Mylk Labs was established in 2017 by model and USC Alumna, Grace Cheng, who shares a passion for healthy living and good food. Committed to sharing wholesome food that nourishes and fuels the body, Mylk Labs strives to deliver healthy food without compromising flavor, nutrition or convenience. At Mylk Labs, we only use clean ingredients that you’d find in Mother Nature’s garden—all natural, non-GMO, whole grain, vegan and free from gluten, refined sugars and artificial additives. Our ultimate goal is to provide rewarding, wholesome food through real ingredients that can be enjoyed by everyone.
Mylk – noun /milk/
A medieval spelling of “milk”, often used to describe non-dairy, plant-based milks derived from nuts, seeds, grains and/or beans.
Labs – noun, plural /labs/
Any place, situation, set of conditions, or the like, conducive to experimentation, investigation, observation, etc.
The name “Mylk Labs” originates from our nutrition-first approach. Rather than the traditional approach of experimenting on taste and texture to formulate a product, we first curated a balanced nutritional profile then dove in to create the perfect tasting product. With our unique nut-oat base, we are able to recreate a protein-packed, creamy “mylk-cooked” oatmeal with just the use of water. Nothing artificial, nothing processed—just real ingredients from whole foods. At the end of the day, Mylk Labs strives to create more than convenient, wholesome food. We strive to create a community of healthy, self-empowered individuals who are able to fuel their day and embark upon many new adventures with bursting energy and good health.