Soy, almond, oat and other plant-based milk alternatives have skyrocketed in popularity over the last few decades. And now new draft guidance from the FDA would allow these drinks officially to be marketed as “milks,” putting to rest arguments by the dairy industry and others that only animal products can be called milk. We’ll look at what makes milk “milk” and how plant-based options measure up against milk from cows. And we’ll hear from you: have you converted to plant-based milks?
Guests:
Charlotte Biltekoff, associate professor of American Studies and Food Science and Technology, UC Davis
Yasmin Tayag, staff writer, The Atlantic
Dave Ritterbush, CEO, Califia Farms
Priera Panescu, senior scientist, The Good Food Institute
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