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Address: Author of more than 70 books, New York City. 1320. Schwarz, Richard W. 2006. John Harvey Kellogg, M.D.: Pioneering health reformer. Hagerstown, Maryland: Review & Herald Publishing. 240 p. Illust. Index. 24 cm. * • Summary: This is a new revised and updated edition of the original classic 1970 edition. Address: Andrews Univ., Berrien Springs, Michigan. 1321. Wang, Yi-Chieh; Yu, R.C.; Chou, C.C. 2006. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifi dobacteria. Food Microbiology 23:128-35. [34 ref] • Summary: Probiotics can serve as antioxidants. “Previous research has demonstrated that the antioxidative activity fermented soyfoods such as miso, natto, and tempeh, was remarkably stronger” than that of unfermented steamed soybeans, To develop a probiotic dietary adjunct / supplement, soymilk was fermented with two different lactic acid bacteria: (1) Lactobacillus acidophilus CCRC 14079, or (2) Streptococcus thermophilus CCRC 14085. And with two bifi dobacteria: (3) Bifi dobacterium infantis CCRC 14633, or Bifi dobacterium longum B6–individually and in conjunction (all together). Several antioxidative activities were investigated: The inhibition of ascorbate autoxidation. The scavenging effect of superoxide anion radicals and hydrogen peroxide, and the reducing activity exerted by different varieties of fermented soymilk. In addition, the effects of freeze-drying and spray drying were also investigated. “In general, antioxidative activity in soymilk fermented with lactic acid bacteria and bifi dobacteria simultaneously is signifi cantly higher (P
the company; Paul sold the company to Sanitarium Health Foods. From 1983 to 1986 Rick and Elizabeth had a commercial cleaning business, which suited the family structure very well, but was very unsatisfying workwise and environmentally. In about 1980 or 1981 Austin Holden had started a largely macrobiotic import and wholesale business, Kiaora Naturals, at 374 West Coast Road, Glen Eden, in west Auckland. Holden soon started a very small shop in the corner of his warehouse and called it East West Wholefoods. For the fi rst few years, his only customer was Harvest Wholefoods. “We kept him going.” Then in 1986 Rick and Elizabeth started East West Organics, taking over the building (and business) formerly occupied by Austin Holden and Kiaora Naturals. They knocked out all the walls, resulting in a much larger shop that specialised in organic food, with a big emphasis on fruit and vegetables. They had no intention of making soyfoods. However there was suddenly an infl ux of Asian immigrants to New Zealand and Asian Tofu (usually made with calcium sulfate in aluminum pots) became widely available. By this time organics was really growing in New Zealand. Elizabeth and Rick wanted to stock organic tofu in their store, but they couldn’t fi nd a source. They talked with Trevor and Paul Johnston about making it for them, but the brothers felt there was no future in it, so they declined to do it. So in 1996 Elizabeth and Rick started The Organic Soy Company, again in a small food factory out the back of East West Organics. They started making nigari tofu again–for their own store only. For the fi rst time, they started to use organic soybeans, and as many other organic ingredients as they needed and could get. “We were right back where we started. And then exactly the same thing happened again. Once the word got out that organic nigari tofu was available again, people started coming from everywhere to buy it. It was not our intention to get back into the soyfoods business; we’d already sold our company. But we wanted the quality, so we had to make it ourselves.” East West Organics is still operating today, although out of new premises (outgrew old one), and has just moved up the road slightly. Their son Daniel joined them in January 1998, and in October of 1998, they sold East West Organics and moved the Organic Soy Company to their current premises at Unit A, 2 Corban Avenue, Henderson, Auckland. Elizabeth and Rick separated the same year, but continued on in the family business together. In 2001 their daughter Jesse returned from Europe and also joined us in the business. Later that same year Rick left the business to go to University and currently, Elizabeth, Daniel and Jesse are in joint ownership, with Rick still having a 10% share. They started using the brand names (the fi rst being Tonzu) in 2002. The business is growing slowly, currently producing HISTORY OF SOY YOGURT & CULTURED SOYMILK 511 © Copyright Soyinfo Center 2012 tofu, tempeh, soy yoghurt, tofu burgers and teriyaki sauce, all 100% organic. Elizabeth has moved to part time as the younger generation are taking on the responsibility for the business. They currently have 3 full time employees as well as themselves, so are still reasonably small. “We see a great future for the business and will probably outgrow our current premises within the next few years. We love making traditional soy products, and eventually hope to make miso and tamari, which will be export products as well as for the domestic market.” First sold commercially by the organic soy company: Tofu (1996), Teriyaki Tofu (1999), Tempeh (1999), Tofu Burgers (2001), Teriyaki sauce (2003). All current labels and packaging are new, and have changed very much from the original. They once made two tofu spreads, one teriyaki and the other curry fl avour. However it was hard to get a good enough shelf life out of them to make them viable, so reluctantly they discontinued them. They have also changed their burgers signifi cantly. When they fi rst produced a burger in 2001, they had 3 varieties: Garlic and Cheese, Sundried Tomato, and Feta, and Vegan. They have discontinued them all and now just make one that is actually Vegan, although they do not call it that. The burgers did not sell well; they are not certain why that was, maybe they were too expensive with all the organic ingredients and very labour intensive. So they have simplifi ed and streamlined our current burger making the whole process more viable. As the population of the whole of New Zealand is around 4 million and only 15% of them are vegetarian, they are playing to quite a small market, this can sometimes be quite a challenge. In the long term it will be sensible to develop products that they can export. Address: Founder and owner, The Organic Soy Company, Ltd., Unit A, 2 Corban Ave., Henderson, Waitakere, Auckland 0612, New Zealand. Phone: +64 9 835 3617. 1323. Babb, Michelle. 2007. Soyfoods in a low GI [Glycemic Index] diet. Soy Connection 15(1):2, 4. Winter. • Summary: After the low-carb craze, Americans are starting [again] to examine the types of carbohydrates they are eating rather than avoiding them altogether. The GI [glycemic index] is a measure of how fast 50 gm of a given carbohydrate raises blood glucose levels as it is digested. Researchers from Harvard University [Massachusetts] developed the glycemic load (GL), based on an actual serving or meal, given by the formula GI x carbohydrate per serving + 100 = GL. “For example, soymilk has a GI of 44 and a GL of only 8 per 8 oz serving. (These fi gures will vary slightly among brands).” “Recent research suggests that following a low-glycemic index diet not only helps facilitate weight loss, but may also have a signifi cant impact on disease reduction” [incl. type II diabetes and CVD, cardio-vascular disease]. Soyfoods with
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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
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cappuccino fl avors. Some are in re
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ook tells the story of that experim
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have a reasonable amount of time to
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Percent daily values are based on a
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of Soyfoods Center. • Summary: Ge
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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 and 498: Richmond, spokesperson for Silk. 20
Page 499 and 500: 162. [39 ref] • Summary: Contents
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: Botany (the little green thing atop
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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