Tetra Pak Develops an Innovative Processing Technique for "Whole Soya"

Tetra Pak has developed a novel processing technology for soy beverages that utilizes the whole soy bean in the manufacturing process. In order to meet rising customer demand for healthy, immunity-boosting goods, the final beverage has 1.2% fiber, as opposed to 0.26 % for typical, extracted soyabean drinks.

In the United States and Europe, plant-based drinks are a fast expanding market and have been highlighted as a popular alternative for customers seeking a healthier option or more variety. However, the sector must innovate more to accommodate these growing customer habits. By inserting the fibre component of the soybean, okara, into the finished beverage, Tetra Pak's breakthrough technique decreases waste and boosts the beverage's fibre and protein content. The business experimented with several grinding methods, decreasing okara particles so that they could be included into the finished product without altering its flavor or texture, so creating a multipurpose, high-fibre beverage. Without stabilizers or emulsifiers, this solution has a six- to twelve-month shelf life, making it a clean label product.

Hemang Dholakia, Centre of Expertise Manager for Plant-Based Processing Solutions and Equipment at Tetra Pak, said, "At Tetra Pak, we have a long history of inventing solutions to food industry difficulties and reducing food waste. Combining our processing expertise, technical developments, and years of experience working with a range of soy-based solutions made launching a new, commercially viable soya drink solution a simple option. Diversifying product offerings and enhancing nutritional value with "whole soya" products will assist food and beverage producers in reaching new customers in a sector that is becoming more competitive."

The whole soya range was co-created with consumers at Tetra Pak's Shanghai product research center, resulting in a high-fibre product with no added sugar, a creamy flavor and texture, and a desired smooth mouthfeel. Since then, many Asian clients have introduced whole soya drinks as premium goods to their portfolios of typical soya beverages.

This breakthrough opens the path for a plethora of additional goods using the same process, creating a commercial possibility for yogurt, spreads, ice cream, and meal replacements. The launch is a part of the company's initiative to create an innovation ecosystem that helps create new possibilities in the areas of food safety and availability in order to generate more sustainable and resilient food systems.