Adding our Take on a Wall Street Journal Article
It’s always nice to have good coverage from a major newspaper. We have been fortunate enough to earn a place for our plant-based products and our planet-based philosophies in many of the alternative publications and websites. At first our inclusion in a recent roundup of best-tasting plant milk in the Wall Street Journal might seem like a bit of a mismatch. Afterall, we’re quite frequently at odds with some of the positions taken by their editorial staff. However, we are in business, and the WSJ is the foremost press outlet for all business. The fact that the WSJ put a team on finding the best tasting plant milk says a lot about the category. From a monetary standpoint, the growth by 27% to $2 billion in sales is a fantastic business story. But the fact that the coverage was about the quality and taste and appropriate uses for a variety of plant milks is truly encouraging. Where we were once relegated to the deeper pages of alt press, it is interesting finding ourselves in a mainstream mag that is embracing a plant-based life. The plant-based dietary movement has grown beyond merely being a lifestyle choice, and becoming a way. And we not only welcome the attention to the product, but sincerely appreciate in this article the focus on our regenerative farming and earth-friendly policies. Here is what the article had to say about the category and milkadamia.
ONCE UPON A TIME, in the plant-based milk section of your local grocery store, soy reigned supreme. Then, just like that, it fell out of favor, and almond milk became all the rage. Now, with Oatly’s recent IPO and nationwide presence at Starbucks across the land, the faux milk of the moment is undoubtedly oat.
According to data commissioned by the Good Food Institute and the Plant-Based Foods Association from data-technology company SPINS, in the last year alone, sales of plant-based foods that replace animal products have grown 27% to $7 billion, a rate twice as fast as that of overall food sales. Milk alternatives represent the lion’s share of this swiftly expanding category at 35%.
We sampled a slew of dairy alternatives, evaluating how they fare in hot beverages, smoothies and cereal, as well as how they hold up on their own.
Along with the aforementioned usual suspects, options include milks made from rice, coconut, hemp, flax seeds, sesame seeds, peas and all manner of nuts. Still, whether you’re an omnivore or a vegan, lactose intolerant or quitting dairy for environmental reasons, you want an alternative that performs on par with good old cow’s milk in a variety of scenarios. We sampled a slew of options, evaluating how they fare when standing in for dairy in hot beverages, smoothies and cereal, as well as how they hold up on their own, with nothing to mask off flavors. The following were the most versatile and delicious.
For the Mission-Driven
In a nutshell, Milkadamia, maker of macadamia-nut products including milk, aims to restore health to the planet. CEO Jim Richards, who sources macadamia nuts from farms in Australia and South Africa, has made a commitment to regenerative agriculture, a practice that enriches depleted soil and draws carbon from the atmosphere back into the earth. These milks have a pleasant flavor that borders on tropical but goes with the flow in coffee or tea. The Latte da Barista has a velvety texture and foams well, while the Unsweetened Milkadamia is a solid sugar-free option. $27 for a 6-pack, shopmilkadamia.com.
