Plant-based milk alternatives disrupt dairy


Aug 2nd 2018 THE humble oat doesn’t exactly ooze Instagrammable cool. Yet it is fast becoming the star in trendy coffee shops, favoured by baristas as their faux milk of choice thanks to its “mouthfeel”, taste and ability to foam and be swirled into “latté art”. Demand for alternatives to dairy has accelerated over the past six months, says Robert Robinson, the co-founder of Notes, one coffee chain in London where oat milk has become the firm favourite over soya and almond. “It works so well with the acidity of espresso and just tastes better,”…

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