SOY JUICE

BEVERAGES
TAKING SOY PROTEIN
BEYOND MILK

by Henk Hoogenkamp & Paul Evers

Soy juice beverages
Taking soy protein beyond milk UHT sterilisation and aseptic packaging
while maintaining good organoleptical
by Henk Hoogenkamp & Paul Evers properties, including delicate flavour profiles.
As mentioned, soy based beverages are

S oy milk is not a new product; it has

been consumed for hundreds of years
in Asia. It is believed that soy milk
formulated and processed in quite a few
different ways. In principle, soy beverages
consist of aqueous protein dispersion with
was developed in China in 164BC and its protein content ranging from 1.0 to 5 percent.
manufacturing process based on water These products are made either from fresh or
extraction of whole soybeans. For a great reconstituted soy milk, soy protein isolate, or
many centuries soy milk consumption was a combination of traditional soy milk
restricted to Asian countries such as China augmented with soy protein isolate
and Japan. technologies.
In Western countries, soy milk Traditionally soy milk is made by water
consumption for the general population is a extraction of the whole soybeans. Original
much more recent development, with a real processed soy milk has a typical bean-like
presence only by the beginning of the third soy taste which over centuries has become a
millennium. favourite in some Asian regions. These
The demand for vegetable-based, low especially private label soy milk and soy typical soy ‘beany’ flavours are due to
calorie foods by health conscious consumers beverages lead the growth while Yoplait was enzymatic reactions, which instantly occur
has created the potential for significant the first to launch a yoghurt brand Bioplait, when wet-grinding the soy beans. As a result
growth in mainstream food and beverage combining soy and dairy protein. specific compounds are found that deliver the
market segments. Today, the popularity of To put soy milk into perspective: the typical soy notes. Additionally, soy beverages
soy milk and other soy-based beverages is estimated value of western Europe soy milk quite often show other organoleptical
rapidly increasing throughout the world. market in 2006 is approximately €450m or imperfections such as poor mouthfeel and/or
Especially areas with large population of 2.25%, compared to the ‘normal’ milk market lack of creaminess. Mouthfeel imperfections
affluent lifestyle consumers such as the west at €20bn. The soy beverage market in such as chalky, gritty, or sandy are due to the
and east coast areas of the US, Australia, Europe is growing with 20 to 25 percent per presence of large soy protein particles. Lack
New Zealand and increasingly as well in year. Recent date from market intelligence of creaminess is due to low fat content and or
western Europe, have positioned this product research Freedonia indicates that in the US insufficient ‘microparticulation’ caused by
into both the main food and speciality soy health claims will contribute to a 5.1 insufficient protein:fat interaction.
categories. percent annual growth over the next 5 years.
Over the same time frame – 2006 to 2010 – Emulsifying and stabilising
Space increase soy protein ingredients are expected to grow These variables nearly always can be
Soy and other grain-based beverages such with 5.9 percent annually. corrected by selecting the right soy protein
as rice milk command increasing space in the isolate in combination with the added
grocery store. Initially mostly used as a Different methods benefits of specific stabilisers such as
welcome beacon for lactose-intolerant Soy milk can be produced by two specific hydrocolloids like carrageenan, pectin and
people, soy protein based beverages have processes:
now become the trailblazer for fun-drinks as
well as a suitable nutritional dairy substitute I An aqueous extraction of the
category. soybean itself,
Soy milk and soy based beverages such as I A recombination process with water,
soy fruit juice, has benefited from rising fat and soy protein isolate,
consumer awareness that soy is a good source
of protein, yet low in saturated fat and free of It is also possible to combine the above
cholesterol and lactose. A wide variety of mentioned manufacturing processes by using
beverages can be produced based on specially soy protein isolate to augment yield and
processed soy protein isolate. These texture of traditional soy milk processing
beverages are non-dairy and Europe’s methods. Soy milk normally is considered a
premier market is Germany, followed by the perishable product. However the soy milk
UK, France and Spain. In Germany can be designed to make it shelf stable using

2
 Figure 1: Soy protein isolate that are usually recommended for
beverage application

_-conglycinin (7S)

 Mwt 175 kD
 High viscosity
High solubility at
pH 6.0
 Low thermal
stability
 High
Hydrophobicity

also gellan gum, cellulose gum and Glycinin (11S)

monoglycerides. Increasingly integrated
functional ingredient systems are used that  Mwt 350 kD
 Low viscosity
are based on synergistic effects between
 Low solubility at
emulsifiers and stabilisers which ultimately pH 6.0
will decrease the sedimentation tendency and  High thermal
improve organoleptical quality of the soy stability
 Low
beverage in general.
Hydrophobicity
Of course of equal importance to perfect
the soy beverage is the right method and
sequence of ingredient addition together with
the available processing equipment and Stabilising droplets different characteristics such as texture and
expertise of its operators. To prevent fat separation and creaming, it mouthfeel in a pH range from 3.6 to 4.2. To
The typical soy protein structure is of is essential to stabilise the fat droplets. A obtain the desired pH range is accomplished
determining importance to its ultimate model network can be created by the addition by either direct acidification such as by food
performance. Soy protein isolate that are of emulsifiers such as soy protein isolate acids or fruit juice or fruit concentrate, or
usually recommended for beverage which molecules possess both hydrophilic through fermentation with live bacteria
application contain the globulin parts beta- and lipophylic (=hydrophobic) properties that cultures including probiotics.
conglycinin (7S) and/or glycinin (11S) (see interface between the water and fat droplets. Fermentation of soy milk and soy
figure 1). These specific properties are not This allows the fat phase to be dispersed in beverages is about the same as dairy, with the
only responsible for creating the needed the water phase. As a rule of thumb: the exception that it might be beneficial to fully
protein-structure including fat stabilisation, smaller the fat droplets, the higher the understand the specific function of added
but also influence time, temperature, stability and mouthfeel, provided sufficient sugars to improve fermentation.
shear/energy in relation to dispersibility, interfacial adsorption has taken place. The Acidified soy beverages (see table 1)
hydration and solubilisation in an aqueous fine matrix of stabilised fat is also called require additional stability and usually pectin
solution containing other functional microparticulation providing a smooth and is preferred because of its unique protein
ingredients. creamy texture, improving overall mouthfeel. interaction properties. For direct acidified soy
Major flavour innovation is on its way Rancidity is a result of lipid-oxidation, beverages the sugar-blended pectin should be
when by 2007 improved organoleptical which can be triggered by the exposure to added before the food acids or fruit
quality soy protein isolate will become heat, light, oxygen, enzyme activity or
available. contact with metal ions in processing or
Using plant-breeding technology, a specific packing. Of course, soy bean oil has a high
Monsanto patented soybean variety will then content of unsaturated fat. Besides true
provide high levels of beta-conglycinin, a emulsification of the fat or oil droplets, it is
naturally occurring texture and flavour therefore important to add antioxidants such
improving compound. Beta-conglycinin is a as potassium citrate and other chelators to
highly soluble protein, especially suitable for delay or eliminate undesirable oxidation.
beverage applications. Beta-conglycinin does
not bind flavours so at higher levels it does Acidified drinks
not hold in the typical soybean taste, creating As a spin-off category, the fruit based soy
a more neutral taste profile, which beverages market segments are developing
subsequently will be carried over in the end rather rapidly. Nearly always, fruit-based soy
product. beverages are acidic, providing distinctly

3
concentrates. However, when fermented in promoting a beneficial blood lipid profile. subsequent re-exposure will increase the level
beverages are made the sugar blended pectin I Cancer: Studies conducted by the US of sensitivity until a full-blown allergy can be
should be added after the fermentation National Cancer Institute suggest that medically diagnosed.
process has been completed. Western consumers could significantly reduce
the chance of developing breast and prostate
cancer, by increasing the intake of soy
Table 1: Typical nutrient analysis proteins.

Nutrient Percent Per 250ml I Menopause: The Japanese don’t even

serving have a word for menopause. The menopause
Protein 2.10 5g is a natural transition for women and is
Fat 1.50 4g certainly not a disease, but still can have
Carbohydrate 6.00 15g some unpleasant side effects. A daily
Calcium 0.07 180mg consumption of soy milk is reported to have a
Phosphorus 0.05 120mg significant reduction in hot flushes.
Calories – 120kcal
I Osteoporosis: Bone is a living tissue that
is constantly being replaced. It develops and
Nutritional information matures in the aging process reaching peak
As an eye-opener: soy and its specific bone mass at around 30 years of age. During Bioactive soy drinks
health claims remain a highly controversial childhood and adolescence both bone size Basically, functional drinks are defined as
topic. According the Associated Press and density increase rapidly and calcium a concept that provides a health benefit
(January 24, 2006) the American Heart intake at this time is critical. Osteoporosis is beyond the basic nutritional content by virtue
Association panel of expertise has derided the gradual thinning and weakening of bones, of their physiologically active added
soy claims that soy protein can significantly ultimately resulting in the possibility of components. Yakult Japan is not only the
lower cholesterol. fractures. This can be especially a problem pioneer of the probiotic functional drinks but
Soy industry sponsored research studies for women, due to lower calcium intake and also still the world leader of the distinctive
indicate that the soybean is more than a high- physical exercise. ‘one-shot size’ drink format. It has taken a
yielding source of premium protein. while, but in recent years a wave of me-too
Soybeans also contain relatively high I Cholesterol: Consuming soy-rich foods products has been introduced by giants like
amounts of phytochemicals, such as has been proven to actually lower the LDL Yoplait, Danone and Nestle. Especially
genistein, daidzein and glycitein. (bad) cholesterol levels. In 1999 the Food & lifestyle consumers are increasingly aware of
Epidemiological studies have suggested an Drug Administration allowed to make a the need to address specific health and
association with lowered risks for prostate, product claim “The inclusion of at least 25g nutritional needs. These lifestyle consumers
breast and colon cancers, reduction of of soy protein per day as part of a diet low in can be segmented in health categories
cholesterol, improved bone health, a delay in saturated fat can help reduce blood providing benefits such as increased mental
the onset of osteoporosis, reduced blood cholesterol”. In the UK, in 2002 the Joint alertness, improved sport performance, lower
pressure, protection against heart disease, and Health Claims Initiative, the Government cholesterol, and improved cardiovascular
an easing of menstrual and menopausal department responsible for food claims, fitness, skin complexion as well as relief
symptoms. Soy protein is also a significant approved a similar claim. from a host of specific ailments and general
source of essential fatty acids, minerals, and sense of feeling good.
calories. Given below is the important I Allergy: no doubt that allergy and Soy protein, possibly in tandem with
nutritional information for soy milk produced intolerances are on the increase and it is premium performing bioactive whey protein
with a low-flavour profile type of soy protein estimated that over 30% of the population are fragments, are uniquely able to serve as a
isolate. affected. Soy is free from the three most beverage base model from which functional
common intolerances, wheat, gluten and drinks can be made (see figure 2). The same
I Heart disease: it has long been dairy, though in all fairness it should be is true to team up soy beverages with
recognised that Asian countries have a much stated that soy allergy levels are also on the probiotic bacteria such as lactobacillus, not
lower incidence of cardiovascular disease rise. Allergic reactions have prompted the US only do they help fight viruses but they may
than their Western counterparts. Traditionally and EC authorities to submit food legislative also protect against autoimmune diseases like
the Asian diets contain a larger proportion of proposals to add allergy-warning on food diabetes by increasing white blood cells.
vegetable protein from soy and other plant labels for added protein ingredients.
sources, while Western diets contain more Theoretically, all protein-containing food can Logical platform
animal proteins such as meat, eggs and dairy. cause allergy. Many people are without A soy-based beverage is a very logical
The plant proteins are rich in bioactive clinical symptoms, but still could be platform from which to launch specific health
compounds such as phytoestrogens in soy sensitised by offending protein exposure segmented spin-off products. It is outside the
and lignans in linseed that play a major role triggering an IgE antibody response. Every scope of this article, but there are for

4
example hundreds of well-researched and
Figure 2: Market positioning of soy juice beverages
approved micro-components based on
vegetables, fruits, herbs or botanicals. Just to
mention but a few: lycopene, cacao Fruit flavoured
soy beverages
polyphenols, seaweed extracts, phytoesterols,
soy isoflavones and prebiotic inulin.
Increasingly, due to sky-rocketing health
care costs – ironically caused by the ageing
population – governments are actively
encouraging self-managed or pro-active
Soy Healthy
health initiatives. Functional foods and “fun drinks” nutrition
Plain Flavoured “So good”
beverages, including the environmentally soy soy soy milk
(low protein (high protein Nutraceutical
friendly soy protein will become a logical content, content, soy beverages
milk milk (premium)
1- 6,25g/250mL,
pathway to address these changing 3g/250mL) FDA)
paradigms. Especially the cost efficiency of
soy protein compared to the rather elusive
price ranges of milk proteins, will be
important to develop sustainable foods for the
masses at affordable prices. Bioactive:
It is rather obvious that not all of the Made of soy - Pre & Probiaotics
Whole soybean
protein isolate - Phytosteroles
world’s continents can be viewed singularly. - Isoflavones
For example, Asian Pacific regions have for
centuries embraced a holistic approach to
beany taste no beany taste
treating physiological problems and have
been looking to nutrition for answers. And as
such there is a deep-rooted awareness based from soy, juice or tea. Of course, there leukemia cancer cells.
between diet, health and well-being. In this are innovative drinks that incorporate all of
sense, nutraceutical drinks are not really new above in a delicious tasting convenience Satiety worker
for the Asian Pacific population. The concept product that provides the required minimum Soy protein is also considered a ‘satiety-
is centuries old, but the understanding only intake of protein for heart health together protein’. And as such, DSM’s new
now starts to unravel, yet scientists still have with other active components to improve ‘Fabuless’-satiety ingredient could be an
more questions than answers. quality of life. ideal fit to co-introduce in a personal weight
An example is pomegranate juice. The management drink. Looking into the crystal
Spin-offs American Journal of Cardiology, (Sept.16, ball, DSM also has near market introduction
Within the category of nutraceutical 2005) reported that pomegranate juice may a milk beverage, yet without all the classical
beverages there are relatively recent spin-off improve blood flow to the heart without attributes such as taste or appearance of milk.
segments such as esoteric drinks promoting negatively affecting parameters such as blood Further down the horizon soy based
for example bowel health or relieving pressure and blood glucose. Coronary heart nutraceutical beverages appear which are
insomnia or to make life easier for Crohn’s disease is the leading cause of death in the based on nutrigenomics, and these
disease patients. Not to mention yet another Western world and pomegranate juice, rich in technologies will set the stage for
phenomenal growth area for cosmeceutical polyphenols and other naturally occurring personalised nutrition beyond 2012. After all,
drinks, which are designed to improve antioxidants can serve as yet another health there is increasing evidence of links between
physical beauty & appearance such as skin source to reduce the toll of this degenerative small DNA changes and the development of
complexion or reduction of blemishes. Large disease. Even better yet, these fruits packed chronic disease, which ultimately will prove
world companies such as Nestle, L’Oreal, with nutraceuticals can be ingeniously that there is a direct relation between genetic
Coca Cola and Shiseido have cosmeceutical blended with soy milk and combined may changes, lifestyle and food. Following this
concepts nearing market introduction. Beauty demonstrate high capability in scavenging pathway, it even can be hypothesised that
from within suddenly has become a statement free radicals and inhibiting low-density some food companies of today even might
taken literally. lipoprotein in vitro and in vivo. transform towards food diagnostics as their
It seems as if the many tropical fruit juices Another example is the recently uncovered main creation of shareholder value.
have run their course in terms of product compounds in cranberries. It has been know
innovation. What is ‘hot’ right now are the for a while that cranberry juice acted Sales benefits
green tea and chocolate health connections, favorably to prevent urinary tract infections. Research has shown consumers are
backed up with other bioactive compounds However much attention now is given to prepared to pay a premium for beverages
such as polyphenol containing micro-extracts. proanthocyanidins, a cranberry chemical with added nutritional and medical benefits.
All these new consumer preferences are structure, inhibiting tumor growth and spread These added benefits need to have the desired
packed in tasteful connotations of beverages of in particular lung cancer, colon cancer and effects while maintaining safety and the right

5
dose intake levels. It is a very logical choice
Figure 3: Solubility index
to team up the goodness of soy protein and
functional ingredients and bioactive
compounds to create a soy juice packed with
100
premium value.
(positive charge) (negative charge)
Thanks to modern processing techniques, 90
soy protein and extracts of a plethora of fruits
and vegetables is an ideal vehicle to deliver 80
phytochemicals rich of healthy antioxidants,
70
polyphenols and other health promoting
compounds such as plant sterols that go
Nitrogen 60
above and beyond what normally occur in solubility
fruit and vegetables. index % 50
On the horizon loom quite a few
interesting product concepts: 40

30
I Cardiovascular Health
I Eye Health 20
I Cognitive & Mental performance
I Anti-Ageing 10
I Wellness & Well-being
I Healthy Complexion 0
I Nutrition Diagnostics e.g. diabetes 1 2 3 4 5 6 7 8
mellitus
s s
ge ra ge
ra ve
Formulation be
ve r ts be
g hu ilk
ed Yo
Preferred is to use a soy protein isolate as ym
it-b S o
(90%) that has good physical properties such Fru
as dispersibility and stability for liquid
beverages. Ideally the soy protein isolate nearly always means that other functional same way as sodium caseinate. The fine-
should contain a stabilised calcium ingredients such as carrageenan and pectin is tuning of the soy milk and soy beverage is
phosphate, which provides the same needed to enforce the soy protein network mainly dependent on the intrinsic properties
protein/calcium ratio as cow’s milk. (see figure 3). that are required. For example: because of
However, the total protein content of a synergisms, kappa carrageenan performs at
calcium stabilised soy protein ingredient is Stability very low usage levels in beverages containing
approximately 80%. Soy protein purchasing It should be noted that stability does not milk protein. This synergism is not at the
price should reflect this difference in protein come from added viscosity. At neutral pH, same intensity with soy protein and
content, while also a small formula stability comes from a weak gel network i.e. subsequently it is suggested to slightly
adjustment need to be made. protein and k-carrageenan interaction. At an increase level of addition.
The formulation of soy milk is given acid pH, stability comes from specific Carrageenan is especially beneficial in
below. This is a sweetened, unflavoured base adsorption of pectin, and it has been refrigerated soy beverages. When shelf stable
formulation. The formula can be modified to mentioned already that soy protein does not beverages are developed it is recommended
eliminate sweetness (sugar) or substitute interact with carrageenan and pectin in the to use cellulose gum such as Avicell in
other carbohydrate sources (i.e. malted barley combination with carrageenan.
or seaweed). Mouthfeel can be modified by
using, for example, carrageenan, pectin, Insoluble source
monoglycerides and inulin. The A point of concern here can be possible
polysaccharide inulin of course, also serves unwanted gelling of soy protein because of
as a prebiotic. the presence of soluble calcium sources. It is
The solubility of soy protein isolate is therefore suggested to select an insoluble
greatly influenced by pH. Good solubility is calcium source such as calcium phosphate to
generally obtained in either low or high pH fortify the soy beverage. However, in the
ranges. For example, soy juice or soy fruit latter case cellulose gum is often needed to
beverages are generally between pH 3.4 and prevent direct protein interaction leading to
4.0 and soy yoghurts between pH 4.0 and 5.0. gelation. Carrageenan and cellulose gum are
At these pH ranges the solubility of soy very effective in building up body in soy
protein isolate is at its minimum, which beverages. This overview would not be

6
complete without mentioning the unique
Processing suggestions for Shelf-S table soy milk
properties of gellan gum.
This polymer ingredient is made by
fermentation of polysaccharide derived from 1. Add sufficient water for processing to batch tank. Add potassium citrate
a naturally occurring organism, pseudomonas to water.
elodia, that was originally found on an
2. Add stabiliser mixed 1:15 with sucrose, to water at approximately 25°C.
aquatic plant. By itself, gellan does not
contribute a high viscosity, but the functional 3. Add soy protein isolate and disperse well using a high shear mixer.
ingredient – which is proven to work under 4. Add soybean oil
difficult conditions – is very synergistic with 5. Heat to 71°C.
soy protein isolate, carrageenan, pectin and
6. Add sugar and flavourings, if desired.
cellulose gum, to secure and completely
stabilise the beverage very effectively, 7. Homogenise 2500 psi 1st stage and 500psi 2nd stage
including richer and thicker mouthfeel. 8. UHT process. Individual processors need to determine appropriate UHT
Generally speaking; low soy protein conditions for ensuring safe, commercially sterile product. However,
content, higher sugar content and the 141°C for 8 seconds may serve as a starting point for low acid
presence of small amounts of salt will beverage.
decrease the required dosage of pectin for 9. Cool to 27°C or less and pump to sterile surge tank.
stabilisation. However, when the soy
10. Fill sterilised containers or packs.
beverage is UHT heat-treated or by autoclave
processing, usually an increased amount of
pectin will be needed. Pectin is a very
effective ingredient to protect protein in terms Table 2: Base soy milk formula Table 3: Typical neutral pH soy beverage
of sedimentation, especially in acidified suggestion formula
environments the obvious choice is pectin.
Composition Example Percentage Composition Example Percentage
The formula given below can serve as an
Soy protein isolate* 2.6 % Water 84.13 %
ideal base for further development of a wide
Soybean oil 1.5 % Soy protein isolate 3.81 %
range flavour sensations including soy
Sucrose 6.0 % Soybean oil 1.05 %
smoothies and soy frosties, with or without
Stabiliser ** 0.1 % Carbohydrates 10.00 %
added nutraceutical benefits.
Carrageenan 0.1 % Stabilisers (carrageenan/pectin) 0.28 %
For example:
Potassium Citrate 0.2 % Buffer salts (citrate/phosphate) 0.30 %
• Solae Supro type 561 or 670 or 675
Water 89.5 % Salt 0.03 %
• ADM Profam 922
Total 100.0 % Vitamins, minerals 0.20 %
• Cargill Prolisse 811
Flavours & colours 0.20 %
• Danisco Recodan
Total 100.00 %
• Gellan gum: Kelcogel 11. Homogenize upstream at 175 bar and 60°C
12. Pasteurize at 80°C for 15 seconds
Process suggestion 13. Cool to 20°C and fill aseptically.
Table 4: “Nutraceutical” soy juice
1. Heat water to 25°C
beverage formula
2. Add soy protein isolate to disperse
3. To increase speed of hydration water Composition Example Percentage
temperature may be increased to approx. Soy milk 20.00 %
55°C. Pear juice concentrate (30%) 6.00 %
4. Cool to 25°C. Sugar 6.00 %
5. Pre-mix pectin and a small amount of Soy protein isolate 1.00 %
sugar Stabiliser (Pectin) 0.30 %
6. Dissolve sugar-blended pectin stabiliser Gellan Gum 0.10 %
in hot water at 80°C Citric Acid 0.05 %
7. Cool pectin-solution to 25°C Apple flavour 0.10 %
8. Slowly add the pectin solution to the Rhubarb flavour 0.10 %
protein solution while continuously Henk Hoogenkamp & Paul Evers Natural flavourings, example:
stirring for 15 minutes. (Authors & Copyrights) Wheat Grass & Aloe Vera extracts 0.20 %
9. Add juice, vitamins, cellulose gum, Natural Carothenes 0.05 %
Henk Hoogenkamp, Strategic Protein Specialist and
flavour, colour while agitation author of “Soy Protein and Formulated Meat Products Vitamins & Co-enzyme Q10 0.20 %
(2005) has been a proponent of creating and
vigorously. transferring protein technology systems to the world’s Water balance
10. Slow addition of citric acid to pH food and nutraceutical industry. Mr. Hoogenkamp was Total 100.00 %
President of DMV-Campina USA, and Senior Director
3.6 – 4.0 while agitation continuously. Protein Strategy of Solae LLC (a DuPont/Bunge venture).

7
Alko International BV is arguably the world’s leading research & manufacturing company of premium
value added cream cordials and speciality beverages. Alko’s long-term goal is to create beverage
concepts for the everyday food menu as well as life-enhancing nutraceutical drinks. These alcohol and
non-alcohol cream-bases, fun-drinks and nutraceutical beverages are presented in a ready-to-market
business proposal, including modern refrigerated, shelf-stable as well as the very latest aseptic filling
technology.

Alko’s in-house application scientists, protein technology and engineering know-how create sustainable
organoleptical advantages over and beyond what usually is presented by primary manufacturers of
single functional ingredients. This is especially demonstrated balancing and harmonising superb taste
and flavour concepts together with intrinsic health-enhancing nutraceuticals. The company is leading
in technologies of interactive protein systems, be it based on milk protein, soy protein or wheat
protein and a wide range of synergistically-driven support ingredients such as hydrocolloids.

Alko International BV brings together resources and synergies using the very latest technology coupled
on unparalleled reduction of cycle time in concept development which translates in speed-to-market
efficiency. In-depth experience of a professional and dedicated staff with practical ‘can-do’ & ‘hands-
on’ experience makes sure their people speak and think the language the customer prefers. Alko’s
multi-discipline talented professionals can be characterised by informal team spirit and welcome real
challenges often resulting in out-of-the-box solutions.

Alko takes extraordinary care to be respectful of their customers’ interests and understands the critical
nature of compliance and proprietary information. Trust and mutual respect, together with leading
edge technology will remain the basis as Alko International moves forward.

The company headquarters is nested in a rural setting in the southern part of Holland, yet with a vision that
spans the globe.