Milk for all tastes, diets

NONDAIRY: Jacob Conway, left, and Kevin Eve are co-founders and owners of Uproot, which provides dispensers for plant-based milks, now available at the Brown University cafeteria, Johnson & Wales University and other locations.
 / PBN PHOTO/MICHAEL SALERNO
NONDAIRY: Jacob Conway, left, and Kevin Eve are co-founders and owners of Uproot, which provides dispensers for plant-based milks, now available at the Brown University cafeteria, Johnson & Wales University and other locations.
 / PBN PHOTO/MICHAEL SALERNO

The inspiration for Uproot Inc., a plant-based milk company founded by Brown University graduates, started with disappointment at the choice in the school’s cafeteria.

Kevin Eve, a co-founder, grew up with a dairy allergy. At Brown, he found only one option for a plant-based drink – soy milk — in the student cafeteria, and it was too sweet for his taste.

A year later, while living in Boston, he was lugging home half-gallons of coconut milk. “They were very heavy and very expensive. [I thought], There has to be a better way to deliver plant-based milks.”

In September 2018, at the Nelson Center for Entrepreneurship at Brown, the business was born. Uproot, now led by Eve and Jacob Conway, offers five concentrates for plant-based drinks.

- Advertisement -

Johnson & Wales University was the first customer, in mid-February. Brown followed suit in March.

The business creates its concentrates for almond milk, soy milk, oat milk, coconut milk and a chocolate pea milk in the shared commercial kitchen of Hope & Main in Warren.

The plan is to expand to every college cafeteria in the nation.

“Students really want a variety of these milks,” Eve said.

Mary MacDonald is a PBN staff writer. Contact her at Macdonald@PBN.com.