Soy is gaining worldwide attention as a health food, a hearty meal replacement, and a diet alternative. Its nutritional and health benefits are extensive, ranging from anti-cancer properties and diabetes prevention to blood pressure and muscle management, obesity control, and osteoporosis relief. Soy is also easy to process, versatile in various recipes, and relatively palatable.
One might imagine carrying soybeans around and eating a handful whenever needed. However, logistical challenges like bulkiness make this impractical. Additionally, many consumers dislike the beany odor and texture of soy, while others are wary of imported soybeans, most of which are genetically modified.
Many consumers are searching for a way to enjoy soy’s full nutrition and flavor in a safe, convenient format. A Korean food-tech startup has introduced the most advanced solution to date: Humeal, led by CEO Kyeong-hwan Kim, and their innovative product, Garumaster, a powdered soy milk.
Kyeong-hwan Kim, CEO of Humeal (Right), and Tae-geun Yoo, CTO of Humeal. Source: Humeal
In 2018, Kyeong-hwan Kim founded Humeal with CTO Tae-geun Yoo. While Yoo oversees the development of innovative technologies and manages production processes that breathe life into the company, Kim leads marketing and branding efforts that inject vitality into the brand. Together, they developed a proprietary patented technology: powdered soy milk production.
This technology enables soybeans to be turned into powder while preserving their physical properties and nutritional value. When water is added to the soy powder, it instantly transforms into a rich and nutty soy milk. To visualize the process, think of powdered milk. Although it may sound simple, Kim recalls that developing this powdered soy milk production technology was a highly challenging endeavor.
Soy milk is traditionally made by boiling soybeans. If soy milk is simply dried to create powder, the production costs become prohibitively expensive, and the process takes too long. Additionally, the flavor often deteriorates, requiring the addition of sugar or other additives to make it palatable.
Kim experimented with tons of soybeans, tirelessly refining the process. After much effort, he successfully created a method involving precise heating and drying, preserving soy milk's natural qualities while converting it into powder form.
Refer: https://www.donga.com/news/article/all/20211105/110099531/1
Soy is gaining worldwide attention as a health food, a hearty meal replacement, and a diet alternative. Its nutritional and health benefits are extensive, ranging from anti-cancer properties and diabetes prevention to blood pressure and muscle management, obesity control, and osteoporosis relief. Soy is also easy to process, versatile in various recipes, and relatively palatable.
One might imagine carrying soybeans around and eating a handful whenever needed. However, logistical challenges like bulkiness make this impractical. Additionally, many consumers dislike the beany odor and texture of soy, while others are wary of imported soybeans, most of which are genetically modified.
Many consumers are searching for a way to enjoy soy’s full nutrition and flavor in a safe, convenient format. A Korean food-tech startup has introduced the most advanced solution to date: Humeal, led by CEO Kyeong-hwan Kim, and their innovative product, Garumaster, a powdered soy milk.
Kyeong-hwan Kim, CEO of Humeal (Right), and Tae-geun Yoo, CTO of Humeal. Source: Humeal
In 2018, Kyeong-hwan Kim founded Humeal with CTO Tae-geun Yoo. While Yoo oversees the development of innovative technologies and manages production processes that breathe life into the company, Kim leads marketing and branding efforts that inject vitality into the brand. Together, they developed a proprietary patented technology: powdered soy milk production.
This technology enables soybeans to be turned into powder while preserving their physical properties and nutritional value. When water is added to the soy powder, it instantly transforms into a rich and nutty soy milk. To visualize the process, think of powdered milk. Although it may sound simple, Kim recalls that developing this powdered soy milk production technology was a highly challenging endeavor.
Soy milk is traditionally made by boiling soybeans. If soy milk is simply dried to create powder, the production costs become prohibitively expensive, and the process takes too long. Additionally, the flavor often deteriorates, requiring the addition of sugar or other additives to make it palatable.
Kim experimented with tons of soybeans, tirelessly refining the process. After much effort, he successfully created a method involving precise heating and drying, preserving soy milk's natural qualities while converting it into powder form.
Refer: https://www.donga.com/news/article/all/20211105/110099531/1