Since March 2018, the bean bean milk of Dali Food Group has become the official designated soy milk of the Boao Forum for Asia, which has aroused widespread concern from all walks of life. It is understood that this new is soy milk a dairy product, which was born in April 2017, has just landed for one year, and has landed in the domestic market with its “green, natural and healthy” quality and concept, rekindling domestic soybean milk products. Since 2017, the soy milk category has been rising and continues to heat up. It has not only set off a wave of consumption in the north and south of the country, but also expanded the potential market of hundreds of billions.
Lactose free soy milk market overview
Soymilk is made from high-quality soybeans. It makes full use of plant protein resources, uses plant proteins, increases protein titer and bio-price, contains a variety of vitamins and minerals, and has high nutritional value. Its mouthfeel is mellow and mellow, slippery but not greasy, and it is beneficial to drink often. Soymilk is rich in nutrients, especially rich in protein and more trace elements of magnesium. In addition, it also contains vitamins B1 and B2, which is a good nutritious food. Soymilk is also called “brain-brain” food by Western nutritionists because soy lecithin contained in soy milk can activate brain cells and improve the memory and attention of the elderly.
China's soybean milk nutrition and market status
In 2016, the per capita sales volume in mainland China was only 0.75 kg, while the per capita sales in the United States, Japan, Taiwan, and Hong Kong were 0.76 kg, 2.47 kg, 2.68 kg, and 10.78 kg, respectively. In the same period, the per capita consumption of soybean milk in mainland China is much lower than that in other regions. The per capita consumption in mainland China is 5.97 yuan, and the per capita consumption in Taiwan, Japan and Hong Kong is about 24 yuan, 35 yuan, and 169.6 yuan respectively.
According to the analysis, the reasons for the low per capita consumption of soybean milk in China are as follows: 1) China's population base is large, and most per capita data are low; 2) Chinese residents' awareness of soy milk consumption is not strong, most people prefer milk and soy milk, etc. Traditional protein drinks. 3) In the early years, there were fewer soy milk products on the market, and there were not many consumers. 4) The lack of marketing awareness and insufficient promotion.
The per capita consumption of soy milk in Hong Kong is much higher than that in the mainland. We believe that the reasons are as follows:
1) Vitasoy originated in Hong Kong and belongs to the old brand. For many years, it has a deep-rooted brand identity in the hearts of consumers.
2) In Hong Kong, soy milk products are widely sold in supermarkets and convenience stores, and there are more brands to choose from.
3) Hong Kong's unique afternoon tea culture promotes beverage consumption. In addition to traditional milk tea, some residents also choose soy milk. In addition, combined drinks such as soy milk and coffee (such as soy milk latte) also bring incremental consumption to soy milk.
4) In Hong Kong, for reasons of low carbon environmental protection, religious beliefs, etc., vegetarianism is prevalent, and the image of soy milk green nutrition and health is favored by vegetarians. Compared with milk, consumers feel that drinking soy milk is healthy and slim. In addition, livestock will increase carbon emissions, and vegetarian diets such as soy milk can reduce environmental stress.
In recent years, domestic manufacturers have continuously introduced new soy milk products with high nutritional value and positioning in the middle and high end, and increased their marketing efforts. With the continuous growth of the consumer group, the future development of the soy milk market is huge. If the consumption of per capita soy milk in Japan and Taiwan is used as a reference, there is at least a room for improvement in the soybean milk market in China.
Contrast milk and soy milk, soy milk has a unique advantage
In terms of product attributes and functions, the soy milk nutrition is mainly milk soy milk. Compared with milk and soy milk, soy milk has its own unique advantages, and the soy milk market still has a large room for growth in the future.
(1) Compared with milk:
Soymilk is more suitable for patients with lactose intolerance infant. In patients with lactose intolerance, due to the lack of lactase in the body, abdominal reactions such as abdominal pain, diarrhea, nausea and vomiting may occur after drinking milk. Asian residents are more prone to lactose intolerance. The incidence of lactose malabsorption in adults drinking milk in China is as high as 86.7%, and the intolerance index is 0.9. Also as a protein-supplemented beverage, soy milk can be used as an ideal substitute for milk to meet consumer demand for protein intake.
Soymilk's nutrients are good for your health, and you can also enjoy beauty. we all know the Amino acid definition .Soy protein in soy milk is a high-quality plant protein that provides nine Amino acid that the body cannot synthesize on its own and must be absorbed from the diet. Soy protein also increases the rate of fat burning, excreting excess cholesterol, keeping blood cholesterol levels low, softening blood vessels, stabilizing blood pressure, and preventing obesity.
At the same time, linoleic acid in soy milk can reduce the content of cholesterol and neutral fat in the blood, and linolenic acid can improve the learning ability, anti-allergy, and make the blood cleaner. The oligosaccharides in soy milk can reach the intestine directly, promote the proliferation of bacteria such as lactic acid bacteria in the intestine, improve intestinal metabolism, prevent constipation, and help prevent food poisoning and colorectal cancer. Soymilk also contains soy lecithin, which is important for normal cell activity. It promotes metabolism, prevents cell aging, keeps the body young, and prevents pigmentation and dullness.
Soymilk is a plant-based beverage that helps reduce carbon emissions and reduce environmental stress. According to the report of the Food and Agriculture Organization of the United Nations, the livestock industry accounts for 20% of carbon dioxide emissions, which exacerbates the greenhouse effect. Therefore, it is environmentally friendly to replace milk with plant drinks such as soy milk.
The per capita consumption of milk in China is much higher than that of soy milk. With the emergence of high-quality soy milk products and the cultivation of consumption habits promoted by manufacturers, there is still much room for growth in the future soy milk market. In 2016, the per capita consumption of milk (liquid) in China was 19.8 kg, about 26 times the per capita consumption of soy milk.
The number of soy milk manufacturers, the number of products, the existing channels and the coverage area are all far from the milk. Although the consumption of milk can not be directly estimated by the consumption of milk, considering the many advantages of soy milk and the soy milk manufacturers in recent years. With continuous efforts, the soy milk market has a lot of room to wait for mining.
(2) Compared with soy milk:
In terms of the length of shelf life, soy milk belongs to the beverage series, and soy milk belongs to the food series. Therefore, the shelf life of soy milk is much longer than that of soy milk. Generally, the shelf life of soy milk can be more than half a year, while the shelf life of soy milk is generally only about 24 hours under normal temperature conditions.
From the degree of absorption of the human body, the plant protein and fat globules of soybean milk are larger, and the human body can only absorb about 40%-50%. The production mechanism of soy milk is to utilize the functional properties of soy protein and the strong emulsification of phospholipids. Therefore, soy milk needs to be homogenized and emulsified (using a high-pressure homogenizer) to ultrasonically treat proteins, oils, phospholipids and various excipients. The association body obtains an extremely uniform and solid dispersion and a liquid emulsion, forming a uniform milky dispersion system in water, having a milky consistency, and the human body can absorb about 95%.
In terms of taste, the taste of the soy milk is relatively rough due to processing reasons. The soy milk will be coarsely ground, finely ground and homogenized twice, and the taste will be more delicate.
According to statistics, the annual consumption of soy milk in China is about 1.2 million tons, slightly higher than the consumption of soy milk. As a traditional oriental drink, soy milk has always been a good choice for breakfast. However, in comparison, ready-to-drink soy milk is easy to carry and has a great advantage in taste and nutrition. Soymilk is expected to form a new upgrade to soy milk and seize the market space of soy milk.
Specialization is mainly reflected in the more focal length of the crowd, and the product features are more prominent. With the upgrading of the consumption structure, the future soy milk products must be standard products. Standard products are standardized products, and non-standard products are definitely getting smaller and smaller. On the basis of standardized products, the future development of soy milk must be more specialized and more functional.