FAQ – Frequently asked questions
In the EU, yoghurts made from soy can not be marketed under that description – even though the term “soy yoghurts” is widely used colloquially – because they are not dairy products.
Why do you describe your soy milk products as drinks?
In the EU “soy milk” can not be marketed as such – even though the term is widely used colloquially – because it is not a dairy product. For this reason, our “soy milk” products are called soy drinks. The same goes for our oat and rice drinks. Again, the terms “oat milk” and “rice milk” are not legally permitted, even though that’s what they called colloquially.
What can I do if I want to buy JOYA products and I don’t live in Austria?
JOYA is now available in many European countries (including Germany, Italy, Poland, Romania, Serbia and Hungary). We can also be found online on Amazon!
What is Pectin?
Pectins are plant-based polysaccharides (complex sugars), which are indigestible for humans because of their chemical structure. They are primarily derived from citrus fruits and apples, and are combined with sugar and acids in food production to form a gel. The way Grandma used to make jam. And because this has always worked so well, we do the same for our fruit preparations for the Joygurts. Which results in a special creaminess.
I’m allergic to milk, are the products with yoghurt cultures really milk-free, and suitable for me to consume?
Don’t worry, we only use cultures produced without milk for Joya products. That means that our products are also suitable for people with milk allergies. If you’re interested, yoghurt cultures (e.g. lactobacillus) that we add to the soy base are microorganisms, which transform the sugar found in soy drinks into acids. They enable the natural fermentation process, which occurs in animal milk through naturally occurring lactic acid. This results in a creamy, viscous structure and a fresh yoghurt taste.
What is the calcium content in fortified soy products?
120mg calcium/100ml (15% of the recommended daily intake). This means that JOYA products fortified with calcium are no different to cow’s milk in terms of calcium content. Speaking of calcium – this element contributes to normal blood clotting, a normal metabolism, normal muscle function, normal signal transmission between nerve cells, and the normal function of digestive enzymes. What’s more, calcium is needed to maintain normal bones and teeth.
What types of sugar/carbohydrates do your products contain?
We predominantly use Austrian beet sugar (equivalent to sucrose). However, soy drinks naturally contain a very small amount of sucrose and other sugars such as glucose. As an example, our Natural Drink contains less than 1g sugar/100ml.
As well as the digestible carbohydrates outlined above, our products also contain valuable fibre. Our JOYA Organic Natural Soy Drink contains 0.7g fibre/100ml, the equivalent of 1.6g fibre/100 kcal.
Can the Vanilla and Chocolate JOYA Drinks be heated up?
Of course. The JOYA Chocolate Drink can be enjoyed like hot chocolate. If the drink becomes very hot, a skin forms on the surface as it cools – just like milk.
Where in Austria do the soybeans grow that are used to produce JOYA products?
In our products we use GM-free soybeans from Burgenland, Upper Austria, Lower Austria and Styria.
Why is sugar listed in the nutritional information of the “Natural” products even though none has been added?
Soybeans naturally contain sugar, which we clearly list on the product label. Apart from this, no sugar is added.
Are all JOYA products vegan?
Yes. All products are suitable for vegans. Which is why we have obtained vegan certification from our suppliers for all ingredients, additives and consumables.
Why aren’t all JOYA products organic?
We offer a range of organic products, including our 500g soy Joygurt, the 500g organic blueberry Joygurt and the natural, oat, rice and soy drinks. In order to offer our customers the widest possible range of products, we decided to also include conventional products in our range. Both lines have one thing in common – we only use GM-free soybeans from Austria. Because we believe in the power of regionalism, and to support local farmers.
An allergy is an immune response to the invasion of foreign substances – usually proteins. The first contact with an allergen occurs without external symptoms. However, the production of a specific antibody protein is stimulated. Subsequent contact leads to the release of mediators such as histamines, serotonin, and leukotrienes, which are responsible for typical allergy symptoms. The allergen itself has no influence on the type of allergic symptoms. An allergy to cow’s milk, for example, can cause eczema for one allergy sufferer, and asthma for another.
Food allergies are some of the body’s immunological defence mechanisms against certain foods or food components. Food allergies thus differ fundamentally from food intolerances, such as lactose intolerance. In this case, the immune system is not involved, which means that there is no antigen-antibody reaction.
(Source: ELMADFA, I. und C. LEITZMANN: Ernährung des Menschen. 4th, corrected edition. Verlag Eugen Ulmer, Stuttgart 2004)
Little miracle workers with a big impact. Science now assumes that some signs of aging, arteriosclerosis and many degenerative diseases are caused by what are known as free radicals. After attacking substances in the body, they convert them into reactive substances. This ‘radical cycle’ is stopped by antioxidants.
These, in turn, are substances that can make highly reactive compounds harmless. Soy ingredients in particular have been shown in numerous recent studies to have an antioxidant effect.
BMI (Body Mass Index)
Obesity is an increasing problem worldwide. The BMI is a measure for evaluating a person’s weight in relation to their height, and is used to determine the health risk resulting from being over- or underweight.
Cholesterol is a natural component of every cell in the body and thus indispensible for the body and its functioning. Cholesterol is bound to lipoproteins in the body in order to enable it to be transported. There are two main types of lipoproteins – HDL and LDL.
(‘high-density lipoproteins’, often known as ‘good cholesterol’) transports cholesterol from blood cells to the liver, where it is metabolised.
(‘low-density lipoproteins’, often called ‘bad cholesterol’) transports cholesterol from the liver to the cells and body tissue.
Replacing saturated fatty acids with unsaturated fatty acids in your diet contributes to maintaining normal blood cholesterol.
First the good news: no other crop provides humans with as much directly digestible protein as soy. In addition to carbohydrates and fats, protein is an important energy source for our bodies. Furthermore, it helps to build and maintain muscle mass and normal bones.
Nutrition and protein, fat and carbohydrates in Austria
Knowing what is good for us is unfortunately not the same as putting it into practice. The guidelines are clear: At least 50% of the calories that we consume every day to meet our energy requirements should come from carbohydrates. A further 30% (maximum) should come from fat, and protein should supply a range of between 10 and 15%. Depending on body weight, this would be 0.8g of protein per kg of body weight.
In fact, (according to the Nutrition Report 2008), more than 35% of calories is supplied by fat, and an average of about 1.2g of protein per kg of body weight is consumed, at the expense of carbohydrates. This is due to an excessive proportion of meat products, which pose the risk of obesity and diet-related diseases over the long term.One solution would be to consume a higher proportion of plant foods. If these taste good, like JOYA does, there’s nothing standing in the way of a healthy diet.
The ‘FDA health claim’ and soybeans: the effect on health
According to the U.S. Food and Drug Administration (FDA), soy products can contribute to the prevention of elevated blood lipids and hence cardiovascular disease. The FDA approves the following ‘health claim’ (health guideline) for products containing at least 6.25g of soy protein per serving: “A diet low in saturated fat and cholesterol together with 25g of soy protein a day may reduce the risk of heart disease”.
We hear so much about them – time for some clarity. In practice, we encounter three types of fatty acids: saturated, mono-and polyunsaturated fatty acids. And they differ from one another quite substantially. Replacing saturated fatty acids in the diet with mono-and/or polyunsaturated fatty acids contributes to maintaining normal blood cholesterol (for example, our JOYA Natural Soy Drink contains 1.9g of unsaturated fatty acids/100 mL, with a total fat content of 2.4 g/100 ml).
Saturated fats are mainly found in animal products such as butter, meat and dairy products.
In the body, these fatty acids have a positive effect on cholesterol levels. They increase the (‘good’) HDL cholesterol and lower (‘bad’) LDL cholesterol. This means that they can reduce the risk of cardiovascular disease. Of all the monounsaturated fatty acids, we encounter oleic acid most frequently – found, for example, in olive oil and canola oil.
Polyunsaturated fatty acids
We like these best – and of these it is mainly the omega-3 and omega-6 fatty acids that are of interest. These belong to what are called essential fatty acids – not without good reason. They cannot be produced by the body and must therefore be included in the diet.
The good news is that soy, as a plant food, predominantly contains just these unsaturated fatty acids, which have health benefits. Of the total fat content in soy, about 54% is linoleic acid (omega-6) and 8% is alpha-linoleic acid (omega-3).
Genetic engineering? Not a problem for us.
It’s a buzzword that causes confusion for many people. So we’d like to clarify a few things.
Our JOYA products are made from non-genetically-modified soybeans. Deliberately, and without exception. Why are we so strict? We want to make nature’s potential available to everyone, but we don’t presume to improve on nature. The reason lies in the nature of genetic manipulation. Genes are transferred between species, to give animals or plants certain characteristics that make sense from an economic and/or socio-political perspective (e.g. disease resistance, increased yield, etc.).This has led to increased cultivation of genetically modified maize, rice, soybeans and cotton – both in the U.S. and in many developing countries. It poses the risk of a potentially undesirable and uncontrollable spread of incalculable dangers to the environment and the food chain.
Gluten is a fundamentally harmless protein contained in wheat, rye, barley, oats, spelt, green spelt, emmer wheat, einkorn wheat, kamut, and wild rice. In contrast, it is not contained in corn, rice, buckwheat, potatoes and legumes such as soy. Gluten only becomes a problem when there is an intolerance (see below).
Gluten intolerance (celiac disease)
For people who are (genetically determined to be) gluten sensitive, the small intestine is damaged, meaning that ‘normal’ digestion is no longer possible. Typical signs of gluten intolerance include bloating, nausea, abdominal pain, loss of appetite, chronic diarrhoea and growth retardation in children. The only treatment available is adhering to a lifelong diet that omits foods containing gluten.
The way we can help is to provide tasty and varied products made from soy. It contains no gluten, and is therefore a valuable source of protein and nutrients for those with gluten intolerance.
‘Why roam ever further when the good things lie so near…’
However you look at it, it is clear that processing soybeans in the region is the best way to produce delicious products in Europe. Not only is on-site production many times more efficient and more environmentally friendly, it also means that we can contribute to conserving the rainforest. Particularly in the Amazon, huge areas of rainforest fall victim to the soybean harvest annually. It is a product that is transported at great expense to Europe, partly to be used as feed for meat production.
Cardiovascular – Metabolic Syndrome
It sounds like ‘diabolical’, and certainly has its bad side. A syndrome is a group of simultaneously occurring symptoms. In the case of metabolic syndrome, these are:
– insulin resistance (insulin does not work properly)
– hyperinsulinemia: too much insulin in the blood
– glucose intolerance: sugar intake causes high blood sugar levels
– hypertriglyceridemia: an increase in neutral fats in the blood
– hypertension: high blood pressure.
In practice, this means that most patients diagnosed with metabolic syndrome are also overweight. The combination of disorders is associated with an increased risk of coronary heart disease and diabetes. The reason that we are going into depth here is because studies suggest that soy protein with isoflavones and/or soy isoflavones may potentially be able to protect against cardiovascular disease and diabetes.
Isoflavones are natural plant compounds, which do not contribute to the energy supply of the body, since they are only present in very small amounts. Isoflavones are also known as phytoestrogens because they are similar to the human hormone oestrogen in their chemical structure and effect. Studies conducted in Asia help us to understand their effect on our organism. These studies consistently show that the risk of hormone-dependent cancers such as breast cancer or prostate cancer is lower in Asia.
Scientists have linked this to the Asian diet and its high levels of soy products. The regular consumption of soy products is thought to have a preventive effect against breast, colon, prostate and bladder cancer. In addition, this diet has a positive effect on bone metabolism and can protect against osteoporosis. The cardiovascular system is strengthened, and menopausal symptoms are relieved. An important food for the uptake of these compounds is the soybean, which contains the three isoflavones daidzein, genistein, and glycitein in a ratio of 8:10:1.
Cow’s milk allergy
A milk allergy is usually due to a protein specific to cow’s milk. It usually develops in childhood, and about 2% of children are affected. In the case of a milk allergy, the immune system regards particular proteins in milk as ‘foreign’ and launches defensive action, which leads to typical allergy symptoms (vomiting, diarrhoea, itching or skin rashes). However, that doesn’t mean that you can’t enjoy a hot chocolate for breakfast – with a plant-based milk alternative made from soy, oats or rice.
In lactose intolerance, milk sugar (lactose) contained in milk and milk products cannot be digested. This is caused by the reduced level of activity of an enzyme in the intestine (lactase), which is responsible for splitting this sugar in the intestine. Symptoms include bloating, abdominal cramping and loose stools. Soy naturally contains no lactose and can be enjoyed safely even by those with a lactose intolerance.
Oestrogen is not only probably the most well-known hormone in the human body, it also makes the greatest contribution to women’s physical and mental development. Beginning at puberty with breast development, its contribution continues, influencing menstruation, bone structure and the formation of collagen to maintain skin elasticity. Various oestrogens (a whole group of related hormones) have a strengthening effect on bones and the heart, contribute to a sense of harmony and equilibrium, and assist cognitive performance. They also contribute to typical female characteristics in relation to body shape, skin and hair. During menopause, natural oestrogen levels decrease, so plant oestrogens (isoflavones) may be have a protective effect, as they can act like hormones. Soy foods and their valuable components have a protective effect – especially on breast health – when enjoyed from childhood onwards. And you can’t argue with that.
Another term for isoflavones, so called because they are similar to the human hormone oestrogen in their chemical structure and effect.
The chemical name for the main type of fats occurring in food and in the body. In the liver, they can increase cholesterol production and thus increase the LDL and total cholesterol in the body.
Whatever the reason that people choose to live a meatless life, they are in good company. Soy products offer valuable protein components in a meatless diet, the quality and quantity of which are comparable to those from animal products. They contain far fewer of the saturated fats that are a concern for heart health (an advantage even for non-vegetarians).
Reducing meat consumption benefits both your health and the environment. To ensure that a vegetarian lifestyle doesn’t mean giving things up, our goal is to introduce even more variety into your daily diet through new JOYA soy products. Both lacto-ovo-vegetarians (no meat, but dairy products and eggs) and vegans (no meat, eggs or other animal products such as honey are eaten) can enjoy all JOYA products without hesitation.
Calling all milk drinkers – there is tasty alternative! In contrast to cow’s milk, plant-based milk alternatives made from soy contain naturally low levels of sugar. Austrian beet sugar is added for a rounder, slightly sweet taste that people who usually consume cow’s milk are used to. This varies according to the type of ‘soy milk’. The ‘milk-like’ variety ‘Natural+Calcium’ contains about 3.6 grams of sugar per 100ml. In comparison, cow’s milk contains approximately 5 grams of disaccharides (lactose) per 100ml, while a glass of apple juice contains about 10 grams of sugar.
The soy drink JOYA Natural is available because of the increased demand for completely sugar-free products. It contains natural sugar of less than 1 gram per 100mL.
This means that it is extremely versatile – you can use it for cooking and baking, as well as for your coffee and tea. Or you can drink it pure.