Gut Check #6: Bullish on Dairy

Welcome to Gut Check by Beny Yogurt 👋If you’re new here, you can check out previous editions on our site anytime. 

Building a dairy brand might be one of the hardest paths we could’ve chosen. In the early days, Kiki and I would look at each other and say, "Damn, why didn’t we just do a potato chip?"

Dairy is perishable so we’re constantly racing against the clock to sell before it expires, it requires cold-chain logistics, which is why we can’t ship Beny outside NYC 😢, and it’s dependent on cows—who, as we’ve seen recently, can have unpredictable outbreaks.

And yet, while we occasionally envy the founders of all the latest shelf-stable hot sauces and protein bars, we couldn’t be more bullish on dairy 🐄 .

Why Dairy?

In 2024, dairy consumption increased for the second time since 1970 while plant based milks sales dropped by 6%. More people are ditching the ultra-processed glucose spiking alternatives in favor of whole milk lattes. 

Here’s why we think dairy is making a comeback:

1. Movement away from processed foods 

Ultra-processed foods have been linked to obesity, cancer, and diabetes, driving consumers away from products that can only be manufactured through industrial machinery and towards whole, natural foods. Dairy based yogurt is a food that you can make both in an at-home kitchen and at mass-scale. Non-dairy alternatives require some level of processing that’s almost never replicable at home. 

2. Better nutrition 

Dairy milk naturally packs more protein and healthy fats than its alternatives. A cup of whole milk has ~8g of protein, and once fermented and strained into Greek yogurt, that number climbs into the double digits. Non-dairy alternatives often rely on supplementation to match dairy’s nutrition. Plus, dairy is naturally high in vitamins and healthy omegas.

3. Let’s be honest, it just tastes better

Maybe it’s personal preference, but plant-based milks, cheeses, and yogurts just don’t hit the same. There’s been progress in mimicking dairy’s creaminess and mouthfeel, but it’s got a long way to go.

What if I can’t eat dairy?

Many people actually can’t eat dairy - generally speaking this falls into two categories:

1. Lactose Intolerance: Over a third of Americans are lactose intolerant (it’s a spectrum depending on how much lactase your body can naturally produce). Highly fermented yogurts like Beny have little to no lactose in them making them easier to digest compared to a glass of milk or ice cream. 

2. Milk Allergy: Some people are allergic to milk proteins (whey, casein, etc.). In that case, any dairy products (including Beny 😢) are pretty much off the table.

BTW - we’re on the hunt for an awesome organic milk provider. Highly unlikely but if any of you know east coast organic dairy farmers, we'd love to connect with them! 💙🥛

Top of Mind

👀 Starter Crew: Your answer to “how can I get Beny” is here. If you’re in NYC and want to join our starter crew (early access to try Beny and upcoming events), you can sign up here: eatbeny.com/startercrew

🚶‍♀️ Walk with us: Join us Feb 23rd 10am-12pm for a nice Sunday morning walk with Brooklyn Walk Club, starting in McCarren Park. RSVP here.

🚜 Farm Tours: Last week we drove upstate to tour a few facilities for us to scale up production - check out the behind the scenes of finding a manufacturer.

couchwoman

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🧘‍♀️Yogurt not Yoga: you learned why we’re bullish on dairy above, but why yogurt? 

Happy Monday 💙 

Elan and Kiki