The ready-to-eat vegan cookies line is made from leftover oat pulp and vegan butter; launched at Natural Product Expo West in CA, USA.
Renewal Mill, an upcycled food company, launched a new range of vegan, climate-friendly and gluten-free cookies from upcycled ingredients. The Oakland-based company partnered with Miyoko’s Creamery, a plant-based dairy to create the soft-baked cookies.
The ready-to-eat cookie will be launched at Natural Product Expo West on March 9–12, 2022. It has been designed by chef Alice Medrich, who won the James Beard Award, and approved by Miyoko Schinner, Founder and CEO of Miyoko’s Creamery.
The companies are also planning to bring out Chocolate Chip and Snickerdoodle cookies soon. The cookie line is made from two upcycled ingredients – Okara flour and European Style Cultured Vegan Butter from Miyoko’s. Okara flour is derived from soy pulp, considered a waste following soymilk production. It’s low-carb, grain & gluten-free and keto-friendly. The vegan butter is palm-oil free, non-GMO and certified USDA Organic. It is a leftover in Miyoko’s churning equipment, at the end of production.
Renewal Mill has been fighting climate change and global food loss by upcycling by-products from food manufacturing into superfood ingredients and premium plant-based pantry staples. It recently launched an exclusive chef-driven, handmade vegan ice-cream flavour – Chocolate Salted Caramel Cupcake – in partnership with Salt & Straw, an ice-cream company based in Portland.
Miyoko’s Creamery is popular as “leading voice in the animal-free future of dairy”. It’s vegan cheese and butter collection has taken the epicurean world to the next level.
