Soymilk is the plant-based milk alternative in the Silk family of products that’s most nutritionally comparable to dairy milk. And Silk soymilk tastes creamy and delicious. Every Silk soymilk is a good source of complete protein, with up to 9 grams of protein per serving. A good source of vitamin D, all our soymilk except the Unsweet flavors have at least as much calcium as dairy milk. They’re also heart-healthy* and low in saturated fat. All our soymilks are vegan and free of dairy, gluten, carrageenan, and artificial flavors and colors. From certified organic unsweetened soymilk to chocolate, there’s a taste for everyone.
Our rich and creamy soymilk begins with whole-harvested soybeans grown in the U.S. Unlike some soymilks that use chemically extracted soy protein, we begin with the whole bean to preserve the goodness that nature intended. The beans are pressed in filtered water and the okara (that’s insoluble fiber) is removed, preserving the soy protein. Our soymilk is verified by the Non-GMO Project’s Product Verification Program. We balance 100% of the water used in our manufacturing plants to make our soymilk, restoring it to nature.
The medical and nutrition communities, as well as government agencies, agree that soy can play a valuable role in a healthy, balanced diet for men, women and children alike. Soy is a complete plant protein, meaning that it contains all the essential amino acids in adequate proportions. Silk soymilk is also a good source of calcium and vitamin D—two nutrients especially important for growing kids.
We love soy, and we always will. It’s how we started. Tofu and soymilk go way back in time to China in the second century B.C. Nourishing and economical, both quickly became staples throughout Asia. Soymilk made the leap to Europe in the middle of the fifteenth century and into the United States around 1900. Then Silk soymilk popped into your grocer’s dairy case about 25 years ago, and we’re still at it today.
*Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.
