Vancouver’s Bettermoo (d) is fighting for a milk-free future, one product at a time

Credit: Bettermoo (d)

Bettermoo (d)’s milk product is made in Canada

The company hopes its milk alternative can stop our dependence on cows

Across North America, milk sales have been declining for some time. It is not a surprise to anyone who has been to a grocery store lately and seen the many options for almond and oat milk on the shelves.

Vancouver-based Bettermoo (d) has spent about a year working in the ranks of people like Almond Breeze and Earth’s Own with its own blend of herbs and oats.

The company’s slogan – “what a cow eats and a human needs” – informed about the way it developed its product, which is based on the herbs and vegetables cows ate before the time of mass production.

“We thought we could do something really unique here and try to incorporate many of these flavors from the naturally growing cows,” says CEO Nima Bahrami. “What they eat really affects the taste of the milk, and their environment plays a role. So we would come up with a brand that can bring you the unique taste and flavor without harming the environment and the animals themselves. ”

Bahrami is looking to get Bettermoo (d)’s shelf-stable (meaning it does not need to be chilled before opening) Moodrink in stores this fall. But his plans to promote a milk-free future do not stop there.

“One thing we thought would be a unique thing about our business is that we do not just want to be another alternative milk provider,” says Bahrami, who was born in Tehran and moved to Vancouver with his family at the age of nine. “We want to be a dairy replacement brand that is able to provide consumers with all their needs for dairy products, but plant-based.”

Bettermoo (d)Bettermoo (d)

Bettermoo (d)Bettermoo (d)

Moodrink is the first step in that quest, but Bahrami is developing a yogurt (Mooghurt) and butter (Buafter), as well as alternatives to cheese, ice cream and sour cream.

The Bettermoo (d) founder holds an MBA from Cardiff University in Wales and works with a team of consultants and food researchers to manufacture the company’s products in Canada.

“We try to make it inclusive for everyone, and not just necessarily target vegan people,” he says. “Anyone who wants to make a change for themselves or the environment, animals, all the different reasons people have for it.”

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