Fonterra is dropping a target to achieve 30 billion litres of milk volume by 2025.
A NZ entrepreneur is developing vegan milk brand Milk 2.0, made with base ingredients such as almonds, cashews, poppy seeds and pumpkin seeds.
The plan is to launch the brand with almond and cashew based varieties – in a plain and chocolate flavor – then to expand the line to include more inventive blends of seeds and nuts. Poppy seeds have the highest amount of calcium, even higher than dairy milk.
The entrepreneur joins a growing list of innovators in the non-dairy industry making plant-based alternatives out of unexpected ingredients, including fellow New Zealand brand WellKit Foods International, which launched a persimmon-based vegan ice cream brand -- My Goodness! -- this month.