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

a low GI include soybeans, soymilk, soy yogurt, and soy
smoothie. Foods with a high GI include cornfl akes, white
rice, baked potato, and white bagel. Address: M.S.
1324. Golbitz, Peter. 2007. Color photos of the soymilk
processing short course held 22 May 2007 at the SoyCow
Training Center in Bergville, KwaZulu-Natal, South Africa.
Bar Harbor, Maine.
• Summary: Peter Golbitz took these color photos and
wrote the captions. For background see interview with
Peter Golbitz on 22 Jan. 2009. The short course workshop
on 22 May 2007 took place at the training center located
on property owned by Henry Davies adjacent to his Eden
Manufacturing plant. This workshop (including the travel
and other expenses of the African participants) was paid for
mostly by WISHH; other contributors were USAID, Solae,
Silk, Soyatech, and others.
(1) Peter Golbitz leading a strategic planning discussion
at a meeting of the Soy Southern Africa association, held in
Bergville on May 22.
(2) Ratan Sharma from the American Soybean
Association’s offi ce in New Delhi, explaining the equipment
and processing steps for the SoyCow system. These
SoyCows are made in India using the ProSoya process
developed and patented by Raj Gupta (Ottawa, Canada).
(3) Henry Davies of Eden Manufacturing and the Eden
Social Development Foundation demonstrating the VitaGoat
soymilk processor. At this stage, the soymilk and pulp have
been pressure cooked with steam and the mixture is being
strained before manual pressing to separate the okara from
the fresh soymilk.
(4) A participant grinding soaked soybeans on a pedalpowered
VitaGoat grinder while a helper feeds fresh beans
into the grinder hopper.
(5) Ratan Sharma explaining how to make soymilk
yogurt from fresh soymilk produced with the VitaGoat or the
SoyCow. (6) Ratan Sharma demonstrating how to make tofu
using freshly produced soymilk curds from the VitaGoat. (7)
Ratan Sharma cutting freshly pressed tofu for participants
at the short course. Onlookers include Henry Davies (right)
and Mrs. Mchunu (center in blue), a member of the South
African National Government, Inkatha Party, also known as
“Mama Soya” for her long time and personal support of the
expanded use of soy in Southern Africa.
(8) Participants at the short course taste and evaluate
different soymilk and soymilk yogurt formulations using
different fl avors and levels of sweeteners. Address: Director
of International Business Development, SunOpta Grains and
Food Group.
1325. Gupta, Rajendra (“Raj”) P. 2007. New developments
at ProSoya worldwide (Interview). SoyaScan Notes. June 27.
Conducted by William Shurtleff of Soyinfo Center.
• Summary: A very interesting and far-reaching discussion
HISTORY OF SOY YOGURT & CULTURED SOYMILK 512
© Copyright Soyinfo Center 2012
including: (1) Assoy in Russia, Firouz Zanjani and Alexander
Podobedov. (2) Soymilk factory in Iran, Andre Ladoucer (he
commissioned the plant but is no longer active in the soymilk
business), and the ProSoya agent in Iran. (3) People in the
Middle East have a palate very similar to that of people
living in India; both like soy yogurt. (4) ProSoya’s best small
machine for making soymilk is the one that makes 2,000
liters/hour and has a vacuum deodorizer. The basic plant
without packaging equipment costs $60,000. A chiller costs
an additional $15-20,000. Yogurt incubation tanks are extra.
(5) ProSoya’s continuous curding machine which makes
1,000 kg/hour of tofu; it costs about $135,000. (6) ProSoya’s
plant in New York is still in operation. It makes 2 tankers a
week of soymilk, all of which is sold in Canada. (6) Many
taste tests show that ProSoya’s SoNice is the best tasting
soymilk in the world. The most important thing for soymilk
to become a mainstream product is to improve its taste. (7)
Raj Gupta has had discussions and negotiations with major
companies that sell soymilk: Unilever (Ades, Adez), Coca
Cola and Odwalla. All these companies agree that ProSoya’s
soymilk is the best tasting. It is very frustrating that
marketing is of top importance to all, while product quality is
much or relatively low importance. (8) The soymilk market
in North America is now worth about S1,000 million, with
90% of the sales in the USA and 10% in Canada, where
SoyaWorld is the leading player, with about 40% of the
market. Address: President and CEO, ProSoya Inc., 2-5350
Canotek Road, Ottawa, ONT, K1J 9N5, Canada. Phone: 613-
745-9115.
1326. Pirello, Christina. 2007. Cooking the whole foods way:
Your complete, everyday guide to healthy, delicious eating
with 500 vegan recipes, menus, techniques, meal planning,
buying tips, wit & wisdom. Revised and updated edition.
New York, NY: Home Books. xiii + 354 p. Aug. Illust. (by
Christina Pirello). Index. 24 cm. [38 ref]
• Summary: On the cover: “Includes 80 new recipes.
Revised and updated–Now 100% vegan.” This is basically
a macrobiotic cookbook with 500 vegan recipes. One long
chapter is titled “Tasty tofu, tempeh and seitan” (p. 115-40).
Other soy-related recipes include: Basic miso soup (p. 35).
Miso millet stew (p. 64). Minute miso soup (p. 82). Black
soybean relish (p. 101; as black soybeans are simmered, they
create their own gravy). Baked beans with miso & apple
butter (p. 109). Tofu cheese (with miso, p. 118-19). Lemon
miso sauce (p. 276). Also contains recipes for amasake, azuki
beans, mochi, and sea vegetables.
The recipe for “Tofu cheese” (p. 118-19) is very creative
and delicious.
About the author: A brief biography is on the rear cover;
a color portrait photo is on the front cover. Address: Emmy
Award-winning host of national public television’s Christina
Cooks.