soymilk


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Related to soymilk: Almond milk

soymilk

[′sȯi‚milk]
(food engineering)
A milklike product derived from soybeans.
References in periodicals archive ?
One of the solutions to the dilemma of undernourished children and teens is the incorporation of various food groups that are high in nutritional value, such as soymilk. Vitamilk, for example, is a great alternative to sodas and other sugary drinks.
Apart from cooked oatmeal, raw rolled oats can be mixed with fruits, nuts, then soaked in soymilk for a healthy vegan option.
Cobra Energy Drink and Vitamilk soymilk maintained their market-leading positions, while Absolute and Summit bottled water have the second largest market share.
A Soymilk contains 7.9 grams of protein per cup--slightly less than 1% milk's 8.5 grams per cup.
The scientists processed a high-protein food-grade cultivar, Prosoy: into soymilk, which was heated before and after filtration; into tofu, which was filled and pressed; in sprouts, which were raw and cooked for up to seven days; into tempeh, which was stored for up to six days at 4 C; into natto, also stored for up to six days at 4 C; and into soy yogurt, which was stored for up to eight days at 4 C.
Focus on whole soy foods, like tempeh, tofu and soymilk, over more processed versions such as soy protein isolate and "fake meats." EN
Almond milk is higher in calcium, but lower in protein than either dairy or soymilk. If you're getting enough protein from other sources, almond milk may be an excellent choice.
The report provides data to better understand the changes in the Soymilk market and to seize opportunities and formulate crucial business strategies.
is dedicated to producing soymilk, almond milk and other non-dairy beverages and creamers in flexible extended-shelf-life (ESL) packaging.
Jones, who spent five years in the NFL, and Cooper plan to install 10 Fresh Healthy Vending machines in various locations throughout the community, giving the community the option of healthy, natural snacks and beverages such as smoothies, soymilk, fruit, vegetables, yogurt, granola bars, baked chips and natural sodas.
Using HPP, scientists at Iowa State University investigated how processing parameters, pressure levels, dwell times and initial temperatures would impact the microbial attributes and protein stability of soymilk during the refrigerated aerobic and anaerobic storage of the product.
While soymilk continues to dominate the growing dairy-free market in most countries, there are signs that newer alternatives are emerging in the mainstream grocery sector, using alternative ingredients such as rice, oats and, more recently, almonds, according to Netherlands-based Innova Market Insights.