Professor Eva Thornberg of Lund University and the herbal beverage company DUG introduced the world’s first “potato milk.”
This B12-rich vegetable milk contains no soy, gluten, or sugar and may be used in cooking and baking. Milk contains pea protein, rapeseed oil, and chicory fiber in addition to potatoes.
Potato milk foams in the same way as regular milk, therefore it may be used in the production of drinks, including coffee, according to the researchers. The primary benefit of this form of milk is that it is produced in a more ecologically friendly manner than other varieties of vegetable milk.
For example, producing oat milk needs twice as much land as producing potato milk, while almond milk necessitates 56 times the amount of water as the DUG alternative.
We have a super-ecological drink as a result of our decision to use potatoes as a base. Potatoes do not have significant growing expenses, making them a super-organic crop when compared to other crops like soybeans, almonds, and oats. To say nothing of dairy goods.
