Technology at the service of soy beverage producers
Globally, plant-base beverages are booming and have positione themselves as an alternative to dairy products. The global plant-base beverage market will be worth $71.46 billion by 2030, according to a report publishe by Facts & Factors. Vegetable drinks are prepare from different plant sources such as oats or soy . These products are in high demand due to various factors such as environmental concerns, and health and wellness trends. Thus, the trend to adopt vegan diets is one of the main factors that positively influence the growth of the global plant-base beverage market. The rise of pro-vegetable movements is influencing consumer preferences and purchasing behavior. Face with this scenario, food and beverage producers but also of renewing their product lines and innovating in food processing.
soybeans on the production line
There is a global interest in fully fibrous products due to. Their health benefits, especially digestive since it is possible to use 100% of the proteins and other nutrients present. In addition, its profile of high fiber, protein and low calories responds to a growing trend among consumers. As it uses the maximum amount of food raw materials, it also contributes to sustainability . Not generating waste or by-products is something that is of interest to food and beverage producers around the world. Another relevant factor are the key parameters to produce a whole soy drink with a high fiber content, which are: Flavor Mouthfeel Product viscosity. Product stability Nutritional value For some time, producers have trie to create a whole grain soy drink with. A high fiber content from the whole grain, however, the results have not been satisfactory. Many of the resulting products have a flavor marke by bitterness. Or a gritty or itchy Industry Email List sensation. Plant-base beverages are a category that has been identifie as a popular option for consumers looking for a healthy option or a wider variety. Photo: Courte
nnovation at the service of soy beverage production
To support manufacturers of these products, Tetra Pak develope a process for soy beverages that uses the whole bean in production. Thus, the resulting product is compose of 1.2% fiber, compare to 0.26% in traditional extracte soy beverages. Additionally, Tetra Pak’s new technology reduces waste the fiber component of soy, call okara, into the final beverage. There are more than 10% hard fibers present in soybeans. In modern production, a separation or filtering process is use to remove these fibers and other large particles . The resulting byproduct is okara, which is made up of 80% water, 4% protein and the rest fiber. Although very healthy. Okara has many notable uses as a delicacy or additive in Japanese, Korean. Chinese cuisine, it is also very perishable and susceptible to putrefaction which gives it a valuable limit as a stand-alone product or for further processing. However, it is stirre to improve the flavor and mouthfeel DZ Leads of drinks, one of the main measures of quality. This is subjective and complex, since it is made up of elements such as visarticle size, elastic properties, friction and lubrication.