This 90 Year Old Dairy Company Ditched Tradition To Become Vegan Instead!

“There isn’t much room for our kind of business. I tried to keep this open because it was my father’s plant and he asked me to do so.”

Said Elmhurst Dairy CEO Henry Schwartz as he is closing the company due to decreased customer demand after 90 years of operation.

“Pasteurized fluid milk has sort of gone out of style.”, “we are unable to continue to go on without ongoing losses.”

Also see Dairy Farmers Panicking As Sales Plummet!

The shutdown reflects ongoing trends in the dairy milk business: increasing consumer awareness of the treatment of cows in the milk industry as well as consumer concern about saturated fat, cholesterol and hormones is leading to declining sales.

Andrew Novakovic, a professor of agricultural economics at Cornell University, said milk consumption peaked in the late 1940s and has declined sharply in the last few years, from about 240 pounds per person in 2010 to about 120 pounds per person in 2015.

However the declining demand for cow milk has lead to a growth explosion for plant-based milks,

so Elmhurst Dairy have dropped the dairy and renamed to simply ‘Elmhurst’ and will instead produce their own range of healthy plant-based milks.

Elmhurst debuted their new range named ‘Milked’ at the trade show Natural Foods Expo West in Anaheim, California last week.

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Related: The Perfect Animal-Free Cow’s Milk May Be Hitting Markets Soon!

The whole range are suitable for vegans and have very minimal ingredients.

Schwartz says their new range has “up to 4 times more nuts per serving than the other leading brands” and will be available in four varieties, Almond, Hazelnut, Cashew and Walnut. Each contains only raw cold-milled nuts and simple ingredients. And “No emulsifiers, thickeners, whiteners or frankenfood proteins” are used.

Turning cows into milk machines has led to epidemics of “production-related diseases”,

such as lameness and mastitis (udder infections), the two leading causes of dairy cow mortality in the U.S. This weakness is due to the extreme genetic manipulation and supplemented hormones which cause unnaturally high milk yields.

Also see 7 Proven Ways Milk And Dairy Products Are Making You Sick

According to the USDA, 1 in 6 dairy cows in the U.S. suffers from clinical mastitis.

This level of disease is reflected in the concentration of somatic cells in the milk. When a cow is infected, more than 90% of the somatic cells in her milk are neutrophils, the inflammatory cells that form pus. The average somatic cell count in U.S. milk per spoonful is 1,120,000, however the dairy industry says this pus doesn’t matter because the milk is pasteurized (the pus gets ‘cooked’).

Dairy milk has also been found to contain an alarming cocktail of hormones, including:

progesterone, oestrogen, cortisone and other adrenal steroids, IGF-1 growth hormone, leptin, oxytocin, prolactin, thyroxine and triiodothyronine. This makes sense as it’s designed to rapidly grow a baby calf – but aren’t components humans should be consuming.

Read more in the original piece here.