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didn’t mention many of the machines whose production he was not very sure about at that time. Also, at the end, under “Other soymilk producers,” he estimated and summarised their production of most of the rest, but this gives lower number for the total number of soymilk producers. Also: soymilk that is made into tofu is included in this chart as only as soymilk. Ratan would estimate that about 50% of the total soymilk manufactured is immediately transformed into tofu. The volume used to make soy yogurt, soy ice cream ice, and soy sweets is minimal and insignifi cant. Address: PhD, Manager, the SoyaCow Centre, KH-177 Kavi Nagar, Ghaziabad 201 002 UP, India. 1354. Product Name: Wildwood Probiotic Soyogurt [Unsweetened Plain]. Manufacturer’s Name: Pulmuone Wildwood, Inc. Manufacturer’s Address: Grinnell, IA 50112. Date of Introduction: 2010. October. Ingredients: Soymilk* (fi ltered water, soybeans*), water, rice starch*, chicory fi ber (inulin). Contains 2% or less of each of: Flaxseed oil*, calcium carbonate, tricalcium phosphate, choline, dextrose*, tapioca starch*, guar gum*, sodium citrate, agar, non-dairy active live cultures (S. thermophilus, L. bulgaricus, L. acidophilus, L. casei, L. rhamnosus, B. bifi dum, L. lactis). * = Organic. Contains soy. Wt/Vol., Packaging, Price: 24 oz (680 gm) in plastic cup. How Stored: Refrigerated. New Product–Documentation: Product with Label purchased at Whole Foods in Lafayette, California. 2010. Oct. 1355. Nordquist, Ted. 2010. Making concentrated soymilk HISTORY OF SOY YOGURT & CULTURED SOYMILK 524 © Copyright Soyinfo Center 2012 or soybase–with a high solids content (Interview). SoyaScan Notes. Dec. 6. Conducted by William Shurtleff of Soyinfo Center. • Summary: It is not diffi cult or expensive to make soymilk with a high solids content; that is exactly what traditional Japanese tofu makers did when they made the soymilk to be used for making silken tofu (kinugoshi). To make soybase, you simply add less water than when making a more dilute product. There are no special tricks. Note: Concentrated soymilk was also used traditionally to make yuba in China and Japan. Ever since he was in Sweden in the 1980s, Ted has used the word “soybase” to refer to this concentrated soymilk. He fi rst developed soybase in Sweden for use in making soy ice cream–which is typically made from cream and thus requires a high solids content (11½% solids). Later he continued to make it as the base for other products because it cost less to ship (as in a milk tanker) or store. Today his typical soybase contains 12½% solids–which is the concentration that has the highest yield of solids from the soybean in the soybase. From one gallon of soybase one can get about 2½ gallons of soymilk (containing 5½% solids). For soy yogurt it is diluted down to about 8½% solids. SunOpta makes a soybase that contains 13½ to 14% solids. But if one wanted to make a soybase with an even higher protein content (16-18% solids), there are only two ways: Using ultrafi ltration (UF) or reverse osmosis (RO). Both of these ways are very expensive (they require a large initial investment) and the process can only be run for about a short period of time (6-8 hours) before the equipment must be cleaned–at great expense for chemicals and time (10-12 hours of cleaning time). Ted will produce soybase for 50-60 hours before he stops to clean the equipment. Ted has never heard of using a vacuum to reduce the water content of soymilk. And there is another problem–called “the curve.” As you reduce the water, and your soybase solids get higher and higher, but the protein and oil in your okara also get higher and higher, so you are losing / wasting a lot of nutrients. You soon begin losing money because your watersoluble protein and oil, at a certain point, start going down, even though you are adding more soybeans and less water. Address: WholeSoy & Co., 49 Stevenson St., Suite 1075, San Francisco, California 94105-2975; 660 Vischer Ct., Sonoma, CA 95476. Phone: 415-495-2870. 1356. Hackett, Jolinda; Bull, Lorena Novak. 2010. The everything vegan cookbook: 300 recipes for any occasion! Avon, Massachusetts: Adams Media. x + 294 p. Index. 24 x 21 cm. • Summary: The book begins: “Dear Reader: When I decided to give up eggs and dairy, I asked every vegan I knew for their advice. One sentiment always stood out: ‘Learn to cook.’” Chapter 11, titled “Tofu” (p. 219-42) contains 26 tofu
ecipes of great variety and creativity. Chapter 12, “Seitan, TVP, and tempeh” (p. 243-65) contains 23 recipes, including homemade seitan. Other soy related recipes: Vegan mayonnaise (with “1 12-ounce block silken tofu,” p. 23). Vegan “pigs” in a blanket (with vegan hot dogs, p. 24). Vegan tzatziki (with soy yogurt, p. 30). Chili masala tofu scramble (p. 38). Quick tofu breakfast burrito (p. 42). Strawberry protein smoothie (with silken tofu, p. 43). Granola breakfast parfait (with soy yogurt, p. 46). Baked “sausage” and mushroom frittata (with vegetarian sausage or “beef” crumbles, p. 53). Creamy miso sesame dressing (p. 61). Tempeh dill “chicken” salad (p. 64). Edamame salad (p. 73). Winter seitan stew (p. 88). Saucy Chinese vegetables with seitan or tempeh (p. 105). Barley pilaf with edamame and roasted red peppers (p. 185). Cheesy macaroni and “hamburger” casserole (with veggie burgers, p. 210). TVP taco “meat” (taco fi lling, p. 250). Homemade baked seitan (p. 251). Many other recipes call for soy milk or soy cream. Jolinda Hackett has been a vegetarian for nearly 20 years and a “plant-based vegan” for nearly ten. Address: 1. Santa Barbara, California; 2. RD [Registered Dietitian], Riverside, California. 1357. Product Name: Soy Yogurt [Key Lime, Organic Unsweetened Plain]. Manufacturer’s Name: WholeSoy & Co. Manufacturer’s Address: San Francisco, California. Phone: 415-434-3020. Date of Introduction: 2011. February. Wt/Vol., Packaging, Price: Key Lime (6 oz) and Unsweetend Plain (24 oz). How Stored: Refrigerated. New Product–Documentation: E-mail sent by WholeSoy & Co. 2011. Jan. 26. “WholeSoy & Co. releases two new fl avors.” “The Key Lime is a refreshingly tart and sweet extension of the company’s 6-ounce soy yogurt line, available in twelve other fl avors. The Organic Unsweetened Plain, available in a 24-ounce container, was a direct result of consumer requests. “Dr. Ted A. Nordquist, founder and CEO of WholeSoy & Co., worked with a team, including Dr. Luba Shynkarenko-Sichel of Pure Research Products, to create WholeSoy’s Organic Unsweetened Plain soy yogurt. Dr. Shynkarenko-Sichel developed a unique strain of probiotic culture, L. Plantarum LM, over many years of research in Ukraine. WholeSoy’s new Organic Unsweetened Plain soy yogurt is the fi rst non-dairy unsweetened yogurt to use the L. Plantarum LM culture. The culture favors soy so much that at production it develops 140 billion CFUs (Colony Forming Units) per 8-ounce serving together with the other probiotic cultures, L. Acidophilus and B. Bifi dum. This breakthrough eliminated the need for the addition of other carbohydrates, such as organic sugar, to aid the development of probiotic HISTORY OF SOY YOGURT & CULTURED SOYMILK 525 cultures.” © Copyright Soyinfo Center 2012 1358. Lo, Francis. 2011. Re: History of Flamaglo and Yoso in Canada. Letter to William Shurtleff at Soyinfo Center, April 27. 1 p. Typed, with signature on letterhead. • Summary: “My brother Erik and I have been managing Yoso for almost ten years now. We started out our fi rst day of business with three customers in the Kitchener-Waterloo area. Today we have over one thousand retail outlets that support Yoso across Canada. Most important, I believe we have managed to offer great tasting soy products which appealed to customers. “After ten years of establishing the Canadian market, I believe we are ready to explore the biggest soyfood market in the world–the United States.” “Our production facility is already registered with the FDA, and I have already recruited an agent as a primary broker.” Note: The company’s website is www.yoso.ca. The company apparently sells yogurts, sour cream, spreads, and beverages, but this may be only one product–a “gourmet soy spread.” Update: 12 Sept. 2012. On the company’s homepage are color photos of four soy products: (1) Yoso Soy Yogurt. (2) Yoso Spreadables (soy spreads). (3) Yoso Sour Creme / Crème sure, (4) Yoso Wave (soy beverage). The company’s name and address is: Flamaglo Foods Limited, 1070 Fountain St. N., Units 1 & 2, Cambridge, Ontario. N3E 1A3 Canada. Tel: (519) 650-0914. Fax: (519) 650 0896. Toll Free: 1 (866) 887-YOSO (9676). Email: francislo@bellnet.ca. Address: Flamaglo Foods Limited, 1070 Fountain St. North, Units 1 and 2, Cambridge, ON N3E 1A3. Phone: 519-650-0914. 1359. SoyaScan Notes. 2011. What is ENSA–European Natural Soyfood Association (Overview). Nov. 25. www. ensa-eu.org. Compiled by William Shurtleff of Soyinfo Center. • Summary: ENSA, established in Jan. 2003, consists of companies of all sizes involved in the production of natural soyfoods. This means they make soyfoods from whole soybeans that have not been genetically engineered. As of Nov. 2011 the members (listed alphabetically) are: Alpro, Belgium. Sojasun, France. Nutrition et Soja, France. Valsoia, Italy. Liquats Vegetals, Spain. Hain Europe, Belgium. Tofutown, Germany. Mona Naturprodukte, Austria. Raisio, Finland. Grupo Leche Pascual, Spain. Life Food GmbH, Germany. 1360. Jamieson, Alexandra. 2011. Vegan cooking for dummies. Hoboken, New Jersey: Wiley Publishing, Inc. xx + 364 p. Illust. (some color). Index. 24 cm. • Summary: A fun, well written, and very informative book. Contains more than 160 healthy vegan recipes. The index
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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
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Ted learned a lesson when he was ma
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(soy beverages), soybean oil, soynu
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(Overview). Compiled by William Shu
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and Morningstar fi rst began to wor
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Other products include soy-based yo
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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 and 512: the company; Paul sold the company
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: home. SoyaCow project. Literacy. Wo
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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