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Is 'NotMilk' The Next-Best Vegan Milk Alternative?

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Manage episode 295230351 series 2359264
Content provided by WGBH Educational Foundation. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by WGBH Educational Foundation or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Food writer Corby Kummer spoke with Boston Public Radio on Thursday about NotMilk, a plant-based product from start-up NotCo, that purportedly mimics cow’s milk better than other alternatives.

“I’m really eager to go out and try it, because the company says that NotMilk can taste, cook, and froth like cow’s milk,” he said. “It is so much better for the environment than milk that comes from cows, which produce methane.”

Plant-based milk alternatives and plant-based proteins are a very important part of the future, Kummer noted.

Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.

  continue reading

2304 episodes

Artwork
iconShare
 
Manage episode 295230351 series 2359264
Content provided by WGBH Educational Foundation. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by WGBH Educational Foundation or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Food writer Corby Kummer spoke with Boston Public Radio on Thursday about NotMilk, a plant-based product from start-up NotCo, that purportedly mimics cow’s milk better than other alternatives.

“I’m really eager to go out and try it, because the company says that NotMilk can taste, cook, and froth like cow’s milk,” he said. “It is so much better for the environment than milk that comes from cows, which produce methane.”

Plant-based milk alternatives and plant-based proteins are a very important part of the future, Kummer noted.

Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.

  continue reading

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