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

food we buy at supermarkets and health food stores. As
America’s favorite ‘health food,’ it promises to make
us skinny and lower our cholesterol, prevent cancer and
reduce menopausal symptoms, put us in a better mood, give
us energy. It’s the cheap and guilt-free source of protein
for millions of vegetarians, the ‘heart smart’ option for
carnivores, the infant formula du jour for eco-minded moms.
Soy has become one of America’s biggest industries.
“And it may be making us sicker than we’ve ever been.
Or so alleges Kaayla Daniel, author of The Whole Soy Story:
The Dark Side of America’s Favorite Health Food, an antisoy
treatise released in 2005 by New Trends Publishing.
“’People are just starting to wake up to this, to how
serious this all is,’ says Daniel, who earned her doctorate at
the Union Institute...”
1314. Shurtleff, William; Aoyagi, Akiko. comps. 2006.
Marketing soy yogurt and yogurt drinks: Labels, ads, sell
sheets and other graphics, 1982-2006. Lafayette, California:
Soyfoods Center. 139 leaves. Aug. Illust. (some color). 28
cm. Series: Marketing soyfoods.
• Summary: This book is a collection of 102 color and
18 black-and-white photocopies of materials. Contents:
Introduction: Marketing soyfoods. Soy yogurt and yogurt
drinks: Early documents. Graphics–Chronological. Company
name index–Alphabetical. Other books in this marketing
soyfoods series.
The books in this series, each a unique collection of
graphic materials, are designed for a number of purposes:
(1) To serve as a source of ideas, ingredients, inspiration,
legal specifi cations, and basic guidelines for companies in
the process of developing their own products, designing their
own graphic materials, and conceiving their own marketing
strategies. (2) To document the tremendous diversity of
soyfoods products and the way that each is presented and
marketed. (3) By arranging the materials in chronological
sequence, to help document the development and history of
new product categories and soyfood types, and with them
the rise of the soyfoods industry and market in the Western
World. Address: Soyfoods Center, P.O. Box 234, Lafayette,
California 94549.
1315. United Soybean Board (USB). 2006. Consumer
attitudes about nutrition: Insights into nutrition, health, and
soyfoods. 13th annual national report. Seattle, Washington. 8
p. Oct. 28 cm.
• Summary: The methodology used in this survey changed
signifi cantly in 2006. Previously, random telephone
interviews were completed with 1,000 consumers. This year
an online self-administered survey was used. “Conducted
by an independent research fi rm [in Seattle, Washington] in
February and March 2006, the study includes 1,000 random
surveys, providing a sample that is consistent with the total
American population. The study’s margin of error remains ±
HISTORY OF SOY YOGURT & CULTURED SOYMILK 508
© Copyright Soyinfo Center 2012
1.9 to 3.1%, with a confi dence interval of 95 percent.”
Contents: Introduction. Methodology. About USB.
Nutritional habits and obesity concerns. Healthy food
decisions. Cooking oil impressions. Consumer attitudes
about fats. Awareness and usage of soy products. Occasion
preferences for consuming soy. Restaurants and soy
products. Soyfoods in health.
Awareness and usage: 30% of Americans consume
soyfoods or soy beverages once a month or more. A table
shows the “Top 20 soy products by awareness.” Soymilk
87%. Soybean oil 61%. Soy veggie burger 60%. Plain white
tofu 59%. Soy infant formula 44%. Soy nuts 43%. Soy latte
35% (Soymilk in espresso coffee drinks [as at Starbucks]).
Soy protein bars 32%. Soy hot dogs 30%. Soy yogurt 29%.
Dried or canned soybeans 29%. Soy fl our 28%. Soy ice
cream / cheese 28%. Cereal bar / Energy bar 28%. Flavored /
Marinated tofu 26%. Miso 24%. Soy supplements 23%. Soy
breakfast cereal 23%. Textured soy protein. Edamame 17%.
All others mentioned 12% or less.
Occasion preferences for consuming soy (in descending
order of preference): dinner 40%, breakfast 29%, lunch 22%,
mid-morning snack 16%, mid-afternoon snack 16%, etc.
Soy products ordered in restaurants: Soy veggie burger
29%. Tofu 29%. Soymilk 28%. Miso 14%. Edamame 8%.
Tofu (prepared) 6%, etc.
“In 2006, 82% of consumers rate soy products as
healthy, signifi cantly more than in previous years” (78% in
2005, 74% in 2004, 67% in 1998). Why? Low-fat profi le
20%. Protein content 15%. Heart health 15%. Cholesterollowering
properties 12%. “Being good for you” 10%. “A
lactose-free option 10%.”
Note: As of Aug. 2008 this full survey is available gratis
in PDF format at www.soyconnection.com /health_nutrition /
pdf/.
1316. Stechmeyer, Betty. 2006. New developments at GEM
Cultures (Interview). SoyaScan Notes. Nov. 29. Conducted
by William Shurtleff of Soyfoods Center.
• Summary: Since Gordon McBride, Betty’s long-time
partner, died about 3 years ago (2 Nov. 2003) of heart failure
while on a hunting trip, Betty has a very full life trying to
run GEM Cultures by herself, and take care of her house
and property on the California Coast. She stopped selling
commercial tempeh starter in about Sept. 2006 (2 months
ago). She feels that the tempeh starter made by Cynthia Bates
and Vicki at the Tempeh Lab on The Farm in Tennessee is
very good quality.
She is now in the process of giving (actually selling for
$1) GEM Cultures to her daughter (Lisa) and his husband
(Russell Dunham) who live in Tacoma, Washington. They
are in their 40s, have a lawn care business and 3 kids, and
are eager to continue GEM Cultures. The only product
they will discontinue is the commercial tempeh starter (for
businesses). Betty hopes to write a book on Supermarket