Soy is used to make a multitude of products including milk substitutes, traditional soy drinks, juice and soy hybrid drinks (in South America and Spain) and soy yoghurt for the lactose intolerant. The greatest challenge producers face is getting the taste right. Consumer preferences vary so much around the world - from the traditional strong beany to non-beany taste in different parts of Asia and the non-beany milky flavour that more often suits the Western palate.
We invite you to try out your recipes at our Product Development Centre in Singapore. Our experts are on hand to help you get the taste profile just right. Their knowledge of heat transfer technology in low acid products ensures a safe end product, and our processing equipment is designed to maximise yields.
We believe that your optimal solution is one that matches your specific production needs today and for the future – to make you more innovative, more effective and more competitive. And we believe that this optimal solution is born in applying our vast knowledge and complete range of innovative technology for food production in a close partnership with you.
Good blending and sterilization ensures the safety of this low acid product. Tetra Pak’s extraction process is designed to maximize protein yield. This, in combination with a choice of different sterilization processes, makes it possible to achieve your consumers’ preferred taste profile. You can switch between different taste profiles (beany/non beany) on the same line, just by changing the settings.
Our best-practice lines are designed to maximize product performance. Good mixing, blending and sterilization ensure the safety of this low acid product. The powder is dissolved in Tetra Pak’s high shear mixer preventing lumps and fish-eyes to achieve a stable, consistently high quality end product.
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