www.sonatural.com.au
When launched in 1991, So Natural set out to offer a genuine point of difference to what then represented almost 90% of the soy beverage market. Most soy consumed was made from soy protein isolate and an opportunity was recognised to offer a soy beverage made from whole soy beans as well as only natural ingredients.
There are some key benefits to be gained via producing a soy beverage or food from whole soy beans.
A high proportion of the soy bean finds its way into the finished product
The So Natural point of difference is that being made from the whole soy bean, the following advantages occur :-
- A high proportion of the soy bean finds its way into the finished product
- A good cross section of nutrients is automatically included in the product, which include :
- Protein
- Omega-3 fatty acids
- Anti-oxidants
- isoflavones
The positioning of So Natural as a whole bean, natural soy beverage was met with increasing consumer franchise through-out the 1990’s. As a result a number of soy products were launched under the So Natural brand, including smoothies, yoghurts fresh soy milks and ice-creams.
A downturn experienced in the soy category in 2000, caused by considerable negative media publicity, which eventually resulted in a number of products in the So Natural portfolio being discontinued.
One of the issues facing soy foods manufacturers is broadening the appeal of soy beverages in particular, by improving the taste. Almost all soy rejectors cite taste as the reason they choose not to consume soy milks.
This lead to So Natural, in conjunction with an industry partner NuMega, developing a range of soy milks that represents a significant improvement compared to other leading soy milks, as determined via independent sensory research.* These improved new products are progressively being rolled out To consumers over April and May 2007
*Sensory Solutions July 2006
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