Kuang Chuan premium black soybeans are specially sourced from suppliers certified under HACCP and ISO 22000. Through a whole-bean grinding process, our Rich Black Soy Milk retains its natural, traditional bean aroma. With zero added flavors, gums, or other additives, the ingredients remain pure and simple, while naturally delivering abundant plant-based nutrients like soy protein and iron—making it a truly nutritious and healthy plant-based milk. The sugars present in Rich Black Soy Milk are entirely naturally occurring from the black soybeans, with absolutely no sugar added. During the research and development phase, we found that unfiltered soy milk can leave a gritty texture that causes throat discomfort, which necessitates a filtration process. However, using our proprietary fiber-retention technology, Kuang Chuan filters the pulp while retaining a portion of the fiber to enhance the product's nutritional value. This soy fiber comes naturally from the black soybeans themselves, rather than any added external fiber. Rich Black Soy Milk contains 5.1 g/100 mL of plant-based protein, which is significantly higher than the market average of 3–4 g/100 mL, and contains zero cholesterol. Packed with a variety of vitamins and minerals, these diverse nutrients make soy milk a highly beneficial ingredient for a modern healthy diet. Consequently, soy milk appeals to a very broad consumer base and stands out as an exceptional wellness beverage.

Our manufacturing plant complies with the Taiwan Quality Food (TQF) certification regulations, ISO 22000, HACCP, and FSSC 22000, and has obtained certifications for the Food Safety and Hygiene Management System (including Good Hygiene Practices (GHP) and the Food Safety Control System).

Water、Black bean

Protein: 5.1 g/100 mL

Dietary Fiber: 1.6 g/100 kcal (0.9 mg/100 mL, 54.4 kcal/100 mL product)

Iron: 1.1 mg/100 kcal (0.6 mg/100 mL, 54.4 kcal/100 mL product)

Lecithin: 116 mg/100 mL

Kuang Chuan Dairy CO., LTD

Raw Material Stage: Receiving Inspection Moisture, Organoleptic properties, Foreign matter, Broken kernels, Damaged kernels, Weight, Vector/Pest control (7 items in total).

Production Stage: Enterobacteriaceae, Total plate count (TPC), Flavor, Organoleptic properties, Brix, pH value, Viscosity, Microscopic examination of fat globules, Weight (9 items in total).

Finished Product Tracking: Calories, Crude protein, Crude fat, Saturated fat, Trans fatty acids, Carbohydrates, Sodium, Sugars, Cholesterol, Magnesium, Iron, Dietary fiber, Lecithin, Soy isoflavones, Arsenic, Lead, Copper, Plasticizers (19 items in total).

Enterobacteriaceae and Heavy metals: Not Detected.

• Kuang Chuan is certified under ISO 22000 and implements comprehensive risk control measures in accordance with the following ISO management procedures:

• Raw Material Stage:

• Packaging material inspection sampling and evaluation standards

• Production Stage:

• Semi-finished product inspection sampling and evaluation standards

• Finished product inspection sampling and evaluation standards

• Production management procedures

• Finished product packaging specifications

• Equipment maintenance procedures

• Inspection, measurement, and testing equipment management procedures

• Finished Product Stage:

• Quality abnormality corrective action procedures

• Non-conforming product control procedures

• Auditing: All procedures are audited in accordance with the “Internal Audit Management Procedures” and “Hygiene Management Procedures.”