Coffee Appreciation

Is there some consensus on the best soy milk for steaming? Something to get a decent texture out of as well as a flavour that doesn't wreck the espresso its blended with. I remember mention of Bonsoy being good before they changed their recipe - what seems to be the best choice now? Got a feeling my other half is lactose intolerant so we need to try some diet changes, trying to make the transition as easy as possible.
Have you tried Lactofree milk? http://www.lactofree.co.uk/ You can even do a three step test if your partner is unsure of her intolerance: http://www.lactofree.co.uk/discovery/

Having experimented with soya for quite some time, I've found that most brands will 'work' (ie get frothy and not curdle) provided the coffee isn't too acidic and you pour or mix it with the espresso before adding any hot water, as others here have suggested.

Rather than trying to find a brand that doesn't "wreck" the coffee, I would try to match the coffee with the soya. Some beans do taste better than others with the acquired and slightly nutty taste of soy. In other words - embrace the soy!

If you can't easily get hold of Bonsoy, I find the fresh Alpro and Holland & Barratt's own brand pretty good.