Sweetpotato Milk Gains Financial Backing for Market Entry

The Rootsii project at Appalachian State University in North Carolina has secured significant financial support to develop a dairy-free sweetpotato milk. The initiative, which aims to create a new market for sweetpotatoes, received a $1.82 million grant earlier this year. This project seeks to address the issue of sweetpotato waste, as up to 40% of the crop is lost from field to shelf, costing farmers over $13 million annually.

The North Carolina Sweetpotato Commission, comprising over 300 producers and packers, has partnered with the Rootsii team. Their goal is to bring sweetpotato milk to supermarket shelves within two years. Professor Brett Taubman, who co-founded the project, emphasized the potential for the milk to revitalize sweetpotato demand and stabilize the regional agricultural economy.

The sweetpotato milk is produced using a proprietary process that employs enzymes to break down the vegetable's long-chain starches. It includes chia seeds as an emulsifier, a yeast-derived protein, and coconut oil, which will eventually be replaced by muscadine grape seed oil—a byproduct of the local wine industry.

Described as having a smooth and rich taste, the milk offers a mild sweetness without added sugars and is rich in micronutrients such as vitamins A and C, potassium, and magnesium. Additionally, its environmental footprint is noted to be smaller than that of almond milk, requiring less water.

Michelle Grainger, the executive director of the North Carolina Sweetpotato Commission, expressed excitement about the potential of underutilized sweetpotatoes. The project is preparing for consumer testing, shelf-life validation, and scaling up production as it moves toward commercialization.