A Soy Milk for Every Mood

With so many soy milk products on the market, consumers are often confused about which products to buy and how to use them.

Flavor is a primary consideration, but national taste tests show that people find little difference between the various products. Taste tests also show little difference between refrigerated and shelf-stable varieties when both are served chilled.

Cynthia Sass, spokeswoman for the American Dietetic Association, recently explained her preferences for using soy milk in an interview with the Washington Post. She regularly buys three different soy milks and experiments with them.

Sass prefers:

• lighter, thinner soy milks for cereals;
• the natural flavor, which borders on bland, for use in vegetable dishes;
• richer, thicker, nuttier flavored brands for use in coffee;
• For general cooking, soy milk and cows' milk deliver almost identical results.