- Alternative dairy is moving past almond and oat, with brands launching pistachio, hemp, and even potato milks.
- Sustainability, nutrition, and consumer curiosity are fueling this rapid diversification.
Oat and almond milk may have dominated the alt-dairy boom, but the next wave of plant-based innovation is already on shelves. Pistachio, hemp, flax, quinoa, and even potato milk are making their way into coffee shops and grocery aisles, proving that the alternative dairy category is anything but static.
Beyond Almond and Oat
Almond milk first went mainstream thanks to its light flavor, while oat milk became the darling of baristas for its creamy texture. But both have environmental drawbacks. Almond farming is notoriously water-intensive, and oat production raises concerns about monocropping.
That’s where new players come in. Potato milk, launched by the Swedish brand DUG, has been praised for its low environmental footprint and neutral flavor. Hemp milk offers omega-3 benefits, while pistachio milk boasts a rich taste with lower water use than almonds. According to Mintel, consumer interest in “next-gen” alt-dairy is rising, particularly among Gen Z, who are open to experimentation and sustainability-driven choices.
The Future of the Dairy Aisle
Major retailers and coffee chains are taking notice. Starbucks has expanded its plant-based milk options in several international markets, while grocery giants in Europe and the U.S. are stocking niche alt-dairy brands once confined to health food stores. As Forbes reports, potato milk could be the “next big thing,” thanks to its scalability and versatility.
Social media is also driving curiosity. TikTok creators are ranking the taste of every new plant-based milk, sparking viral conversations and sending shoppers to test out pea, pistachio, or hemp lattes for themselves. Meanwhile, nutritionists are weighing in, noting that while not every alt-dairy is fortified equally, variety helps cater to different dietary needs and preferences.
The bigger story? Alt-dairy is no longer just an alternative—it’s becoming the default for a growing number of consumers. As innovation accelerates, the future of the dairy aisle looks less like a single carton of milk and more like a rainbow of plant-powered choices.
Jacklyn is a San Diego–based food journalist with a background in the confectionery world. Before diving into food reporting, she worked at a startup crafting plant-based, low-sugar sweets designed to make candy a little healthier
