Pure Mylk, a Malaysian plant-based dairy firm, has opened an innovation hub to help companies bring dairy-free beverages to market.
Malaysia’s Pure Mylk has opened The Mylky Way in Selangor, described as Southeast Asia’s first dedicated innovation centre for plant-based milk.
Specialising in non-dairy beverage solutions and contract manufacturing for B2B clients, the firm’s new hub features R&D labs, sensory testing rooms, a full-scale pilot plant, a showroom, and a training centre to help companies big and small turn ideas into market-ready products.
“This was never about competition – it’s about collaboration,” said Pure Mylk founder and CEO Marcus Khoo. “Whether you’re a startup or a legacy brand exploring plant-based, we’re here to help bring your vision to life with confidence and consistency.”
Marrying enzyme processing with shelf-stable tech
Pure Mylk combines advanced enzymatic processing with aseptic UHT technology to produce shelf-stable plant-based dairy products with clean labels and enhanced taste, texture and nutrition. The new facility incorporates both technologies.
It uses natural enzymes to break down starches and fibre via hydrolysis, enhancing protein stability and texture, and reducing the need for additives like emulsifiers and sugars. The aseptic tech, meanwhile, sterilises beverages to ensure longer shelf life and eschews the need for refrigeration.
The facility has two purpose-built buildings that house its labs, production plant, and other spaces. In the showroom, companies can sample products and receive feedback before bringing them to market, while the training centre aims to upskill aspiring food technologists.
The Mylky Way also features an incubation space for small and medium-sized businesses, and supports flexible partnerships without the financial toll of full in-house production.
By supporting ambient-stable production, the hub reduces the reliance on cold-chain dependency. It further promotes planet-friendly ingredients like oats to key into businesses’ ESG targets and national food security, climate and public health goals.
“From enzymatic breakthroughs to responsible sourcing, everything we do is rooted in science and sustainability,” said Wong Chia Yen, Pure Mylk’s R&D lead. “The Mylky Way levels the playing field – giving local innovators access to the same tools used by global brands.”
Extending Asia’s leadership in plant-based dairy
Pure Mylk’s current portfolio spans a wide range of ingredients, from commonly used bases like oats and almonds to the more unique macadamias, pumpkin seeds, and sesame seeds. It is now expanding beyond non-dairy milk with products like vegan yoghurts and functional dairy-free beverages.
The company is working with Danish biotech giant Novonesis, automation leader Siemens, and packaging behemoth Tetra Pak to bring their processing, packaging, and bio-based ingredient expertise to Southeast Asia. This will allow local brands to accelerate product development and boost their supply chains, bringing plant-based dairy innovations to market faster.
Tetra Pak itself has been investing in alternative protein technology of late. It has helped Brazilian chestnut milk startup Cuíca formulate and test its product before entering the market, choose packaging solutions that require no preservatives, and find co-packers. And this week, it opened the New Food Technology Development Centre in Sweden to help commercialise biomass and precision-fermented products.
Pure Mylk will open The Mylky Way up for private tours and discovery sessions in Q3 2025. Moreover, it plans to actively engage in school nutrition programmes and regional food security initiatives to drive food policy and innovation discussions in Southeast Asia.
And with good reason – over 96% of Asia-Pacific’s vegan food sales came from dairy alternatives in 2024, according to Euromonitor data published by the Good Food Institute. The region recorded $8.6B in retail sales of plant-based dairy, accounting for over a third of the global total – it is by far the largest market for these products.
Research shows that nearly three in 10 Asians consume non-dairy milks, cheeses, yoghurts and more, and globally, poor taste and texture leave 57% of people unsatisfied with the current crop of products. It necessitates the need for innovation hubs like The Mylky Way, which could close the gap between cows and plants.
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