How Soya Calcium is Becoming the Preferred Choice of Nut Milk

In recent years, plant-based milks have experienced great increases in demand as more people seek healthier alternatives to traditional dairy products. Soy milk, in particular, has become a favorite among Vietnamese consumers, especially due to the convenient packaging, high nutritional value, delicious taste, and overall safety of the product.

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In recent years, there has been a surge in the popularity of plant-based milk in the beverage market. This rapidly growing group of products is expected to revolutionize the Vietnamese beverage industry.

According to Innova Market Insights, the global market for plant-based beverages reached USD 16.3 billion in 2018, doubling the figure from 2010 (USD 7.4 billion). Nielsen predicts that the plant-based milk market is poised for significant growth, with a projected value of $34 billion by 2024.

Trend of Nut Milk and How Number 1 Soya Calcium wins Customers' Hearts
Consumers are becoming increasingly health-conscious, making more selective choices when it comes to their beverages.

With the progress of economic development, the overall quality of life has improved. Consumers are now more concerned about the health of themselves and their loved ones. They recognize that food and drinks should not only cater to their taste buds but must also prioritize safety and health benefits. As obesity and diet-related heart diseases become more prevalent, consumers are shifting their preferences from animal-based dairy products to plant-based alternatives for their immune system and overall physical health benefits.

A recent study published on the website of the US National Library of Medicine states: “Over the past decade, per capita consumption of cow’s milk has steadily declined, while consumption of plant-based products has increased.”

Trend of Nut Milk and How Number 1 Soya Calcium wins Customers' Hearts
Bottled Number 1 Soya Calcium offers convenience to consumers.

Plant-based milk falls into four categories: cereals, legumes, fruits, and nuts. Among these, soy milk is widely consumed due to its affordable price, high nutritional content, and universally pleasing taste.

In Vietnam, the popularity of plant-based milk is also on the rise. Consumers are choosing these products to achieve a nutritional balance, embrace a healthier lifestyle, and actively protect their well-being. Soy milk, with its fresh and aromatic flavor, has been a staple in the Vietnamese diet for generations, serving not only as a main course ingredient but also as a nutritious snack.

Trend of Nut Milk and How Number 1 Soya Calcium wins Customers' Hearts
Number 1 Soya Calcium uses Aseptic cold extraction technology from Germany.

In the past, enjoying a cup of soy milk required a lengthy and complicated process. However, modern consumers seek convenience without compromising on traditional flavor and high quality. Number 1 Soya Calcium by Tan Hiep Phat Group meets all these demands.

The Number 1 soy milk brand has been available in glass bottles since 2000. To enhance convenience for consumers, Tan Hiep Phat has revamped the packaging and introduced a new version of Number 1 Soya Calcium with a convenient lid for easy usage and storage. This new variant also includes calcium to promote bone strength and flexibility.

To ensure a product that is both convenient and maintains the traditional flavor and nutritional value of the raw materials, Tan Hiep Phat has invested in applying the most advanced production technologies. Each soybean seed undergoes meticulous selection and thorough peeling using Japanese technology. Aseptic cold extraction technology from Germany is then employed to guarantee an entirely safe product.

Trend of Nut Milk and How Number 1 Soya Calcium wins Customers' Hearts
Number 1 Soya Calcium’s production line adheres to strict standards.

The Aseptic technology’s breakthrough lies in its UHT super pasteurization process. Furthermore, the sterility of the filling and capping stages is enhanced fivefold through sterilized bottles, caps, water, products, and extraction environments. This ensures a pure product without the need for preservatives.

Soy milk contains various essential nutrients for bodily development. Through Aseptic technology and strict standards regarding time, temperature, and water quality, the nutrients from soybeans are transformed into the final product while preserving its natural color, flavor, and shelf life of up to 12 months.

VNT writers