Marking 10 years of innovation and collaboration, MILKLAB has not only ridden the wave of the shifting café scene but also helped carve out the trends that have defined it.
When MILKLAB entered the alternative dairy market a decade ago, the plant-based milk category looked very different. The taste of the product, its ability to steam well, and latte art capabilities were often sacrificed when switching from traditional dairy, leaving baristas and café owners frustrated.
Witnessing the issue, the team behind MILKLAB saw an opportunity to create a quality range of plant-based milk specifically designed to complement espresso coffee. To do so, they knew they needed to work in close collaboration with the people who know coffee best: baristas, roasters, and café owners.
“We launched MILKLAB because the level of performance baristas demanded to deliver a quality coffee simply wasn’t there,” says Natalie Latimore, Head of Marketing at MILKLAB. “When we first started, the texture, taste, and performance of alternative milks was an afterthought. From day one, we set out to change that.”
This proactive approach laid the foundation for what would become a major disrupter in the coffee industry. Ten years on and seven product launches later, MILKLAB is now one of the go-to brands in Australia for cafés seeking a plant-based milk company to partner with. Its international presence has also expanded in recent years, and in 2025 it ticked over 25 countries.
The team at MILKLAB say its success has been built through innovation, consistency, and a strong focus on quality. MILKLAB Almond, one of the brand’s flagship products, remains Australia’s top-selling barista almond milk a decade after it was launched. It’s a testament, the team say, to their commitment to meeting café standards without compromise.
“Our almond milk has been our hero from the beginning,” says Natalie. “It proves that quality and consistency are paramount to success.”
But beyond the products, MILKLAB has redefined what it means for an alternative milk company to collaborate with the coffee industry. The brand continuously involves the café community in the development of its formulations and packaging. Feedback from baristas, roasters, and distributors isn’t just welcomed, it’s essential for the business.
“We’ve involved the industry from the start. We don’t just make milk for baristas, we make milk with baristas,” Natalie says.
Building trust
According to Natalie, what sets MILKLAB apart in the café scene is the team’s laser focus on performance. They highlight how baristas trust them because the products behave predictably behind the bar. From frothing and stretching to flavour balance with espresso, every aspect is fine-tuned with usability in mind.
“Every product in the MILKLAB range has been made in collaboration with some of the world’s most influential baristas, roasters, and café owners,” says Natalie.
“That sense of trust and partnership is why MILKLAB has become such a staple in the industry.”
From the beginning, the company’s collaboration with the coffee industry has been more of a philosophy than a business strategy.
“We worked hand in hand with baristas and roasters throughout the entire development process,” says Natalie. “We sampled our trial blends directly with them, gathered feedback, and made sure the products delivered both the demands of the consumer and the barista.”
When alternative milks were still in their infancy, White Horse Coffee was one of the roasters and cafés to take a chance on working with the new name in the plant-based space.
“Back in the dark ages there wasn’t much out there for alternative milks, just some soy and an odd rice milk. When MILKLAB launched, it was exciting and flavoursome, so we embraced it with open arms,” says Dominick Majdandzic, Head of Coffee at White Horse Coffee.
Years later, that partnership has only grown stronger, and Dominick boils it down to the unique combination of both a solid product and a trusted relationship.
“The relationship and their service are the best. The team make you walk away feeling enriched and energised,” he says.
As public awareness around health and dietary needs increased, demand for non-dairy options also skyrocketed, and Dominick says MILKLAB has led the charge.
Asked what they’d say to other café owners considering MILKLAB, the response is simple: “The suite of products is second to none – and the service is even better,” he says.
When it comes to personal favourites, for Dominick it’s all about the moment. From oat, which they helped develop, to almond, which shaped their barista journey, one thing is clear: “MILKLAB is more than a product, they are a partner,” he says.
Refining reputation
The company aims to regularly revisit its product lineup to refine and improve formulations based on industry input. It’s this ongoing conversation that has kept MILKLAB ahead of the curve and has earned the brand a reputation as a trusted partner, not just a supplier.
While MILKLAB is best known for its plant-based milks, the company has also played a role in shaping modern café culture. Programs such as its International Barista Battle and Roaster Royale have given coffee professionals a global stage to showcase their skills, while newer initiatives like MILKLAB Sensations and Coffee Shop Sets are helping cafés tap into emerging trends.
“Consumers today want more than just a good coffee, they’re looking for experiences,” says Natalie.
“Our Sensations program has helped cafés capitalise on beverage trends such as iced drinks and signature-style creations, offering them ready-to-go kits that are easy to use and cost-effective.”
These initiatives, Natalie says, are designed to help cafés stay relevant in a rapidly evolving and competitive landscape, while also giving them tools to increase revenue and engage their community.
The future of MILKLAB
The team are optimistic about the future of milk alternatives in the coffee industry and believe the future will be shaped by both local and global influences.
“We’ve seen matcha and signature drinks rise in popularity thanks to trends coming out of Asia,” says Natalie.
“The coffee shop set movement also started overseas before taking off in Australia. It’s an exciting time to be in the industry – you never know what’s around the corner.”
As for MILKLAB’s place in that future, the brand has no intention of stepping back.
“Cafés will continue to be a cornerstone of Australian culture,” she says. “And plant-based milks will continue to play a central role in that evolution. MILKLAB will be right there leading the way, just as we have for the past decade.”
For more information, visit milklabco.com
This article appears in the October 2025 edition of BeanScene. Subscribe HERE.
