![]() (See Plant milk § Labeling and terminology.) European Union regulations require "milk" be used for animals only, except coconut milk. In the United States, as of 2021, though the USDA is investigating and various state legislatures are considering regulation, various courts have determined that reasonable consumers are not confused, and the FDA has enacted no regulations against plant-based milk labels. They complain that consumers may be confused between the two, and that plant-based milks are not necessarily as nutritious in terms of vitamins and minerals. Manufacturers and distributors of animal milk have advocated that plant-based milk not be labelled as "milk". As of 2014 it comprised 60 percent of plant-milk sales and 4.1 percent of total milk sales in the US. In 2013, it surpassed soy milk as the most popular plant-based milk in the US. In 2011 alone, almond milk sales increased by 79%. In the United States, almond milk remained a niche health food item until the early 2000s, when its popularity began to increase. It is even mentioned under the secondary definition of "milk" in Samuel Johnson's Dictionary in 1755, alongside pistachio milk. Īlmond milk's popularity as a dairy substitute continued throughout history, going well into modern times. For example, a thin split-pea puree, sometimes enriched with fish stock or almond milk (produced by simmering ground almonds in water), replaced meat broth on fast days and almond milk was a general (and expensive) substitute for cow's milk. But the most basic dishes were given in fast-day as well as Meat-day and fish-day recipes were not separated in medieval recipe collections, as they were in later, better-organized cookbooks. Medieval cookbooks suggest that the aristocracy observed fasting strictly, if legalistically. Historian Carolyn Walker Bynum notes that: History Īlmond milk was used as a substitute for animal milk in the Middle Ages in areas that followed Catholic fasting doctrines. Global almond milk sales in 2018 were US$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025. It can also be made at home using a blender, almonds and water. Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. Almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. It does not contain cholesterol or lactose and is low in saturated fat. Almond milk is a plant-based milk substitute with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk.
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