Tag: Beany flavor

The beany flavor in soy milk comes from an enzyme called lipoxygenase, which can be deactivated with proper heating during production. This guide dives deep into what makes soy milk taste better, providing actionable tips for enhancing both store-bought and homemade versions.

According to a study published in The Lancet Diabetes & Endocrinology, 68% of packaged foods and drinks in the U.S. between 2000 and 2013 contained added sweeteners. So, why do they add sugar to soy milk? Manufacturers use it to mask the distinctively 'beany' flavor of the soybeans and enhance the taste to make it more palatable for the average consumer.