Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Saturday, June 10, 2006

The Future of Soy Milk

Soy "milk" probably tops the list of all alternative dairy milk beverages. Sales are large and growing, growing much faster than dairy milks sales are, although of course starting from a much smaller base.

And the future will see tastier, healthier, and more varied forms of soy milks, according to an article on the site, Taking Soy Protein beyond Milk , by Henk Hoogenkamp & Paul Evers of Netherlands' Alko Research.

The article is a bit technical in spots, but you can easily skip the protein globulin discussion and not worry about what organoleptical means as you skim by to get to the good parts.

A few excerpts:

Major flavour innovation is on its way when by 2007 improved organoleptical quality soy protein isolate will become available. Using plant-breeding technology, a specific Monsanto patented soybean variety will then provide high levels of beta-conglycinin, a naturally occurring texture and flavour improving compound. Beta-conglycinin is a highly soluble protein, especially suitable for beverage applications. Beta-conglycinin does not bind flavours so at higher levels it does not hold in the typical soybean taste, creating a more neutral taste profile, which subsequently will be carried over in the end product.


As an eye-opener: soy and its specific health claims remain a highly controversial topic.

According the Associated Press (January 24, 2006) the American Heart Association panel of expertise has derided soy claims that soy protein can significantly lower cholesterol.

Soy industry sponsored research studies indicate that the soybean is more than a high-yielding source of premium protein. Soybeans also contain relatively high amounts of phytochemicals, such as genistein, daidzein and glycitein.

Epidemiological studies have suggested an association with lowered risks for prostate, breast and colon cancers, reduction of cholesterol, improved bone health, a delay in the onset of osteoporosis, reduced blood pressure, protection against heart disease, and an easing of menstrual and menopausal symptoms. Soy protein is also a significant source of essential fatty acids, minerals, and calories. Given below is the important nutritional information for soy milk produced with a low-flavour profile type of soy protein isolate.


Basically, functional drinks are defined as a concept that provides a health benefit beyond the basic nutritional content by virtue of their physiologically active added components. Yakult Japan is not only the pioneer of the probiotic functional drinks but also still the world leader of the distinctive ‘one-shot size’ drink format. It has taken a while, but in recent years a wave of me-too products has been introduced by giants like Yoplait, Danone and Nestle.


Soy protein is also considered a ‘satiety-protein’. And as such, DSM’s new ‘Fabuless’-satiety ingredient could be an ideal fit to co-introduce in a personal weight management drink. Looking into the crystal ball, DSM also has near market introduction a milk beverage, yet without all the classical attributes such as taste or appearance of milk.

Further down the horizon soy based nutraceutical beverages appear which are based on nutrigenomics, and these technologies will set the stage for personalised nutrition beyond 2012. After all, there is increasing evidence of links between small DNA changes and the development of chronic disease, which ultimately will prove that there is a direct relation between genetic changes, lifestyle and food. Following this pathway, it even can be hypothesised that some food companies of today even might transform towards food diagnostics as their main creation of shareholder value.

The whole article is much longer than this, but I recomend going through as much of it as you can. While distinctly on the pro-soy side, it's the best summary of the current state of the international industry that I've seen.

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