I’m definitely going to buy Clover milk now. If you read their website, you’ll see that they put 110% into everything they do, which makes their milk stay fresh up to 50% longer. Longer than what? Sour cream? Presumably they mean someone else’s milk that is just milk.
Is mathematics a requirement to get a marketing qualification? It really should be, because then the hey-shoo-wow marketing people wouldn’t claim to put 110% of some unspecified ingredient into all of their products. Is this why Clover milk is not just milk, because it is made up of 110% of something else? Is it even milk at all?
The site does give more comprehensive and arguably better thought-out reasons why Clover milk is not just milk, but I don’t know what the other “dairy giants” do, so how do I know that what they do isn’t standard procedure, industry wide?
The Waffle Group 