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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.
1327. United Soybean Board (USB). 2007. Consumer attitudes about nutrition: Insights into nutrition, health, and soyfoods. 14th annual national report. Seattle, Washington: USB. 12 p. Oct. 28 cm. • Summary: Methodology: “This year represents the second year we have adopted an online self-administered survey as our methodology, a signifi cant change from random telephone interviews. The survey, conducted by an independent research fi rm [in Seattle, Washington] in February and March 2007, includes 1,000 random surveys, providing a sample that is consistent with the total American population. The study’s margin of error remains ± 1.9 to 3.1%, with a confi dence interval of 95 percent.” Contents: Introduction. Methodology. About USB. Nutritional habits & obesity concerns. Healthy food decisions. Improving overall health. Cooking oil impressions. Consumer attitudes about fats. Awareness and usage of soy products. Occasion preferences for consuming soy. Restaurants and soy products. Soyfoods and health. Special health benefi ts of soy Awareness and usage: 33% of Americans consume soyfoods or soy beverages once a month or more. “For the fourth year in a row, consumers reported the most familiarity with soymilk, soybean oil, soy veggie burgers and tofu.” A table shows the “Top 20 soy products by awareness.” Soymilk 90%. Soybean oil 66%. Soy veggie burger 63%. Tofu (unspecifi ed) 60%. Soy infant formula 51%. Soy nuts 47%. Soy latte / soymilk in espresso coffee drinks [as at Starbucks] 41%. Soy protein bars 34%. Dried or canned soybeans 34%. Soy yogurt 32%. Soy fl our 31%. Soy ice cream / cheese 30%. Soy hot dogs 29%. Flavored / marinated tofu 28%. Miso 28%. Soy supplements 28%. Cereal bar / Energy bar 28%. Edamame 23%. Soy breakfast cereal 21%. Textured soy protein 21%. All others mentioned 14% or less. Occasion preferences for consuming soy (in descending order of preference): dinner 41%, breakfast 28%, lunch 27%, mid-afternoon snacking 19%, late evening snacking 14%, mid-morning snacking 10%, desserts 6%. Restaurants and soy products: “Over half of consumers have tried soyfoods in restaurants.” Tofu 25%. Soymilk 24%. Veggie burgers 22%. “Over one-third would order soy products in restaurants... if they could fi nd soy on their restaurant’s menu.” “In 2007, 85% of consumers rate soy products as healthy, up three percentage points from 2006.” A graph (p. 7) shows this increase in awareness (82% in 2006, 78% in 2005, 74% in 2004, 74% in 2003, 74% in 2002, 69% in 2001, 76% in 2000, 71% in 1999, 67% in 1998). Why? Low-fat profi le 18%. Protein content 17%. Heart health function 16%. Cholesterol-lowering properties 11%. “Being good for you” 11%. Potentially providing relief for menopause symptoms 10%. Note: As of Aug. 2008 this full survey is available gratis in PDF format at www.soyconnection.com /health_nutrition / HISTORY OF SOY YOGURT & CULTURED SOYMILK 513 pdf/. © Copyright Soyinfo Center 2012 1328. Sharma, Ratan. 2007. Traditional sweets (Powerpoint presentation). Haryana, India: American Soybean Association (ASA)–International Marketing. 5 p. • Summary: (1) Traditional sweets: Excellent quality Rasogolla and Sandesh can be made. Fermented soymilk can be used to make delicious sweets popular in the north east, and to make paysam and puddings. A photo shows Soya Rossogolla (a commercial product). (2) Large color photo of a 200 liters per hour soymilk plant (taken March 2004). (3) Large photo of a “Soymilk and Tofu Booth” in Ludhiana, in the Indian state of Punjab. A sign out in front reads “SoFine Soy Foods” above the words “Silly Point” (taken April 2003). (4) Another view of a “Soymilk and Tofu Booth” in Ludhiana. The sign over this boutique reads “Soya Fresh Point.” (5) A large color photo of a soymilk canteen / booth in a railroad station, with the title “Want to Buy Soymilk at a Railway Station?” A sign reads: “Soyfresh. Cold & refreshing soy milk. With a lip-smacking each fl avour. Patented technology from ProSoya Inc., Canada. Brought to you by Fresh & Honest Cafe Ltd.” A soymilk cooler and an Indian woman are visible inside the booth. Address: PhD, ASA International Marketing, Spanish Court, 3rd Floor (301A), Block C1, Palam Vihar, Gurgaon–122017, Haryana, India. 1329. Sharma, Ratan. 2007. Soymilk and tofu in India (Powerpoint presentation). Haryana, India: American Soybean Association (ASA)–International Marketing. 5 p. • Summary: (1) Cover. (2) Soya Cow–A family business. A color photo shows a man and his son milking a SoyaCow. (3) A large color photo titled Palak Tofu, showing the prepared dish on a colorful background. Cubes of paneer and tofu are in the foreground. (4) Soy drink is sold in bulk, pouches, plastic & glass bottles and in Tetra Pak cartons. Four color photos show soymilk in different presentations. (5) Soymilk and tofu. A large color photo shows Shakti soymilk in plastic pouches, glass bottles, plus rounds of tofu on a bed of yellow soybeans. Address: PhD, ASA International Marketing, Spanish Court, 3rd Floor (301A), Block C1, Palam Vihar, Gurgaon–122017, Haryana, India. 1330. Yeager, Selene. 2007. The doctor’s book of food remedies: the latest fi ndings on the power of food to treat and prevent health problems–from aging and diabetes to ulcers and yeast infections. Fully revised and updated. [Emmaus, Pennsylvania]: Rodale Inc. Distributed to the trade by Macmillan. xii + 707 p. Index. 24 cm. 1st ed. 1998. • Summary: The chapter titled “Soy foods: Help for weight
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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
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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 and 510: Botany (the little green thing atop
Page 511: the company; Paul sold the company
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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