Soya – still evolving
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.
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.
Processing lines for soya
Best-practice line for 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
Best-practice line for 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
What is quality in whole bean soya beverage?
Many have tried and failed. So, 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?
Many have tried and failed. So, 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.
How to make the perfect soya product
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
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.
Rethinking resources
Food and beverage producers face growing challenges in energy, water, and waste management. Addressing them requires a combination of technology and food expertise, tailored to your operations. Our comprehensive portfolio of products and services, backed by decades of experience in food applications, can help you reduce your energy, water, and waste while simultaneously delivering cost benefits.
