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Development of dairy alternatives with soy |
P. GOLBITZ, Soyatech, Inc., 7 Pleasant St., PO Box 84, Bar Harbor, ME 04609 The market for dairy alternatives such as soymilk, soy-based yogurt, nondairy frozen desserts and nondairy cheese products has grown rapidly over the past 5 years. In the U.S. alone, soymilk sales have grown over 300% in the past five years, according to Soyatech, Inc., from an estimated $124 million to a projected $420 million. In addition, sales of other soy-based dairy alternatives are growing at a rapid pace due to consumer interest in this product category. A variety of ingredients can be used to produce these products. These include water-extracted whole soybean solids as well as concentrated liquid or powdered soy protein sources. Processing of soymilk into flavored beverages, yogurts or nondairy frozen desserts is similar to that of using cow's milk, but with minor changes in formulation and/or processing protocols. This presentation will discuss the types of products currently in the marketplace as well as the technology used to produce them. This includes the processing and formulation of soymilk beverages, yogurts, and nondairy cheese and ice cream products. As well, information will be provided on marketing trends related to the development of this market.
Session 2, Developing new generation soy ingredients and soyfoods
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