Exploring milk alternatives Writing
and art by
Maya Kornyeyeva
Soybeans. Almonds. Oats. Coconuts. What do these seemingly random plant-produced ingredients have in common? The answer is more complicated than it seems. Let’s start with the basic link: milk. All of these products are manipulated in some way or another to create a milk alternative, designed especially for individuals who are lactose intolerant or those who are looking for a healthy non-dairy solution. “People who have lactose intolerance are missing a protein that digests the lactose sugar in milk, so drinking normal cow’s milk isn’t an option for them,” said Mark Castro, a senior who works as a Starbucks barista. “Alternative milk varieties like almond and soy don’t have any lactose in them since they are made from plants: this is why they are such a good option for people who can’t consume lactose.” The trend of opting for milk alternatives first surfaced in the 90s with the emergence of soy milk. Over the 21st century, the popularity and consumerism of plant-based milk have continued to rise, with an estimated $40.6 billion global market in 2026, according to the sustainable foods news website Treehugger. According to Castro, customers often prefer milk alternatives over regular cow milk. Gen Z leads today’s milk alternative craze, choosing oat milk both because of its unique taste and texture, as well as the environmental implications. “It’s very advantageous that companies like Starbucks have alternative milk options for lattes and drinks because it allows customers who have dietary restrictions, and those who want to branch out and try new things, to still enjoy their beverage,” Castro said. Additionally, Carlmont Climate Change Club Vice President Claire Bing notes how making the switch to an alternative milk option can benefit our planet in the long run. “The main benefit of switching to something like oat milk
or almond milk is that we’re going to transition into a more sustainable means of production. Since cows produce a lot of carbon dioxide and methane gas, which are greenhouse gases, they inevitably contribute to climate change,” Bing said. “Raising and maintaining cows also consumes a lot of land, which could be used to grow other food we can eat.” This idea has been visited and revisited by environmental activists and government officials alike. A 2018 study published in the Washington Post found that about 12.4 million acres of forest are cut down each year to clear room for industrial agriculture. In fact, increased climate awareness in recent years is one of the main reasons why alternative milk options have gained such momentum in the last decade: they have a more positive environmental impact than their dairy counterparts. Oat milk, which is arguably the most sustainable alternative, uses only 17 to 26 inches of water per growing season and has been proven to yield the smallest carbon footprint, according to data compiled by Columbia University’s Climate School. “Alternative milk options are produced quickly, take up little space, and actually suck carbon dioxide out of our atmosphere in the process. Oatmilk is no exception,” Bing said. In the United States, oat milk and almond milk have outstripped other dairy alternatives and are common staples in grocery stores and coffee shops. Various other plant-based milk can also be found, including those made from rice, hemp, cashews, hazelnuts, quinoa, and macadamia. However, soy milk and coconut milk still reign in coastal areas in Asia, where the cuisine is deeply centered around creamy plant-based milk filled with nutrients and proteins. Coconut milk is an abundant resource in tropical climates like those found in Hawaii, India, and certain South American and Caribbean countries. “Growing up in the United States, I only drank cow milk my whole life. Finding out that other alternative milk types are already popular in other cultures and cuisines was a really cool experience because I realized that I didn’t have to consume dairy milk if I didn’t want to,” Castro said.
Soy milk is the original plant-based milk alternative and has a consistency similar to low-fat cow’s milk. It also has a healthful nutritional profile, including essential omega-3 fatty acids, antioxidant, anti-inflammatory, and cardioprotective properties. Soy milk is made by cooking and filtering dehulled soybeans, which are then blended with sugar or flavorings. Soybeans require a third of the water needed to sustain dairy cows, and while they grow as far and wide as China, the Ukraine, and Canada, well over half the world’s supply is grown in South America.
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