Soya drinks

The Expanding World of Soya Drinks: A Comprehensive Guide for Food Industry Stakeholders

Soya drinks, commonly known as soy milk or soymilk, are emerging as a preferred plant-based alternative to dairy milk. Made from soybeans, these beverages offer a creamy texture similar to cow's milk, catering specifically to those who are lactose intolerant or have dairy allergies. As such, they are an excellent source of protein, vitamins, and minerals, often enriched with calcium and vitamin D to align with the nutritional benefits of traditional dairy products.

The Versatility of Soya Drinks

Soya drinks can be seamlessly integrated into various culinary practices. They are frequently used in:

Coffee and tea
Smoothies
Breakfast cereals
Cooking and baking as a direct substitute for dairy milk

Market Dynamics and Growth Projections

The market for soya drinks is witnessing significant growth, propelled by a shift towards plant-based diets. Valued at USD 11.21 billion in 2020, this market is projected to soar to USD 17.94 billion by 2028, growing at a CAGR of 5.8%. The surge in veganism, greater awareness of health benefits, and increasement instances of lactose intolerance and dairy allergies are key drivers of this trend.

Regional Market Insights

The Asia-Pacific region currently dominates the soya drink market, with Europe and North America following closely. The burgeoning demand for dairy alternatives in countries like China and India, coupled with rising consumer disposable incomes, is poised to accelerate market expansion.

Key Market Players

Major corporations leading the soya drinks industry include:

Danone
The Hain Celestial Group
WhiteWave Foods
Vitasoy International Holdings
Eden Foods
Sanitarium Health Food Company
Alpro

Commercial Production Process

The commercial production of soya drinks involves several key steps:

Soaking the Soybeans: Soybeans are soaked to soften and remove impurities.

Grinding the Soybeans: They are ground into a fine paste.

Heating the Soybean Paste: The paste is heated to around 80-90°C to cook the soy protein.

Straining the Mixture: The mixture is strained to separate solid particles.

Homogenization and Pasteurization: These processes ensure texture consistency and eliminate pathogens.

Flavoring and Fortification: Soya drinks are often flavored and fortified.

Packaging: The final beverage is packaged for distribution.

Conclusion

Soya drinks are carving a niche in the global beverage landscape, and their production offers a lucrative opportunity for food processing consultants and food industry consultants. By embracing innovative food technology consulting practices and food business consultancy strategies, stakeholders can tap into this burgeoning market. Incorporating expert food processing plant design and food factory design methodologies can also bolster the efficiency of soya drink production.