Why does Silk soymilk taste different from Asian soymilks?!
*Hey, I'm not trying to be racist against soymilk (lol...is that possible?) Asians, or Americans. Like I'm not trying to say Asians make better stuff exct. Okay?*
I'm a bit curious as to why Silk Soymilk tastes VERY different compared to an Asian soymilk such as Yeo's. I mean they're both made with soybeans, so they should have some similarities, right? Even the color is different. Silk, even the plain, non-flavored kind, tastes like a cardboardy, bland vanilla. Regular Yeo's soymilk tastes like a sweet, yummy nutty taste. My friend also likes Asian soymilk but not Silk. And it's not a matter of taste preference either. They taste ENTIRELY different. So I'm just curious why they taste so totally different since they're both made with soybeans. The ingredients are similiar I believe, but Idk. Does it have to do with where the soybeans are from perhaps?
I'm a bit curious as to why Silk Soymilk tastes VERY different compared to an Asian soymilk such as Yeo's. I mean they're both made with soybeans, so they should have some similarities, right? Even the color is different. Silk, even the plain, non-flavored kind, tastes like a cardboardy, bland vanilla. Regular Yeo's soymilk tastes like a sweet, yummy nutty taste. My friend also likes Asian soymilk but not Silk. And it's not a matter of taste preference either. They taste ENTIRELY different. So I'm just curious why they taste so totally different since they're both made with soybeans. The ingredients are similiar I believe, but Idk. Does it have to do with where the soybeans are from perhaps?
Answers:
Yeo's ingredients: Soymilk (water, whole soybeans) and cane sugar.
Silk: All Natural Soymilk (Filtered Water, Whole Soybeans), All Natural Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Natural Flavors, Carrageenan, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2)Vitamin B12.
