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

contains 22 entries for tofu, 14 for tempeh, 11 for soy foods,
5 for seitan, 3 for edamame, 2 each for milk replacements
(soy milk), miso, soy sauce, soy yogurt, and 1 for TVP
(textured vegetable protein).
Also mentions macrobiotics, mochi, raw foods diet,
sea vegetables, sesame oil, sesame seeds, etc. Address:
Professionally trained vegan chef and board certifi ed holistic
health counselor (CHHC), and member American Assoc. of
Drugless Practitioners (AADP), New York City.
1361. Soyana. 2011. Elegí diariamente una vida sana [Daily
guide to a healthy life (Leafl et)]. Buenos Aires, Argentina. 2
p. 20 cm. [Spa]
• Summary: Printed front and back with a color laser printer.
Contains many color photos. On the front is a photo of the
company’s three products sold under the Soyana brand:
Tofu, deep-fried tofu cutlets, and Strawberry soy yogurt.
Discusses: What is tofu? Organic products. How to store
tofu. Plus several tofu recipes.
Company e-mail: info@soyanaalimentos.com.ar.
Company website: www.soyanaalimentos.com.ar. Address:
Av. Libertador 2690 8ºB, Olivos 1636, Buenos Aires,
Argentina.
1362. Nordquist, Ted. 2012. The market for soy yogurt in
the USA. Developing soft serve soy ice cream (Interview).
SoyaScan Notes. Jan. 21. Conducted by William Shurtleff of
Soyinfo Center.
• Summary: Looking at the U.S. market for all yogurts and
kefi rs, the nondairy category has remained at about 10%
of the total for the last 5-6 years. Over the past 3 years,
the percentage of soy yogurt in the nondairy category has
decreased to 56% from 76%. “The nondairy yogurt that has
gained the most is coconut yogurt–which is so delicious.”
WholeSoy’s percentage of the soy yogurt category has risen
from about 48% to 68%; Ted’s company is getting a bigger
share of a declining category. The big, big decline has been
Silk soy yogurt. “WholeSoy, with our customer base, has
been doing very, very well over the last 3 years and we
continue to do well.” Coconut yogurt, which contains 1%
protein and 9% saturated fat, is doing well now, but it is just
a matter of time until consumers realize the poor nutritional
properties of the product. “In the end, soy is going to come
out on top.”
Ted had a big setback. He was grooming a man named
Frank Gasca to take his place in many of the daily matters.
He has been with Ted for about 6 years. In late June 2011 he
and his wife went to Cancun on vacation. A few days into
their vacation he turned yellow, indicating a serious liver
problem. He died on Friday in Houston, Texas, around the
4th of July. So Ted has moved the people in the Modesto
plant up to take responsibilities that Frank had. Now all the
R&D in Visalia is Ted’s responsibility–for a while. Ted has
been really, really busy.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 526
© Copyright Soyinfo Center 2012
Thing’s are also going well fi nancially for Ted’s
business. “There was a point where it was pretty scary, but
we are comfortably past that point now.”
Ted is developing a bulk soft serve mix. It just came
together because WholeSoy produces a highly probiotic
unsweetened nondairy yogurt. Ted found that they could
produce a nondairy sherbet then blend the unsweetened
probiotic yogurt into it to produce a soft-serve mix in a bagin-box–which
is perfect for the Taylor machines which are
used to make soft-serve ice cream. Today, the “soft serve
yogurt boutique” category is absolutely exploding. They are
popping up everywhere–in coffee shops, malls, etc. They
usually have a fat-free and a full-fat dairy yogurt, but there
is rarely a nondairy yogurt sold in these boutiques. Each
customer dispenses the soft-serve yogurt, spoons on his or
her choice of toppings, then pays for it by weight. So Ted
sees this new market as a big opportunity. But he hasn’t
fi gured out what his tactics will be. Will he provide each
shop with another machine to dispense his product? He is
talking with people who know the market. Ted turned 100%
vegan on April 12, 2011. He has long been a vegetarian but
now he has given up eggs and dairy. It is pretty easy to do
if you have good-tasting soymilk–the key to making the
transition from a vegetarian diet to a vegan diet.
Ted and his wife are leaving shortly to visit ProSoy
Santa Fe, Ltda., a women’s co-op that makes soymilk, that he
mentors in Santa Fe, Bolivia. Address: WholeSoy & Co., 49
Stevenson St., Suite 1075, San Francisco, California 94105-
2975; 660 Vischer Ct., Sonoma, CA 95476. Phone: 415-495-
2870.
1363. Shapira, Hillel. 2012. Re: Dakini Health Foods’ retail
outlet in Pune, in operation from March 2004 to April 2005.
Letter to William Shurtleff at Soyinfo Center, Feb. 21. 1 p.
Typed, with signature.
• Summary: A business card from the time shows: The
retail outlet was named Dakini’s Soymilk Bar & Foods
(Sapphire Apartment shop no. 1, Cosmos Bank Lane, Off
North Koregaon Park Road, Pune 411 001 India). A venture
by Dakini Health Foods Pvt. Ltd. Open from 10 am to 7 pm.
Thursday–closed!
“We rented the space near Koregaon Park (Pune) in
2003 and after 8 month preparations we opened around
March 2004. We closed for a month holiday in April 2005
(we literally physically collapsed). Not fi nding the right
management for it and electrical and water supply problems
getting worse, we decided not to continue, sold the furniture
and focused our full attention on the factory. Sales were
growing rapidly by then and it was a good decision. But we
did miss feeding so many people directly. We felt we gained
so much insight from our year in operation that, afterward,
business was never the same again–in the best sense!
“The place had a table and 4 chairs inside and 24 seats
in the front open space. The place was totally vegan except