Nowadays, cow milk is not anymore considered a standard for people’s nutrition. Even more, official reports coming from dairy’s companies show that there are places in the world where the demand for cow milk is getting lower and lower. A similar case was the one of the Elmhurst Dairy from Queens, NY, a 100-year-old dairy turned into a plant milk producer, recently.
What makes plant-milk to be more appreciated?
We all know that lactose intolerance is not a marginal phenomenon as it is affecting around 75% of the world’s population.
Moreover, the industrial milk production assumed cruel traits, especially in industrial farming, as the cows are artificially made pregnant as they must give 40 liters of milk daily.
The consequences of these actions are serious illnesses that, in turn, have to be treated with antibiotics that end up in the final product.
Plant-milk, for example, is definitely the better alternative and comes in so many different tastes that it is hard to choose one, especially if you are a first-time buyer.
However, the most common plant-milk products are those made of soy, oats, rice, and nuts and are rich in vitamins, proteins, and nutrients.
How did Elmhurst’s 100-year-old Dairy turn into a plant milk producer?
Elmhurst Dairy’s history dates back to 1900s when the grandfather of the actual owner (Henry Schwartz) bought a herd of cows. By the year of 1919, Henry’s father and uncle were already selling bottles of milk under the name of Elmhurst Dairy Milk.
Since then, the Elmhurst Dairy milk gathered notoriety as it was widely available in New York in elementary schools, markets, and even at Starbucks.
As the time passed by and the trends changed, Elmhurst Dairy would’ve faced bankruptcy after 2016 as the milk demand was on a major decline. However, Henry Schwartz took the decision to shut down the dairy in 2016 just to relaunch it under the name of Elmhurst Milked. Now it is not anymore milking cows but it milks oats, cereals, soy, and nuts taking advantage of high-end technologies.
“We are at the helm of a radical shift in food technology. We are able to look at plant-based food sources in a new way as we maximize the nutrition that exists in these sources and eliminate food waste as we utilize every piece of the nut or grain,” said Henry Schwartz who is absolutely sure the former-dairy will grow again, this time, on a new market.