Need a new milk? Give peas a chance
IN RECENT years, we’ve been inundated with an ever-expanding array of plant-based milks: soy, hemp, oat, rice, coconut, almond, macadamia, hazelnut, cashew. No nut has been left, erm, un-milked.
And as the options have increased, so has the demand. Driven in part by an increase in reported lactose intolerance, but no doubt also largely due to consumers wanting to explore new options and include plantbased offerings in their diet.
And now there’s another non-dairy alternative in town: pea milk. Made from pea protein, Like Milk has been formulated with the same levels of calcium and protein as full cream dairy milk, but with zero fat and lower levels of sugar.
The first plant-based beverage in Australia to be made using the protein, it has been selected for its robust amino acid profile (the building blocks of proteins) that our bodies need for muscle development and wellbeing.
Funny name aside, we had a few questions before pouring it into our lattes. Does it taste like peas? Is it green? How do you actually milk a pea?
Well, after a taste test we can confirm no, it doesn’t taste like peas (more earthy and sweet), it’s not bright matcha green and it’s made much like other plant-based milks through a process of soaking and blending with water.
The key difference between Like Milk and other plant milks is its high levels of protein, calcium, phosphorus and vitamins B2, B12 and vitamin D all together in one place; along with zero fat and much lower levels of sugar compared to full cream and low-fat dairy milk.
MILK IT: Pea milk is a new non-dairy option.