Australia-based Ulu Hye is the creator of dairy-free mylk bases, which are essentially concentrated bases made from nuts and/or seeds that are blended with water to become plant-based ‘milk’ that can be used just like any other dairy alternative milk.
Mylk bases are a world-first concept within the alternative dairy space, and were developed with a focus on waste and carbon footprint reduction, according to Peuten.
“The thing about the [cartons] used today is that only a really small percentage of these cartons are actually getting recycled, so a majority of them are still ending up in landfill,” she told FoodNavigator-Asia.
“We use jars so this cuts down tremendously on carton usage and one 300g jar can also make about 10 litres of milk which cuts down carton usage even further, significantly reducing carbon footprint from milk consumption.
“Also, once you open up a carton of milk, you’ve only got about 45 days to finish that up but not everyone can use up a whole litre of milk that quickly – with the bases, you can make a cup of three to four hundred millilitres to last five days or longer according to your own lifestyle and thus avoid wasting it via spoilage or pouring it down the sink.
“It's also really clean and healthy, just like making milk at home from scratch with zero additives, preservatives, gums, thickeners, emulsifiers etc., in there. So really, it’s making consuming milk easier than ever before, better for you and better for the environment.”
Peuten also shared her insights on being a brand-new category pioneer, highlighting the various challenges in launching a new concept into the market.
“Whilst it is so exciting having created a world first concept, it's also really tough - not only have we had to navigate our way through finding a manufacturer that can make this product, but also researching and finding the right machinery, because it's a really complex product to make,” she said.
“So we've not only had to navigate that, and also have to bring awareness to our brand and products, just like any other business does, but also have to go a step further to educate the wider audience on exactly what it is, why they should make the switch and then how they use it.”
Peuten is the mother of two young children - two years and five months old respectively – and shared some tips to juggle a flourishing food entrepreneurial career with the needs of a young family.
“I'm not going to sugarcoat it - the juggle is real. It means a lot of interruptions, it means a lot of late nights and busy bookings catching up on work and I guess my advice would be to not be afraid to ask for help,” she said.
“Manage your expectations, do what you can when you can, don't be too hard on yourself and get a really, really good team of supportive and understanding people that are happy to have meetings with kids - and don't apologise for making it work either.”
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