Taiwan-based soymilk retailer Yon Ho Food Company has been questioned for using soybean powder rather than a freshly-brewed mix in its restaurants, and in defense the company has argued the powder cost is more expensive, the National Business Daily reported.

The paper quoted Yon Ho President Lin Chien-hsiung as saying that 10 percent of their Chinese mainland restaurants used soybean powder, insisting that the powder cost is higher than brewing fresh. Yon Ho is planning to popularize the powder method in all their stores to ensure a standard quality of soymilk.

Lin said restaurants in Taiwan do not use soybean powder but tinned soymilk, though the standards and quality between Taiwan and the Chinese mainland are the same, adding that soybean powder will soon start selling in Taiwan and all over the world.