The plant-based milk revolution isn’t coming—it’s here. These ingredients have moved from niche alternative to operational necessity, driving sales and considerable annual growth. For cafes and restaurants across Hawaiʻi, plant-based milks represent more than dietary accommodation—they’re revenue multipliers that work across beverage categories, from traditional lattes to trending dirty sodas to seasonal drinks. Understanding how to leverage these products strategically means capturing market share while improving operational efficiency.
The Business Case
Plant-based milk already represents 40% of all milk sold and is projected to grow 7-9% annually, reaching $32 billion by 2030. And 86% of people buying plant-based products still consume dairy—this isn’t just a vegan trend.
Major coffee chains eliminated non-dairy upcharges in late 2024, signaling that plant-based options have moved from accommodation to expectation. Industry experts now consider three milk options the minimum standard for café operations.
If you haven’t already jumped on the plant-based or dairy-free bandwagon, now is a good time. Here in Hawaiʻi, the shift extends beyond coffee shops—restaurants, juice bars, and food trucks are expanding plant-based offerings to meet growing demand from locals and tourists alike.
Pumpkin Spice & Everything Nice
We can’t write an article about coffee and cafe drinks in October without mentioning pumpkin spice! This highly anticipated warm blend of spices like cinnamon, cloves and ginger, is an ever-growing craze. 2023 to 2024 saw an 895% increase in social media conversations, and Google reported the highest point in search history in 2024. Consumer interest also begins in mid-June rather than mid-July, reflecting what industry insiders call the “Summerween” trend—the desire for fall flavors while summer still lingers.
Plant-based milks blend with these seasonal flavors beautifully. Oat milk’s neutral, slightly sweet profile complements pumpkin spice without competing with it, while its creamy texture allows seasonal syrups and spices to shine through. It’s equally effective in iced pumpkin cream cold brews and hot spiced lattes. Almond milk shines in lighter fall offerings—think maple cinnamon cortados, apple crisp macchiatos, or honey vanilla steamers.
The Dirty Soda Revolution
If you haven’t heard of dirty soda yet, you will. This beverage trend—combining carbonated soft drinks with flavored syrups and creamer—has a predicted four-year menu growth of 244%, according to Datassential Menu Trends 2025. Born in Utah and popularized through social media and reality television, dirty sodas are now appearing everywhere from national franchise chains to independent cafes.
For operators, dirty sodas present a lower barrier to entry than complex espresso programs. They leverage existing soda offerings with simple additions—flavored syrups and creamer—that most breakfast operations already stock. And, with premium syrups, quality creamers, and creative flavor combinations, dirty sodas command the same price points as specialty coffee drinks while requiring less equipment investment and staff training.
Plant-based creamers work well for dirty sodas, providing creamy richness while accommodating the 65% of the global population with lactose intolerance. The trend resonates with Gen Z, who tries new beverages monthly and seeks customization and Instagram-worthy presentations—qualities dirty sodas deliver effortlessly.
Operational Efficiency with Fair Meadow
Fair Meadow plant-based beverages work in coffee, matcha, smoothies, açaí bowls, dirty sodas, and beyond—one product serving multiple menu categories. They froth, foam, and steam like dairy and won’t curdle when added cold to hot coffee or heated in cooking applications. They deliver a clean, neutral flavor that won’t overpower seasonal syrups or premium coffee beans.
The shelf-life advantage is significant: Fair Meadow lasts 12 months compared to dairy’s 12-14 days. Products are shelf-stable before opening, eliminating refrigeration constraints and reducing waste—solving a common pain point for cafes with limited cold storage.
Quality matters, too. Produced in an SQF-certified facility and certified Kosher, Fair Meadow delivers trusted performance. Offering dairy-free, vegan, and gluten-free options positions your establishment as inclusive while accommodating 65% of the population with reduced lactose digestion ability. Shake before use for optimal results!
Barista Oat Milk
#458331 | 12 x 32 oz.
Barista Almond Milk
#458357 | 12 x 32 oz.
Menu Versatility: Plant-based beverages offer flexibility across dayparts and occasions:
Fall Seasonal Drinks
Pumpkin spice lattes, spiced chai, and maple pecan cortados that rival any chain offerings.
Dirty Sodas
Capitalize on 244% predicted menu growth with seasonal rotations—pumpkin spice in fall, peppermint in winter, tropical in summer.
Year-Round Classics
Lattes, cappuccinos, flat whites, and cold foam beverages made with premium plant-based options.
Specialty Beverages
Matcha lattes, golden milk, and açaí bowls with built-in plant-based audiences that command premium pricing.
Baking
Works 1:1 in muffins, breads, pancakes, and waffles—the neutral flavor won’t overpower sweet recipes.
Savory Cooking
Creamy soups, pasta sauces, mashed potatoes, and curries benefit from oat milk’s smooth texture that won’t curdle.
Breakfast Applications
Overnight oats, chia seed pudding, and French toast batters gain extra creaminess.
Desserts
Ice cream bases, custards, and puddings achieve rich texture without dairy.
Customization
50% of consumers aged 18-34 seek new and unique flavors (2024 Technomic Report)—plant-based options expand choices without complexity
Beyond
Creamy cocktails and mocktails, salad dressings, and marinades expand your plant-based offerings across the menu. For catering and private events, plant-based options help you capture bookings from clients seeking inclusive menus.
Recipe Feature: Mango Colada Dirty Soda
This combination captures piña colada vibes without alcohol, making it perfect for all ages. The tropical sweetness of mango pairs beautifully with coconut, while Fair Meadow Oat Milk provides the creamy richness that makes dirty sodas so appealing. It’s Instagram-worthy, easy to execute, and celebrates Hawaiʻi’s tropical flavors.
Ingredients:
- 12 oz Mango Hawaiian Soda Co. soda
- 1 oz Monin Coconut Syrup
- 2-3 oz Fair Meadow Oat Milk
- Ice
Preparation:
- Fill a 16 oz glass with ice
- Pour Mango Hawaiian Soda Co. soda over ice
- Add Monin Coconut Syrup and stir gently
- Top with Fair Meadow Oat Milk after shaking, allowing it to cascade through the soda
- Garnish with a lime wheel or fresh pineapple wedge if desired
- Serve immediately
The Bottom Line
Plant-based milk sales are growing 7-9% annually, reaching $32 billion by 2030. Fair Meadow plant-based beverages position your operation to capture this opportunity across multiple revenue streams—from seasonal lattes to dirty sodas to cooking applications—while solving operational challenges with 12-month shelf life and no refrigeration requirements.
Call your account manager for more information
