The brand’s plant-based milk products are quickly becoming a go-to among baristas, with adoption by major chains and respected roasters now fuelling its push into the coveted Australian market.
Within five short years, OATSIDE has cultivated a following across Southeast Asia, China, India, Canada, and the Middle East to become one of Asia’s fastest-growing plant-based milk brands.
In fact, it’s now present in more than 20 markets, with its café-grade Barista Blend Oat Milk used among specialty cafés, roasteries and coffee chains. Partnerships with names like Starbucks, Dunkin, The Coffee Bean & Tea Leaf, and Tim Hortons have only enhanced its reputation, along with boutique roasters such as % ARABICA and Blue Bottle Coffee.
The Singapore-born company has gained the most traction in its home region. The OATSIDE brand is now present in more than 500,000 retail and foodservice doors in the Asia-Pacific, and expanded production capacity in Indonesia and Thailand now supports deeper collaboration with the region’s baristas and coffee professionals.
Now, the company has Australia in its sights. It is bringing its Barista Blend Oat Milk – and newly launched NOBO Barista Coconut and NOBO Barista Soy – to the nation’s cafés, aiming to replicate this success in one of the world’s most competitive and celebrated coffee cultures.
The Melbourne International Coffee Expo (MICE) in March 2026 was Australia’s first major taste of the brand.
Founded in 2021 by Benedict Lim as a home experiment, OATSIDE has grown into one of Asia’s first full-stack oat milk producers, controlling everything from ingredient sourcing and oat extraction to manufacturing.
Barista Blend remains the hero product. The company says the product is celebrated for its ability to deliver stable micro foam, balanced sweetness and a neutral-yet-round base that lets espresso character shine.
“Through early iterations, I realised the [oat milk] versions I loved most carried a touch of malt and toastiness – flavours familiar to many of us in Asia,” says Benedict. “Seeing the specialty coffee community embrace OATSIDE over the years has been incredibly encouraging. Baristas push us to be better, and that dialogue continues to shape how we innovate.”
While Barista Blend Oat Milk is already served in some Australian cafés, MICE26 proved a key moment for OATSIDE to announce its arrival on the national specialty coffee scene.
“We’re also excited to be debuting our NOBO range of coconut and soy milk for baristas for the Australian market, which pair nicely with coffee and gives a creamy body with its own unique flavour,” Benedict says.
NOBO Soy Milk has been “reimagined for today’s health-driven cafés”, featuring 4.2g/100ml of protein – almost 50 per cent more than dairy milk – along with no gums, emulsifiers, or added oils. Specialised extraction ensures a low beany taste, and mildly roasted flavour that “pairs beautifully with espresso and matcha”, the company says.
NOBO Coconut is described as a “cleaner, more balanced coconut milk designed for cafés”. OATSIDE says this 100 per cent plant-based product is “a delicious blend of coconut water and coconut cream” made for pairing with coffee. It’s made from fresh coconuts, not with frozen or aseptic coconut cream, and contains no added sodium caseinate.
“With NOBO, we applied the same obsession with taste and clean processes to categories that haven’t evolved in decades,” Benedict says. “Baristas asked for better coconut and soy options – so we made them.”
OATSIDE is encouraging MICE attendees to come taste its products on its booth and be among the first in Australia to try NOBO Coconut and NOBO Soy. The stand will feature live barista demonstrations, product tastings and previews of upcoming café innovations.
“The coffee community has a special place in our hearts,” Benedict says. “They were our earliest supporters, and café counters remain the first place consumers truly experience what OATSIDE stands for.”
For more information, visit oatside.com
This article appears in the February 2026 edition of BeanScene. Subscribe HERE.
