'Veggemo' Makes Non-Dairy Milk from Potatoes, Cassava Root and Pea Protein
Laura McQuarrie — January 13, 2016 — Lifestyle
As the non-dairy milk market expands, there are tons of milk alternatives being made from everything from soy and nuts to grains and legumes. However, Veggemo makes its plant-based milk products using a completely different set of ingredients—potatoes, cassava root, pea protein, organic cane sugar and more. These dairy-free milk types are offered in three flavors: Original, Unsweetened and Vanilla.
While the unusual composition of these vegan-friendly milks might lead some consumers to think that they'd make poor milk imitations, the Veggemo blend has a milky white color and a smoothness that's comparable to 2% dairy milk. In addition to bring rich in vitamin D, calcium and B12, best of all, the plant-based non-dairy beverage doesn't actually taste like vegetables.
While the unusual composition of these vegan-friendly milks might lead some consumers to think that they'd make poor milk imitations, the Veggemo blend has a milky white color and a smoothness that's comparable to 2% dairy milk. In addition to bring rich in vitamin D, calcium and B12, best of all, the plant-based non-dairy beverage doesn't actually taste like vegetables.
Trend Themes
1. Vegetable-based Milk Alternatives - There is opportunity to develop new plant-based milk products using unconventional ingredients.
2. Pea Protein Milk - Pea protein has potential as an ingredient for non-dairy milk alternatives.
3. Flavored Non-dairy Milk - There is demand for non-dairy milk products that come in various flavors.
Industry Implications
1. Plant-based Food Industry - The plant-based food industry can create more innovative non-dairy milk products to meet growing consumer demand.
2. Protein Powder Industry - The protein powder industry can explore the use of pea protein for non-dairy milk production.
3. Functional Food Industry - The functional food industry can market non-dairy milk products as a good source of vitamins and minerals.
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