Soy milk really makes me mad!
I actually really like soy milk. I put it on my shredded wheat (fiber is SO important) and I put it in my daily decaf.
In fact, my whole family prefers it to cow milk and so we buy a lot of it. Different types, too. Plain and vanilla. Silk and Westsoy. Non fat and extra calcium. We have our faves, but depending on whether we're in a chain grocery, health food store or ethnic market -- we buy what's available.
But, what I want to know is:
How did the entire soy milk industry somehow miss the day they taught "milk cartons" in packaging school. I mean, I know you're competing with the dairy guys, but would it kill you to put soy milk in a milk carton.
I'm so sick of rectangular boxes with little plastic caps and foil dealies you've got to pull off. Half the time the foil tears and you've got to get a knife to cut it out and the other half the time the plastic top thing falls off and it's got no seal and the stuff is just a spill waiting to happen.
Even the Silk brand, which uses a container that looks like a milk carton, forces you to unscrew a cap and try and pull a plastic -- I dunno -- cork out of the bottle using a little plastic ring that also breaks off if you don't do it just right.
(inhale --- exhale)
Someone tell me why the soy milk folks insist on using crappy packaging. It's because they think they're better than everyone else, isn't it? "Ooooh, we're healthy, try and open this."
Thanks, I feel better now.
Right - the plastic ring on the Silk containers (I am an addict as well) is exactly like the ones on orange juice containers. I never really gave much thought to it...it seems like there is always an extra step (i.e., removing the plastic ring or the foil part) but I've never had problems with spillage.
...IS there a 'hound out there who works in a soy milk factory?
re: three of us
Icky pulp--d'you mean like a hardening of the soy milk? That would be if its not fresh, and dont drink it, you'll have an upset stomach if you do (or maybe your stomach's stronger than that). Thats also another reason why there's that extra step in opening soy milk containers--yes, to keep it fresh, or else lumps would appear.
For Chinese brands, they occassionally put soy milk in clear jug containers. This might be a better packaging alternative, but ALSO, the good thing with clear jugs is that you can turn the jug over, and see if there are any lumps sticking on the bottom of the jug. If there is, its gone bad, so you'll know not to buy!
I'm sorry, but i will have to disagree with you about the pulp situation. I work for the Australian Importer of Bonsoy, which is widely considered the best soy milk available. It is imported from Japan. It has the so called "pulp" at the bottom of the carton. This is not the soy going off, it is purely the soy bean "sedement" if you will. You should always shake your soy carton well before opening, to mix this. It is due to the soy milk not having any preservatives, which is why it also comes in cartons. It keeps it preserved without having to add any nasty extras. If your soy milk is off, it will totaally separate just like real milk. There will we cloudy water with hard soy lumps (large lumps, not like pulp). If a soy milk never had this sedement or "pulp" before, and now it does, it is probably because they used to add preservatives, and now they have stopped.
have you ever considered that soy "milk" is not milk at all? that before it became a "health" food, it was not a dairy substitute and did not compete with dairy products? in fact, in asian grocery stores, it is still called "soy bean juice" or "soy bean drink" because that's what it is?
i tend to buy them in those plastic quart sizes (which milk is also available in). perhaps you should look for those containers instead.
most of the chinese soy bean drink i've ever had comes in the carton spout form traditional for milk. unless we're getting the jugs of it.
although, morton's comment also has me wondering that considering soy is significantly higher in protein than milk is it enough of a difference that it would also spoil quicker?
Most soy milk is kept unrifregerated before opening. As many soy milk manufacturers are relatively small, they cannot afford refrigerated transport. The plastic/aluminum containers are designed to preserve the soy milk and keep it from spoiling in an unrefrigerated environment. Silk is one of the larger manufacturers so they can afford more traditional packaging and refrigerated transport (which is why it's one of the only soy milks you'll find in the refrigerated section of the grocery store).
I will spare you my usual tirade against the modern American soy industry.
re: Morton the Mousse
Marketing. Follow the money.
Americans wouldn't accept soy bean juice or soy bean beverage so the industry changed the name to soy "milk."
Americans also are resistant to septic, shelf-stable packaging for milk as is common in Europe, e.g. Parmalat.
Soy bean milk is also available in that packaging in your stores but doesn't sell as well as in the dairy case.
Soy bean producers found that by marketing their products cold, in packaging like dairy milk, in the dairy department, consumers would accept it as a substitute for milk more readily and they could increase sales.
Claims for health benefits increased sales dramatically. People who previously did not drink milk added several glasses of soy milk, and the resultant calories, to their daily diets.
American consumption of soy products has increased dramatically.
The soy bean industry is very happy.