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.
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
Traditional extracted soya beverages
Soya extraction line
Soya powder line
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
