History Of Soy!

In 1979, Hong-Kong-based soymilk (soy milk) maker Vitasoy introduced their soymilk (soy milk) to the United States. Initial sales were so small that their product was sold store-to-store in San Francisco's Chinatown. Today, Vitasoy offers a wide range of shelf-stable classic, lite and specialty flavored soymilks (soy milks) available in supermarkets and natural foods stores across the country.

At a time when Americans are more weight conscious than ever, the company launched Vitasoy COMPLETE which offers higher fiber and calcium, and lower carbs, calories and fat than other soymilks (soy milks). Vitasoy is the leading maker of tofu in the United States and also offers an extensive line of authentically Asian noodles and wraps, and soy-based dressings and spreads under its Nasoya and Azumaya brands. Below is a picture of a soyfield owned by a farmer in Brazil.



At that same time Vitasoy was selling their soymilk (soy milk) in California, a small Minnesota company, Sunrich Food Group, a Sun Opta Company, was working to develop soymilk (soy milk) domestically. Starting with soybeans and equipment meant for dairy production, Sunrich began making its first soymilk (soy milk) in 1985. Today, Sunrich Food Group begins every batch of soymilk (soy milk)with premium soybeans, specifically selected for their superior characteristics and flavor most suited for soymilk (soy milk). Running on state-of-the-art technical equipment, uniquely created for soymilk (soy milk) processing and assisted by expert research and development teams, Sunrich Food Group now offers the key ingredient foundations behind many of the USA major brands.

With the introduction of Westsoy Lite in 1991, Westbrae (now part of the Hain Celestial Group) has advanced diversity in the soymilk (soy milk) category by introducing flavored soymilk (soy milk), juice/soymilk (soy milk) blends, coffee and soymilk (soy milk) blends, the first fortified soymilk (soy milk) (Westsoy Plus), and the first creamer, Cream-de-soy.

The product developers adapted traditional Asian beverages to American's nutritional expectations. Hain Celestial Group continues to introduce new soymilk (soy milk) products that appeal to all taste preferences and nutrition needs. This company started the revolution in packaging as well by introducing the flip top on the half-gallon packages. Yves Veggie Cuisine, a product line of Hain Celestial Group, targets 95% of the population with tasty, familiar alternatives to reach those who select at least one vegetarian meal per week. The company wants consumers to get into a comfort zone with soy and stay there.

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In 1996, White Wave made a significant impact on the soy foods market with the introduction of Silk Soymilk. The first soymilk (soy milk) to be sold refrigerated in a gable-top package, Silk began appearing in refrigerators in stores and homes across the United States. Silk Soymilk sales continue to grow at 3-5 percent per week, and Silk products have penetrated 94% of supermarkets nationwide. Even dairies are getting into the act. In 2002, the nation's largest dairy processor, Dean Foods purchased White Wave and Suiza Foods and began producing and distributing soymilk (soy milk) nationwide along with its dairy offerings.

Many of the soymilk (soy milk) companies would not have been able to package their products without the expertise of Tetra Pak Inc. Tetra Pak develops, produces, and markets complete processing and packaging systems for dairy, beverage and prepared food applications in the United States. Perhaps best known for its aseptic processing and packaging systems, Tetra Pak is also one of the top producers of gable top milk and juice cartons in the US. Tetra Pak's aseptic cartons have found wide acceptance in the growing tofu and soy beverage markets, because of the package's many unique features: the multi-layered packaging material protects products from the harmful effects of oxygen and light; nutritional value and quality are retained without preservatives; light-weight, strong design is easy to transport; and products enjoy a long shelf life.

As companies looked to develop soy foods that appealed to western tastes, advances in processing has allowed for foods to be made from components of soybeans such as soy protein concentrates and isolates. These technology advances have lead to a wide range of second-generation soy foods that appeal to people across the United States.



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