Soymilk Development Report

Food Product Design & Development
Mini project
The production of natural soymilk
By Abdurazak Hussien BDU1500294

Bukayaw Simeneh BDU1500347
Tesfaye Mengist BDU1401954PR
Zenawu Antenbye BDU1500324
Food Technology MSc Programme

Bahir Dar Institute of Technology
Bahir Dar University
Instructor: Agimassie A. (Asst. professor)

May 2023, Bahir Dar ETHIOPIA
Executive summary
The purpose of this report is to give a brief insight about our natural soymilk product. The report
contains the description of the product, the production process, benefits of the product and the
marketing strategy. This soymilk is an ideal substitute for conventional milk since it contains reach
amount of nutrients and additional features to cow milk that, it is lactose free and cholesterol free.
And since it is a plant source product it is a perfect choice for vegans and for peoples who does
not consume animal products during fasting. Additionally the flavoring agent ginger used in this
inexpensive soymilk is a good source of bioactive compounds, which are crucial for health.
Natural soymilk
Product description
Soymilk is a white emulsion, which resembles cow milk (conventional milk) in both appearance
and consistency. It is made from soybean seed and is described as a stable emulsion of oil, water
and protein. It is an inexpensive source of protein and calories for human consumption which
compares favorably with diary milk and can be used as a vital and cheaper substitute for cow milk
for solving malnutrition problems. It has lower fat content than cow milk and contains no
cholesterol. This is regarded as one of its positive health benefits. The absence of lactose in soymilk
also positions it as a solution to lactose intolerance for some consumers of dairy milk, especially
infants with such biochemical challenge. So, our soy milk is the perfect choice for those who want
an affordable, cholesterol-free, and lactose-free option that's ideal for vegans and for those cannot
use the conventional milk during fasting.
Nutritional and health Benefits of soy milk

This soymilk contains high amounts of protein as much as 3.50% , iron, unsaturated fatty acids,
and niacin, but low amounts of fat, carbohydrates, and calcium as compared with cow milk.
Nonetheless, Soymilk is also used as an important replacer of milk for lactose-intolerant people,
as well as a low-cost source of good-quality protein and energy, mainly in developing countries.
More importantly, polyunsaturated and monounsaturated fats of soymilk do not lead to deposition
of fats in blood vessels including those in heart, and are therefore do not lead to heart diseases.
Soymilk is very good source of fosfatidylcholine and vitamins. It also contains considerable
amount of isoflavones, which are strong antioxidants(Gernah & Oni, 2013).
Several studies have demonstrated that the use of soy products could prevent the heart disease,
obesity, blood cholesterol, cancer, diabetes, kidney disease, osteoporosis, and blood pressure
regulation. As soymilk contained high amounts of protein, polyunsaturated fatty acids, vitamins,
minerals and phytochemicals, it could be easily used as good source of nutrition food for
malnourished people especially in developing countries(Li et al., 2020).
Equipment and Materials requirement

The required equipments and raw materials for the production of our pure soymilk are listed
below
Equipments Raw materials

Blender soybean
Filter ginger
Pan water
Plastic pan
Stirrer
Beaker and Measuring cylinder
Production process
The soybean, which was bought from Bahir dar market, was cleaned and washed to remove dirt.
Then it was soaked in water for 24 hours. There was also repeated washing and water change at
some interval. After 24 hours the hydrated soybean was blanched and blended with water with the
ratio of 1:3. Then the milk separated from the sludge using a filter cloth. The pure soymilk was
heat-treated and a separately prepared natural flavoring was added. Finally, it was cooled, checked
for flavour improvement and stored in the refrigerator.
Production Flow chart
Blanching
Cleaning Washing Soaking
With water24 hr 3 min
Cooling Heat- Filtering Blending 1:3

treating
Packaging
Marketing strategy
Target Market:
The product is targeted towards lactose intolerant individuals, vegans, people who can't afford cow
milk, and those who do not use milk during fasting. Lactose intolerant individuals cannot digest
lactose, a sugar found in milk products. This product provides an alternative to dairy milk that is
free from lactose. People who can't afford cow milk are looking for a budget-friendly alternative.
People who do not use milk during fasting are looking for substitutes that will not violate their
religious or cultural beliefs. Soy milk is a suitable alternative to dairy milk, making it a perfect
option for those observing fasts.
Competitive Advantage:
The competitive advantage of this soymilk product is its organic and non-GMO ingredients. The
product is free from artificial flavors, colors, and preservatives. It will have a smooth and creamy
texture, making it comparable to traditional dairy milk. Moreover it possess several health benefit.
Marketing Mix:
Product: The product will be sold in different pack size and available in original and ginger flavor.
Price: The price will be competitive with other organic, non-GMO soymilk products on the market.
Place: The product will be available in food stores, grocery stores, and online retailers. It will be
promoted through social media.
Promotion: Marketing efforts will focus on educating consumers about the health benefits of
soymilk and promoting the product's new taste. Social media campaigns, discounts, and giveaways
will be used to create buzz around the product launch.
Natural
Soymilk

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Food Product Design & Development

By Abdurazak Hussien BDU1500294

Food Technology MSc Programme

Instructor: Agimassie A. (Asst. professor)

Nutritional and health Benefits of soy milk

Equipment and Materials requirement

Equipments Raw materials

Production Flow chart

Cooling Heat- Filtering Blending 1:3

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