Is Silk Soy Milk Considered Ultra-Processed? An In-Depth Look at Its Ingredients

December 3, 2025 •

5 min read

According to research published in The BMJ, a high intake of ultra-processed foods is associated with adverse health outcomes. This has led many health-conscious consumers to question the processing level of popular plant-based alternatives, particularly Silk soy milk. So, how does this widely consumed product measure up against the criteria for ultra-processed foods?

Quick Summary

Silk soy milk is classified as ultra-processed under the NOVA system, a category defined by multi-ingredient formulations with industrial additives and extensive processing. Its classification is based on ingredients like stabilizers, natural flavors, and fortification, alongside high-temperature manufacturing techniques. The level of processing can vary between product lines, so ingredient labels are key to distinguishing between versions.

Key Points

NOVA Classification: Silk soy milk is categorized as ultra-processed (Group 4) under the NOVA system due to extensive industrial processing and added ingredients like stabilizers, flavors, and fortifications.
Ingredient Analysis: Ingredients such as cane sugar, 'natural flavor,' gellan gum, and various added vitamins and minerals are key indicators of its ultra-processed status.
Industrial Process: The manufacturing involves high-temperature treatments (UHT pasteurization), homogenization, and aseptic packaging, all of which contribute to the high level of processing.
Processing vs. Nutrition: A food being ultra-processed does not automatically mean it lacks nutrients; many Silk products are fortified with vitamins and calcium, but the industrial processing itself is a key classifier.
Informed Choices: Consumers can opt for less processed versions, such as unsweetened organic soy milk with fewer additives, to reduce their intake of ultra-processed foods.
Label Reading: Checking the ingredients list for stabilizers, flavors, and fortification is the most direct way for consumers to determine the level of processing.

The NOVA Classification Explained

The NOVA classification system is a framework developed to categorize all foods based on the nature, extent, and purpose of their industrial processing, rather than their nutritional content alone. It provides a valuable tool for understanding how industrial techniques transform raw ingredients into the products we consume. This system divides food into four distinct groups:

The Four NOVA Food Groups

Group 1: Unprocessed or minimally processed foods. These are foods straight from plants or animals, or foods altered only slightly in ways that do not add new substances. Examples include fresh fruits, vegetables, eggs, and pasteurized milk.
Group 2: Processed culinary ingredients. These are substances like oils, salt, sugar, and vinegar derived from Group 1 foods or nature. They are typically used for seasoning and cooking rather than being consumed alone.
Group 3: Processed foods. These are relatively simple products made by adding Group 2 ingredients (salt, oil, sugar) to Group 1 foods. Examples include canned vegetables, some cheeses, and freshly baked bread.
Group 4: Ultra-processed foods (UPF). These are multi-ingredient industrial formulations often made with little or no whole food. They contain many ingredients not typically found in home cooking, such as flavors, emulsifiers, stabilizers, and certain forms of added sugars and fats.

Analyzing the Ingredients in Silk Soy Milk

To determine where Silk soy milk falls within the NOVA classification, it's essential to examine its ingredient list and manufacturing process. A typical Silk Original Soymilk carton lists ingredients that include more than just soybeans and water:

Soymilk (filtered water, soybeans)
Cane sugar
Vitamin and mineral blend (tricalcium phosphate, calcium carbonate, vitamin A palmitate, vitamin D2, riboflavin [B2], vitamin B12)
Sea salt
Sodium ascorbate (to protect freshness)
Natural flavor
Gellan gum

The presence of substances like cane sugar (an added sweetener), a vitamin and mineral blend for fortification, and functional additives such as natural flavor, gellan gum (a stabilizer), and sodium ascorbate immediately signals a level of processing that goes beyond minimal or simple culinary preparation.

The Industrial Process

The manufacturing of commercial soy milk is a multi-step industrial process designed for safety, shelf-stability, and consistent taste. This involves:

Soaking and grinding soybeans with water to create a slurry.
Heating the slurry under high pressure to inactivate enzymes that cause a "beany" flavor and ensure sterility.
Separating the soy liquid (raw soy milk) from the solid fiber (okara) using a centrifuge.
Blending the raw soy milk with added ingredients, including flavors, sweeteners, and vitamin and mineral blends.
Homogenization to break down fat particles and create a smooth, creamy texture.
Ultra-high temperature (UHT) pasteurization, a severe heat treatment that sterilizes the product and gives it a long shelf-life, even unrefrigerated.
Aseptic packaging to fill and seal the product without exposure to air, further extending its shelf life.

These industrial techniques, particularly the use of multiple additives and extensive heat treatment for flavor and shelf-life, place commercial soy milk firmly in the ultra-processed category according to the NOVA system.

Is Silk Soy Milk Ultra-Processed? A Definitive Classification

Given its ingredient list and manufacturing process, Silk soy milk is considered ultra-processed. This is not a judgment on its nutritional value but rather a classification based on the degree and purpose of its industrial processing. The addition of stabilizers, flavors, and a specific blend of nutrients during an extensive, industrially controlled process fits the NOVA definition for Group 4 products perfectly.

Nutritional Profile vs. Processing Level

It is crucial to differentiate between a food's processing level and its nutritional profile. While Silk soy milk is ultra-processed, many versions are also fortified with vitamins and minerals like calcium, vitamin D, and B12, which can contribute positively to a diet, especially for those who don't consume dairy. The nutritional benefits should not be dismissed, but the ultra-processed label accurately describes how the product is made, which has its own health considerations. Some studies suggest that high consumption of ultra-processed foods may have negative health implications independent of their nutrient content, possibly due to the additives or industrial processes themselves.

Comparison of Silk Soy Milks


Feature	Silk Original Soymilk	Silk Organic Unsweetened Soymilk
Ingredients	Soybeans, filtered water, cane sugar, vitamins/minerals, sea salt, sodium ascorbate, natural flavor, gellan gum.	Organic soybeans, filtered water, sea salt.
Additives	Added sugar, vitamin blend, natural flavor, gellan gum, sodium ascorbate.	Minimal additives (just sea salt).
Processing	Extensive industrial processing, including homogenization and UHT pasteurization.	Still industrially processed (likely UHT pasteurized), but with fewer additives.
NOVA Classification	Group 4 (Ultra-Processed Food). Meets criteria due to multiple industrial additives and processing for palatability and convenience.	Group 3 (Processed Food). Closer to a processed food, as it primarily combines minimally processed ingredients with a processed culinary ingredient (salt), without significant additives.

How to Make a More Informed Choice

When evaluating Silk soy milk, or any product, consider the following:

Read the ingredients. Look for added sugars, artificial flavors, emulsifiers, and stabilizers. A long list of unfamiliar ingredients is a key indicator of an ultra-processed product.
Consider your goals. If your primary goal is to avoid all ultra-processed foods, then even plain fortified soy milk is not the right choice. However, if you are seeking a convenient, fortified, and allergen-friendly beverage, it can serve a valuable purpose in your diet.
Choose minimally processed when possible. Opting for the organic, unsweetened versions with fewer ingredients is a way to choose a less processed alternative. Making your own soy milk at home is the most minimally processed option.
Maintain overall dietary balance. The health impact of ultra-processed foods is most concerning when they constitute a large portion of the diet. Incorporating minimally processed, whole foods alongside choices like soy milk is key to maintaining a balanced diet.

Conclusion: Making Sense of the 'Ultra-Processed' Label

In conclusion, Silk soy milk, particularly the sweetened versions, is considered ultra-processed according to the widely accepted NOVA food classification system. This classification is driven by the presence of multiple industrial additives and an extensive manufacturing process designed for shelf-stability and sensory appeal, rather than inherent nutritional status alone. For consumers, understanding this distinction is crucial for making informed choices. While fortified Silk soy milk can provide nutrients and serve as a convenient plant-based option, those aiming to minimize ultra-processed items in their diet should opt for versions with fewer additives or explore homemade alternatives. The classification is a tool to guide choices, not to demonize a product, as the overall quality of your diet remains the most important factor for health.

Learn more about the Nova Classification system on the Food and Agriculture Organization of the United Nations website.

Frequently Asked Questions

The NOVA classification system categorizes foods into four groups based on their level of industrial processing. The four groups are unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods.

Not necessarily. The 'ultra-processed' label describes the degree of industrial processing, not the nutritional quality alone. While studies link high UPF intake to negative health outcomes, some Silk products are fortified with beneficial nutrients. The health impact depends on overall dietary context.

Silk soy milk fits the ultra-processed definition because it is a multi-ingredient industrial formulation containing substances not typically used in home cooking, such as gellan gum (a stabilizer), natural flavor, and specific fortification blends.

No. The level of processing can vary significantly. Simple homemade soy milk, containing only soybeans and water, would be considered minimally processed. Some store-bought versions with fewer additives are less processed than others, but most commercial products undergo some degree of industrial processing.

Unsweetened organic Silk soy milk, with a simpler ingredient list (organic soybeans, filtered water, sea salt), is generally considered a processed food (NOVA Group 3) rather than ultra-processed (NOVA Group 4). It contains fewer industrial additives and no added sugars, making it a less processed choice.

Fortifying food, which involves adding vitamins and minerals, is an industrial process that can place a food in the processed or ultra-processed category. Not all fortified foods are ultra-processed, but fortification is one of the features that pushes a food beyond minimal processing.

Ultra-processed foods, including Silk soy milk, have long shelf lives due to extensive industrial processing techniques. For soy milk, this includes ultra-high temperature (UHT) pasteurization, aseptic packaging, and the use of stabilizers and preservatives to ensure freshness and prevent spoilage over many months.