The potato has always been treated as a plebeian vegetable in India, but in many other countries, it is the staple that substitutes for cereals. Ever since the tuber solanum tuberosum made its journey from the South American continent to the older world, chaperoned by Portuguese conquistadors, it has played different roles on the culinary stage, stellar and supporting. It is one of the most widely grown crops and sustains many a large food business.

From breakfast to dinner and snacks in between, potato is indispensable. So why should we be surprised when the Humpty Dumpty look-a-like reinvents itself (or let others do it) for another round of global conquest in the 21st century! Most crystal ball gazers focusing on foods of the future are of the unanimous opinion that potato milk is going to be one of the fastest emerging trends in the coming years.

Understandably, this forecast has created considerable excitement in vegetarian-vegan circles. Other non-dairy milk like soya, almonds are much more expensive and have begun to jade even the lactose-intolerant palates.

Potato milk is dairy-free, cholesterol-free and fat-free with equivalent calcium as cow milk. Experts also point out that the mineral and vitamin content in potato milk is greater than any other vegan option.

It grabbed attention after the Swedish Company, Veg of Lund, launched it as a retail product under its sub-brand DUG. Interestingly, what is being marketed abroad as potato milk is in fact not entirely yielded by potatoes and comprises pea protein, maltodextrin, chicory fiber, rapeseed oil, and natural flavorings.