Ashton Kutcher and Mila Kunis Big Fans of New Vegan ‘Milk 2.0’

Image credit: Milk 2.0

Vegan startup Milk 2.0 has picked up the interest of actors Mila Kunis and her husband Ashton Kutcher, who apparently couldn’t get enough of the plant-based milk.

New Zealand vegan milk brand Milk 2.0 was one of just six companies selected to display its products at the Food Trends Lab section of the annual TED Talks event, which took place in mid-April in Vancouver and featured speakers from heads of state to comedians.

Kristina Ivanova, co-founder of Milk 2.0, explained to Dominic George on New Zealand radio show Rural Today how Ashton Kutcher and Mila Kunis couldn’t get enough of her beverage.

“It was initially just a casual chat, [Mila Kunis] was just trying different products across the food lab, and she tried the milk and really liked it,” said Ivanova.

Ivanova said that after chatting with Kunis about whether the product would be available in North America, the actress left and came back with Kutcher.

“They came back, and they took a second sample, they were really interested.”

According to Ivanova, the couple spent about 45 minutes inquiring about the company and its products, as well as whether Milk 2.0 had any plans of expanding to North America.

“Mila also came back after the event and was drinking coffee, so wanted more of our product for her coffee.”

Ivanova, a native of Russia and New Zealand resident, founded the company last year, along with her partner Ankit Sehgal.

Milk 2.0 is vegan milk, made fresh from a blend of nuts and seeds and is available in two flavors.

The Pure Milk is made with almond and cashew, and the Choco Milk combines almond, cashew and pumpkin seed, both with no chemicals or additives.

Each bottle contains more fiber than a bowl of oats, as much protein as two eggs and more potassium than a banana.

Ivanova, who has been vegetarian for about 13 years, previously told Scoop that she started the company due to being unable to find healthy vegan milk in stores.

“The supermarket shelves had plenty of non-dairy milks, but all of them contain emulsifiers, preservatives, gums, additives, and only a small percentage of actual nuts,” Ivanova said. “So I began making my own milk.”

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Paul Ibirogba

Written by Paul Ibirogba

Paul is a former writing teacher turned writer. He loves to travel the world (the southeast Asia region in particular), meet people from a variety of cultures and learn about various lifestyles. When he's not doing one of those things, he's probably reading non-fiction or watching YouTube videos.

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