REPORT ON

INDUSTRIAL VISIT
at
Bac Ninh Production Facility of VINASOY
Tien Son Industrial Park, Bac Ninh

ORGERNISED
by
SCHOOL OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
(HUST)
BAC NINH PRODUCTION FACILITY OF VINASOY

MANAGED by
Assoc.Prof. Vu Thu Trang (Deputy Head of Food Technology Department)
Dr. Nguyen Chinh Nghia (Faculty of Food Technology Department)
Date: 09/12/2020 Time: 9h00-11h30 a.m
Reporter: Nguyen Le Huy (Student ID: 20190624)
Preface
School of Biotechnology and Food Technology (HUST) associated with VINASOY Bac Ninh to
organise industrial visiting on 9th December 2020 for 50 students of 2th and 4th year at
VINASOY’s factory to gain more knowledge and experiences of actual industrial operation in
a food factory, also about VINASOY, the biggest soy milk brand in Viet Nam.

The visiting is also contained in course of Introduction of Food Technology by Prof. Chu Ky
Son as a pratice lesson.

Information in this report was collected from the visiting and Internet so it can not avoid
make any mistakes.

Detail visit
The visit start at 8.00 a.m when a couch carried all members of visit group begin running
from Tran Dai Nghia gate. Then, on the couch, Mrs. Trang make a short speech to introduce
generally about VINASOY and soy milk products. Visit group arrive at 9.00 a.m and have a
meeting with leadership of factory to discuss processing of soy milk products, also the
process of formation and development of VINASOY and Bac Ninh Facility. Then, Mr. Nguyen
Dinh Man (Director of Facility) and his staffs lead visit group to observe the operation of
factory. After that, visit group have a chance to take a sensory survey of new products. The
visit end at 11.30 a.m, all members are received a souvenir from leadership of facility.

Pic. 1. Mr. Nguyen Dinh Man, Director of Facility talk with visit group
History
In 1997, Spring Factory, a milk production facility was inaugurated under the auses of the
Quang Ngai Sugar Company among them the pressures of competing with established
producers and foreign-imported brands. Luckily, in 2001, a product of Spring Factory, Fami
Soy milk was selected by the US Ministry of Agriculture as the exclusive soy milk product for
the Ministry’s Milk For Vietnamese Schools program. In 2003, the Spring Factory was
converted to become the first dedicated soy milk production facility in Vietnam, with Fami as
the spearhead product line. A historical step of development at VINASOY is in 2008 when a
new production line was installed, made a breakthrough of output scale and quality. In 2012,
VINASOY Pure Soy milk was announced, Also in that year, on 25th August, VINASOY began
construction of a second facility in Bac Ninh. It was completed after 2 years and became the
largest and most advanced of its kind in Southeast Asia, covering over 61,000 square meters
and with a total output of 180 million liters per year. Only 5 years later, with the third new
facility in Binh Duong, VINASOY achieved a revenue of 4,000 billions VND per years and had
over 80% of soy milk market share in Viet Nam. FAMI became one of 4 most successful
brands in Viet Nam (according to Asia brand power report 2016). VINASOY also entered top
5 biggest soy milk companny in the world.

In near future, VINASOY will expand the scale up of facility in Bac Ninh and business in HCM
City. VINASOY sets goals to become a billion dollar-company in 2027.

Bac Ninh Facility

Bac Ninh is chosen for the second facility of VINASOY because of advantages of water
supplied and centeral location of Northern side. Production line of VINASOY is supplied by
Tetra Pak, with the most modern and sychronous technology in the world.

Fig. 1.

Main areas
of Bac Ninh
facility
Pic. 2. A part of package product line

Pic. 3. Products storage

Pic. 4. Steam is supplied by other factory outside. The U-shaped pipe adjust pressure and
speed of steam flow, also where condensed water is let out.

Processing of soy milk

1. Material: soy beans (non GMO)

There are only 20% soy beans of Viet Nam (in Dak
Nong) and 80% material is imported from Canada. Soy
beans in Canada is cheaper and better but VINASOY
want to develope a purely Vietnamese production, so
they are promoting investing for native material areas.

2. Clean and classify material

Remove trash, broken seeds, skin, magnetic metal,

pebbles and then classify according the size of seeds.

3. Milling

Soy beans go through hot water (for 30s) before

milling with hot water.

4. Extraction

Using Tetra Alwin Soy technology, most modern

extraction technology, able to extract maximum
protein and preserve taste and aroma of soy beans.

5. Remove active enzymes

6. Mix up
7. Assimilation
8. UHT treatment Pic. 5. Processing area
 Ensure 0% bacterium for 6 months preservation and non using preservative subtance.

9. Store cold
10. Aseptic packaging
11. Paste straws
12. Store
13. Distribution

Sensory survey of new product

VINASOY is researching new products, soy milk yogurt (drink and eat), purely soy beans or
with taste of fruits such as banana, orange, strawberry, lemon, …

The surveys contain questions about taste, aroma, how/what you like/dislike, how you want
to buy products,…

Pic. 6. Students with sensory survey

Summary
The industrial visit to VINASOY’s factory is really useful and interesting experiences for
students. It is a rare opportunity to understand generally areas of a food factory, how a food
factory operates practically, processing of soy milk, how sensory testing happen, also lessons
about developing business. But there are also many things difficult to understand because I
do not have enough knowledge, so it strongly encourages myself passionate on studying.

Many thanks to School of Biotechnology and Food Technology (HUST) and Bac Ninh Facility
(VINASOY) for organizing the visits. I hope I will have more chances to visit different food
factories in the near future.

Pic. 7. Leadership and staffs of facility with visit group