Build soy drinks your consumers will love.
The latest enzyme technology lets you create creamier, tastier, easier-to-digest , and higher-protein soy drinks than ever before.
The soy-drinks market has been losing ground to other plant-based drinks for a number of years.
But changing consumer preferences, such as a growing focus on health, taste, and locally sourced foods can turn this around, giving soy the opportunity to reach a growing market.
Consumer preferences are changing, and it is not only strict vegans or vegetarians who consume plant-based milk anymore. There is a growing “flexitarian” segment that incorporates plant-based dairy products into their everyday diets. But giving the consumers everything they want from soy solutions can be a challenge. Turn the challenge into an opportunity with our biosolutions.
Soy and pulses naturally contain high amounts of RFOs -- raffinose and stachyose -- which are responsible for digestive issues such as bloating and gas.
Enzymes such as the recently introduced Vertera® Mello can transform RFOs into sugars, making products mildly sweeter and easier on the stomach. It also supports low FODMAP claims.
The protein level in soy products is already high, and it can be increased even further while still preserving a smooth, creamy mouthfeel. This has only recently become possible, due to the latest enzyme technology. The enzymes avoid the otherwise grainy texture that can occur in soy drinks and vegurts.
Want sweeter soy solutions without adding more sugar to the recipe?
Our enzymes transform raffinose and stachyose into sugars, allowing for mild-situ sweetness creation without adding to the ingredients list.
Our enzyme technologies are natural processing aids. That means they are not functional in the final products. And that means they are not included on the label.
Gain a better understanding of how soy solutions can fulfill consumer expectations with our guide. Elevate the soy solution consumer experience.
Proteases, glutaminases and alpha-galactosidases are all enzymes used for soy drink production. They all work by breaking down soy through a process known as hydrolysis. Each enzyme plays a specific role in getting the exact protein and sensory profile you want for your consumers.
You can develop your desired soy drink by using different enzymes at different steps in your process.
Enzymes help achieve smoother, creamier texture, higher sweetness, more protein and improved digestibility.
Look for new launches coming up in 2025.
How can you develop delicious plant-based spreads, drinks and vegurts with great texture and nutritional profiles as well as shorter ingredient lists? The answers to all these questions and more are inside the plants.
