And despite this fact, unfortunately the food industry uses them very frequently. Products with clean labels are rare in supermarkets, and it is common to find endless lists of ingredients, with additives and strange names that are difficult to understand.
MOST COMMON ADDITIVES
IN PLANT-BASED DRINKS
HOW DO MOST DO IT?
Gellan gum E-418 is one of the most widely used additives in the production of vegetable drinks and is also found in many supermarket products such as yogurts and sauces. It is usually used to thicken, give homogeneity to the product and keep the calcium or cocoa well distributed in a vegetable drink, ensuring that it always maintains a good appearance and/or the same amount of ingredients that are difficult to dissolve without having to stir it.
HOW DO WE DO IT AT YOSOY?
At YOSOY we do not directly use stabilizers, we prefer to ask you for something as simple and natural as shaking the brick vigorously so that the drink mixes well. In our calcium-enriched or nut drinks, we use vegetable fibers such as those from citrus fruits or seaweed to achieve the same result but without having to add additives.
PERFECT DRINK
HOW DO MOST DO IT?
Potassium phosphate E-340, also known as potassium dihydrogen phosphate or dipotassium phosphate, is an additive that is often used as a stabilizer in food to prevent unwanted coagulation of ingredients in a product and correct acidity. It is common to find it in dairy products and derivatives, among many others.
HOW DO WE DO IT AT YOSOY?
We don’t use it. In return, we put our efforts into designing and optimizing processes that protect ingredients that are sensitive to “coagulating”, that is, to cutting or curdling, as is the case with proteins. Nobody said it was easy to do the same thing without additives, but it can be done.
AVOID
LUMPS
HOW DO MOST DO IT?
Carboxymethyl cellulose E-466 is an additive that is often used as a synthetic stabilizer, thickener and emulsifier. It provides viscosity, pleasant textures and homogeneity in food products such as some vegetable drinks.
HOW DO WE DO IT AT YOSOY?
We do not use stabilizers, so just like avoiding the use of gellan gum, we ask that you shake the brick vigorously so that the drink mixes well. On some occasions we use pea protein to achieve better emulsification and ensure homogeneity in more sensitive products, such as the almond drink.
THICKNESS IN
THE DRINK
HOW DO MOST DO IT?
Sugar needs no introduction, unfortunately it is excessively present in many of the foods we eat or drink. It is important to know the difference between an added sugar or one naturally present in a food. If in the list of ingredients of a product you find syrup, fructose, sucrose, dextrose, honey… BEWARE! They are other ways of saying that it contains added sugar.
HOW DO WE DO IT AT YOSOY?
We do not add sugar of any kind in any of our drinks. You may be wondering why sugar appears in the nutritional table of some YOSOY drinks, then, right? This is the sugar naturally present in the ingredient or the one that is generated when cooking the drink (by carrying out the enzymatic process), and we continue working so that these are less and less.
SWEET
THE DRINK
HOW DO MOST DO IT?
Artificial flavors reign in today’s food and are used to enhance the flavor of a product, make it more appetizing or camouflage other aromas or flavors that are not interesting. Many of its uses in food generate inconsistencies such as that a hazelnut-flavored product does not contain even an iota of hazelnut or that a vegetable soy drink tastes like a cookie.
HOW DO WE DO IT AT YOSOY?
Well, we don’t use them directly. We like each drink to have the authentic flavor of the ingredient itself. Of course, the ingredient has to be very, very good, to guarantee the best flavor. It is not an easy task but we do not believe in another way to do it. That’s why our soy tastes like soy and not like a cookie.
GOOD TASTE
GELLAN GUM
E-418
HOW DO MOST DO IT?
Gellan gum E-418 is one of the most widely used additives in the production of vegetable drinks and is also found in many supermarket products such as yogurts and sauces. It is usually used to thicken, give homogeneity to the product and keep the calcium or cocoa well distributed in a vegetable drink, ensuring that it always maintains a good appearance and/or the same amount of ingredients that are difficult to dissolve without having to stir it.
PERFECT DRINK
HOW DO WE DO IT AT YOSOY?
At YOSOY we do not directly use stabilizers, we prefer to ask you for something as simple and natural as shaking the brick vigorously so that the drink mixes well. In our calcium-enriched or nut drinks, we use vegetable fibers such as those from citrus fruits or seaweed to achieve the same result but without having to add additives.
POTASSIUM
PHOSPHATE E-340
HOW DO MOST DO IT?
Potassium phosphate E-340, also known as potassium dihydrogen phosphate or dipotassium phosphate, is an additive that is often used as a stabilizer in food to prevent unwanted coagulation of ingredients in a product and correct acidity. It is common to find it in dairy products and derivatives, among many others.
AVOID
LUMPS
HOW DO WE DO IT AT YOSOY?
We don’t use it. In return, we put our efforts into designing and optimizing processes that protect ingredients that are sensitive to “coagulating”, that is, to cutting or curdling, as is the case with proteins. Nobody said it was easy to do the same thing without additives, but it can be done.
CARBOXYMETHYL
CELLULOSE E-466
HOW DO MOST DO IT?
Carboxymethyl cellulose E-466 is an additive that is often used as a synthetic stabilizer, thickener and emulsifier. It provides viscosity, pleasant textures and homogeneity in food products such as some vegetable drinks.
THICKNESS IN
THE DRINK
HOW DO WE DO IT AT YOSOY?
We do not use stabilizers, so just like avoiding the use of gellan gum, we ask that you shake the brick vigorously so that the drink mixes well. On some occasions we use pea protein to achieve better emulsification and ensure homogeneity in more sensitive products, such as the almond drink.
SUGAR
HOW DO MOST DO IT?
Sugar needs no introduction, unfortunately it is excessively present in many of the foods we eat or drink. It is important to know the difference between an added sugar or one naturally present in a food. If in the list of ingredients of a product you find syrup, fructose, sucrose, dextrose, honey… BEWARE! They are other ways of saying that it contains added sugar.
SWEET
THE DRINK
HOW DO WE DO IT AT YOSOY?
We do not add sugar of any kind in any of our drinks. You may be wondering why sugar appears in the nutritional table of some YOSOY drinks, then, right? This is the sugar naturally present in the ingredient or the one that is generated when cooking the drink (by carrying out the enzymatic process), and we continue working so that these are less and less.
ARTIFICIAL
FLAVORS
HOW DO MOST DO IT?
Artificial flavors reign in today’s food and are used to enhance the flavor of a product, make it more appetizing or camouflage other aromas or flavors that are not interesting. Many of its uses in food generate inconsistencies such as that a hazelnut-flavored product does not contain even an iota of hazelnut or that a vegetable soy drink tastes like a cookie.
GOOD TASTE
HOW DO WE DO IT AT YOSOY?
Well, we don’t use them directly. We like each drink to have the authentic flavor of the ingredient itself. Of course, the ingredient has to be very, very good, to guarantee the best flavor. It is not an easy task but we do not believe in another way to do it. That’s why our soy tastes like soy and not like a cookie.
WE DON’T
N33D
ADDITIVES.
WE DON’T
N33D
ADDITIVES.
Gellan gum (E-418), Carboxymethyl cellulose (E-466)… and many numbers following an E that nobody understands. We don’t want to understand either.
We prefer to invest in innovation and quality ingredients to achieve an incredible authentic taste.
It is not easy to fight against bad practices in the food industry, but we believe that with good products and better purchasing decisions, we will achieve a food free of additives.
FOOD INDUSTRY
WHY DO IT WITH IF YOU CAN DO IT WITHOUT?
#WeCanDoItWithout
