Our commitment to innovation has led to our latest soya development – a unique processing method for soya drinks which utilises the entire soya bean in production. By incorporating the fibre component of the soya bean, okara, our technology eliminates the production of okara waste and reduces waste water, gives a 100% yield, and increases the fibre and protein content of the beverage. The result is a versatile, high-fibre product with a rich, creamy taste and smooth mouthfeel that will help food and drink manufacturers reach new consumers in an increasingly competitive market.

Welcome to a whole new world of soya

It’s time to reinvent soya beverages. Whole bean soya has huge potential for producers and consumers alike, and we have everything you need to produce this high-protein, high-fibre alternative to traditional soya products, from formulation and testing through to packaging and commercialisation. Welcome to a whole new world of soya.

Welcome to a whole new world of soya

It’s time to reinvent soya beverages. Whole bean soya has huge potential for producers and consumers alike, and we have everything you need to produce this high-protein, high-fibre alternative to traditional soya products, from formulation and testing through to packaging and commercialisation. Welcome to a whole new world of soya.

Quick guide to whole soya production

Whole bean soya could reinvent soya beverages and open up new opportunities for producers. But production quality and commercialisation aren’t easy to get right. Learn how and more with our quick guide to whole soya production.

Production expertise

Soya beverage production line

Whole bean soya beverage and how to produce it

As a new category, whole soya bean beverages differ from traditional or regular soya beverages in several ways. But what are their properties and characteristics? What equipment is required? What is the best production process, and what are the main challenges involved? Find the answers to these questions and more in our FAQ.

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Challenges and solutions in whole soya production

When producing full-fibre, whole soya beverages from the whole bean, it’s crucial to adjust all the parameters and set up the process correctly to achieve the desired end product. So what are the challenges involved in producing whole soya, and how do you solve them?

What is quality in whole bean soya beverage?

What’s the secret to achieving the right flavour, mouthfeel, viscosity, stability and nutritional value when producing whole soya bean beverages? Our new white paper explains the processing factors required to get all these elements just right.

What is quality in whole bean soya beverage?

What’s the secret to achieving the right flavour, mouthfeel, viscosity, stability and nutritional value when producing whole soya bean beverages? Our new white paper explains the processing factors required to get all these elements just right.

Everything you need to know about okara

A by-product of traditional extracted soya production, okara has long been a headache for soya product producers, being costly and time-consuming to dispose of. But what exactly is okara, what are its properties, and could whole bean soya products be the solution that producers have been looking for?

Sustainability benefits of whole soya vs. traditional soya

Whole soya beverages don’t just have taste and nutritional benefits compared to traditional extracted soya – they have numerous sustainability benefits for producers too. Download our infographic to discover what they are.

Explained: how to upgrade to whole bean soya

Adding whole soya bean products to a portfolio has many benefits for food producers, and can help you take advantage of new market opportunities. But how easy is it to upgrade your soya line, and what’s the best way to implement such a change?

Best-practice lines for soya

Whole bean soya beverages

A complete proven technical solution for whole bean soya beverages, the line includes whole soya extraction (grinding, trypsin inhibitor deactivation and fine grinding) and different process configurations (grinding, enzyme deactivation, fine grinding or grinding, enzyme deactivation, fibre separation, and okara fine grinding) to allow either complete or partial utilisation of okara. Post-extraction treatments create multiple different product formulations and optimises their properties.
Learn more about the best-practice line for whole bean soya beverages⁠

Traditional extracted soya beverages

This line is designed for the production of soya beverages extracted from soya beans and includes extraction (grinding, trypsin inhibitor deactivation, and fibre separation) and processing, while the application of different process configurations (grinding, fibre separation, enzyme deactivation or grinding, enzyme deactivation, fibre separation) and parameters (beany to low beany) allows flexibility to match your consumers’ requirements. Post-extraction treatment in terms of powerful high-shear mixing helps create multiple product formulations from the soya base.
Learn more about the best-practice line for traditional extracted soya beverages

Soya extraction line

Starting from whole or dehulled beans, this extraction line integrates grinding, fibre separation, and enzyme deactivation, ensuring a high protein yield and full control over product flavour – from beany to non-beany. After extraction, the base is homogenized for texture and heat treated for safety.
Read more about soya extraction

Soya powder line

Starting from powders, this line offers excellent control over essential product properties like taste and texture. Intensive, high shear mixing disperses the powder, then efficiently dissolves and emulsifies the ingredients. Choose between two different heat treatment methods to ensure end product safety.

Innovate with us

Iconographic - Innovation journey

Supporting and driving your innovation journey

From initial concept through to commercialisation, we have the innovation know-how, resources, and expertise to ensure your whole bean soya products are a success. Learn how we can help bring your ideas to life.

Woman in lab, holding pipette

Test your ideas with help from our experts

Our Product Development Centres around the world have a wide variety of test equipment and are staffed by experts who understand the challenges of whole bean soya. They can help you develop and adapt product recipes, optimise processing methods, find smarter processing solutions, and ultimately satisfy your consumers’ desire for new taste experiences.

How to make the perfect soya product

The Tetra Pak® Soya Extraction Unit gives you all the flavour flexibility you need, plus high-capacity production and consistent, high-quality results with cost savings all the way.

Watch the video to find out more

How to make the perfect soya product

The Tetra Pak® Soya Extraction Unit gives you all the flavour flexibility you need, plus high-capacity production and consistent, high-quality results with cost savings all the way.

Watch the video to find out more

End-to-End Solutions for soya beverages

Two men inspecting carton package

3 reasons to choose Tetra Pak’s end-to-end solutions

Our end-to-end whole bean soya solutions go far beyond the factory floor – we offer so much more than just processing solutions. Over 40 years of expertise and in-depth knowledge in soya make us the ideal trusted advisor and partner for food and beverage manufacturers looking to expand into whole soya.

3 packages with soya beverage

Plant-based packaging – the ideal solution for whole soya

When it comes to packaging whole bean soya products, we have a number of options that complete consumers’ plant-based experience. And all our packaging solutions come with smart options to strengthen your sustainability credentials including plant-based polymers, tethered caps, and carbon-neutral certification.

Contact our sales team

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Our sales teams are happy to answer any sales or product queries. Please fill out our form so we can better be of assistance.

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