) Functional characteristics of various isolated soy proteins. (2) Functional properties of isolated soy protein in food systems. Address: Archer Daniels Midland Co., 4666 East Faries Parkway, Decatur, Illinois, 62526, USA. 1288. GEM Cultures. 2004. Catalog [Mail order]. 30301 Sherwood Rd., Fort Bragg, CA 95437-4127. 10 p. Undated. [4 ref] • Summary: Contents: Greetings from Northern California. Soycrafters section: Powdered tempeh starter, natto starter, koji starters, fresh koji, seed miso, tofu boxes [kit], coagulants. Bread and crepe cultures: Cultured crepes, cool rise natural leaven, rice or rye sourdough. Dairy cultures: Fil mjolk (subs for piima), viili, kefi r. Tea fungus–kombucha. Kitchen items: cheesecloth, super sealers. Ordering information. Address: Fort Bragg, California. Phone: 707- 964-2922. 1289. Iowa Soybean Promotion Board. 2004. Simply soy: Recipes celebrating nature’s perfect bean. Urbandale, Iowa: Iowa Soybean Promotion Board. 151 p. Illust. Index. 23 cm. • Summary: A gorgeous book, fi lled with elegant, mouthwatering full-page color photos of prepared recipes. Contents: Introduction, by Linda Funk, Executive Director, The Soyfoods Council. 1. The magical bean: Soy to the world, soy and health, the soyfoods pantry (glossary incl. soybean oil, soymilk, tofu, tempeh, edamame, soynuts, soy fl our, textured soy protein, canned soybeans, miso, soy protein powder {soy protein isolates}, dried soy fl akes {MicroSoy}, soy yogurt and smoothies, soy pasta {ADM}). Soyfood nutrient chart. 2. Start it up with soy: Appetizers and nibbles. 3. On the sidelines: Sides and salads. 4. Spoon fed: Comforting soups and stews. 5. Vegetarian anyone? 6. Teamwork: Pork, beef, chicken, seafood and soy. 7. The bread box: Breads and muffi ns. 8. Desserts: Soy and HISTORY OF SOY YOGURT & CULTURED SOYMILK 499 © Copyright Soyinfo Center 2012 spice and everything nice. 9. Cooking with kids. Resources (Directory of members of The Soyfoods Council and their soy products; Directory of state and national soybean boards). A smoothie (p. 133) is made at home by combining 1 cup soymilk (plain or vanilla), ½ medium banana (may be frozen, if desired), and optional nondairy ingredients, such as chocolate syrup, peanut butter, fruit juice concentrate, or frozen fruits (alone or in combinations–pineapple, orange, cranberry, raspberry, etc.). “Many of the soy smoothies and soy yogurts on the market today are probiotic, meaning they contain active, live cultures that are benefi cial to intestinal health.” Address: 4554 N.W. 114th Street, Urbandale, Iowa 50322-5410. Phone: 866-431-9814. 1290. Atlas, Nava. 2004. The vegetarian family cookbook. New York, NY: Broadway Books. 339 p. Illust. Index. 23 x 21 cm. [15 ref] • Summary: Contains 275 vegetarian recipes, many of which are vegan; a vegan option is provided for almost all of the recipes that are vegetarian. The index contains 47 entries for tofu (incl. silken, soft, fi rm, extra fi rm), 13 for seitan, 4 each for tempeh, soy mayonnaise, and soy milk, 3 for soy yogurt, 2 each for edamame and miso, 2 each for soy nut butter, soy allergy, soy products, and 1 each for soy Canadian bacon, soy cheese, soy cream cheese, soy hot dogs, and soy pasta. About the author: Nava Atlas is the author of eight previous vegetarian cookbooks. Her website, www. vegankitchen.com, is one of the most widely visited culinary websites on the Internet. She lives in the Hudson Valley with her husband of 25 years (Chaim “Rocky” Tabak) and their two sons, Adam and Evan. A photo (p. 339) shows Nava Atlas. Address: Author and illustrator, New Paltz, New York. 1291. Elliot, Rose. 2004. New vegetarian cooking: 120 fast, fresh, and fabulous recipes. New York, London, Toronto, Sydney: Simon & Schuster. 192 p. Illust. (color). 28 cm. Index. • Summary: Contains many full-page color photos, mostly of dishes prepared from recipes. Chapter 1: Why I’m a vegetarian: Being a healthy vegetarian or vegan, get slim and stay slim, eating for two, nurturing the next generation, look younger, live longer. Chapter 6 is titled “Tofu, tempeh, and seitan” (p. 138-61). Other soy-related recipes and info include: Soy milk (p. 13, 20, 21, 23, 188). Green soybeans [frozen edamame] (with soba, p. 60, 61). Tofu mayonnaise (p. 66). Breakfast smoothie (p. 118, with soy milk, rice milk, or almond milk). Soy yogurt (p. 119, 188). Soy sauce (p. 153, 188). Soy creamer (p. 169, 188). Also discusses: Sea vegetables (arame, hijiki). Quinoa. 1292. Hottinger, Greg. 2004. The best natural foods on the market today: A yuppie’s guide to hippie food. Vol. I.
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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
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out of debt, realizing that being l
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“But even now, with his careers a
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Oriental soybean foods (tofu, tempe
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children could not see the gaping p
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sure that Trader Joe sold the produ
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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 473 and 474: HISTORY OF SOY YOGURT & CULTURED SO
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 and 484: cultures & tastes incredible. Non-G
Page 485 and 486: pesticides, herbicides, or chemical
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: Richmond, spokesperson for Silk. 20
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
Page 535 and 536: SUBJECT/GEOGRAPHICAL INDEX BY RECOR
Page 537 and 538: 425, 426, 427, 446 American Soybean
Page 539 and 540: the 1980s; Also Khmer Republic). 45
Page 541 and 542: Burgers, meatless. See Meat Alterna
Page 543 and 544: 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,
Page 549 and 550:
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
Page 561 and 562:
Milk, Non-Dairy, Non-Soy Milks and
Page 563 and 564:
Circus (Tony Harnett, MA), Frazier
Page 565 and 566:
Olive / Olives (Olea europea). See
Page 567 and 568:
Corporation (Heuvelton, New York. N
Page 569 and 570:
Safety, Toxicity, or Health Benefi
Page 571 and 572:
Solvents Used for Extraction of the
Page 573 and 574:
Soy Proteins-Isolates, for Industri
Page 575 and 576:
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
Page 583 and 584:
Tofu, Fried or Deep-Fried-Etymology
Page 585 and 586:
United States-States-Illinois. 55,
Page 587 and 588:
USSR. See Europe, Eastern-USSR Van
Page 589 and 590:
Westbrae Natural Foods, Inc. (Berke
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