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The purpose of this paper is to evaluate the effects of substituting cow milk with soy milk in the standard milk chocolate recipe on the physical, chemical and sensory qualities of milk chocolate and obtain the best ratio of substitution.

Milk chocolates were produced by substituting the cow milk in the standard recipe with soy milk powder at different ratios of soy milk to cow milk. Physical and chemical analyses were carried out using the standard methods to evaluate the major raw materials and chocolate samples, and the sensory evaluation of the chocolate samples was carried out using preference and difference tests.

Soy milk contained the highest crude protein and crude fiber. The cut test results of the cocoa beans showed that the percentage of fully fermented cocoa beans was in agreement with the standard. Residimeter value (RV) of four chocolate samples (30:70, 20:80, 10:90, and 0:100) was the best. The nitrogen content and melting points of the chocolates samples were found to increase with increased inclusion of soy milk powder in the recipe. There was no significant difference (p<0.05) in taste, sweetness, smoothness, and overall acceptability of the 0:100 and 30:70; soy milk to cow milk samples.

Soy-chocolate will be a new chocolate product with higher melting point and lower cost than the standard milk chocolate. The selling price of chocolate will be lower and thus affordable to low-income earners. Also, there will be an increased utilization of soybean.

Soy-chocolate recipe is a new and additional recipe for the production of milk chocolate.

Although milk is considered a vital source of nutrition for the livelihood, as the beginning of civilization, its antioxidant potential is required to be improved. This paper aims to increase antioxidant activities in milk and soy milk (Glycine max L.) has been found as a good compatible source. Hence, the present work was planned to investigate the impact of blending of different proportions of soy milk with standardized milk (i.e. 50 per cent soy milk with 50 per cent standardized milk, 60 per cent soy milk with 40 per cent standardized milk, 70 per cent soy milk with 30 per cent standardized milk and 100 per cent standardized milk as control sample) on antioxidant properties and sensory attributes of the blends.

Antioxidant properties of the blends were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and total phenol content. Sensory evaluation was carried out using a nine-point hedonic scale based on four selected quality attributes (i.e. smell, taste, color and appearance and mouthfeel) and ranked for their quality traits by fuzzy modeling.

A blend containing 70 per cent soy milk with 30 per cent standardized milk showed the highest antioxidant activities as compared to control milk sample (p < 0.05). Blend of 50 per cent soy milk with 50 per cent standardized milk was found most acceptable on the basis of sensory analysis and its antioxidant activities were also appreciable as compared to control milk sample (p < 0.05). Smell, taste, color and appearance and mouthfeel influenced the acceptability of formulated milk samples in decreasing order of significance (p < 0.05).

The present attempt has been made to formulate liquid milk by mixing standardized milk and soy milk, in which enhancement in the antioxidant activities of standardized milk and masking of off-flavor of soy milk is done. It is not done before and it may improve the nutritional and commercial value of the milk. Further, fuzzy modeling used for choosing appropriate blend in terms of sensory scores is also found as a novel approach.

In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of soy products available in the market for meeting the daily requirement of essential amino acids (EAAs).

Extruded soy products, namely, soy nuggets, granules, soy flour manufactured from sprouts, spray-dried soy milk variants, ready-to-drink (RTD) soy beverage and silken tofu, were analysed for EAAs by high-performance liquid chromatography. In addition, efficiency of these products in terms of meeting the daily requirement of EAAs for an adult weighing 70 kg through a single serving (equivalent to 6 g protein) was also computed.

Leucine was the most concentrated EAA in all the soy products, except in variants of soy milk. Total essential amino acids’ (TEAAs) content in soy flour was significantly higher compared to soy nuggets and granules. Spray-dried plain soymilk exhibited a significantly higher level of TEAAs content compared to flavoured variant and RTD soy beverage. Among all the products, silken tofu exhibited the highest concentration of TEAAs. RTD soy beverage was the most efficient product for meeting the daily requirement of isoleucine and valine, soy flour for aromatic amino acids and silken tofu for lysine and leucine.

This work pertains to the determination of EAAs of commercial soy products and assesses their efficiency in terms of meeting the daily requirement of EAAs. This type of technical evaluation of soy products has not been conducted earlier.

Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei.

Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C.

The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams.

Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Freshly‐blanched soybean seeds, mixed with grains of freshly‐harvested green field maize were combined, in ratios of 5:1 (A), 4:1 (B), 3:1 (C); 2:1 (D), 1:0 (E) and 0:1 (F), to prepare soy‐corn milk. Dried flakes of soy‐corn milk were analysed for their in vitro digestibility (IVD) and assessed on the performance of rats fed with the test materials. Protein content of the blends increased with the increased amount of soybean in the blend. The IVD of Blend C (88 per cent) was superior to the IVD of all other test blends but was similar to that of casein (90 per cent). Highest weight gain, feed intake, estimated nitrogen intake, PER, BV and NPU were associated with Blend C, and values reported for this blend compared favourably with a casein diet. Implications of the results are discussed in terms of searching for a means of combating malnutrition.

There are two main objectives of this paper. The first is to analyze household consumption pattern of soyfood products. The second is to investigate effect of the United States Food and Drug Administration (FDA) allowed health claims on consumption of soyfoods.

The objectives were accomplished in two stages. In the first stage, the role of consumers' perceived attributes of soy‐based foods such as convenience of preparation and consumption, health benefits, and taste in consumers' decisions to consume soy‐based food products was investigated. In the second stage, the study analyzed whether the decision of the Food and Drug Administration to allow food manufacturers to use health claims had influenced consumers' willingness to participate in soy‐based food market or willingness to increase consumption, if they are currently consuming such foods. Lancaster's characteristics model was combined with Fishbein's multi‐attribute model to develop a soybean demand function that included perceived attributes of soyfood. Zero‐inflated negative binomial model (ZINB) was used as an empirical specification to address zero consumption of soyfood products. Data were collected using a convenience sample drawn from a Midwest college town in the United States. Two questionnaires (i.e. one with information about the FDA's decision and the other without it) were given to students taking introductory marketing courses. In total 400 questionnaires were distributed and 315 respondents returned completed questionnaires.

Attributes of soy‐based food products such as convenience and tastefulness had statistically significant effect on the consumption pattern. Consumers who perceived beneficial health attributes in soyfood products were more likely to participate in the soyfood market as well as increase consumption frequency. The results indicated that frequent users of soyfood products who were exposed to the decision of the FDA would be more inclined to increase their consumption of soy‐based foods as compared to those who were not exposed to such information. Yet the information about FDA's decision did not influence the behavioral intentions of infrequent consumers or non‐consumers.

Research evaluating the impact of government allowed health claims on food consumption pattern is scarce. This paper sets up a platform for carrying out the evaluation of such health claims by other food products.

The role of diet in contributing to the incidence of coronary heart disease, cancer and other common Western diseases is attracting increasing attention. Foods which provide different biologically active compounds, such as phyto‐oestrogens, have been extensively studied and epidemiological evidence suggests that populations consuming a diet high in phyto‐oestrogens have a lower risk of these diseases. This paper reviews some of the key studies on soy isoflavones which suggest that the incorporation of soy protein into the British diet may offer important health benefits. Non‐steroidal dietary oestrogens are found in high concentrations in the traditional diets of the Far East, and by vegans who consume large amounts of soy protein. Consumption of isoflavones across Asia varies considerably and it is estimated that between 25 to 45mg of isoflavones is consumed daily, compared to as little as 5mg daily in Western countries. It is well established that modification of dietary fat, especially saturated fat, soluble fibre and total calories have a role in coronary heart disease risk. In a meta‐analysis of 38 controlled trials on soy proteins, it was concluded that significant reductions in serum and total LDL cholesterol could be achieved. A wide range of epidemiological data shows strong correlations between a diet high in soy protein and vegetables and a reduced risk of breast cancer. The incidence of osteoporosis in Japanese women is significantly lower than in Western women and dietary factors such as soy protein intake may be important in sustaining this protection.

The purpose of this paper is to examine how individual’s health beliefs, nutrition knowledge (NK) and attitudes towards food technologies play a role in the anti-consumption of dairy products or the consumption of dairy alternatives.

Self-reported data concerning the consumption of milk, yogurt and dairy products in general were collected online among 1,705 adults in Canada. Also included in the survey instrument were measures of NK and health beliefs as well as questions from the food technology neophobia scale. Anti-consumption of milk, yogurt and dairy as well as alternative dairy consumption as a function of these characteristics, in addition to demographic characteristics, is analysed using probit models.

Individuals who demonstrate resistance to innovations in food technology, those with lower levels of dairy-specific NK, and people who have less belief that dairy avoidance will have negative impacts on their health are more likely to be anti-consumers of milk and/or yogurt. The same is true for dairy products in general with the exception that people with higher levels of dairy-specific NK are more likely to be anti-consumers of dairy products in general.

Inadequate intake of calcium and vitamin D has negative consequences for long-term health. Given that dairy products are the primary source of these nutrients in the Canadian diet, it is important to understand the reasons behind dairy anti-consumption so that appropriate policy measures can be taken to address potential public health issues.

After working on the assignment questions, the learners can achieve the following learning outcomes: understand the buying behavior towards sustainable products in the context of mindful consumption and product characteristics, appraise the market segmentation and positioning strategy of a sustainable business, understand the application of 5C’s framework for a sustainable business and critically evaluate a new sustainable business’s challenges in the emerging business environment.

Dr Joe Fenn, founder and director of PFoods, with extensive experience in the pharma industry overseas, observed a decline in the consumption of traditional dairy foods. Alternative plant foods come as a savior to people who are lactose intolerant and offer a host of health benefits with low environmental impact. Riding on the waves of veganism and sustainable foods, he saw an opportunity in India. PFoods developed and launched two products, namely, Just Plants (plant-based milk alternative) and Plotein (plant-based protein alternative), in collaboration with scientists at the Indian Institute of Science, a premier scientific institution in India, and PMEDS (PreEmptive Meds), a US-based nutraceutical Company. PFoods launched and pilot-tested Just Plant, a dairy alternative substitute for milk in select reputed organizations in Bangalore. The upcoming challenges for Fenn would be to select the right segment, educate the market and position the product that would resonate well with the target customers.

The case study suits undergraduate and graduate courses such as marketing management, sustainable marketing and sustainable business. The case study can also be used in entrepreneurship management and entrepreneurial marketing courses to introduce the challenges of a sustainable startup. The case study highlights the marketing challenges faced by the disruptive and growing plant-based foods or alternative dairy industry in emerging markets.

Teaching notes are available for educators only.

CSS 8: Marketing.

The brewing industry in the Netherlands is an industry of great importance, and the brewers of lager beer in that country have established a first‐rate reputation in foreign markets throughout the world. Two kinds of lager beer are exported, one in cask, the other in bottle. It also appears from the official figures given in the Jaarstatistick for 1933 that a relatively large amount of beer is imported in casks. This seems to come mainly from Germany. There is no suggestion that this importation is part of the transit trade, and yet the quantity of the imported cask beer is considerably in excess of that which is exported. The number of litres imported each year from 1930 to 1933 are in round numbers as follows:—4 million in 1930, 4·3 million in 1931, 4 million in 1932, and 3 million in 1933. The exports of cask lager for these years are 3·8, 3·4, 2·5, 2 27 millions of litres. The nature of the beer so imported is not stated, it is returned simply as “beer,” but if the declared value is to be taken as any indication of quality, then we may say that the value of the imported cask beer is to that of the exported cask beer in the ratio of about two to three.