If you've visited a trendy café in the past few years, you might have noticed "golden" turmeric milk on the menu. Though recently advertised as a caffeine-free, healthy coffee alternative, the drink is a fancified version of haldi doodh -; a traditional Indian beverage often used as an at-home cold remedy. And now, researchers have developed an efficient method to make a plant-based, instant version that maintains the beneficial properties of the ingredients while also extending its shelf life.
The researchers will present their results at the fall meeting of the American Chemical Society (ACS). ACS Fall 2024 is a hybrid meeting being held virtually and in person Aug. 18-22; it features about 10,000 presentations on a range of science topics.
Golden milk -; also called golden or turmeric latte -; consists of milk, turmeric and spices, and is a good option for people who want to avoid caffeine or coffee or maybe enjoy a unique flavor. "It's a very good beverage, especially if it's cold outside, or if you're sick," explains Anthony Suryamiharja, a graduate student at the University of Georgia who's presenting the research at the meeting. He says turmeric also features the bioactive compound curcumin -; a polyphenol that has been studied for its potential anti-inflammatory and antioxidant effects.
"If we can incorporate bioactive compounds like curcumin into plant-based milks to bring them up to the same nutritional level as cow's milk, why not?" asks Suryamiharja. Curcumin, h.