The Japanese Soy Milk Exchange (JSME) has launched a campaign in the United States.
It brings together soybean innovators, culinary experts, nutrition professionals and food industry executives to introduce Japanese soy milk.
JMSE will establish Japanese soy milk as a distinct premium category in the U.S. and serve as its authoritative voice, educating consumers on what sets it apart from other soy milks, the organizers wrote in a news release.
It said soy is at the heart of Japan’s food culture, and Japanese soy milk is rooted in centuries of craftsmanship.
It’s made with soybeans grown in North America, using specialized Japanese technology and processing methods that ensure a silky texture, mild scent and subtly nutty flavor, it said.
Nutritionally, Japanese soy milk is comparable to dairy milk with nine to 10 grams of plant protein per serving and about half the carbohydrates of cows’ milk.
