New frontiers in plant-based milk: from oats to chia and watermelon seeds

The evolution of the plant-based market: how new protein sources are transforming milk alternatives

The Boom of Milk Alternatives

In recent years, the world of plant-based milk has undergone a radical transformation. Once a niche product for a limited audience, milk alternatives have now become a mainstream reality.

For the foodservice sector, this trend represents a significant opportunity: offering high-quality alternatives that are delicious, nutritious, and versatile. 

The plant-based milk market is experiencing significant growth, with a global market size estimated at $17.92 billion in 2024 and projected to reach $38.51 billion by 2033, recording a compound annual growth rate (CAGR) of 8.87% during the forecast period (Business Research Insights, 2024).

But why are so many people switching to plant-based options? The answer is simple: lactose intolerance, ethical choices, environmental concerns, and, last but not least, taste. More and more consumers are looking for milk that is not only healthy but also pleasant to drink and easy to use in everyday recipes.

What Proteins Are Used in Plant-Based Milk?

Each plant-based milk has a different protein base, and each protein has unique characteristics that influence the taste, texture, and nutritional value of the beverage. Here are some of the most commonly used options:

• Soy: One of the best-known alternatives, soy milk has a complete nutritional profile, but it is often criticized for concerns related to GMOs and sustainability.
• Pea: Increasingly appreciated for its low environmental impact and versatility in cooking (Business Research Insights, 2024).
• Almond and Oat: Chosen for their mild flavor and ease of use in coffee shops and pastry applications (VegNews, 2024).
• Chia Seeds: The latest innovation in the plant-based milk world, chia seed milk is rich in omega-3s, fiber, and protein. It is gaining popularity due to its creamy texture and the fact that it is free from common allergens like soy and nuts (PR Newswire, 2024). Perfect for those looking for a nutritious and innovative alternative (Food Engineering, 2024).
• Watermelon Seeds: The innovative Milkish beverage, made from watermelon seeds, stands out for its unique nutritional profile and the use of a non-conventional protein source. This solution not only offers a delicate taste and creamy texture but also promotes a more sustainable approach by reducing food waste through the use of commonly discarded byproducts (FoodNavigator-USA, 2025).

The challenge: creating the perfect plant-based milk

Selecting the right protein is only the first step. The real challenge is creating a plant-based milk that is creamy, stable, and flavorful. Texture is fundamental, and finding the right balance between water and proteins is essential to avoid milk that is too watery or too thick. Additionally, many plant-based milks tend to separate or form sediments, making the use of stabilizers necessary.

Chia seed milk, with its natural gelling ability, could solve this problem without the need for additives (PR Newswire, 2024). Another important factor is taste: some plant proteins have a slightly bitter aftertaste, which can be off-putting. To improve the sensory profile, the use of enzymes is becoming an increasingly popular solution (Business Research Insights, 2024).

Sustainability: which plant-based milk has the lowest environmental impact?

One of the main reasons consumers choose plant-based milk is its lower environmental impact compared to dairy milk. According to Life Cycle Assessment (LCA) studies, oat milk uses up to 90% less water than cow’s milk (VegNews, 2024). More and more companies are also focusing on circular solutions, repurposing food production waste to create new alternatives. One example? Some producers are transforming byproducts from oat and legume processing into new protein sources for plant-based milk.

What does the future hold?

The projections are clear: the plant-based milk market will continue to grow through 2030 (Business Research Insights, 2024). Pea, oat, and chia proteins are emerging as market leaders, while more and more companies are focusing on innovative formulations to enhance flavor and texture.

Another sign of industry evolution is the recent decision by major coffee chains to eliminate extra charges for plant-based milk options. Starbucks, Dunkin’, Dutch Bros, Tim Hortons, and Scooter’s have stopped charging a surcharge for plant-based milk in their drinks—an initiative animal rights groups, led by Switch4Good, had been advocating for years. This change indicates a growing acceptance and normalization of plant-based alternatives in the mainstream market, making them even more accessible to consumers (FoodNavigator-USA, 2025).

Companies that can ride this wave of change, offering high-quality products, will undoubtedly stay ahead of the competition.