The Soybean Journey

From ancient China to modern nutrition, discover the rich story behind every drop of Hei!Soy.

Ancient China
3000+ Years Ago

Ancient China

Early farmers in China domesticated soybeans (Glycine max) for their soil-enriching properties and as a key source of plant protein — marking the beginning of soybean cultivation.

Growth Across East Asia
2000–1000 BCE

Growth Across East Asia

Soybeans spread to Korea and Japan through cultural exchange and trade, becoming a vital food and crop across the region.

Journey to the West
19th Century

Journey to the West

Soybeans reached the Americas through trade and botanical studies, where vast farmlands enabled large-scale cultivation and experimentation.

Global Staple Crop
20th Century

Global Staple Crop

Soybeans became a cornerstone of modern agriculture, powering global industries in food, feed, and nutrition.

Global Producers and Consumers
Today

Global Producers and Consumers

Brazil and the United States lead global soybean production, while China remains a major importer, consuming far more than it grows.

Heilongjiang’s Black-Soil Legacy
Present Day

Heilongjiang’s Black-Soil Legacy

Heilongjiang’s rich black soils produce soybeans with exceptional purity, flavor, and nutrition — a rare and premium source for soy-based products worldwide.

Soy Milk: From Bean to Drink, and Beyond

01. Ancient Origins

Soy milk began in China’s Han dynasty as Doujiang. Farmers soaked, ground, filtered, and boiled soybeans to create a nourishing, plant based drink. This simple method formed the foundation for thousands of years of soy food culture.

02. A Breakfast Tradition

Over centuries soy milk became a daily breakfast staple in Chinese households. Served warm with local breakfast foods, it was valued for its comforting taste and reliable plant protein, making it central to family mornings across the region.

03. A Global Plant Based Choice

Today soy milk is a leading non dairy alternative embraced by lactose intolerant, vegan, and health conscious consumers. Its balance of protein and low cholesterol makes it a popular choice for modern diets, recipes, and coffee culture around the world.

04. Regional Demand

East and Southeast Asia remain the largest markets for soy milk, with China, Japan, Korea, and Taiwan consuming the most. Demand is also growing in Singapore, Malaysia, and Indonesia, where soy milk appears increasingly on breakfast tables and in cafes.

05. Sourcing and Quality

Because soy milk depends on soybeans, producers source beans globally to meet demand. In 2023 China imported over 87 million metric tons of soybeans, mainly from Brazil and the United States, with a smaller share from Canada. Canada plays an important role by supplying food grade, traceable, non GMO soybeans that premium soy beverage makers prefer for consistent quality and transparency.

Nutrition Snapshot:
Soy Milk vs Cow’s Milk vs Other Plant Milks

 Here’s a comparative overview (approximate values; actual figures depend
on brand and processing):

Nutrient (per 100 mL)
Soy Milk
Cow’s (whole)
Almond Milk
Oat Milk
Protein
~3.0–4.0 g ~3.2 g ~0.5–1.0 g ~1.0–1.5 g
Fat
~2–4 g ~3.5 g ~1.5–2 g ~1.5–2 g
Carbs
~3–6 g ~4.8 g (lactose) ~0.5–1 g ~6–8 g
Fiber
~0.5–2.5 g (whole-bean) 0 g ~0.3 g ~1–2 g
Energy
~40–60 kcal ~60–70 kcal ~20–30 kcal ~40–70 kcal
Cholesterol
0 mg 5–10 mg 0 mg 0 mg

Key Takeaways:

  • Soy milk typically provides more protein than most plant milks (especially almond or rice).
  • It has zero cholesterol and lower saturated fat than dairy milk.
  • When processed via whole-bean / high-solid methods, soy milk can retain fibre and a richer texture.
  • Many soy milks are fortified with calcium, vitamin D, and other micronutrients to match or exceed dairy.