Professors Have Launched Sweet Potato Milk Startup
A new North Carolina startup aims to curb food waste by creating dairy alternatives from surplus sweet potatoes.
Updated on Oct. 15, 2026 in Organic Food
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Would you consider switching from traditional dairy to a sweet potato-based milk alternative?
Two Appalachian State University professors have founded a startup, Rootsii, to produce dairy alternatives using sweet potatoes. The company recently received a $1.82 million grant to turn surplus crops into plant-based products.
Why it matters
This initiative aims to address agricultural sustainability by utilizing an estimated 60 million pounds of sweet potatoes currently left in the ground. By creating a market for these lower-grade vegetables, the founders hope to reduce food waste in North Carolina.
The founders secured a $1.82 million grant from NCInnovation to support their venture, which utilizes sweet potatoes that fail to meet U.S. No. 1 retail grade. It remains unknown exactly when these products will be available for retail purchase.
The players
Brett Taubman
A professor at Appalachian State University who co-founded the startup after teaching in the chemistry department.
Daniel Parker
A professor at Appalachian State University who co-founded the startup and focuses on fermentation sciences.
Rootsii
A startup founded by university professors to produce dairy alternatives from sweet potatoes.
North Carolina Sweetpotato Commission
A state organization that assists the startup in establishing distribution channels and sourcing lower-grade crops.
NCInnovation
An organization that provided a $1.82 million grant to support the development of the startup.
The details
Rootsii creates its dairy alternative through a patented recipe that blends sweet potatoes with chia seeds. The company plans to expand this processing method to create additional items like creamers, yogurt, ice cream, miso, and fermented hot sauce. By partnering with local farmers in eastern North Carolina and the North Carolina Sweetpotato Commission, the team acquires produce that would otherwise go to waste. This process offers a water-efficient alternative to crops like almonds, which require 4.7 to 5.5 million acre-feet of water annually.
Timeline
2005: Daniel Parker started his educational career at App State.
2007: Brett Taubman began his tenure at App State.
2018: The Fermentation Sciences Program merged with the Chemistry Department.
October 14, 2026: The startup company Rootsii was highlighted for its mission and grant funding.
Health Landscape
The emergence of sweet potato-based dairy alternatives represents a shift toward utilizing surplus regional crops to diversify the plant-based protein market. This approach contrasts with the high water demands of traditional almond cultivation by prioritizing existing agricultural waste streams.
As new plant-based products enter the market, those interested in the environmental impact of their diet may monitor the growth of sustainable, local food initiatives. You should consult a dietitian if you have questions about how these specific alternative dairy products compare nutritionally to traditional milks.
The takeaway
This startup highlights the potential for transforming agricultural waste into sustainable food sources. Consumers looking to reduce their environmental footprint can watch for locally produced, plant-based alternatives at their neighborhood markets.
Further reading
Learn more about local food sourcing and agricultural innovation in the Organic Food section.
Source note: This article includes information reported by The Appalachian.
Live Poll
Would you consider switching from traditional dairy to a sweet potato-based milk alternative?
