Potato Milk

The potato seems an unlikely milk, which is precisely its charm. DUG, launched in Sweden in 2021 by Veg of Lund, grew from Lund University research by Professor Eva Tornberg, who worked out how to emulsify potatoes with rapeseed oil into something remarkably milk-like. The environmental sums are hard to argue with: potatoes need far less land than oats and a fraction of the water almonds demand, giving DUG one of the lowest climate footprints in the chiller. Happily, it doesn't taste of potato at all — the flavour is clean, neutral and creamy, and the barista version foams admirably. Use it anywhere you'd use any other milk: coffee, tea, baking, sauces and soups. World-firsts rarely arrive this quietly sensible, or this Swedish.

Emerging — few commercial brands yet