Summary
Stephen A. Gaymont (c. 1906 - December 16, 1994) was a Hungarian bacteriologist who was one of the pioneers in the United States yogurt market.[1][2]
Born in Hungary, Gaymont received an undergraduate degree from Eötvös Loránd University and a PhD in bacteriology from the University of Pécs, and studied dairy science at Heidelberg University in Germany.[2] As a student, Gaymont "was the fencing champion of Europe and would have been in the Olympics if he had not caught the flu".[2] Gaymont fled Europe "with the help of a cousin in England only days before the outbreak of World War II".[1] In 1939, he received a special visa to enter the United States from United States Secretary of Agriculture Henry A. Wallace.[2][1] Gaymont began working on the production of yogurt in New York, but was unsuccessful there, probably due to competition from the newly created Dannon company.[3] Gaymont relocated to Chicago in 1944, where he opened Gaymont Laboratories.[1]
In addition to his introduction of yogurt to American markets, Gaymont has been credited with inventing frozen yogurt, whipped cream cheese, and low-fat sour cream, and pioneered the marketing of yogurt in single-serving containers,[3] and of yogurt mixed with fruit.[2][1] Gaymont "revolutionized the dairy business by introducing bacteriological health-control methods".[2]
Splitting his later years between Chicago and Palm Beach, Florida, he died in Chicago's Northwestern Memorial Hospital.[2]
References edit
- ^ a b c d e "S. A. Gaymont, 89, Yogurt Entrepreneur". The New York Times. December 18, 1994.
- ^ a b c d e f g Heise, Kenan (December 17, 1994). "Yogurt King Stephen A. Gaymont: Lab Firm Founder Brought Product To U.s. In 1940s". Chicago Tribune.
- ^ a b Andrew Smith, The Oxford Encyclopedia of Food and Drink in America, Volume 2, (2013), p. 644.