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May as well buy burgers in the US, since you already paid for most of it through taxes! (lemmy.world)

submitted 1 year ago by ericbomb@lemmy.world to c/memes@lemmy.ml

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[–] TvanBuuren@feddit.nl 41 points 1 year ago (2 children)

Here it's not just that.

The raw resources and production costs of oat milk is like, €0.30 per 2 liter.

They sell it at €2.40.

Healthy is capitalism here.

[–] x4740N@lemmy.world -1 points 1 year ago

Doesn't production of not milk use a ton of water and have am environmental impact

One of the trends I have noticed with vegan users online is that they neglect to mention the environmental impacts of their own alternative products

[–] tja@sh.itjust.works -2 points 1 year ago (1 children)

I believe they also put a lot of resources into research

[–] ForgotAboutDre@lemmy.world 33 points 1 year ago (4 children)

Oat milk is just oats blended in water. The research is minimal. The marketing is where they put most of their money.

[–] ILikeBoobies@lemmy.ca 5 points 1 year ago

Jokes on them, I’ll still only refer to it as oatmeal

[–] tja@sh.itjust.works 0 points 1 year ago (1 children)

I think there is a huge difference in the thing you are describing and e.g the oatly barista.

There are a lot of oat milks that taste very different or not at all. To get the right taste and consistency, you need some research.

[–] zalgotext@sh.itjust.works 3 points 1 year ago

You're the only one talking about niche/specialty products though. Not denying that those products require extensive research, but I doubt that those products alone are responsible for the considerable markup on the typical alternative milk products, which truly are closer to "oats blended in water", and probably make up a majority of sales.

[–] jasondj@ttrpg.network -1 points 1 year ago (1 children)

Most retail nut milk is actually mixed with a variety of gums and other texture enhancers.

Fresh, homemade oat milk is actually really easy to make by that process, but store-bought oat milk needs to have consistent flavor and texture/mouth-feel. So there is a bit more that goes into it.

This is also true of other non-dairy milks. That’s why I only use Trader Joe’s or Westsoy shelf-stable soy milk for making yogurt. No gums.

[–] ForgotAboutDre@lemmy.world 4 points 1 year ago

These are industry standard additives, that are trivial to develop recipes for. The research involved is minimal, and wouldn't represent a significant portion of the business.