Oatly is awesome. It’s a great example of the potential of synthesised foods to replace our current consumption habits.
The rise of alternative milks
91–100 of 214 posts
Re: The rise of alternative milks
#92Milk may not be the healthy food it was touted to be, but neither are most if not all of these "milks" that are basically mostly water and sugar. I'd take lactose over fructose or glucose any day. That's the main selling point: a slightly sweet, natural drink sweetened by lactose rather than fructose and glucose directly. Otherwise, I might as well drink soda--from looking at the sugar content of most of these "milks…
I don't know what region you are in, but in the US almost any store that stocks non-dairy milks will sell sweetened and unsweetened.
Though I agree with disliking the sweetened stuff. I'm not sure who the market for the sweetened stuff is for - coffee creamer maybe, or trying to simulate milk lactose? but the unsweetened works just as well in any scenario.
Additionally, nut and oat milks are very easy and cheap to make with just a blender and cheesecloth. You can control the amount of food you want to "milk" and change the thickness/mouthfeel, add a little vanilla and end up with a much better result than the 'watered-down' store brands.
Re: The rise of alternative milks
#93Earlier quoted context omitted.
Cow's milk is mostly water. As for alternative milks being a fad, it's a fad that's more than a thousand years old -- for example, almond milk was important in Europe for meatless Fridays and during Lent. I'm not sure who "should know better" when it comes to religious doctrine affecting food choices.
You’re the second person to latch on to a single sentence fragment, unfortunately without the context about sugar and protein content. As far as religion goes, what percentage of current “alt-milk” consumption do you think is religiously motivated? A rounding error? A rounding error of a rounding error? Less? If you wanted to focus on a single point I made, I’d suggest: All told drinking a lot of anything other than…
Soy milk has protein and doesn't necessarily have sugar depending on the brand, if you are looking for a response to that.
And if we want to talk water usage and environmental impact, any cattle/dairy product is consuming at least order of magnitude more resources and emissions than oats or soy beans.
Re: The rise of alternative milks
#94I personally wish the same stringent law of domain d'origine was applied here. We can't call Australian sparkling wine made on Pinot noir grapes champagne. If it didn't come out of a cow, sheep, goat, or in the case of "red dwarf" dog teat, I don't think it should be called milk or even mylk. Partner of a nut anaphylaxis sufferer, parent of a formerly cow milk intolerant child so I've straddled both sides of what peo…
So, even though "milk" has been used for centuries for almond milk, rice milk, etc, it should suddenly be outlawed?
I've got some medieval cookbooks digitized on my webpages, what punishment do you propose for people like me?
Re: The rise of alternative milks
#95Earlier quoted context omitted.
It’s pure marketing, where the reality would be “juice” if we’re being charitable. In a lot of cases it’s water with a hint of X, and a lot of added sugar. All told drinking a lot of anything other than water is probably a bad move, but evidence suggests that if you’re not lactose intolerant, milk is a healthier choice for what you put on cereal. All things being equal, my major issue with alternative “milk” isn’t th…
Well, it can't be called juice since almond milk contains no juice. It could be called an almond drink or beverage. The fact is, that both animal milk and almond milk are fat water emulsions with various additives to serve their purpose.
It’s definitely juice.
n. A fluid naturally contained in plant or animal tissue: fruit juice; meat braised in its own juices.
n. A bodily secretion: digestive juices.
n. The liquid contained in something that is chiefly solid.
They’re macerated and crushed, their contents mixed with water. Of course by the same token milk is also a subset of juice, of the type “mucosal excretion.”
Re: The rise of alternative milks
#96I was meeting a client yesterday at their office, they offered me coffee and asked me if I wanted milk, then whether I'd like oat or regular. I said regular (usually drink oat but was somehow preoccupied) and the response was "yea, fortunately that's still available". To me that was a pretty striking example of how the realities of what climage change is going to push us towards are sinking in.
What has climate change got to do with cow's milk?
Re: The rise of alternative milks
#97Earlier quoted context omitted.
I switched to soy milk for about four months, but ultimately went back to regular milk because it has less sugar and is less sweet. I imagine without the sugar it’s not as palatable, but it was a noticeable, negative attribute for me.
Try it unsweetened. Most non-dairy milk brands sell sweetened and unsweetened, flavored (usually vanilla) and unflavored. Usually the sweetened one adds up to 8g of sugar in 8oz! I find the sugar is completely unnecessary, and usually skip the flavor as well. Soy and coconut milk have the best texture IMO.
Trader Joe’s and eden soy offer soy milks that are soy and water. No added vitamins even. Low on sodium and lower on carbs than cow.
Re: The rise of alternative milks
#98Perhaps my ancestors were steppe barbarians or something but nothing beats raw cow milk, a taste I never get tired of. These alternatives are fine novelties but they don't come close.
If you enjoy cow's milk continue drinking it of course. The alternatives are mainly for either the lactose intolerant or moral dietary practitioners (such as vegans).
I myself enjoy cheese and fatty meat on daily basis.
Re: The rise of alternative milks
#99My kids are variously vegan / flex, and since I only put milk in coffee, it wasn't worth keeping milk in the fridge for, so switched to one of their alternatives. Soy curdles, so almond it was, until I learned that it takes ~5 litres (1.1 US gallons) of water to produce a single almond! The Oatly post here a few days ago may have been a shill, but it was enough for me to try it. Far closer to the taste of cows milk t…
I’ve seen it estimated that it takes 2,000 gallons of water to produce a gallon of cow milk which would be twice what it takes to produce almond milk.
Re: The rise of alternative milks
#100Earlier quoted context omitted.
You’re the second person to latch on to a single sentence fragment, unfortunately without the context about sugar and protein content. As far as religion goes, what percentage of current “alt-milk” consumption do you think is religiously motivated? A rounding error? A rounding error of a rounding error? Less? If you wanted to focus on a single point I made, I’d suggest: All told drinking a lot of anything other than…
Soy milk has protein and doesn't necessarily have sugar depending on the brand, if you are looking for a response to that. And if we want to talk water usage and environmental impact, any cattle/dairy product is consuming at least order of magnitude more resources and emissions than oats or soy beans.
Soy milk has protein and doesn't necessarily have sugar depending on the brand, if you are looking for a response to that.
And if we want to talk water usage and environmental impact, any cattle/dairy product is consuming at least order of magnitude more resources and emissions than oats or soy beans.
Oat milk isn’t even a rounding error of total plant “milk” consumption.
https://www.statista.com/statistics/693015/dairy-alternative...
Almond dominates by an order of magnitude, and has grown a loooot just since 2013, while soy milk consumption has actually dropped. Worse, it is projected that consumption of almond milk will more than double, while all other types are effectively flat.
When we talk about this subject, it’s important to realize that to the first order, we’re just talking about almond milk, a trend which continue into the future.