15 February 2022
Online reviewers give their feedback on taste and nutrition
BLOGGERS and health advice websites have been sharing their views on the merits of potato milk, since Waitrose launched the product into more than 200 stores in the UK last week.
Overall, the consensus seems to be that the product has a promising future and consumers won't be disappointed.
The Big Issue recently made a TikTok video, first noting that potato milk doesn’t separate in tea or coffee, and then going on to mention how creamy it looks.
“It’s actually a lot better than I was expecting it to be,” said the tester. “It doesn’t taste like potatoes at all. It’s very creamy and very fatty in a good way – although this is the barista version. It kind of has a malty taste and is a bit like white chocolate. I would actually say this is on par with oat milk – if not a little bit better.”
Health website, Eat This Not That!, also attested to Dug's strong points.
"Not only does potato milk have low sugar and fat contents, but it's also filled with healthy ingredients, and it doesn't contain soy and many typical allergens. Soon enough, you may be seeing this great addition to your favorite lattes and specialty drinks at your local coffee shops," Alexa Mellardo stated in an online article.
She goes on to add that we can even try making our own potato milk at home, with recipes takinge around 30 to 40 minutes to prep and cook up and including potatoes, water, almonds, honey and vanilla extract.
Prevention.com, which has been providing health information and practical strategies for people to improve their physical, mental, and emotional well-being, over the past 70 years, also acknowledged there "there may be some good to the potato milk craze".
In an online article, the brand sought the opinion of Catherine Perez, a vegan, dietitian and owner of the Plant-Based RD blog, who stated: “The response, I believe, will be more enthusiastic for those looking for a dairy-free option that is also allergy-friendly, so I believe the interest is there. Plus, it's something new that might also provide a different taste and mouth-feel compared to some of the other plant-based milk currently available.”
Milk developer at Lund University, Prof Eva Tornberg, said she was working with a potato starch company in Sweden when she came up with the idea. The amino acid composition of potato protein is much like milk and egg and she felt it would be good to use potato protein to make a milk.
Potato milk also contains rapeseed oil, which has 10% of omega 3 oils, Eva added, and the milk is allergen-free.