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

for one type of very good organic cheese made by a friend
in the Himalayas. All milk drinks were soy milk and all
yogurt preparations (lassi) were made from soy yogurt. We
were producing soya-milk on our pressure cooker system in
the factory, but not having a plate heat exchanger, we were
cooling it to room temperature in a special jacketed stainless
steel tank, then packed it in polyethylene bags which then
were put on ice for fast chilling. This worked well and we
managed to get a long shelf life. For yogurt production we
were inoculating soymilk at room temperature and then
incubating it at 45C. The year we were running the shop we
were producing 60-80 kg soy yogurt a week, 200-300 liters
of soymilk a week, and about 50 kg tempeh. Tofu production
at the time was about 600-800 kg a week and these fi gures
include the supply to all the regular clients except soya milk
and soyogurt which were for produced for our retail shop use
only.
I attach the regular menu. Beside this menu we had a
good changing daily menu on the board. The retail shop
had about 300-350 square feet inside and 400 square feet of
outside area.
“Opening the place (with bank loans) and running it
was very challenging yet we got to meet so many people that
we got many very good insights. Indians love soyfoods and
the place become kind of a cult meeting place with families
driving from Bombay and other cities for lunch at Dakini.
The place was run as self-service and takeout.
“The most popular drink was the banana date milkshake
and second was the papaya lassi; most popular sandwich was
the Tofu Sandwich followed by Tempeh Sandwich. Most
popular plate was the Falafel Plate followed by the Humus
Plate and Tofu Plate. Soya milk Chai was selling real well
at all times and the soy-milk ice coffee was a big favorite on
hot afternoons. There was no refi ned sugar on the premises
and sweetening was done with tasty organic liquid cane
molasses.
A photo (taken 15 Feb. 2005) shows a waitress in
red dress carrying a plate of food. Address: RD BR-354,
Coqueiros (CX Postal 13), Itamonte, MG C.E.P. 37466000
Brazil.
1364. United Soybean Board (USB). 2012. Consumer
attitudes about nutrition: Insights into nutrition, health, and
HISTORY OF SOY YOGURT & CULTURED SOYMILK 527
© Copyright Soyinfo Center 2012
soyfoods. 18th annual. 2011 edition. Seattle, Washington:
USB. [12] p. March. 28 cm.
• Summary: Methodology: “This year represents the
sixth 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
January 2011, includes 1,000 random surveys, providing
a sample that is consistent with the total U.S. population.
The study’s margin of error remains ± 1.9 to 3.1%, with a
confi dence interval of 95 percent.”
Note about the methodology of this survey from Mark
Messina, PhD, who asked one of the survey’s designers.
2012. May 29. “The participants in the consumer survey
represent US demographics. The only difference with
this survey compared to previous ones is that rather than
interviewing the consumers by phone, once contacted, the
consumers are directed to a web site where they fi ll out the
survey.”
Contents: Introduction. Methodology. About USB.
Consumers aim to choose healthier foods. Consumers
examine the good and bad of nutrition facts. Effective
strategies in improving overall health [about choice of
amounts and types of fats; does not mention exercise]. Who
is to blame for obesity? (Individuals 28%, the fast-food
industry 18%). Soyfoods receive healthy rating (In 2011
81% of consumers rated soy products as healthy, with only
5% rating them as unhealthy. A graph shows “Awareness
of soy as healthy” from 1998 (67%), to a peek of 85% in
2007 and 2008, falling to 81% in 2011). General nutritional
attitudes and concerns. Examining the nutritional facts panel.
Obesity concerns. Strategies for improving overall health.
Soyfoods and health perceptions. Health reasons for seeking
soy. Cooking and salad oil impressions. Soy in the media.
FDA-approved health claim. Opinions on biotechnology.
Spotlight on biotechnology. Trans fat awareness and opinion.
Awareness and usage of soy products. Restaurants and soy
products. Occasion preferences for consuming soy.
Awareness and usage: “37% percent of Americans
consume soyfoods or soy beverages once a month or more,
approximately fi ve percentage points higher than during the
period between 2006 and 2008. Conversely, 35% indicate
that they never consume soy, which has decreased steadily
since 2006 (then at 43%). For the seventh year in a row,
consumers reported the most familiarity with soymilk,
soybean oil, tofu and soy veggie burgers.
“Soymilk continues to be the most regularly consumed
soy product, with nearly one-quarter of Americans reporting
that they drink it regularly. For comparison, in 1999, 18% of
consumers reported that they had tried soymilk. By 2010, the
number of consumers who have tried soymilk has more than
doubled to 45% of all consumers.
Edamame holds the number two spot and has surpassed
veggie burgers among the top three most consumed soyfoods