• The Washington Post has a story about pea milk, described as “the newest nondairy beverage on the block. It’s vegan, nut free, soy free, lactose free and gluten free. It’s better for the environment than almond milk. And it has more protein and calcium than other alternative milks … Pea milk doesn’t taste like peas, and it’s not made in the same way almond milk is, by soaking in water. For Bolthouse Farms’ Plant Protein Milk, the process begins with harvesting yellow peas and milling them into flour. That flour is processed, separating the pea protein from the fiber and starch. The pea protein is further purified and blended together with water and other ingredients, including sunflower oil and sea salt, as well as vitamins like B12.”

The Post notes that “Plant-based milk sales are on the rise, while sales of traditional dairy milk continue to decline — though sales of yogurt and cheese are staying strong. Recent research from Nielsen has found that the plant-based milk category is up 3.1 percent since last year, while cow’s milk sales are down about 5 percent over the same period. According to Nielsen research from 2016, almond milk is the top-selling milk substitute in America, with sales growth of 250 percent from 2011 to 2015.”