Goodmylk
let's skip the middle cow
Vegan Dairy Alternatives
Who we are
We are on a mission to make plant-based food affordable and accessible in India. We deeply believe in a future where animals are viewed as the living, breathing, feeling individuals that they are, and animal agriculture no longer exists.
Our Story
Goodmylk owes its passionate beginning to Abhay Rangan, a 19 year old vegan activist in 2016. When he was in the middle of an animal rights awareness campaign, someone walked up to him and said ‘vegan alternatives are expensive, and so I don’t want to be vegan’. While one doesn’t need alternatives to be vegan, it made sense that accessible & affordable plant-based options would help reduce friction in adopting plant-based food. This was impetus enough for Abhay to have a conversation with his family, who were also passionate vegans and start Goodmylk (then called Veganarke). The mother-son duo soon became synonymous with the company name.
Until January 2018, Veena would make peanut curd in their kitchen at home and Abhay would personally deliver them all over Bengaluru. With growing demand, Goodmylk raised their first round of capital in 2018, and engaged with commercial manufacturing facilities for the production of the curd. Abhay’s delivery duties were taken over by two delivery partners, Prashanth I and Lokesh B, who would go onto grow the entire Logistics function of the company.
Goodmylk now needed to become a company which meant acquiring the right talent. Radhika Datt came on as co-founder to solidify structure while Dhivakar Sathyamurthy joined subsequently to lead Operations & Sales. Disha Ravi, the youngest member, joined as an intern initially and came on full-time to work her magic on our customers by leading the company’s Direct-to-consumer efforts.
Goodmylk strived to make plant-based dairy accessible, experimenting with almond, coconut, soy, quinoa and other mylks before realising that apart from being ‘plant-based’, these alternatives needed to function like their dairy counterparts too. The company then welcomed Spurti Ravi, who scaled up the products with an unparalleled ability to extract both taste and function from them. Most recently, Rajat Mehta joined Goodmylk with the intent to develop a visual narrative for the brand and oversee the creative aspects of marketing and advertising.
Goodmylk is excited now to announce a recent fund raise in December 2019 and has set its sights on creating the next big dairy company in India- minus the animals. They’re just getting started and are excited to bring compassion back to our plates.
Values
We’re all about:
1. Making plant-based food affordable and accessible.
When we started out with Goodmylk, we made a promise—we’d make plant-based food affordable and accessible. We then added on to that, saying we’d make it more delicious than every other plant-based dairy product in the Indian market today, whilst remaining as transparent a company as is possible.
With our long term subscription plans, we are able to offer our:
Cashew oat milk—shelf stable—at INR 120/ ltr. (price competitive with organic, A2 milk, and most shelf stable private dairy companies).
Curd at INR 110/ kg (price competitive with pretty much every single private dairy company). As an added bonus, our curd is actually a Set Curd (priced less than our competitor’s set curds), while other ones offer a pouch-based broken curd.
What’s more—all this is home delivered, for free!
You don’t have to choose between exorbitantly priced almond milks that have mostly gum and lecithin anyway, and don’t have to settle for the off-taste of soy in everything you eat.
2. High quality, safe products manufactured with care.
Imagine a future where plant-based dairy is the mainstream dairy. It comes with high quality, ultra-safe products that are profitable at scale. This is the future we are working towards.
We have deep insight into plant-based dairy products, from conceptualization to success in the kitchen to success in a commercial plant. These insights come together to create products that are delicious and safe.
3. Creating a future where animal agriculture does not exist.
We share our planet with billions of living, breathing, and feeling individuals. We believe that they deserve to live their lives free from pain and suffering.
Sustainable, scalable revolution—that’s what we think of plant-based food. Remember when humans used to *eat* animals? Our grandkids certainly won’t. It’s time we moved on to cleaner and greener ways to nourish ourselves.
4. Enabling sustainable livelihoods.
We enable sustainable livelihoods by buying locally, ensuring fair pricing for our raw materials, and investing in the well-being of people that make Goodmylk happen.
5. A cleaner, safer environment for all.
Sustainability is important to us. We believe in working to find ways to minimise the footprint we leave behind us and we’re always looking for ways to be more earth-friendly.
We are trying to do our bit by:
Ensuring our raw materials are produced locally
Ensuring they are processed locally
Reducing total package material by converting to flexible packaging wherever possible, both pre and post manufacturing
Using recyclable containers as a rule
Optimising for product-package ratio with less material per kilogram of product
Being a more conscious company means being more conscious about everything—ingredients, packaging, delivery, and a whole lot of other things.
6. Quadruple Bottomline
We looked at existing frameworks in the industry to define how we would measure and evaluate our footprint on the world. We were disappointed. Most frameworks only evaluated profit, and none evaluated a company’s impact on animals. So we decided to invent our own framework, called the Quadruple Bottomline. Four bottomlines that we evaluate ourselves on. These are the metrics by which we measure our success.
People.
How many sustainable livelihoods are we creating? Are we ensuring everyone in our value chain is safe, happy, and healthy? What more can we be doing?
Planet.
How much fuel, water, and other natural resources are we consuming? What’s our footprint? What are doing to minimise our net harm and maximise our net good?
Animals.
What is our impact on animal lives around us? How many animals are we removing from the supply chain? How many people have we helped switch to plant-based food?
Profit.
How much value are we delivering to our customers and stakeholders? Are we growing sustainably? Are we on track to making plant-based dairy happen at scale?
Our Process
Our products are natural, safe, fresh, and delicious—they are a mix of culinary art and science, yielding the best possible quality.
Combined with the unprecedented access we’re bringing to the table with our distribution, you’ll have plant-based goodness delivered right to your doorstep.
Sourcing
We source our peanuts and cashews from Karnataka and Tamil Nadu. Most of our ingredients are locally procured.
Much of product quality is really ingredient-dependent. The ‘bad apple’ analogy applies well here. Ingredients need to be—and perform—at their best if we are to have a product that delivers on our promises. We source these ingredients from reputed suppliers.
Manufacturing Facilities
Our production facilities are located all over the country. Much of the product quality depends on the factory. Every factory comes with its own unique machinery, features, team spirit, and culture. We have built relationships with quality facilities that understand our mission-driven nature of work.
You’ve heard of ‘The whole is greater than the sum of its parts’. Deep insight into plant-based manufacturing, and flawless execution is what converts our ingredients into the magic stuff that Goodmylk is made of.
Processing
We add flavour, stabiliisers, and fortificants, depending on the product we are manufacturing.
We then heat-treat our product to kill germs. This is done prior to packaging. We use either UHT or pasteurisation to make Goodmylk safe for you to consume.
Packaging
We select our packaging carefully to ensure the safety of our products. But that’s not where it stops. We work with lightweight packaging, maximise our product-to-packaging weight ratio, ensure compatibility with shelf stability, and ensure recyclability.
Being in the food space means having to deal with disposable. We want to do our part to be responsible with the waste we generate.
Plant-based dairy needs different upstream processes than dairy, and we use Goodmylk-owned and installed machines at our partner facilities to ensure this step is performed well.
A lot of downstream plant-based dairy processing is like the ‘other’ dairy processing. The same rules apply.
Our yoghurt isn’t shelf stable. That’s a good thing, because it’s probiotic. We don’t use acid to curdle our mylk. We use a carefully controlled strain of good bacteria that convert our mylk into the Desi Curd that you love.
Distribution
If you’ve subscribed to our products via our website, you’ve likely met the people behind our delivery service.
In addition to availing free delivery and discounting products, a big advantage to our subscription system is that you can actually return our packs. The onus of recycling our packaging is on us (pun intended).
In the interest of increasing accessibility, we’re working hard on getting Goodmylk to a store near you.
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