We chatted with Brianna Littlepage, brand manager at Good Karma Foods in Boulder, to learn how they turn a little seed into dairy-free milk and yogurt.

1. How did you come up with the idea to turn flaxseeds into milk?

BL: Our founder is vegan. He was working on making healthy vegan products and discovered flax milk. Flaxseeds have a plethora of nutritional benefits, including omega-3s. This is particularly beneficial to vegans, who have a tough time getting enough omega-3s since they are mainly available in fish. We have five flavors of flax milk, two with pea protein that offer the same amount of protein per serving as dairy milk (8 grams).

2. Now you’re branching out to yogurt?

BL: We love the nutritional value and smooth, creamy taste and texture of our flax milk, so creating a nondairy yogurt was a natural next step. Now people who can’t eat dairy have the chance to eat yogurt again. We’ve developed several flavored yogurts in 6-ounce cups, as well as 32-ounce drinkable options, with 5–6 grams of plant-based protein per serving and a healthy dose of omega-3s.

3. What is your company’s mission?

BL: Good Karma isn’t just our name—it’s the inspiration behind everything we do. Our mission is to build off the tiny, mighty flaxseed and be a positive source of goodness every day. Along with creating healthy products, we also give back to the community by participating in things like local park cleanups.

Read more about the company at goodkarmafoods.com.