On shelf: DIY plant-based milk and condiments
Sydney-based start-up Ulu Hye entered the market in 2017 with a range of four ‘nut mylk bases’: Almond, Hazelnut, Hemp and Mixed Nut Blend (cashew, almond and macadamia).
Designed to reduce the use of single-use containers, the nut mylk base comes in a re-usable glass jar in the form of a paste, which can be combined with water to make a plant-based nut milk that lasts 4 days in the refrigerator.
One jar produces ten litres of milk. According to the company, the product has so far resulted in reduced landfill of 500,000 cartons and counting. The product also contains no preservatives or sugar.
“We love that we’re empowering people to decide how they like their milk, and how often, whilst being gentle on their tummies. Gone are the days when you have to empty out a carton that hasn’t been used up in time. With our mylk bases you make what you want, when you want. It’s proof you can be kind to your body and bank — and the environment,” said the company spokesperson.
Ulu Hye started from two inspired women and has grown nationally and internationally. In addition to the nut mylk base it has also launched a DIY plant-based condiment range, which includes mayonnaise.
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