I like to claim that I was consuming plant-based milk before it became popular. I’ve always been allergic to dairy, so it used to be difficult for me to find alternatives without dairy.
I could only have one kind of soy milk—a thick, slightly sweet, grey liquid—for my porridge in the morning. I’d never experienced anything different, so it didn’t worry me.
But how times have evolved! The selection of plant milks is now frighteningly broad.Their rise in popularity has not been without controversy, such as the EU-wide ban on naming items after dairy products.
Customers’ increased appetite for more sustainably produced food and beverages is contributing to this trend. “Those who want to reduce the carbon footprint of their diets and are concerned about climate change find them appealing,” says Aviva Musicus, an adjunct assistant professor of nutrition at Harvard’s T. H. Chan School of Public Health.
Making a glass of milk from dairy produces