For years, I had dreamed of launching my own line of plant-based nut milks. As someone who’s passionate about sustainability and healthy living, I wanted to create a product that could stand out in a crowded market—and provide consumers with a fresh, eco-conscious alternative to the typical dairy-free options available. But there was one problem: […]

I used to walk past the plant-based milk section in the grocery store with curiosity but confusion. Almond, oat, cashew, soy, hemp—there were so many options, and none of them ever quite hit the mark for me. Some were too watery, others too sweet or full of ingredients I couldn’t pronounce. I started to wonder,

Running a traditional Italian trattoria in the heart of Florence, I never imagined I’d one day be perfecting vegan mozzarella and aged cashew parmesan. But when we noticed a growing number of guests requesting plant-based options—or skipping dairy altogether—we knew it was time to evolve. I didn’t want to just add a generic vegan pizza

I’ve always cared about what I eat. As a nutrition student, I’ve spent years studying labels, questioning food trends, and digging into the science behind healthy eating. So naturally, when I started leaning toward a more plant-based lifestyle, I turned my attention to dairy alternatives. What I found in stores, though, was frustrating: plant milks