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

1296. Liu, Je-Ruei; Chen, M.J.; Lin, C.W. 2005.
Antimutagenic and antioxidant properties of milk-kefi r
and soymilk-kefi r. J. of Agricultural and Food Chemistry
53(7):2467-74. April 6. [62 ref]
• Summary: This investigation shows that milk-kefi r
and soymilk kefi r possess signifi cant antimutagenic and
antioxidative activity and suggest that both these beverages
“may be considered among the more promising food
components in terms of preventing mutagenic and oxidative
damage.” Address: 1. Inst. of BioAgricultural Sciences,
Academia Sinica, Taipei, Taiwan.
1297. Jacobi, Dana. 2005. 12 best foods cookbook: Over 200
delicious recipes featuring the 12 healthiest foods. Emmaus,
Pennsylvania: Rodale Press. xv + 336 p. April. Illust. (color
photos). Index. 23 cm. [2 soy ref]
• Summary: Among these 12 foods rich in nutrients and
phytonutrients, the author considers soy the best of all. 28 of
the 200 recipes include soyfoods.
In Chapter 1 is a section on Soy (p. 17-24) which
includes: Introduction. Everyday ways (“Soy is the easiest
Best Food to enjoy every day...”). Benefi ts at a glance. Soy
protein in selected foods (Tofu, miso, edamame, soybeans,
soynuts, tempeh, soymilk, cultured soy yogurt, soynut butter,
soy fl our, soy pasta, soy protein powder, soy drink mixes).
Guide to soy products: Soymilk, soymilk cooking secrets,
more soy dairy (soy cream cheese, soy sour cream, soy
cheese, frozen dessert), terrifi c tofu (regular tofu, silken tofu,
baked or smoked tofu), tofu cooking secrets, other soyfoods
(black and yellow soybeans, edamame, meat analogs, miso,
soy fl our, soynuts, soynut butter, soy protein powder and soy
drink mixes, soy sauce and tamari, tempeh), baking with soy,
cooking with soy.
Chapter 8, titled “Eggs, beans, and soy,” contains recipes
(p. 196-203). for: Black soybean and butternut squash stew.
Black soybeans. Braised black beans with red wine. Braised
tofu with kohlrabi and pears. Broccoli, black mushrooms,
and edamame with black bean sauce. Asparagus, red pepper,
and curried tofu.
Other soy-related recipes: Finger lickin’ edamame (p.
50-51). Black bean hummus (with tofu, p. 57). Mushroom
crostini (with tempeh, p. 61). Black bean soup (with dried
black soybeans, p. 79). Mushroom consommé with sake
(and tofu, p. 88). Double miso soup (p. 89). Nine a day salad
(with soynuts, p. 100). Southwestern three bean salad (with
canned black soybeans, p. 107). Curry dressing (with silken
tofu, p. 115-16). Pepper ranch dressing (with soft silken or
regular tofu, p. 116-17). Creamy herb dressing (with tofu, p.
118-19). Blue cheese dressing (with tofu, p. 118). Cracked
mustard dressing (with tofu, p. 119). Citrus miso splash (p.
119). Soy and honey drizzle (with reduced-sodium soy sauce,
p. 151). Whole wheat linguine with arugula and edamame
(p. 164-65). Dirty rice (with tempeh, p. 194). Tempeh,
lettuce, and tomato sandwich on rye (p. 207). Honey soynut
HISTORY OF SOY YOGURT & CULTURED SOYMILK 502
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butter sandwich (p. 208). Grilled pizza (with tofu, p. 210).
Soycotash (with shelled edamame, p. 238-39). BBQ collard
greens with edamame (p. 240). Miso mashed potatoes (p.
241). Key lime tartlets (with tofu, p. 250-51). Blueberrylemon
trifl e (with lemon soy yogurt and soy cream cheese, p.
252-53). Brown rice crisp treats (with salted, roasted soynuts,
p. 282). Wild blueberry trail mix (with salted soynuts, p.
283).
On the rear cover is a photo of the author and a brief bio.
“After apprenticing at three-star restaurants in France, Dana
Jacobi opened a catering business and marketed her own line
of gourmet sauces. She has since authored fi ve cookbooks...”
Address: Food writer, New York, NY.
1298. Holleran, Joan. 2005. Soy, the next level of new:
According to Information Resources Inc. in Chicago,
soymilk was essentially nonexistent a few decades ago.
Today, the healthful, non-dairy drink has reached critical
mass with 10 percent of households purchasing it. In 1999,
IRI reported the industry was worth $29 million. In 2003,
it was worth $203 million. Iowa Soybean Review (Iowa
Soybean Association, Urbandale, Iowa) 16(7):12c-12d of
12-page insert after p. 14. Spring.
• Summary: A “Letter from Linda” Funk (Executive Editor,
The Soyfoods Council) on the facing page (12B) states that
this is the 2nd soyfoods insert. “Soyfoods sales continue to
grow with the development of new and delicious products.
Joan Holleran, editor of Stagnito’s New Products Magazine,
developed another soyfoods insert this past winter to be
delivered with their monthly magazine. About 37,000
retailers and foodservice professionals receive this magazine
so the reach and circulation is fabulous for the soyfoods
industry. Kollin Stagnito, vice president and group publisher,
graciously agreed again this year to let us send this insert to
you... And there’s no better time to share with you than April,
Soyfoods Month.
In 1999 Information Resources Inc. (IRI) reported
that the soymilk industry in the USA was worth $29
million. In 2003 it was worth $203 million. Color photos
show: (1) Containers of four fl avors of Silk Live!–a livecultured
soymilk smoothie. The product will be entering
the mainstream market early next year. (2) Packages of four
fl avors of Soy Delicious Organic Li’l Buddie’s ice cream
sandwiches (made by Turtle Mountain, Eugene, Oregon).
(3) Front panel of Simply Asia Soy Noodle Soup Bowl
(Berkeley, California). These microwaveable meals come in
Mushroom & Ginger, Savory Onion, and Szechwan Garlic.
(4) Joelle’s Choice Chocolate Pudding (based on soymilk,
from Joel Health Industries Inc., Fairfi eld, Iowa). (5)
Hershey’s 1 Gram Sugar Carb Bar (Chocolate Candy with
Soy Crisps fl avor).
1299. Product Name: Nature’s Healthy Alternative:
Spreadable Cheese Alternative [Garlic & Herb, Cucumber &