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New processing method enables ‘whole soya’ plant-based beverages

09 December 2022

Plant-based beverages are a rapidly growing category in the USA and Europe and have been identified as a popular choice for consumers seeking more healthy options. 

New technology, developed by Tetra Pak is helping reduce waste and increase the fibre and protein content of plant-based beverage by incorporating the fibre component of the soybean – okara – into the final beverage. 

The company experimented with different grinding solutions, reducing okara particles so they can be integrated into the final product without impacting taste or texture. This solution has a shelf-life stability of between six and 12 months without stabilisers or emulsifiers, making it a clean label product.

The whole soya line was co-created with customers at Tetra Pak’s product development centre in Shanghai, producing a high-fibre product with no added sugar, a creamy taste and texture, and a desirable smooth mouthfeel. Since then, more customers in Asia have added whole soya beverages as premium products complementing existing traditional soya beverages in their portfolio. 

This innovation paves the way for a multitude of new products using the same method, presenting a commercial opportunity for yoghurt, spreads, ice cream and meal replacements. The launch forms part of the company’s drive to build an innovation ecosystem that helps open new opportunities in the areas of food safety and availability with the aim of developing more sustainable and resilient food systems.


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