Did you know that cattle farming is more harmful to the environment than CO2 emissions from cars? Milk is a small but impactful area we can all consider upgrading on – whatever that means to you. Want something that tastes better? Easier on the wallet? Better for you? Better for the environment? Get out of old habits and try something new.
In today’s post, Samantha van Zweden breaks down the differences between the most common alternative milks available to try right now.
We might choose non-dairy milk alternatives for a variety of reasons, including dietary intolerances or allergies, preferences, sustainability, and flavor. When selecting an alternative milk, you need to consider a number of factors to find one that’s right for both you, both at home and in your place of work.
Plant-based alternatives to dairy milk are made using water and nuts, grains, and seeds. Non-dairy products have become incredibly popular in recent years, appearing more and more often in the dairy aisle.
Keep reading to learn more about five popular non-dairy alternatives to cow’s milk: soy, almond, coconut, oat, and rice.
Most milk alternatives are used in coffees, and different milks can act differently when heated and when combined with coffee. Some milks will have a strong impact on flavour, while others may taste closer to the mild sweetness of dairy.
Texture of the milk is also a consideration, particularly when it’s used in coffee or in baking or sauces. Play around with the milk you’re testing to see what it does when you use it in different applications.
Approximately 65% of the world’s population are lactose intolerant - meaning they can’t handle the natural sugars in dairy products. The GI and fat levels in cow’s milk also differ to alternatives, which may be a factor for some consumers.
Most milks are now also fortified with vitamins and minerals (such as calcium and vitamin D) to help them mimic the nutritional profile of dairy milk.
There’s no denying some of these options are easier on the household budget than others – and if you’re considering alternative milks for a hospitality venue, you’ll want to think not only about price per unit, but also factors such as wastage.
For example, the diverse applications of coconut milk or rice milk can reduce the amount of specialty milks you keep on rotation in your fridges, keeping the milks fresh and reducing wastage while catering to a broad range of tastes and requirements.
You’ll also need to consider whether to pass this premium on to your customers by charging more for certain milks. Menu item pricing is determined by a number of factors, including your own budget and customer expectations (you can read about this in more detail here).
Regular cow’s milk is known to contain antibiotics, pesticides and hormones. Also of concern to the sustainability of our dairy favorite are the greenhouse emissions (particularly methane) associated with the cows used for dairy production.
Many plant-based milk alternatives score higher (although some have their own significant environmental impact) than dairy milk in sustainability around land use, water use, and the energy that goes into production.
By balancing factors around sustainability, cost, flavor and nutrition, you’ll be able to source alternative milks that make you and your patrons happy, as well as working well for your home or business.
And there are even more plant-based milks available than just those discussed in this article. Macadamia, hazelnut, hemp, pea, peanut, cashew… there’s a whole world of grain and legume milks out there, waiting to be discovered and loved.
Rather than grieving the loss of lactose, embrace these options for the unique flavors they offer – and have fun with them!
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