Soy milk

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Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding

Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir, and soy-based cheese analogues.^[3][4] It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods.^[5]

Names

In some parts of China, the term 豆浆

In other countries, there are sometimes legal impediments to the equivalents of the name "soy milk". In such jurisdictions, the manufacturers of plant milks typically label their products the equivalent of "soy beverage" or "soy drink".^{[citation needed]}

Naming in the EU

In the

The issue and preference of soy odor also affects products made from soymilk, especially tofu. See Tofu § Flavor.

Commerce

With soybean production increasing worldwide during the early 21st century,^[3] and consumer interest in plant milks growing from demand in Asia, Europe, and the United States,^[3][4][5] soy milk became the second-most consumed plant milk (after almond milk) by 2019.^[28][29] Soy milk sales declined in the United States during 2018–19,^[4][29] mainly due to the rising popularity of almond milk and loss of market share to the successful introduction of oat milk.^[30]

According to market research in 2019, the worldwide market for soy milk was growing at an annual rate of 6%, and was forecast to reach $11 billion in total commerce by 2025.^[31] Growth in consumption was due mainly to expanding the flavors of sweetened soy milks and uses in desserts, whereas unsweetened soy milk was being used particularly in Asia-Pacific countries as an ingredient in snacks and various prepared foods.^[31]

Usage

Nutrition

A

Taste

Manufactured, sweetened soy milk has an

Soybeans, and soy milk in particular, contain phytic acid^{[citation needed]}, which may act as a chelating agent and inhibit mineral absorption, especially for diets already low in minerals.^[43][44] However, dietary intake of phytic acid may help reduce the risk of developing colon cancer.^[45][46]

Regional

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Soy milk is a common beverage in

• In
  pork floss, and/or shallots, along with vinegar, sesame oil, soy sauce, and/or chili oil. Both are traditional breakfast foods, served hot or cold depending on the season or personal preference. At breakfast, it is often accompanied by starchy carbohydrate-rich foods like mantou (a thick, fluffy kind of roll or bun), youtiao (deep-fried dough sticks), and shaobing
  (sesame flatbread).
• base for nabemono
  .
• In
  kongguksu, a cold noodle soup
  eaten mostly in summer.

In many countries, soy milk is used in vegan and vegetarian food products and as a substituve replacement for cow's milk in many recipes.^[28][3] Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir and soy-based cheese analogues.^[3][4] It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods.^[5]

Ecological effects

Using soybeans to make milk instead of raising cows is ecologically advantageous.^[47][48] Cows require much more energy to produce milk, since the farmer must feed the animal, which can consume up to 24 kilograms (53 lb) of food in dry matter basis and 90 to 180 litres (24 to 48 US gal) of water a day, producing an average of 40 kilograms (88 lb) of milk a day. Legumes, including the soybean plant, also replenish the nitrogen content of the soil in which they are grown.

The cultivation of soybeans in South America is a cause of deforestation^[49] (specifically in the Amazon rainforest) and a range of other large-scale environmental harm.^[50] However, the majority of soybean cultivation worldwide, especially in South America where cattle farming is widespread, is intended for livestock fodder rather than soy milk production.^[49]

See also

References