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

Soyrizo, and 1 each for edamame, soynut butter, and Soyatoo
(natural nondairy whipped topping).
“There are so many reasons to go vegan-health
and nutrition, weight loss, green and sustainable living,
and prevention of cruelty to animals. With over 200
mouth-watering recipes and tips for converting meat-
and dairybased dishes into vegan ones, The Complete
Idiot’s Guide to Vegan Cooking will help readers enjoy a
healthy vegan diet without sacrifi cing taste” (publisher’s
description). Address: 1. Vegan chef, author, and host of
veganchef.com since 1999; 2. Long-time vegan cook and
“foodie”.
1338. Packaged Facts. 2008. Soy foods and beverages in
the U.S. Rockville, Maryland: Packaged Facts. ix + 210 p.
Digital PDF fi le. *
• Summary: Contents: Market overview. Two classifi cations:
foods and beverages. Market size and composition. Snack
bars and soymilk post solid gains in 2007. Soy mainstreams
from natural channel. Market outlook. Consumer awareness
of soy’s health benefi ts on the ups. Soy / meat combination
maximizes potential. Soy allergies a growing U.S. concern.
Supermarketing soy. Teaming up with other functional foods.
Kids and soy. Soy prices on the rise? The global picture.
Competitive overview. Marketer and brand shares. Clif Bar
takes the lead in nutrition bars. Kellogg the clear frontrunner
in frozen meat substitutes. Turtle Mountain is tops in frozen
treats. Silk leads in yogurt category. Genisoy dominates
faltering salted snacks category. Loma Linda leads shelfstable
meat substitutes. Marketing and advertising trends.
New product trends. Natural / organic introductions abound.
Also coming on the strong: Omega-3 fatty acids. snack bars
cover all bases. Meat substitutes going over for real meat
fl avor. All-in-one meals a convenient choice. Cereals start
the day with soy. Baked goods add soy goodness. Soy chips
/ crackers make for familiar snacking. Edamame becoming
more mainstream. Frozen treats: new kid-tested fl avors
spell success. Soy and chocolate: a healthy combination.
Competitor profi le: Amy’s Kitchen. Competitor profi le:
Kellogg’s Company. Competitor profi le: Kraft Foods.
Competitor profi le: Physicians Laboratories / Revival Soy.
Soy beverage marketing and competitive trends. Soymilk
types. Competitive overview. Competition from traditional
dairy. Marketer and brand shares. Marketing and advertising
trends. New product trends. Soymilk: making healthy even
healthier with other functional ingredients. Soy smoothies
mix fruit and soy. Nutritional and weight-control beverages.
Soy chai tea and coffee. Competitor profi le: Dean Foods.
Competitor profi le: The Hain Celestial Group. Consumer
trends. IFIC data on attitudes toward health foods and soy.
Meat alternatives and soymilk are top categories. Alternative
America style vs. classic tofu. Minority and regional
patterns. Socio-economic diverse demographics.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 517
© Copyright Soyinfo Center 2012
1339. UPAVIM. 2009. UPA-SOYA–UPAVIM soy food
marketing program, processing and nutrition education
program (2006) (Website printout–part). www.upavim.
pursuantgroup.net/english/upasoya.htm Printed Feb. 5.
• Summary: The work of UPAVIM, a woman’s cooperative
in Guatemala City, Guatemala, is available at various places
on the Web. UPAVIM’s homepage begins: “We are a group
of approximately 66 women who live in the marginalized
communities of La Esperanza, El Mezquital and Villa Lobos
I and II, in Zone 12 of Guatemala City. We are all mothers
and homemakers. Some of us are widows, abandoned by our
husbands or we confront alcoholism in our families. Many
of us are the sole providers of economic support for our
families.” The group started in 1988 with the Healthy Baby
Program in the parish of La Esperanza.
The idea for a soy program began in 1999, when “the
women of UPAVIM began talking with longtime friend
and advisor Barbara Lorraine about how they could expand
UPAVIM in order to create more job opportunities and
build long term sustainability for their community service
programs.” “Barbara and UPAVIM established a partnership
with Plenty International, an international NGO specializing
in soy foods for assistance in designing the space and
acquiring the necessary equipment.” “In April 2005,
UPAVIM initiated production and chose the name UPA-
SOYA for their young business enterprise.”
As of 2006: “Five women at UPAVIM have completed
40 hours of soy food processing and quality control
education activities during 2005. These women are now
making soy milk and cheese [tofu] twice each week, and
including the remaining soy masa [soy pulp, okara] in bread
that is made at their bakery.”
Talk with Lisa Wartinger of Plenty International. 2009.
Feb. 5. Among the many Plenty volunteers who contributed
to the soy project, Louise Hagler helped with technical
support and Chuck Haren helped to provide the equipment.
Much (if not all) of the soymilk produced has been used to
feed kids in daycare. The tofu they make is quite soft; some
of it may have been sold.
Letter (e-mail) from Jorge Gonzales. 209. Feb. 13.
He worked in the soy dairy for two years making soymilk
and tofu. His salary was paid by Plenty International. The
soymilk came in strawberry, chocolate, and vanilla fl avors.
Jorge has not worked for Upa-Soya for 2½ years, since
Aug. 2006, when he had surgery on his leg. He writes that
Upa-soya stopped making soymilk at the end of November,
2008, mainly because the children got out of school; the soy
dairy sells their soymilk to the school twice a week. Another
reason that Upa-Soya closed is because sales of soyfoods
had been low in the area. Besides soymilk, the ladies at the
soy dairy have been making different fl avors of soy yogurt,
granola, and soft tofu. Their main task now is to focus on
fi nishing three buildings that are being constructed now.
Photos (undated) show: (1) UPA-SOYA’s soy dairy, with