Formulating soy foods

Dairy Foods,  June, 1998  by Donna Gorski Berry

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Supposedly discovered about 5,000 years ago by Chinese monks, soymilk has been an important part of Asian diets for centuries. But unlike more robust and flavorful imports like spaghetti and fajitas, bland-tasting soy has had a tough time wooing the finicky U.S. consumer.

Since their debut to U.S. markets 30-plus years ago, soy foods are finally becoming mainstream. The Vegetarian Resource Group, Baltimore, Md., a non-profit organization that educates the public about vegetarianism, recently surveyed a number of major supermarket chains and found that 67% of them carried nondairy milk products such as soymilk.

According to Soyatech, a market research firm, sales of soymilk and other soy products have been growing on average about 12.5% every year since 1990. In fact, soymilk sales reached $150 million in 1996, a fact dairy processors can no longer afford to ignore.

Nor can they ignore the more than 20 million Americans who identify themselves as vegetarians, with thousands joining the vegetarian ranks weekly. For those vegetarians who avoid cows milk dairy foods, many turn to soymilk products.

Eugene, Ore.-based Springfield Creamery manufactures cultured products from both cows milk and soymilk, and says its soy product, which represents 8-10% of its overall business, has experienced about a 15% increase in sales during the past year. This is similar to the growth its cows milk yogurt has shown.

Both cultured products go through a similar manufacturing process consisting of pasteurization, homogenization and fermentation.

Soymilk can also be made into non-dairy cream cheese-like spreads, as well as sour cream-like products. Tofutti Brands Inc., Cranford, N.J., makes "Better Than Cream Cheese," in Plain and nine flavors including French Onion, Cinnamon Raisin and Garden Veggie.

Suppliers make it easy for dairy processors to add soy-based foods to their product line-ups. Suppliers extract a liquid concentrate from soybeans, which is about 50% protein and 20-25% fat. This extract is either flavored and packaged as is or, more typically, dried for ease of shipping and storage. Dairy processors simply rehydrate the soy powder and process it like fluid milk.

In addition to various cultured products, homogenized and pasteurized soymilk can be further processed into soy frozen desserts and soy cheese.

Soymilk is a good alternative for individuals who are allergic to cows milk, and is a great way for dairy processors to grow their business. However, it's critical that processors of both cows milk and soymilk prevent cross-contamination into either product when switching product lines. Soy allergies are not as prevalent as cows milk or lactose allergies, but they do exist, and can be fatal.

Besides appealing to vegetarians and those allergic to cows milk, soymilk products are attracting health-conscious consumers who are becoming more educated on the many benefits to consuming soy (see sidebar.)

Soy foods are nutritional powerhouses, providing a multitude of essential nutrients that the human body needs daily. Soy proteins are also rich in isoflavones, a phytochemical group associated with various health promoting benefits.

The two primary isoflavones in soybeans are daidzein and genistein and their respective glucosides, genistin and daidzin. Isoflavones resemble estrogen in chemical structure; in fact, they are classified as weak estrogens. Some research shows that just one cup of soymilk, which contains about 40mg of isoflavones, is sufficient to exert clinical effects.

According to the U.S. 1997 Soyfoods Directory, published by the Indiana Soybean Development Council, there are five companies making soy frozen desserts, 14 making soy cheese, six making soy yogurt and 50 making soymilk. There's a great deal of opportunity to grow these categories, and dairy processors have the right tools to do so.

RELATED ARTICLE: Health Benefits of Soy

Aging

A University of Nebraska study indicates that antioxidant-rich soy can prevent damage caused by free radicals, which is believed to be responsible for aging and age-related forms of disease.

Cancer

The American Institute for Cancer Research says soy isoflavones may inhibit enzymes necessary for the growth and spread of many types of cancer. The isoflavone genistein is thought to act against cancer is several ways, some similar to common cancer-treating drugs. Population studies show low rates of certain cancers in countries where soy is a regular part of the diet.

Heart Disease

Soy protein has been shown to help lower harmful cholesterol, thereby reducing the risk of heart disease. A University of Kentucky study found that a diet rich in soy reduced the levels of serum cholesterol and low-density lipoprotein, without reducing levels of high-density lipoprotein. Two isoflavones in soy, genistein and daidzein, also appear to help prevent heart disease.

Menopause Symptoms

Studies indicate that consuming soy isoflavones may reduce the frequency and intensity of hot flashes in menopausal women. Isoflavones have been shown to function similarly to estrogen-replacement therapy, which is used by many women to ease menopause symptoms.