OUR FOOD PRODUCTS
High-protein, low-hexanal soybean ideal for tofu and soymilk production. Cleaned, moisture-stabilized, and stored under controlled conditions.
Korea – Soybeans for Doenjang, Gochujang, and Soymilk
In Korea, soybeans are at the heart of traditional cuisine.
Doenjang (fermented soybean paste) and gochujang (spicy soybean paste) require uniform seeds that are high in protein and low in undesirable sugars to ensure stable fermentation. Our ST-USA-06 and ST-USA-15 varieties have been selected for their suitability for long fermentation processes, offering a dense texture and a balanced aroma after processing.
For Korean soymilk, valued for its high protein content and smooth texture, we offer the ST-USA-02 variety, which delivers over 45% protein and a high extraction yield. Special attention is also given to uniform seed color, avoiding dark spots that could affect the final product’s appearance.
Thanks to these characteristics, our varieties provide Korean processors with consistent quality that meets the expectations of consumers who value both tradition and innovation. Our soybeans help preserve Korea’s culinary identity while meeting modern standards of hygiene, traceability, and industrial performance.
Taiwan – Soybeans for Doujiang and Douhua
In Taiwan, soybeans play an important role in daily food consumption, with doujiang (a soy beverage served hot or cold) and douhua (a dessert made from silken tofu). These products require soybeans that are high in protein, with a light and uniform seed color to ensure a white color and smooth texture.
The ST-USA-08 and ST-USA-22 varieties are ideal for doujiang, as they produce a soy milk with a neutral taste, easy to flavor, and without any bitter aftertaste. For douhua, our ST-USA-17 and ST-USA-26 varieties offer a well-calibrated round bean and a more yellow hue, which is highly appreciated in certain segments of the Taiwanese market.
The success of these products also depends on consistent processing yields: our varieties ensure reliable coagulation, which is essential to achieve a smooth and homogeneous texture. Thanks to their versatility, they allow Taiwanese producers to meet the diverse expectations of consumers — whether for traditional street markets or modern packaged dessert brands.
Japan – Soybeans for Tofu, Natto, and Miso
Japan has one of the richest culinary traditions centered around soybeans. Tofu, a flagship product, requires varieties that are high in protein and have uniform seeds to achieve a firm texture and mild flavor. Our ST-USA-22 (white tofu) and ST-USA-26 (yellow tofu) varieties are specifically developed to meet these demands.
For natto, a fermented food known for its sticky, stringy texture, small-sized soybeans rich in soluble proteins are essential: the ST-USA-07 variety is perfectly suited for this type of processing. Miso, the fermented paste used in soups and seasonings, requires uniform seeds that ferment consistently and contain low sugar levels. Our ST-USA-06 and ST-USA-13 varieties ensure steady fermentation and deliver deep, rich aromas.
In Japan, quality depends as much on consistency as it does on traceability: our varieties are cultivated with GPS monitoring and strict controls, meeting the highest food safety standards. In this way, we support Japanese producers in creating iconic products that combine authenticity with innovation.
Philippines – Soybeans for Beverages and Plant-Based Proteins
In the Philippines, soybeans are primarily used in soy beverages, textured vegetable protein (TVP), and increasingly in meat substitutes to meet the growing demand for plant-based foods. Soy beverages require high-protein varieties with a neutral taste and good digestibility. Our ST-USA-02 and ST-USA-10 varieties offer excellent extraction yields and produce soy milk with a sensory profile well-suited to the Philippine market.
For textured proteins and isolates—used in instant noodles and ready-to-eat meals—our ST-USA-13 and ST-USA-21 varieties stand out for their high protein content (45–46%), ensuring a firm texture after extrusion. Given the strong local demand for convenient and affordable foods, we also offer high-yielding varieties that enhance cost competitiveness.
With this portfolio, we support the Philippine food industry in developing modern, nutritious, and accessible products.
Thailand – Soybeans for Desserts and Modern Food Applications
In Thailand, soybeans are used both in traditional desserts such as tao huay (sweet silken tofu) and in modern products like protein snacks and ready-to-drink beverages. Tao huay requires soybeans that coagulate consistently to produce a smooth and delicate texture: our ST-USA-17 and ST-USA-24 varieties are ideal, offering well-calibrated, light-colored seeds.
For protein snacks and the new generation of Thai vegetarian products, the ST-USA-19 and ST-USA-30 varieties deliver high protein content and excellent extrusion stability. They enable the creation of meat alternatives that align with current health and nutrition trends.
Thailand, as a regional food hub, values soybean varieties that meet a dual demand: tradition (tofu and desserts) and modernity (innovative protein products). Our varietal solutions address both dimensions, providing Thai manufacturers with flexibility and high performance.
