Soya formula milk is a [recent] western invention. There is not the historical evidence to show it is safe.Manufacturers, however, argue that soya infant formula has been widely used without problems. "The industry has said that if the CoT comes up with clear science, we will take note, but the case is not proven," says Roger Clarke, director general of the industry's Infant Dietetics Food Association. "A lot of the work it looked at was based on experimental work with animals. There does not seem to be clear evidence of adverse effects, and there is demand for it. There are some markets, such as vegan usage, where soya is the only alternative. A steaming hiss fills the kitchen of the top London restaurant Nobu, even after the lunchtime rush. Japanese chefs are filleting the evening's fish while stock bubbles and concentrates in its stainless steel vat behind. Executive chef Mark Edwards hands me a teaspoon of one of his soy sauces. Cool from the fridge, it is thick, rich, dark and sweet, yet remarkably clear from its long fermentation. The miso that he uses to marinade his famous black cod for three days is dense and strong from its lengthy brew too. Muslin cloths envelop delicate curds of tofu, made fresh each day and added in small cubes to miso soup. Soya is used in traditional oriental diets in these forms, after cultures, moulds or precipitants have achieved a biochemical transformation, because in its raw form the mature bean is known not only for its oestrogenic qualities but for also its antinutrients, according to the clinical nutritionist Kaayla Daniel, author of The Whole Soy Story. Soya was originally grown in China as a green manure, for its ability to fix nitrogen in the soil, rather than as a food crop, until the Chinese discovered ways of fermenting it, she says. The young green beans, now sold as a fashionable snack, edamame, are lower in oestrogens and antinutrients, though not free of them. But raw mature soya beans contain phytates that prevent mineral absorption and enzyme inhibitors that block the key enzymes we need to digest proteins. Soy Every day is in the field of Manufacturing of soy value added since 2002. Our long term goal is to incorporate great taste and life enhancing food ingredients into everyday food menu through soya products and soya instant Dry fruit milk flavours.

The Soy milk Maker is a complete redesign based on over 10 years' experience with the best-selling SoyaJoy and previous soy milk maker models. In the words of our engineers - "It is like the second house we have designed and built, based on the experiences of having designed and built our first house. Yes, we have made numerous improvements to the SoyaJoy, but there certain things you can only get by designing and building a brand new one! While our competition is still playing catch-up to our SoyaJoy, we are now even further ahead with the Super Soy Milk Maker. SoyaJoy and SoyaPower are about the only soymilk makers* that gained UL approval, which is very important for consumer electronics and small appliances. The boasts the following modifications in addition to all the features and proven quality of the SoyaJoy: Cool to the touch - seamless stainless steel pitcher with thermoplastic outliner. Quieter operation and more energy-efficient due to the added thermo-insulation. Higher soy milk yield - larger filter cup allows for processing up to 10% more soybeans per batch, or adding cereals such as oats to improve taste and creaminess. Easier to add soybeans with the larger soybean feeding window. Longer heating element - more even heating with no chance of burned soy milk on heater. Easier to use and clean - machine head can be placed in upright position on flat surface or in drip pan included with the machine. Additional safety feature - added lock-up latch to secure the pitcher while the machine is working. Sturdier, more reliable construction due to the machine's larger diameter.