Will vegetable protein replace milk?

Better than cow milk? 

I have virtually no information on the product concerned. But a few comments on vegetable proteins generally.

 There are taste / mouth feel issues with most commercial vegetable proteins when used as milk protein substitutes. Rice protein which is often described as neutral tasting has quite an unpleasant taste and feels gritty in the mouth. Even fermented rice protein is quite unpleasant unless the taste is masked.

This year Hannah McCollum one of my BSc final year students did find a reasonable mix of vegetable proteins that when used with appropriate flavours gave reasonable taste results at up to an inclusion rate of 3% w/w. However the mix contained hemp protein which is not permitted in all countries. However, while better than soya protein milk proteins do taste better.

Standard pea protein is unsuitable without significant processing as a substitute for milk protein. 

My initial thoughts, do not worry too much!