Soymilk Gets Fresh:

Once reserved for sandal-clad hippies, soymilk is now officially mainstream, as common in a conventional supermarket as in health food stores. Soymilk’s popularity has soared since the health benefits of soy have been widely publicized, and its taste was reformulated in recent years to appeal to Americans. It is a far cry from what detractors once cited as a grainy texture and “beany” flavor. Now soymilk is even available in the dairy case next to cow’s milk, and shares the same type of gable-top packaging.

While placement in the refrigerator case means that the soymilk is freshly made, it doesn’t mean that there’s much difference nutritionally to its aseptically packaged cousins. Mary Adams, marketing director for soymilk-maker White Wave (which was recently acquired by Dean Foods) says fresh soymilk offers consumers “the best taste” and more convenience, since “the refrigerator case is where people shop.”

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