Traditional Methods vs Modern Defaults

Doujiang (豆浆)

The traditional “soak, grind, boil” method: simpler, lighter, but withsome filtering or sediment separation.

Standard Soy Milk (豆乳/ 豆乳饮品)

Modern industrial version: finer processing, more filtering, stabilizers added, moderate solids.

Whole Soy Milk (全豆厚豆乳)

The premium class: full bean is processed, no filtering or discarding of bean residue (okara), maximum solids and fibre, richer mouthfeel.

Doujiang (豆浆)

The traditional “soak, grind, boil” method: simpler, lighter, but withsome filtering or sediment separation.

Standard Soy Milk (豆乳/ 豆乳饮品)

Modern industrial version: finer processing, more filtering, stabilizers added, moderate solids.

Whole Soy Milk (全豆厚豆乳)

The premium class: full bean is processed, no filtering or discarding of bean residue (okara), maximum solids and fibre, richer mouthfeel.

In many commercial soy milks, convenience, cost, and shelf stability push producers toward dilution, filtering, and additive use — but these come at a trade-off to nutrition, texture, and authenticity.

How Hei!Soy Delivers the Difference

Rare Non-GMO beans

Sourced from Northeastern China, Heilongjiang’s black-soil region, where deep, fertile black soils lend distinctive nutritional richness, purity, and flavour.

Full-bean milling (no soaking, no discard)

Every part of the bean — skin, pulp, interior — is milled and incorporated. Nothing is thrown away.

Zero wastewater & zero dreg loss

Traditional soaking and filtration generate waste; our design recirculates and reuses water and solids, eliminating waste.

Get Yours Before It’s Gone

Ultra-low purine control

Our advanced semi-rotational high-temperature dynamic sterilization and multi-stage milling reduce purine content to ~0.77 mg/100 mL (as verified in lab tests).

Precision sterilization + sterile packaging

Dual high-temp sterilization (137 ℃ + 123 ℃) plus fully sealed, sterile packaging ensures ambient shelf stability without chemical preservatives for up to 270 days (unopened).

Consistent quality & smooth mouthfeel

Thanks to homogenization and process control, every sachet tastes the same — nothing gritty, nothing bland.

Quality & Certainty from Inspection Reports

Lab tests from uploaded documents show no detectable pesticide residues (ND < 0.01 mg/kg) across several batches.

Microbial safety tests confirm non-detectable pathogens under standard food safety thresholds.

Nutrient profiles in reports align with ~4.8 g protein, ~2.49 g fibre, ~2.0 g fat, ~193 kJ per 100 mL — consistent with what our process targets.

Lab tests from uploaded documents show no detectable pesticide residues (ND < 0.01 mg/kg) across several batches.

Microbial safety tests confirm non-detectable pathogens under standard food safety thresholds.

Nutrient profiles in reports align with ~4.8 g protein, ~2.49 g fibre, ~2.0 g fat, ~193 kJ per 100 mL — consistent with what our process targets.

Prestigious Recognition

Hei!Soy Whole Soy Milk received the Prime Minister’s Award (内阁总理大臣奖) under Japan’s Monodzukuri Nippon Grand Awards (ものづくり日本大賞) — one of the highest distinctions for manufacturing excellence, craftsmanship, and innovation in Japan’s industrial sector. Such awards are extremely selective, recognizing only the most outstanding advances in manufacturing and process quality.

Winning that award underscores that Hei!Soy is not just another soy milk brand — our Whole Soy Milk is a technological and manufacturing pioneer.