Next-Generation Whole Bean Soy Milk Solution: Full Nutrition, Richer Taste, Truly Eco-Friendly

CAG Hydrocolloids redefined healthy soy milk with innovative technology. Whole bean soy milk is more than a beverage—it’s an efficient nutrition solution for the future.

1. Process Innovation, All in One Step

We’ve replaced the traditional “soak–filter–waste” process with cooking and micron-level grinding technology, turning the whole soybean into its essence. This delivers:

• Zero soybean residue waste: Green production from the source.

• Consistent quality: Unaffected by soaking time or power supply fluctuations, ensuring stable taste.

• Higher efficiency: Simplified process, easier quality control, and scalable production.

2. Three Core Advantages

✅ Full Nutrient Utilization, Higher Efficiency

• High protein retention: Nearly 100% protein extraction rate. Compared to traditional methods (~75–80%), producing the same protein content can save about 30% of soybeans.

• Rich in dietary fiber: Naturally retained from the whole bean, offering more balanced nutrition.

✅ Rich, Creamy Texture

• Micron-level grinding delivers a “rich, full-bodied” taste instead of just “light and smooth.” The aroma is stronger, the texture creamier—meeting modern expectations for flavor and mouthfeel.

✅ Eco-Friendly & Cost-Effective

• Green and clean: Solves the environmental challenge of traditional methods that generate ~2 tons of wet residue per ton of soybeans.

• Lower costs: Efficient raw material use and zero residue disposal costs significantly reduce overall production expenses, boosting competitiveness.

3. The Future-Ready Choice

Whole bean soy milk integrates higher nutrition, better taste, and greater sustainability, perfectly aligning with the demand for healthy, natural, and eco-friendly products. Its potential is boundless.

Choosing us means choosing a superior source of nutrition, a more enjoyable taste experience, and a more responsible path forward.