Sustainable dairy company, Organic Valley, ventures into plant-basedSustainable dairy company, Organic Valley, ventures into plant-based

Organic Valley, headquartered in La Farge, Wisconsin, has approximately 1,600 small family-owned organic farms located across the United States as part of its cooperative. Although the company has long been known for its high-quality dairy products with core products such as milk, butter, cream and cheese, Organic Valley also sells eggs, meat (under the Organic Prairie brand) and organic ingredients.

Earlier this year, Organic Valley launched a new line of plant-based products: Organic Valley Oat Creamers. These oat-based creamers are made with oats directly sourced from the cooperative’s U.S. organic family farms.

“Organic Valley’s plant-based launch is a strategic extension of our mission to meet evolving consumer preferences while staying true to our cooperative values,” said Laurie Drake, vice president of marketing for the company. “Many dairy customers also seek clean-label, organic alternatives, and our oat-based beverages and creamers complement our dairy offerings without competing. By sourcing oats from our own organic family farms, we’re promoting regional farm diversity and sustainability, while maintaining the high standards of quality and taste Organic Valley is known for.”

The new creamers are available in four flavors—vanilla, caramel, cinnamon spice and oatmeal cookie. Each contains 30 calories and are designed to provide a smooth, creamy texture for coffee and tea drinkers. The products are free of dairy, nuts and lactose, offering an option for consumers with specific dietary preferences or restrictions.

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Although this isn’t the company’s first plant-based beverage—it did offer a soy beverage back in the late 2000s—the new product represents a strategic expansion into the plant-based market for the company.

Oat and dairy: the perfect pair? 

“Organic Valley chose oats as the foundation for our first plant-based product line because they align perfectly with the cooperative’s values and consumer expectations,” Drake said. “Oats offer a creamy texture, neutral taste and lower environmental impact compared to other plant-based options, making them ideal for beverages and creamers. Importantly, oats thrive in the cool, dry climates of the Midwest, where many of Organic Valley’s family farms are located, allowing the cooperative to source directly from our own farmer-owners and maintain full transparency from crop to carton.”

Organic Valley sees oat beverages as a natural complement to its dairy portfolio—not a competitor.

“Our research shows that a significant portion of our dairy customers also purchase plant-based options, and they’re looking for clean-label products free from gums and seed oils,” Drake said. “By offering oat beverages made with organic oats grown on our cooperative’s family farms, we’re meeting that demand while staying true to our mission of supporting farm diversity and sustainability. These new beverages expand our offerings to serve a broader range of dietary needs and lifestyles, all while maintaining the high standards of quality, traceability and ethical sourcing that define Organic Valley.”

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An important part of its sourcing process involves using ethically sourced organic oats for all products.

“At Organic Valley, ethically sourced organic oats means more than just meeting USDA organic standards, it’s about transparency, sustainability and direct relationships with our farmers,” Drake said. “All oats used in our oat beverages and creamers are grown on our cooperative’s organic family farms in the heartland of the U.S., where cool, dry conditions are ideal for oat cultivation. These oats are produced without toxic pesticides, herbicides or GMOs, and every step—from crop to carton—is traceable and aligned with our values.”

In the company’s view, these new beverages stand apart in a crowded market by staying true to what the cooperative does best—delivering clean, organic products with integrity. 

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Oats are proven to have a lower carbon footprint than many other plant-based milk ingredients.

Carbon reduction 

“Our beverages are crafted with minimal ingredients, just organic oats, water and a touch of salt for the original, and organic MCT oil added for the creamy version,” Drake said. “This results in a smooth, dairy-like mouthfeel that froths beautifully and tastes great in coffee, cereal, smoothies or on its own. Still, what truly differentiates us is our sourcing. Every oat is grown without toxic pesticides or herbicides, ensuring full field-to-carton traceability.”

Organic Valley’s farmer-owners have responded to the plant-based launch with enthusiasm and purpose. Far from seeing it as a departure from their roots, they view the oat beverage line as an extension of the cooperative’s mission to promote organic farming, regional diversity and long-term sustainability.

“Our farmer-owners are not just supporting the launch, they’re leading it,” Drake said.

The company’s move into plant-based isn’t a one-time extension, it’s part of a broader, purpose-driven evolution.

“While dairy remains our foundation, we’re listening closely to consumers who want clean-label, ethically sourced options across categories,” Drake said. “Our oat beverages and creamers are just the beginning. We’re actively exploring new opportunities to support our oat farmers and expand our product offerings in ways that align with our cooperative values.”

This launch also aligns with broader sustainability trends. Oats are proven to have a lower carbon footprint than many other plant-based ingredients and Organic Valley’s sourcing model ensures every carton supports both the planet and the economic stability of small farms. 

“Ultimately, this isn’t just a portfolio expansion, it’s a reflection of our values and a response to consumers seeking products that honor both tradition and innovation,” Drake said. “Today’s shoppers aren’t choosing between dairy and plant-based—they’re choosing both, and they expect transparency and ethical sourcing. We see this as a meaningful step toward a more sustainable food system.”