The Alternative Dairy Co. is showcasing how purpose-built, plant-based milks are supporting café operators with creativity and high-performance.
Although the familiar hues of brown, caramel, and even green-coloured drinks were in the hands of attendees at the 2026 Melbourne International Coffee Expo, there was one colour that stood out from the rest: purple.
Made with ube, a purple yam native to the Philippines, The Alternative Dairy Co.’s special Iced Ube Latte on Oat demonstrated how its high-performance alternative milk range – which includes the Barista Oat, Barista Almond, Barista Soy, and Barista Coconut – can elevate a drink and encourage creativity.
As well as a dairy replacement, today’s plant-based milks have become an ingredient for multi-layered, visually striking beverages – especially in cold applications, where preventing splitting or separation are paramount.
In many ways, the expo served as a litmus test, showing that plant-based options could hold their own under the scrutiny of Australia’s coffee experts and enthusiasts.
Beyond the drink’s striking purple aesthetic, Kirk Jones, Senior Business Manager – Café, says ADC’s Barista Oat was the ideal base for the drink because it was designed to be “smooth, creamy, and balanced”, providing a consistently stable foundation for layered, flavour-forward beverages.
“Its clean, neutral profile lets the ube shine, while its performance helps maintain a cohesive texture and an impressive presentation from the first pour to the final sip,” says Kirk.
But does this popularity set the tone for the future?
Kirk says plant-based barista milks have become a staple, with consumers no longer having to compromise on taste and performance when making the switch from dairy.
“It’s all about mindset and ensuring that we are focused on continuously improving the experience in a cup for our customers and consumers,” says Kirk.
With Australia’s coffee market considered one of the world’s most discerning, high standards for espresso extraction and milk texturing mean products that fail to perform risk being quickly discarded by the community.
Kirk says partnering with baristas, roasters, and those passionate about the industry has always been part of ADC’s development process.
“We listen and continuously learn from these industry experts dedicated to their craft, and we understand the importance to have a range that delivers harmony in the cup,” he says.
Plant-based milks can also be precarious when it comes to the performance of its structural integrity – particularly when it comes to flavour, texture, and mouthfeel – something ADC is hyperaware of.
Unlike traditional dairy, plant milks are composed of different protein and fat structures that react uniquely to the acidity of coffee and the temperature shifts of steaming or icing.
ADC’s testing involves rigorous trials against various espresso roast profiles – from light, acidic single origins to bold, chocolatey blends – to ensure the milk remains stable regardless of the environment.
Kirk notes that more recently, with the rise of cold and signature drinks, the company is ensuring its process incorporates this into all sensory testing.
“Taste and performance go hand-in-hand when delivering the best experience for the consumer across both hot and cold drinks,” he says.
“In cold applications in particular, stability is critical, how efficiently the milk holds and resists splitting or separating over time makes a noticeable difference to both the taste and the visual presentation of the beverage.”
Collaboration is key
ADC is also supporting baristas by sharing practical inspiration they can confidently execute in-store. This includes collaborating with baristas and cafés to develop signature drinks and menu concepts, before making those ideas accessible for others to use as a starting point.
This transparency helps level the playing field, allowing smaller independent cafés to compete with larger chains by offering sophisticated, high-concept menus.
The brand also uses its social media channels to showcase techniques and recipes that balance visual impact with great flavour and performance.
“Our Alternative Barista Championship further fuels creativity, with a signature-drink component that challenges competitors to build unique, high-performing beverages often providing fresh ideas that cafés can adapt for their own menus,” says Kirk. These competitions act as an incubator for the next big trend, pushing the boundaries of what is possible with alternative milks.
“Signature drinks are set to remain a key menu driver, with cafés and baristas continuing to innovate through new flavour pairings, multi-layered builds, and limited-edition releases that keep consumers engaged,” says Kirk.
From a business perspective, signature drinks help venues differentiate in a crowded market.
“These drinks are also commercially compelling for operators, supporting premium pricing and repeat visitation, so we expect the category to keep accelerating.”
Kirk adds that while oat, almond, and soy will continue to lead, ADC anticipates innovation in plant-based options that deliver consistent results across both hot and cold applications. The goal is to create a seamless workflow for baristas, without requiring specialised techniques for different temperatures.
“At The Alternative Dairy Co. we’ll keep tracking local and international trends closely to ensure we’re bringing forward products and support that reflect what baristas and consumers want next,” he says.
A big part of that is using high-quality local ingredients and long-standing manufacturing expertise as an Australia-owned and made company.
And in a time of global supply chain uncertainty, staying local is a logistical advantage.
“Producing locally means greater consistency of supply, and more reliable availability for cafés, without the volatility that can come with international shipping and import delays,” says Kirk.
If a new coffee trend emerges in Melbourne or Sydney, ADC can pivot its support and training programs almost instantly to help its partners capitalise on it.
“It also allows us to maintain strong quality control to Australian standards and respond quickly to feedback from the local coffee community, so café owners can confidently serve a product that delivers excellent value and dependable performance in cup.”
For cafés thinking about expanding into a plant-based signature menu, or even a new café looking to evaluate what milk brand they want to serve, Kirk says that ADC will always seek to deliver consistent taste and performance across.
“Teams can execute [their drinks] confidently, they look as good as they taste, and customers come back for the same experience every time,” he says.
“At The Alternative Dairy Co. we bring more than just the product through – we work alongside cafés to ensure the café and their team have the know-how through training and can provide support to develop the signature drinks with them.”
For more information, visit altdairyco.com/au
This article appears in the June 2026 edition of BeanScene. Subscribe HERE.
