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Soymilk Study

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By: Sean Moloughney

Editor, Nutraceuticals World

A recent study by the Center for Food Reformulation at TIAX has shown that while consumer interest in soymilk products continues to rise, manufacturers are still struggling to formulate a balanced, good tasting product. The report says that in many cases companies have opted to dilute the health benefits derived from soy-based products by increasing the amount of sugar in their soymilks in an effort to ensure flavor acceptance. The study, which is an update to a previous analysis completed in 2001, compared 64 soymilk products that are currently on the market and found that the level of sugar used varies considerably from 4 grams to 16 grams per eight-ounce serving. The market leader, Silk, had the lowest levels of sugar, with four grams per serving in plain soymilk and six grams per serving in vanilla.

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