Tetra Pak and Soy Excellence Center Train Asian Manufacturers on Soy Beverage Processing

Tetra Pak and the Soy Excellence Center Asia have completed a three-day technical learning programme in Thailand aimed at food and beverage professionals working across the Asian soy sector.

The programme combined sessions at Tetra Pak's Customer Innovation Centre in Bangkok and Product Development Centre in Rayong, covering both consumer-led product development and industrial processing.

Participants worked through soybean selection, formulation, sensory evaluation, extraction, blending, ultra-high-temperature processing and aseptic filling. The programme also addressed operational efficiency, troubleshooting and soy by-product management.

The commercial relevance is significant because Asia Pacific accounts for a large share of global plant-based beverage volume and soy is already an established category in many Asian markets.

Rather than positioning soy only as a dairy alternative, the programme focused on developing new taste, texture, nutrition and convenience propositions for consumers who are already familiar with soy beverages.

For manufacturers, access to pilot facilities and technical support can shorten the path from formulation to industrial scale. The value of that support lies in testing how ingredients, processing conditions and package formats interact before a company commits to full commercial production.