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

for the past two years. In fact, it has more than tripled in
popularity since 2005 (then at 4% and now at 13%). “Plain
white tofu” follows in third place, on par with 2009 at 9%.”
A table shows the “Top 20 soy products by awareness.”
Soymilk 90%. Soybean oil 56%. Plain white tofu 56%. Soy
veggie burger 54%. Soynuts 40%. Soy protein bars 37%.
Soy infant formula 36%. Soy latte / soymilk in espresso
coffee drinks [as at Starbucks] 36%. Edamame 34%. Dried
or canned soybeans 33%. Cereal bar / energy bar 32%. Miso
29%. Soy ice cream / cheese 28%. Soy yogurt 27%. Soy hot
dogs 26%. Flavored / marinated tofu 24%. Soy supplements
21%. Soy fl our 21%. Soy breakfast cereal 18%. Textured soy
protein 16%. All others mentioned 14% or less.
Occasion preferences for consuming soy (in descending
order of preference): dinner 39%, breakfast 30%, lunch 22%,
mid-afternoon snacking 19%, late evening snacking 13%,
mid-morning snacking 9%, desserts 5%.
“In 2010, 84% of consumers rate soy products as
healthy, down one percentage points from 2009.” A graph
(p. 6) 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).
Note 1. As of March 2012 this full survey is available
gratis in PDF format at www.soyconnection.com /health_
nutrition /pdf/.
Note 2. This survey is hard to cite and to use because it
has no page numbers. It is hard to read when printed since
much of the type is too light / pale. We appreciate the correct
spelling (as one word) of the words soyfoods and soymilk.
1365. Katz, Ellix Sandor. 2012. The art of fermentation: An
in-depth exploration of essential concepts and process from
around the world. White River Junction, Vermont: Chelsea-
Green Publishing Co. xxiii + 498 p. April. Illust. (photos and
illustrations). Index. 25 cm. [109 (Chap. 10 + 11) ref]
• Summary: A marvelous book by self-described
“fermentation revivalist” Sandor Katz, whose books and
lectures have inspired thousands to rediscover the ancient art
of fermentation (see next page).
In this book Katz redefi nes an old noun “ferment” (no
longer used to mean enzyme) to mean fermented food(s). It
works quite nicely. For example: “The Japanese soy ferment
natto contains an enzyme called nattokinase.” Although
information on fermented soyfoods is found throughout
the book (see the excellent index), most of it is found in
two chapters, 10 and 11 (p. 274-335). The contents of these
two: 10. Growing mold cultures: Introduction. Incubation
chambers for growing molds (oven method, aquarium
method, temperature controller, dedicated incubator designs).
Making tempeh. Cooking with tempeh. Propagating tempeh
spores. Making koji. Amazake. Plant sources of mold
cultures. Troubleshooting. Sidebars: Microorganisms in my
bed, a poem by qilo. Sculpting with tempeh. Ode to tempeh,
by Spiky. Tempeh variations (chickpea tempeh, etc.).
HISTORY OF SOY YOGURT & CULTURED SOYMILK 529
© Copyright Soyinfo Center 2012
Note: Koji is mentioned on 41 pages in this book, and
especially on pages 296-300.
11. Fermenting beans, seeds, and nuts: Introduction...
Spontaneous fermentation of beans. Idli / Dhokla /
Khaman... Soybeans. Miso. Using miso. Soy sauce.
Fermented soy “nuggets” [fermented black soybeans]:
Hamanatto and douchi. Natto. Dawadawa and related West
African fermented seed condiments. Fermenting tofu.
Troubleshooting.
The section titled “Non-dairy milks, yogurts and
cheeses” (p. 207-08) begins: “Milk has come to refer to any
creamy liquid of substance, such as coconut milk. In our
time soymilk has become a ubiquitous alternative to cow
milk, but any nut or seed can be extracted as milk (or turned
into cheese).” We have hemp seed milk and almond milk.
“The seed milk ferment that most closely resembles its dairy
analogue is soymilk fermented with yogurt cultures. You can
ferment soymilk using the same procedure as dairy milk, and
you can even buy commercial cultured soy ‘yogurt’ to use as
a starter.”
Sidebars: Dosa variations. Miso generic proportions.
Miso soup with William Shurtleff. In the middle of this
chapter are 15 pages of very helpful color photos. Address:
Short Mountain Sanctuary, in the hills of Tennessee.
1366. Product Name: [Soy milk yogurt (Plain)].
Foreign Name: Leite de Soja Yogurte.
Manufacturer’s Name: Sábias Comidas Comércio e
Industria Ltda.
Manufacturer’s Address: RD BR-354, Coqueiros (CX
Postal 13), Itamonte, MG C.E.P. 37466000 Brazil.
Date of Introduction: 2012. August.
Ingredients: Organically grown soybeans, water, yogurt
cultures.
Wt/Vol., Packaging, Price: 250 gm and 500 gm plastic
(PET) cups.
How Stored: Refrigerated.
New Product–Documentation: Letter (e-mail) from
Seemo. 2012. Sept. 18. We are now doing small sales of
Soy Yogurt here in Brazil, in an organic product market
in a nearby town and direct from the factory. Sold in the
local organic Market in Sao Lorenco and direct from the
production unit. It is being received (as well our one liter
packs of soymilk)–surprisingly well! We are planning slowly
to develop these two products and to make them more
available in our small town and to a few others nearby.
1367. Nordquist, Ted. 2012. Talking about soy yogurt in the
USA (Interview). SoyaScan Notes. Jan. 21. Conducted by
William Shurtleff of Soyinfo Center.
• Summary: Market shares of the U.S. soy yogurt market:
WholeSoy (75%), White Wave Silk (12-17%), Wildwood,
then Stonyfi eld O-Soy, then Nancy’s Yogurt.
Market shares in the U.S. non-dairy yogurt market: