 | |
| Alternative names | Soya yogurt, soygurt, yofu |
|---|---|
| Type | Yogurt |
| Main ingredients | Soy milk, culture |
Soy yogurt, also referred to assoya yogurt,soygurt oryofu (aportmanteau ofyogurt andtofu), is ayogurt-like product made withsoy milk.
Soy yogurt may have a slight beanysoy taste when made directly from freshly prepared soy milk, but this is less pronounced in shop-bought soy yogurt and in soy yogurt made from commercial soy milk.[citation needed]
Soy yogurt is similar in protein content to dairy yogurt, lower in sugar, and higher in fat.[citation needed] If not fortified, soy yogurt does not containvitamin B12 orvitamin D.[1][better source needed]
Plant-based milks have different structures and components thandairy milk. Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture. For example, "soy, almond, [and] coconut yogurts do not have the same delicate and smooth structure that conventional yogurts have."[2] Since plant-based milks do not containlactose (the food ofStreptococcus thermophilus andLactobacillus bulgaricus), plant-based yogurts usually contain different bacterial strains than a dairy yogurt, such asLactobacillus casei,Lactobacillus rhamnosus, andBifidobacterium bifidum.[3] Plant-based yogurts also vary considerably in their nutrition and ingredients, and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors.[3]
In the European Union, companies may not market their plant-based products using the word "yogurt" since that term is reserved for products of animal origin only — perEuropean Union regulation 1308/2013 and a 2017 ruling in theCourt of Justice of the European Union.[4][5]
In the US, according to theFDA'sStandard of Identity regulations, the word "yogurt" has been reserved for a product made fromlactations. In 2018, the FDA issued a formalrequest for information on the subject.[6] In 2021, the FDA issued a final rule that amends yogurt's standard of identity (which remains a product of "milk-derived ingredients"), and is expecting to issue industry guidance on "Labeling of Plant-based Milk Alternatives" in 2022.[7][8]
In its June 14 ruling, the ECJ concluded that for marketing and advertising purposes, in principle, the designations "milk", "cream", "butter", "cheese" and "yogurt" are reserved under EU law for products of animal origin only. The ECJ ruling prohibits the use of dairy names in association with purely plantbased products unless the names are included in an EU list of exceptions. The ECJ also clarifies that this prohibition applies even when the plant origin of the product concerned is provided because the addition of descriptive and explanatory terms cannot completely rule out consumer confusion.
