Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
Soy-powder maker SoyLink has a new US patent for its proprietary
technology - a manufacturing process the Iowa-based company says
will expand current uses for soy in functional foods and beverages.
Australian scientists say that adding soy to low-fat dairy foods
may offer consumers some of soy's health benefits without the
strong taste that many find unappealing.