For years manufacturers have had trouble hacking this delicate imitation game. Rapidly rising revenues suggest that they are getting much better at it. A vegan milk of good standard needs to look like milk and taste like milk, whether it’s a fatty version, preferred by bakers, or a skimmed one, favoured by the health-conscious same to coffee-drinkers, it should ideally foam like the stuff from a cow. Are you a vegan and what is your experience with plant based proteins?

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