CaLDRON February 2014 - Valentine's Day Special | Page 74

FACE OFF

YOGURT,
FROM PLANT

'MILK'

We ask two individuals their opinions about whether they would opt
for this non-dairy milk and this is
what they had to say.

Researchers at the Universitat Politecnica de Valencia in Spain and colleagues used plant-based 'milks' to create products
fermented with probiotic bacteria from grains and nuts. The alternative products are specially designed for people with
allergies to cow's milk, lactose or gluten intolerance, as well as children and pregnant women. The team has worked with
almonds, oats and hazelnuts and will soon evaluate the use of walnuts and chestnuts as raw material for these new products. These plant 'milks' have healthy fa tty acids and carbohydrates with low glycaemic index, which makes it suitable
for diabetics. Moreover, they include vitamins B and E, antioxidant compounds and dietary fibre that improve intestinal
health. They are also rich in potassium and very low in sodium.
In January 2014, TCBY announced the launch of Silk Vanilla Almond Fro-Yo, which it created in partnership with Silk
Almondmilk. The dairy-free dessert will be launching in stores in January. According to Silk, working with TCBY is part
of their overarching goal to create accessibility to all kinds of foods, treats, and indulgences for those with dietary restrictions. "Sometimes having a restricted diet can feel like a daily exercise of little sacrifices and amended cravings," says
Craig Shiesley, Senior Vice President, Plant-Based Food and Beverages. "It makes us happy to know that consumers can
enjoy a dairy-free treat at TCBY to further fuel the passion for plant-based foods."
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CaLDRON February 2014