The food industry is quickly ramping up the options, offering milks derived from soybeans, rice, coconut, hazelnuts and even hemp. The sales growth follows decades of slow, steady decline in consumption of cow’s milk in the U.S.
My daughter has a mild dairy allergy. We’ve had soy and/or almond milk in the house for quite some time now. I still enjoy a nice cold glass of 1% cow milk with dinner or a cookie, but we’ve considerably decreased our consumption, following the trends described in this article.
I would definitely try some hemp milk. 🙂