Tetra Pak has developed a unique processing method for soya drinks, utilising the entire soyabean production. Meeting increased consumer demand for healthy, immunity-boosting products, the resulting product comprises 1.2 percent fibre, compared to 0.26 percent, for traditional, extracted soyabean drinks.
Plant-based beverages are a rapidly growing category in the USA and Europe and have been identified as a popular choice for consumers seeking a healthy option or a wider variety. However, further innovation is required in the industry to meet these evolving consumer trends. Tetra Pak's new technology reduces waste and increases the beverage's fibre and protein content by incorporating the soybean's fibre component, 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 and producing a versatile, high-fibre beverage. This solution has shelf-life stability of six to twelve months without stabilisers or emulsifiers, making it a clean-label product.
Hemang Dholakia, Centre of Expertise Manager in Plant-Based Processing Solutions and Equipment, Tetra Pak, said that at Tetra Pak, there was a long history of innovating to solve challenges in the food industry and reduce food waste. The combination of its processing know-how, technological advancements and experience working with various soy-based solutions made it easy to launch a new, commercially viable soya drink solution.
"Diversifying product range and boosting nutritional value with 'whole soya' products will help food and drink manufacturers reach new consumers in an increasingly competitive market," said Dholakia.
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, 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 many 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 food safety and availability to develop more sustainable and resilient food systems.
