In a forthcoming Brooklyn Law Review article, professors from George Washington University Law School and Lund University argue that one solution to the definition dispute between cow’s milk and plant-based milk producers may be to label plant-based milks as “mylk.” Gambert et al., “Got Mylk? The Disruptive Possibilities of Plant Milk,” Brooklyn L. Rev., forthcoming 2019. The professors assert that plant-based milk producers should embrace a new word, such as the “whimsical” and “creative” “mylk,” to avoid negative associations with “milk with an ‘i,'” including “exploitation and oppression – of women, people of color, and nonhuman animals.”

“At the end of the day, the ‘milk wars’ on both sides of the Atlantic serve as a barometer of plant milk’s role as a disruptive force in the millennia-long relationship between humans and milk. By replacing the ‘i’ with a ‘y,’ plant milk – or mylk – advocates can signal to the world that they are not only aware of plant milk’s disruptive force both legally and culturally, but are explicitly celebrating the possibilities plant mylk has in leaving behind a tradition of exploitation and oppression in place of a kinder, more ethical way of interacting with the world.”

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.