An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity

Abstract

The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow’s milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland.

Carcinogenic Risk from Lead and Cadmium Contaminating Cow Milk and Soya Beverage Brands Available in the Portuguese Market

“…As an illustration of such a trend, the consumption of CM and dairy products has been decreasing in a progressive fashion, from 56.4 L per capita in 2009 to 50.2 L in 2014 [ 44 ]. Concomitantly, the global market for plant-based drinks is experiencing rapid growth, in particular for soy-based (SB) ones, which are gaining popularity among persons with lactose intolerance, milk protein allergies, and vegans [ 45 ].…”

The feasibility of using soybean raw materials

“…Серед крайніх світових наукових досліджень варто звернути увагу на такі. Праця (Olías et al, 2023) розкриває питання харчової цінності, обробки та біологічної активності впливу напоїв, отриманих із сої. Також становить інтерес для технології переробки сої праця (Joo et al, 2023), що розкриває вплив співвідношення окари та розміру частинок на фізичні властивості та споживчу цінність тофу.…”