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Expo East Episode 2: #PostMilkGeneration
We’re back with the second installment of our favorite finds from Expo East, the nation’s biggest natural products show. This time, it’s the dreamy plant-based dairy taking center stage. So pour a little Califia Farms Pumpkin Spice Dairy Free Almond Milk Creamer (oh the Fall goodness!) into your favorite warm beverage and get ready for all the creamy, melty, yummy goodness. 

Beer Drinker's Delight: Miyoko’s Pub Cheese

Miyoko Schinner’s original artisan cheeses changed the lives of many a vegan wine lover. Now she’s doing it for those who prefer malts and hops! Her new line of pub cheeses will blow your mind (and make your football parties so much better). The flavors are Cheers to Cheddah, Biergarten Garlic Chive and Spicy Revolution. Did you miss Miyoko and Chef Chad Sarno making tuna cheddar melts at the show? 

She’s also bringing some love to the breakfast table with three new cream cheese spreads: Un-Lox Your Dreams, Sensational Scallion, and Plainly Classic. The Un-Lox includes seaweed, which makes the flavor so real, you’re transported to an East side deli. 



Wow No Cow! 

That’s pretty much what we found ourselves saying when we tasted Oatly’s oat milk. Originating from Scandinavia, where the company has been producing oat milk for 25 years in Sweden, Oatly is poised to take over American refrigerator aisles this fall. Oatly spokesperson Mike Messersmith stressed that along with tasting great (which I can assure you it does), oat milk is also one of the most environmentally friendly plant-based milks on the market. Oatly is already in some coffee shops and restaurants on both coasts, but it will be expanding throughout the Mid-Atlantic and Northeast in retail groceries this fall.



No You Didn’t Daiya


Just when you fully accepted living without Greek yogurt in your life, Daiya has come along and produced a really good one. With eight grams of protein and a proprietary blend of coconut cream and pea protein, Daiya remains faithfully dairy-, soy- and gluten-free. Our verdict: This yogurt truly hits the mark on nutrition, taste, and texture as a plant-based replacement for Greek yogurt. Alison Rabschnuk, GFI’s Director of Corporate Engagement (pictured next to the neon sign above) has already found this awesome option at her local grocery.



Elmhurst Dairy = #RoleModels

The only thing as good as Elmhurst’s milks is the company's origin story. We were absolutely blown away when we talked with Harry Schwartz, son of Elmhurst founder Max Schwartz, who captivated us with this tale: Started in the 1920s in New York City, Elmhurst Dairy grew to become one of the largest dairy producers on the East Coast (they were basically the milkman for two Manhattan boroughs) before it flipped the script and shifted to focus entirely on minimally processed plant-based milks. Where they once milked cows, they now milk walnuts, cashews, almonds and hazelnuts. They are introducing peanut milk to the marketplace in early 2018 too! We're in love. 



Follow Your Heart Is Addressing My Heart’s Desire — Scrambled Eggs

I know, I know: Eggs aren’t dairy, but I had to get this mention in! Follow Your Heart, which was celebrating the 40th anniversary of Vegenaise at this year’s Expo East, has something really exciting coming in early 2018. They are taking their VeganEgg (you might recognize the creative packaging that looks like a mini-egg carton) from powder form to liquid and putting it in the refrigerator case. They were not sampling this product, but we were assured that with just a little patience at the frying pan, the results are amazing. Since I’m completely off script, it’s worth noting that they’ve come up with the perfect companion to their refrigerated liquid eggs — Rocket Cakes Pancake and Waffle Batter. I did get to try these and let’s just say that breakfast has never tasted sweeter. 


To learn more about GFI's work supporting the plant-based foods industry, read up on what we do!

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