Koita’s Italian Soy is one of the best tasting soy milk alternatives out there. Avid Koita Soy fans have told us that it “It’s a Soy Milk that doesn’t taste like Soy, and more like creamy milk”. Strictly Non-GMO, this drink is loaded with calcium, vitamins B2, B12 and D2 for added nutrition in each cup! The Koita plant based family is not exposed to any light, air nor harmful contaminants because of the Tetrapak aseptic paper packs. All the SKUs are recycle friendly with easy twist off caps.
CLEAN, CREAMY TASTE – Our Premium Italian Plant-Based Soy Milk is the perfect substitute for your regular milk. Use it anywhere as you would use your everyday milk – Oatmeal, baking treats, lattes, coffee, baked goods, cooking foods, cereal, you name it. Don’t worry – the delicious flavor and creaminess is still there!
NON-GMO, CALCIUM & VITAMINS – Along with the delicious taste and creamy texture, you get the added benefit of key nutrients while enjoying our Premium Italian Plant-Based Soy Milk.
VEGAN, GLUTEN & LACTOSE FREE – With calcium, vitamins B2, B12 and D2, Koita Premium Italian Plant-Based Soy Milk is vegan friendly and contains no lactose. Whether you’re maintaining a clean diet, looking for an alternative to regular milk, or just love the taste of soy milk – this is the beverage for you.
12 MONTH SHELF LIFE – Koita Italian Soy Milk maintains a shelf life up to 12 months. No need to worry about the soy milk going bad if you’re not at your door to pick up the package. Once ready to drink, we pack the soy milk in an airtight aseptic Tetra Pak package made from paper that is environmentally friendly while preserving the milk’s original taste and freshness. Yes, it tastes great!
PRODUCED IN ITALY – We travelled to the East Coast, the Midwest and the West Coast of the US, the UK, throughout Europe, and even in the Middle Eastern region to find the highest quality premium soy milk. We finally chose Italy because it has one of the most fertile environments and rich soils, coupled with very experienced and strict certification processes. But frankly, doesn’t anything Italian taste the best?
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