Plant-based beverages are booming across South Asia, and Colombo, Sri Lanka — with its abundant coconut supply — is ideally placed to produce them. A dairy-alternative start-up engaged zoolinked mechanical to build a turnkey line for coconut and soy protein drinks that stay smooth and stable on the shelf.
The defining challenge of plant-protein beverages is emulsion stability: without the right grinding, homogenisation and sterilisation, the product separates into an unappetising layer within days.
Project Overview
Engineering a Stable Emulsion
- High-speed pulping / grinding to extract protein and break cell structure.
- Homogenisation at high pressure to reduce fat globule size and prevent creaming.
- Tubular UHT sterilisation for long ambient shelf life without preservatives.
- Aseptic-grade hygiene via CIP to keep protein product safe.
Process Flow
- RO water treatment.
- High-speed pulping / grinding of coconut & soaked soy.
- Homogenisation for a stable emulsion.
- Sanitary storage tanks.
- Tubular UHT sterilisation.
- 3-in-1 filling.
- Shrink-sleeve labelling + CIP cleaning.
Producing plant-based or protein drinks?
Equipment Configuration
Commissioning & Training
Commissioned in 19 working days, with operator training on grinding fineness, homogeniser pressure and UHT control — the three determinants of a stable plant-protein drink.
Results & ROI
Conclusion
With coconut on the doorstep and the right stabilisation train, this Colombo plant turns local raw material into premium, shelf-stable plant-based beverages for a fast-growing regional market.
Build your plant-protein beverage line.
