Stephen A. Gaymont

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]