New cow's milk alternative made from buckwheat, oats and amaranth

Researchers present alternative to cow's milk

Many people would like to forego the consumption of cow's milk. A possible alternative to milk could be a herbal product made from buckwheat, oats and amaranth, developed by two young students from the Eberswalde School of Sustainable Development (HNEE).

Together with geoscientist Swenja Rosenwinkel, Paavo Günther has developed the idea of ​​the milk alternative. Their milk, referred to as the Havelmi ***, should above all meet the requirements of sustainability, but could also offer health benefits - especially for people who do not tolerate cow's milk well. The business plan is already in place and by the end of the year there should be a regionally produced milk alternative for the Brandenburg and Berlin markets, according to the HNEE announcement.

Many people do not tolerate Kuhnmilch. An alternative could be a herbal product made from buckwheat, oats and amaranth. (Image: BillionPhotos.com/fotolia.com)

Vegan milk alternative with organic quality in demand

According to his own statements, Paavo Günther had the idea for the development of the milk alternative at the sight of a coffee table at a conference for sustainability - on the left the coffee cup, on the right the milk. Since he had "asked why in times when there is always a discussion about their own ecological footprint, in a country like Brandenburg nobody has ever produced a vegan milk alternative that also has organic quality," the company founder continues.

Two years ago, the idea arose

The high cost of imported soymilk also inspired the researcher to think about it, and about two years ago the idea for Havelmi ***, a plant dairy product that was to be produced and sold regionally, was born. Since then much has happened. Günther has made contact with grain producers and traders and held talks with the consumers. He has been in intensive contact with a cider factory in Ketzür (district of Potsdam-Mittelmark) since then, and is said to be producing there at the beginning, reports Paavo Günther.

First tasting at the end of the year?

The aim is to make a first tasteful tasting possible by the end of this year, and when the time comes, customers will be able to try out the recipes that are currently being worked on, explains Günther. On the basis of a QR code on the reusable bottles, all important information should also be readable and it will also provide information on the development process of Havelmi ***. According to Paavo Günther, the founders are particularly "interested in being transparent and at the same time contributing to solidarity farming." But this also means that the milk alternative will not be found in the supermarket. Rather, he sees his product in direct sales, in so-called FoodCoops (purchasing groups for mostly regional products) and selected cafés.

"The fact that I also started studying at the HNEE was a logical consequence for me," stresses Paavo Günther, who is studying sustainable management at the HNEE. Here, he not only gets to know facts about sustainable business management and environmental management in companies, but can also use his own business idea as a practical example in teaching. He also has contact to organic farmers who study at other departments of HNEE and may find more partners to expand the team of Havelmi ***. (Fp)