WHY DON’T WE USE SKIMMED MILK POWDER IN OUR FOODS?
We have had porridge in boxes for more than 10 years, but up until recently, we had never launched porridge pots.
Customers repeatedly asked why we didn’t offer convenient porridge pots that they can enjoy on the go or al-desko at work. There was one main reason why we never did – skimmed milk powder.
SO WHAT’S WRONG WITH SKIMMED MILK POWDER?
If we’re drinking dairy milk – we like full fat milk. Milk that’s not been tampered with – that’s in its truest form – and a satisfying balance of protein, good fats and natural sugars (lactose). When they take the cream out of milk, making it skimmed or even semi-skimmed, they remove most of the texture and, in our opinion, all of the joy.
Secondly, we strongly believe in the saying ‘the whole is greater than the sum of its parts’. When you boil away water from milk to create skimmed milk powder, you don’t just remove H2O. Lot’s of other important nutrients are lost in the process. So you can’t simply reconstitute milk by adding water back in and expect it to be the same quality as it was.
So what do we do instead? We ground up freshly roasted almonds and hazelnuts and add them to our porridge mixes. They make our porridge almost as creamy as porridge made with milk and luxuriously nutty. Win. Win. And, most importantly, we don’t take anything away from our whole nuts. And now we have porridge pots that everyone can enjoy, including people with a dairy allergy.
