Meet the First Nondairy Milk Made from Vegetables

The nondairy milk industry is booming. Sales surpassed $2 billion in 2013, and while they make up less than ten percent of the dairy market, they’re currently outpacing traditional dairy sales.

While animal-based milks are still popular, especially organic and pasture-raised dairy, America’s taste for dairy has declined over recent decades. Or rather, the taste has shifted from a glass of milk to cheese. Lots and lots of cheese. Consumption of cheese has steadily inclined in recent years while fluid milk sales have dropped to their lowest since the early 1980s, down more than 25 percent.

But that’s not the case for nondairy milk. Once occupying a dusty little corner of a shelf in the out-of-the-way natural food store, nondairy milks now have their own cooler sections in stores like Whole Foods, Target, and Costco. It’s not just for the wheat-germ-hippie crowd anymore, nor the modern vegan (sorry, “plant-based”). Nondairy is big business—versatile, delicious products that are better for the planet (and the uninvolved livestock animals) and loaded with human health benefits, too. It also serves a growing number of people diagnosed with dairy allergies and intolerances.

Unlike dairy where there are really only two choices: cow or goat milk, there are scores of options for nondairy: almond, soy, rice, flax, hemp, cashew, oat, and now, would you believe pea and potato milk?

According to the company, they are soon going to provide the complete non-dairy milk, made from organic vegetables. The company claims to not used any GMO or non-organic thing in producing their milk.

“It doesn’t taste or look like vegetables. In fact, Veggemo tastes uniquely and spectacularly like Veggemo,” the company website states. “With the smoothness and creaminess of 2% dairy milk, Veggemo is rich in calcium, Vitamin D, and is an excellent source of B12.”

The product calls on potatoes, cassava root (also known as tapioca), and pea protein, which is making the rounds in the vegan products of late including Gardein mock-meat products and Hampton Creek’s product line including its Just Mayo eggless mayonnaise. It’s a “clean” plant protein and unlike soy, a popular milk substitute, not at risk of being genetically engineered since there are no GE peas in production. (Approximately 90 percent of the soybeans grown in the U.S. are genetically modified.)

“We didn’t want another soy, rice, or almond product,” Wade Bayne, vice president of marketing, told FoodNavigator-USA. “We knew per capita consumption of dairy milk has declined over the years, so we thought ‘where’s the white space?’”


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As compared to regular non-dairy milks available in supermarkets, Veggemo isn’t something initiated in a couple of days. They didn’t started their company from a small kitchen and then expanded it. They had some serious kind of market research before initiating this thing.

The parent of company of Veggemo, Global Gardens Group called a market research before jumping into this category. They hired a group of good researchers and allowed them to visit the non-dairy drinkers as soon as they wish to have a good idea. They visited their homes, asked them various questions, followed them to the stores, and tried to get as clear view as possible of what they really want to drink.

After completely this research and gathering all the data, they inroduced some flavors based on the consumers feedback. Although, only 15 percent of the total milk drinkers are interested in non-dairy, but it is still good to have a complete idea of their choice before initiating something big.

It is expected that Veggemo will hit the U.S. stores in the start of March, 2016.

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