Soy drinks are promoted as a valid alternative to cow’s milk, useful for people who are lactose intolerant and/or allergic to milk, as well as for those following a vegan, high-protein, or low-saturated-fat diet. The shelf selection is lively, although soy consumption must be limited due to the isoflavones, endocrine disruptors it naturally contains (ANSES, 2025).
GIFT’s market survey (Great Italian Food Trade) considers 47 soy-based drinks marketed in Italy in “natural,” calcium- and vitamin-enriched, cocoa-flavored, and “high-protein” versions. Organic wins, as always, amidst a jungle of conventional products with problematic food additives.
Soy drinks vs. cow’s milk
Cow’s milk is an excellent natural source of calcium, protein, and vitamins. For vegans, lactose intolerant individuals, and those with milk allergies, a soy-based drink could be a valid alternative. Provided the plant-based food is with no added sugar e enriched with calcium and vitamin D (present in milk with greater bioavailability).
However, there are still differences between milk and soy. substantial differencesMilk proteins have a high biological value, as they contain all the essential amino acids in optimal proportions. Soy proteins, on the other hand, are ‘almost’ complete, whereas some amino acids (such as methionine) are present in smaller quantities than in milk (about half).
Isoflavones, the endocrine disruptors found in soy
Among plant-based drinks, soy-based drinks stand out for their nutritional benefits, particularly their protein content. However, ANSES, the French Food Safety Agency, warns: soybean contains isoflavones, a family of molecules known for their estrogenic hormonal activity, i.e. endocrine disruptorsIf consumed in excess, it exposes to risks to the reproductive system with effects extending even to the fetus.
ANSES has set new safety thresholds for exposure to soy isoflavones:
– 0,02 mg per kg of body weight per day for the general population,
– 0,01 mg/kg body weight/day for pregnant women, women of childbearing age and pre-pubertal children.
These thresholds they are also systematically overcome, in France, by a large portion of the population. ANSES has therefore recommended not serving soy-based foods in mass catering.
Isoflavones: Big Differences Even Within the Same Food Categories
The French Food Safety Agency ANSES also highlights that it is possible reduce isoflavone content in soy products. Currently, there is great variability
– among various soy-based foods. The isoflavones contained in soy-based snack biscuits are 100 times higher to those present in soy sauce
– for the same food produced by different producers, as in the case of soya-based desserts available on the French market, where the isoflavone content doubles between one brand and another.
These differences depend on several factors: on the one hand, the variety of soybean, the cultivation conditions and the degree of maturity of the plant, and on the other, the production processes or the formulation of recipes.
‘The information in label Information on the isoflavone content of soy products is not currently mandatory, although it has health implications, as consumers should be informed about the contribution of individual food products to the maximum exposure threshold indicated by ANSES. Manufacturers who are more attentive to these aspects, especially those who have implemented procedures and technologies aimed at reducing their isoflavone content, could therefore distinguish themselves by offering this information on a voluntary basis.’, says lawyer Dario Dongo.
Industrial soy drinks, the recipes
La basic recipe of soy drinks – water, hulled soybeans, salt – is common to almost all organic drinks and a small portion of conventional neutral drinks (i.e., unflavored). Most conventional (i.e., non-organic) drinks are fortified with calcium and vitamins, as well as containing sugar, aromas Chemically synthetic (i.e., not ‘natural flavors’) and food additives. Among these, some are not recommended:
– phosphates (E 338–341, E 343, E 450–452). Excess consumption is associated with a risk of bone demineralization, kidney damage, and increased cardiovascular risk. Phosphates are also potentially linked to type 2 diabetes and breast cancer. Phosphates are widely added to baked goods, cured meats, dairy products, and other foods. According to EFSA, current average intake may exceed the safe level. In 2019, the Authority established a global acceptable daily intake (ADI) of 40 milligrams per kilogram of body weight;
– carrageenan (E 407). Like other emulsifiers and thickeners (carboxymethylcellulose, polysorbate-80, mono and diglycerides of fatty acids etc.) carrageenan is identified, through studies vitro and in animals, as a possible promoter of inflammatory bowel diseases. This category of additives is widely used in industrial foods, as emerged in previous market research by GIFT (Great Italian Food Trade) on yogurt and high-protein desserts and on milk snacks.
Soy drinks, industrial brand products
All ‘neutral’ soy drinks from thebrand industry (IDM) The tested products are fortified and contain added sugars, including cane sugar from Valsoia and OraSì. The soy used is Italian in 2 out of 4 cases.
Danone’s Alpro product is surprising for its promising brand name and the nutritional claim “Rich in protein soy.” The drink has a protein content that matches the average for foods in the same category (3% vs. 2,95% average), lower than Valsoia and OraSì drinks. OraSì holds the record in the group, with 3,3g of protein per 100mg of drink.
The largest amount of fats is found in the Valsoia drink: 4,4%, compared to an average of 2,4%. This product is also the only one with sunflower oil: an ingredient that increases the energy value (62 Kcal, compared to an average of 44 Kcal), but also promotes the presence of linoleic acid.
This essential fatty acid ‘helps maintain normal blood cholesterol levels,’ as the claim on the packaging states. For the claim to be valid, the food must provide at least 1,5 grams of linoleic acid per 100 grams and per 100 calories, provided that it is specified that the beneficial effect is obtained with a daily intake of 10 grams (EU Regulation 432/12). This dose is recommended by Valsoia by consuming 200 ml of its drink and 5 shelled walnuts per day.
Phosphates rain and synthetic aromas for three out of four products (except Granarolo).
Survey August 2025
Supermarkets’ ‘private label’ ‘neutral’ drinks
In the channel distributor brand (MDD) Only Coop and Esselunga offer a ‘natural’ soy drink, fortified and with added sugars (2,4%).
Coop uses Italian soy and its production facility. Esselunga, on the other hand, uses Austrian soy, which contains more soy and protein (3,5% compared to Coop’s 3%). Both products contain added phosphates.
Survey August 2025
Discount drinks
Of the three ‘neutral’ discount drinks examined – all fortified and with added sugars – the cleanest recipe It’s the SoloSano brand from Todis (produced in France), which adds only the (harmless) additive gellan gum. The other two use phosphates and synthetic flavorings.
Eurospin even employs the mono- and diglycerides of fatty acids emulsifiers and adds the highest sugar content of the group: 4%, or 8 grams of sugar in a single glass (200 ml) of drink.
Survey August 2025
The ‘sugar free’ segment
For the ‘sugar free’ category, we have grouped together the products offered in the various commercial channels (IDM, private label and discount).
Of the seven sugar-free drinks examined, only two (Alpro and Conad) added phosphates. The harmless gellan gum is found in drinks from Carrefour, Orasì, and Todis. cleaner recipes They belong to Gli Spesotti di Coop and Esselunga smart: zero additives, except for the harmless calcium carbonate.
Italian soy is used in only three products: Esselunga, Coop, and OraSì. The percentage used in recipes varies greatly, from 4% to 8,7%, with an average of 5,9%.
The highest amount of soy is in the Alpro drink (8,7%), which however contains less protein (3,3%) than the Todis product (3,5%), made with 6,9% soy beans.
The only non-fortified sugar-free drink is Carrefour’s. Coop and Esselunga, as mentioned, only add calcium carbonate, but no vitamins.
Survey August 2025
Flavored with cocoa, additives and sugars
An examination of six cocoa-flavored soy drinks shows widespread use of large doses of sugars, additives emulsifiers and aromaAlmost always synthetic. This even happens with the Alpro product with the Minion dolls reproduced on the packaging, evidently intended to appeal to children.
Phosphates, carrageenan and synthetic flavourings (except Conad which uses only natural flavourings) are the mandatory kit of 5 of the 6 drinks tested.
The only private recipe of many ‘cosmetic’ additives, that is, non-essential ones, is that of the organic product Soya Drink branded The Bridge.
Half of the sample uses Italian soy. The average percentage is 6,6%, with a range of 5,7% to 8%.
Protein is always around 3%, except for The Bridge which reaches a remarkable protein content of 3,9%.
– added sugars they arrive at worrying threshold of 9,7% (Todis and Céréal), at the source of a still high average: 8,6%. A 200 ml glass provides on average more than 17 grams of sugar.
Survey August 2025
High-protein cocoa
– additives They also qualify cocoa drinks advertised as high-protein. Phosphates are present in three out of five products. Eurospin also adds mono- and diglycerides of fatty acids as emulsifiers. Carrageenan, however, is eliminated, although it is present in almost all “standard” soy and cocoa drinks.
THEenergy supply The average calorie content is 73,4 kcal per 100 ml, or almost 150 calories for a single 200 ml glass. The highest energy value is found in the Carrefour drink (88 kcal), which contains the highest sugar content: 8 grams/100 ml, compared to an average of 5,6.
The soy is Italian in two out of five cases. The concentration is higher in this high-protein segment and in two cases it is enhanced with the use of isolated soy proteins. Regardless of the total amount of soy, the protein they are always equal to 5 grams per 100 ml of drink.
Survey August 2025
Classic high-protein
The “classic” high-protein drinks feature a clean recipe, free of additives. They’re all flavored with vanilla, naturally and organically grown in Isola Bio’s drink.
Compared to high-protein cocoa drinks, in addition to the absence of additives, the reduced amount of added sugar is notable, the average content of which is just over 3 grams per 100 ml (5,6 grams is the average for high-protein cocoa drinks).
Soy is Italian in half of the sample (Isola Bio and Todis) and is present in almost double quantities compared to standard drinks, with an impact on the quantity of proteins: 5 grams per 100 ml (5,2 for Isola Bio).
Survey August 2025
Barista, soy cappuccino like at the bar
The ‘barista’ version is touted as ideal for making a ‘café-style cappuccino’. Of the six beverages examined, only Alpro uses phosphates.
Four of the six barista drinks do not add sugarAnd it shows: zero or trace amounts of sugar distinguish them from the two versions with added sugars. Alpro and Carrefour contain 2,5 and 3,5 g of sugar per 100 ml, respectively.
Alce Nero adds sunflower seed oil, a choice that increases total fat (not saturated fat): 4,2 g/100 ml compared to an average of 2,13.
Of the six drinks examined, three are organic: no additives or flavorings.
Finally, a certain variability emerges in the tenor of the protein: compared to the average of 2,9 g/100 ml, Bjorg marks the minimum level (1,8) and Carrefour the maximum (3,6).
Survey August 2025
Organic drinks, the happy oasis
The ingredient lists of the organic soy drinks we examined do not contain any unpleasant surprises. Among the advantages of certified organic foods, moreover, is theabsence of questionable additives This is one of the advantages that distinguishes them from “conventional” (i.e., non-organic) foods. For this reason, the table of ten organic soy drinks doesn’t include a column dedicated to additives to avoid.
The only noteworthy fact is the use of natural vanilla flavoring in Carrefour and Conad drinks, the only ones of the 10 organic drinks to add sugar (cane sugar). Furthermore, only in these two products is the soy non-Italian.
Note that the only drink fortified is that of Isola Plus, which uses the calcium to provideAlga Lithothamnion Calcareum (0,4%). This red coralline algae is rich in calcium carbonate (up to 30-40% of its dry weight) and other minerals such as magnesium, silicon, and trace elements.
The percentage of soy varies from 6,7 to 8. Proteins range from 3% at Lidl to 3,9% at Esselunga.
Survey August 2025
Conclusions
The benefits of soy drinks for certain segments of the population are clear. Less so is the commitment of a segment of the industry, which persists in relying on avoidable additives and adding large amounts of sugar, despite EFSA’s warning about the need to minimize their consumption.
Fortunately, the breadth of the offering allows you to choose the most nutritionally balanced product. Which, as emerged from asurvey on plant-based drinks available on the Swiss market, awaits improvements. This also takes into account the recommendations of ANSES.
Marta Strinati
Cover art copyright © 2025 Dario Dongo (AI-assisted creation)
References
– Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (ANSES). (2025, January 8). Avis de l’Anses relatif à l’élaboration de VTR long terme par voie oral pour les isoflavones (Saisine n° 2022-SA-0221). ANSES. https://www.anses.fr/sites/default/files/VSR2022SA0221RA.pdf
– EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific opinion on the substantiation of health claims related to linoleic acid and “molecule precursors regulating cell functions (prostaglandins, leucotrienes)” (ID 488, 4670), maintenance of normal blood LDL-cholesterol concentrations (ID 2899) and protection of the skin from UV-induced damage (ID 3659) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(6), 2235. https://doi.org/10.2903/j.efsa.2011.2235
– EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2019). Re-evaluation of phosphoric acid–phosphates (E 338–E 341, E 343). EFSA Journal, 17(6), and 05674. https://doi.org/10.2903/j.efsa.2019.5674
– Scholz-Ahrens, K. E., Ahrens, F., & Barth, C. A. (2020). Nutritional and health attributes of milk and milk imitations. European Journal of Nutrition, 59(Suppl 1), 19–34. https://doi.org/10.1007/s00394-019-01936-3
A professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic studies on food and has published the book “Reading labels to know what we eat”.
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