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.