Soy Milk Presentation by Ysaac Akinin Oct 2009 WISHH- Illinois

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Soy Milk Presentation by Ysaac Akinin during WISHH Midwest Workshop in the National Soybean Research Laboratory at the University of Illinois. October 2009. Soymilk Products Processing and Market development for Medium and Large Scale Soy Milk Plants. Comparative Dimensional Analysis and Economics of Soy Processing reviewed to make typical variables involved in this technology easily understandable.

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Soy Milk Presentation by Ysaac Akinin Oct 2009 WISHH- Illinois

  1. 1. ProSoya Inc. 2-5310 Canotek Road, Ottawa, Canada K1J 9N5 Tel: (613) 745-9115 Fax: (613) 745-2045 2009 MIDWEST SOY PROTEIN WORKSHOP SOYMILK ECONOMICS & TECHNOLOGY  MEDIUM TO LARGE SCALE National Soybean Research Laboratory (NSRL)                     YSAAC  AKININ National Soybean Research Laboratory (NSRL) YSAAC AKININ Director International Business Development Champaign-Urbana, Illinois. Oct. 6-9 2009 Tel. +1 786 426 5750 Fax. +1 954 455 2818 akinin@prosoya.com www.prosoya.com
  2. 2. Midwest Workshop Illinois Oct. 6-9 2009 national soy research laboratory MILK FROM THE EARTH ©
  3. 3. SOY COMPOSITION
  4. 4. SOYMILK PHYSICS 101 Protein Content 3.5%        Extraction Efficiency η= 75 %     Declared Prot. Cont.      Residual Humidity                                    Final Yield 1Kg = 30 Soymilk @ 3.5 % Protein
  5. 5. SOYMILK ECONOMICS 101 1 Bushel of Soy beans  Costs (As of Oct. 2009)  US$10   eq. to 60 lbs. Lets Assume an additional 15 % to freights and quality premiums Yield of Soy milk in equal conditions of Dairy Milk i.e.  @ 3.5 % Protein,  1 Kg. Soy Beans yields 7.2 Lts. of Milk @ 3.5 % Protein,  1 Kg. Soy Beans yields 7.2 Lts. of Milk Cost of Milk in Farms Cost of Soybeans Around the World US$ 0 42 per Kg 0.42 Kg. US$ 0.35 to 0.42 per liter Yields 7.2 liters US$ 0.40 can buy 1lt. Of Milk in the Farm or 7 lts. Of Soymilk
  6. 6. Dimensional Comparative Analysis A Typical Soybean Crushing Plant 2,000 M. Tons of Soybeans per Day 79,000 Gal.  Oil /Day or 3,8000,000 Gal. Soymilk per Day A Medium Size15,000 Gal./day of Soymilk Plant Needs 8 M. Tons of Beans per Day THIS SUPPLIES MORE THAN 200,000 CUPS OF MILK DAILY
  7. 7. LACTOSE INTOLERANCE MAP
  8. 8. Characteristics of the World Market An industry or market can be analyzed for its attractiveness to a particular company or sector of business. A market can be chosen to match an existing  technology. A technology can be created to cater a particular market→  ProSoya                              At h l b t dt t ti l k t→ P S This will always bring best results •Explosive growth •Non mature •Going through a learning trial & error process. •Consolidation happening parallel to bubble bursting. •Many small players in the scenario  & startups and entrepreneurs coexisting with      the big global players. the big global players •Many understaffed companies with lack of professional expertise and technical  know how. •Lack of expertise throughout the industry and academia being a new industry. •Companies start in the business with conscience of change to adapt flexibly to  trends and tastes that are being set. Moving with the music. •Government intervention plays big role. • In some countries the expression Soy Milk is not allowed In some countries the expression Soy Milk is not allowed
  9. 9. FLUID MILK CONSUMPTION PER CAPITA 1992 1993 1994 1995(p) 1996  1995(p) 1996 (f) 1997 (f) 1997 NORTH AMERICA  Canada  104.1 101.8 102.3 101.4 99.53 99.17 Mexico  54.28 55.3 54.77 54.16 54.71 55.34 United States  97.81 103.8 103.2 102 102 101 100 SOUTH AMERICA  Argentina  51.88 48.26 59.64 61.92 62.7 63.45 Brazil  49.24 52.42 55.21 69.45 72.85 76.42 Chile  10.11 10.64 10.85 11.21 11.88 12.22 30 Peru  8.6 9.22 9.09 9.13 9.76 9.38 Venezuela  13.16 13.37 10.69 9.73 9.28 9.33 Europe Austria  139.4 140.3 142.6 156.6 156.5 156.6 Belgium‐Luxembourg  40.04 40.93 41.13 38.56 39.68 38.62 France  79.01 78.05 76.28 76.52 75.72 75.38 Germany  92.3 71.01 71.44 72.02 72.66 72.97 Ireland  186.1 188.9 191 190.4 190.7 190.3 Italy  72.67 70.81 68.08 63.8 60.07 57.38 Netherlands  141.1 130.1 113 112.1 108.7 107.5 110 Spain  109.6 107.4 111.8 110.7 109.1 108.8 United Kingdom  121.5 124 124.2 126.1 124.7 123.2 Poland  172 163.2 156.8 149.6 148.2 143.7 Romania  137.2 146.7 163.3 185.7 189.2 189.5 ASIA  India 1/  32.37 31.59 30.45 30.98 32.57 33.57 China  2.69 2.68 2.83 2.95 3.11 3.31 3.5 Japan  41.45 40.48 42 41.11 41.33 41.18 WHEN CHINA REACHES THE LAT.AM LEVEL, THE 1.2 BILL.PEOPLE WILL CONSUME 32 BILL. LTS/YR. EXTRA    TWICE TODAY’S USA CONSUMPTION CO S 32 S/ C O ’S S CO S O
  10. 10. CONSUMPTION OF SOYMILK IN THE USA TOTAL FLUID DAIRY MILK CONSUMPTION 300 Mil People @ 100 Kg./yr = 30 Bil. Kg 300 Mil People @ 100 Kg /yr = 30 Bil Kg 900 Mil US$ @ 1$/Lts              = 0.9Bil. Kg Actual market in Soymilk is 3% of Dairy Next 4 years consumption will duplicate to  6%
  11. 11. USDA Final Rule on Fluid Milk Substitutes for School Nutrition Program NUTRIENT REQUIREMENTS FOR SOY BEVERAGES NATIONAL SCHOOL LUNCH AND BREAKFAST PROGRAMS Nutrient Per cup Calcium 276 mg Protein 8g Vitamin A 500 IU Vitamin D 100 IU Magnesium 24 mg Phosphorus 222 mg Potassium 349 mg Riboflavin 0.44 0 44 mg Vitamin B 12 1.1 mcg •USDA recommends that beverages do not exceed the fats and sugar levels found in chocolate-flavored whole milk.
  12. 12. Business Opportunities Business Opportunities Revamping and re‐engineering of white elephant dairies or other fruit processing plants affected  by economical shifts and changing trends by economical shifts and changing trends Development programs for depressed regions funded by multilateral organizations or local  governments Cataclysmic events, although eventual and unpredictable, very much persistent in time and when  they occur generate gigantic peak demands of strategic foods. Explosive trends changing consumption patterns: •Negative news about cancer from dairy products •Conscience about cholesterol-free food. •General growing intolerance to lactose and milk proteins. •Rejection to consume animal toxins and shifts towards vegan vegan. •Positive news about cancer-reducing effects of soy. •Positive effects of soy in Menopausal Syndrome in women. •Price and novelty •Explosive growth of dairy consumption in densely populated countries countries.
  13. 13. Market Niches Market Niches Military Supply School Children 2.5 /000 of the  Under 18  +15 % Total Population +900 Million +10 Million Geriatric Care Milk Plans Population Over  Applied to Critical 75 years 2.5 % Poverty Levels 150,000,000 2 Billion
  14. 14. ProSoya™ Soymilk Base Line      AVS  1,000  L/h   to 10,000 L/h  P S ™S ilk B Li AVS 1 000 L/h t 10 000 L/h
  15. 15. ProSoya™  Technology  Applications TARGET PRODUCTS TARGET PRODUCTS Regular and sweetened Soymilk plus light low fat versions Fruit Juice Added and other flavor soymilk based soft drinks Yogurts, drinkable and set type, with and without fruits and/or flavors added Tofu and new generation, soy‐based cheeses and cheese replacers. Dehydrated powder, sweet condensed and evaporated soymilk Liquid, powder and other product  mixes of dairy and soy milk ProSoya™  Product Advantages TARGET PRODUCTS Drinks are easier to formulate with a more neutral flavor and higher concentration base. •Yogurts have more body without the use of  viscosity modifiers or addition of expensive taste adding  SPI. (Soy protein isolates) , g •Firmer, more lasting Tofu and cheese bases. •Whiter soymilk powder with less beamy flavor and more real condensed and evaporated milk  substitutes. •Better ingredient base for main industrial applications in Bakeries and  Ice Cream factories.
  16. 16. ProSoya™ Technology Advantage l bl f l /h l /h •Flexible in capacity from 200 lts/hr to 10,000 lts/hr •Modular design and skid mounted alternatives. •High concentration, up to  5.5 % protein in milk based obtained. •High solid content, up to 30 % more than some conventional processes •Easier formulation and standardization of final formulas •Easier formulation and standardization of final formulas. •Capacity to dehydrate into milk powder with savings in energy derived from a more concentrated base. •Less costs to transport when shipping a more concentrated soymilk base. •Airless Cold Grinding℗ process yields a more stable product that translates into: •Less oxidation and better flavor. •Better & more presence of valuable oils like omega III and IV and higher presence of  isoflavonoids.  •Les protein denaturalization with subsequent precipitation that yields sediments and chalky  flavor. •Some process controls determined by physical and natural self occurring parameters and less  complicated electronics, making the process more foolproof and reliable. •Flexibility to work more or less personnel depending on necessities and resources.
  17. 17. Why  ProSoya™ ? 1. Companies with most advanced patents and on soymilk technology. 2. Hundreds of customers in more than 45 countries. 3. Helping customers with their projects, products and business in general. 4. Most gentle treatment and best flavor. 5. Financing capabilities. 6. Backup structure from our professionals in many fields. 6 Backup structure from our professionals in many fields 7. Continuous research to improve processes and develop better products. 8. Participated in the development of the most sold products worldwide. 9. Marketing expertise and product manufacturing experience. 10. Possibilities of licensing technology in certain markets for exclusive  territories. 11. Not compromised with heavy capital equipment manufacturing which  gives ProSoya the freedom to continually improve, locate the best  gives ProSoya the freedom to continually improve locate the best alternatives and work based on results, and not on equipment. 12. We are only Soya and we work from the bean to the grocery bag

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