LIVINGLIVING MAKING CARBS COUNT
As the popularity of plant milk continues to
rise, we take a look at some of the different
options you can add to your cuppa…
By Angela Coffey
Iuper Bright, It seems, these
days, anything can be made
into 'milk'. Supermarkets - and
even most cafes - sell a wide
choice of dairy-free alternatives.
And it's not just for vegans - many of us
are adding oats to our coffee, soya to our
cereal and peas to our porridge.
Almost a quarter of Brits use non-dairy
milk, according to the market research firm
Mintel, who surveyed 2,000 people. It's
certainly a booming business: The Vegan
Society states that the UK has a strong
plant milk market, valued at $320.6m in
2019, accounting for approximately 15%
of the total European market.
So, why are people switching?
There are various reasons, including
environmental concerns - plant milks
generally have a much lower carbon
footprint than cow's milk - allergies and
intolerances, animal welfare worries,
personal preference… the list goes on.
However, we know that dairy products,
like cow's milk, are recommended as part
of a healthy diet - packed with nutrients
like vitamins, calcium, phosphorus,
potassium and protein, they're especially
good for bone health. So, what about the
All percentages shown in the nutritional
columns are the % of Recommended
Daily Amount (RDA) is contained in a
Sproud - milk
made from peas