It all started in a shopping aisle in Singapore.
I was reading the nutrition label of yet another ‘alt-milk’ bottle in Singapore. I had scoured supermarkets, seven-elevens, speciality groceries, vegan stores both online and on the ground to find almond milk in Singapore. All I could find was liquid that looked like milk with none of the nutrition.
Most plant-milks had just 2% nuts in them.
That’s 4 almonds to a serving. I just could not understand how these brands managed to make their almond milk so creamy using so little almonds. I found my answer on the label. I was looking for a healthy, nutritious and clean staple, but what I was getting was a chemical cocktail. I spent the next few months working with food scientists from around the world to find the answer to one question: How to make almond milk that’s clean, tasty and healthy, and then deliver it fresh to Singaporeans. After a lot of trial and error we got exactly what we wanted.
It all started in a shopping aisle in Singapore.
I was reading the nutrition label of yet another ‘alt-milk’ bottle in Singapore. I had scoured supermarkets, seven-elevens, speciality groceries, vegan stores both online and on the ground to find almond milk in Singapore. All I could find was liquid that looked like milk with none of the nutrition.
Most plant-milks had just 2% nuts in them.
That’s 4 almonds to a serving. I just could not understand how these brands managed to make their almond milk so creamy using so little almonds. I found my answer on the label. I was looking for a healthy, nutritious and clean staple, but what I was getting was a chemical cocktail. I spent the next few months working with food scientists from around the world to find the answer to one question: How to make almond milk that’s clean, tasty and healthy, and then deliver it fresh to Singaporeans. After a lot of trial and error we got exactly what we wanted.
We had made creamy, tasty almond milk with just 2 ingredients: almonds and water
And it wasn’t just tasty. It was nutritious. We had packed it with almost 10 times more almonds, so it had healthy fats, proteins and fibre. We knew that all of us would drink it every day and feel good about ourselves. And we knew that soon we would be able to deliver fresh, clean and tasty almond milk in Singapore. After my first sip I couldn’t stop smiling. When someone in my team asked me what happened, I said “I think we’ve just found our mohjo.”
We had made creamy, tasty almond milk with just 2 ingredients: almonds and water
And it wasn’t just tasty. It was nutritious. We had packed it with almost 10 times more almonds, so it had healthy fats, proteins and fibre. We knew that all of us would drink it every day and feel good about ourselves. And we knew that soon we would be able to deliver fresh, clean and tasty almond milk in Singapore. After my first sip I couldn’t stop smiling. When someone in my team asked me what happened, I said “I think we’ve just found our mohjo.”