Soy-Based Drinks Market in Italy: The Organic Advantage

Soy-based drinks have emerged as a popular alternative to cow’s milk, catering to individuals with lactose intolerance, milk allergies, or those following specific diets like veganism or high-protein regimes. While soy offers nutritional benefits, it also contains isoflavones, which can act as endocrine disruptors if consumed excessively, as highlighted by the French Food Safety Agency ANSES.

The GIFT project conducted a market survey analyzing 47 soy-based drinks available in Italy, ranging from natural and enriched with calcium and vitamins to cocoa-flavored and high-protein variants. Organic options stood out amidst a sea of conventional products laden with questionable food additives, emphasizing the importance of making informed choices in soy consumption.

When comparing cow’s milk to soy, it’s essential to note the differences in protein quality and amino acid composition. While cow’s milk proteins are considered complete, soy proteins may lack certain essential amino acids like methionine. ANSES has set safety thresholds for soy isoflavones, urging caution in consumption to avoid potential reproductive health risks, especially for vulnerable groups like pregnant women and children.

The industrial production of soy drinks revealed variations in recipes, with organic options generally following a simpler ingredient list of water, soybeans, and salt. In contrast, conventional products often contain fortifications like calcium and vitamins along with added sugars, synthetic flavors, and controversial additives such as phosphates and carrageenan. These additives have been associated with health risks like bone demineralization and inflammatory bowel diseases.

Brand products from major players like Danone’s Alpro and Valsoia showcased differences in protein content, fat levels, and ingredients used, highlighting the diversity in the market. Supermarkets’ private label offerings and discount drinks also demonstrated varying levels of additives and sugar content, with some opting for cleaner recipes using harmless additives like gellan gum.

The segment of sugar-free soy drinks presented a range of options, with some products containing phosphates and others sticking to natural additives like calcium carbonate. Flavored variants, especially cocoa drinks, tended to have higher sugar content and additives, posing potential health concerns, despite claims of being high-protein.

Organic soy drinks emerged as a happy oasis in the market, with cleaner ingredient lists and absence of questionable additives. These products offered a range of protein content and soy percentages, catering to different consumer preferences and dietary requirements. The survey highlighted the importance of choosing wisely among soy-based drinks to ensure optimal nutrition and avoid unnecessary additives.

In conclusion, while soy-based drinks offer a viable alternative to traditional dairy products, consumers should be mindful of the ingredients and additives present in these beverages. Opting for organic options or products with simpler ingredient lists can help individuals make healthier choices in their dietary selections. The market survey conducted by the GIFT project sheds light on the diverse landscape of soy-based drinks in Italy, emphasizing the need for transparency and informed decision-making in food consumption.