White paper: Whole bean soya beverages – a new production method
Plant-based beverages are booming globally, with a positioning as an alternative to dairy products in Europe and America. In Asia, plant-based beverages are well established, with a 1000-year tradition of soya brewing. In all regions, consumers are pursuing balanced diets, and plant-based beverages are perceived as trendy and eco-friendly.
It's time for soya innovation. Through the combined efforts of our Soya & Tea Centre in Singapore, our Product Development Centre in Shanghai, and processing R&D groups in Lund, Sweden, we are able to produce full-fibre whole bean soya beverages using a new commercial production method we recently developed.
Using the latest generation of mixing and homogenization technology in a new way, it makes use of the high protein present in the insoluble okara fibres of the whole soya bean, while improving taste and mouthfeel to appeal to a broad range of consumers. Besides increasing nutritional value, this type of product contributes to sustainability targets, because it uses 100% of the bean, creating zero okara waste and reducing waste water.
Our new white paper shares test results from hundreds of trials, and describes the processing parameters and options that allow you to tune your whole soya processing line to match a variety of product formulations. We detail the interplay among the major quality characteristics: flavour, mouthfeel, viscosity, stability, and nutritional value. We also demonstrate the major role of particle size in achieving balanced quality, how to achieve the right particle size, and what equipment choices make sense for you.
So whether you have already established soya production, or are thinking of adding soya lines to your dairy operations, our new white paper on whole bean soya beverages has something for you.
