In a world where people are still using milk to make their morning tea, one of the few places where milk is still available in the form of a tasty snack is the fridge.
In fact, a new study published in the journal Food Research and Technology suggests that milk toast could be on the way out as soon as 2021.
There’s just one problem: the research was conducted in Australia and the research is not widely known in the US, the UK or the UK’s biggest dairy producer.
That means that milk-based food products are still quite rare in the UK and US.
But that may be changing, thanks to research conducted by the Australian National University.
Scientists found that when they fed mice a milk-filled, butter-filled and water-filled version of their favourite snack, they got all the benefits of the two flavours without the calories and sugar.
When they tried the same snack made with milk and butter, the mice didn’t get any benefit from the water-based version.
But when they tried a water- and milk-heavy version of the same food, the animals actually ate more of it, with a fat-rich version consuming more calories than the water and milk versions.
This suggests that, while milk is becoming a common breakfast and snack, it might not be the way to go for many people in the future.
So what’s next for milk?
Researchers believe that the study’s findings suggest that milk might be more popular in the long run.
“When it comes to breakfast, we need to think of milk as a snack rather than an energy source,” Dr James Wiebe, an assistant professor at the Australian Institute of Health and Welfare, told The Conversation.
Dr Wiebbe added that it might be time for consumers to consider the possibility that the dairy industry could produce alternative dairy products like butter.
“There is some evidence that there could be other alternatives that can be used to make milk,” he said.
And while there may not be a need for milk at the moment, he said that research is underway to develop dairy alternatives that would be easier to make, more sustainable and healthier.
“We need to look at that in the longer term,” Dr Wieebe said.
“It is a food that we all love, we all know that, so I think there is a lot of potential there.”
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