The advantages of soy proteins are numerous and well-documented. Formulating with soy protein, however, has previously been limited to beverages with a pH higher than 4.5—the isoelectric point (the pH at which the total charge on the protein molecule is equivalent to zero) of soy proteins.
Most children and youth who consume soft drinks and other sweetened beverages, such as fruit punch and lemonade, are not at any higher risk for obesity than their peers who drink healthy beverages.
A new study has found that drinking black tea appears to reduce several risk factors for heart disease, potentially lowering the risk of heart attack and stroke.
“Drink your way to health” is a concept that has blossomed over the past few years, as successive waves of “better-for-you” beverages have achieved success. From pomegranate juices and green teas to probiotic drinks and almond milks, consumers have a dizzying array of drink options for improved health and better living.
To fully appreciate why natural vanilla is one of the most prized and expensive flavors in the world today calls for a little history, plus insight into the processes employed in producing and using it.
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