Dairy & Plant-Based Lattes
Latte manufacturing for dairy, oat, and plant-based coffee
Milk and plant bases are the hardest part of RTD coffee. Proteins, gums, and emulsifiers all react to sterilization heat, and small formulation choices decide whether a latte stays smooth for months or separates in a warehouse.
Bases we work with
Milk and plant systems
Dairy coffee
Whole, reduced-fat, skim, and cream-forward lattes, formulated as low-acid beverages for retort processing.
Learn moreOat milk coffee
Oat bases with enzyme-driven sweetness and body, balanced against heat load and sedimentation.
Almond, soy, and coconut
Alternative plant bases with distinct protein and fat behavior through thermal processing.
Protein lattes
Milk protein, whey, or plant protein systems where viscosity and gelation must be controlled.
Functional lattes
Added vitamins, minerals, mushrooms, or nootropics carried into a stable, drinkable format.
Sweetener systems
Sugar, allulose, stevia, monk fruit, and blends, tuned for how sweetness reads after processing.
Stability
What we control to keep a latte stable
Latte failures are usually predictable: fat separation and creaming, protein aggregation, sediment at the base of the can, thin or slimy mouthfeel, and cooked or scorched notes over the coffee. Each has formulation levers behind it.
We work those levers in formulation with your process already defined — pH, mineral balance, protein source and level, gum and emulsifier selection, coffee solids, and extraction method — then confirm across shelf life rather than at day one.
- Emulsion stability across shelf life
- Protein selection and heat tolerance
- Gum and stabilizer system design
- pH and mineral balance control
- Sedimentation and ringing management
- Mouthfeel and viscosity targets
- Coffee character retention after sterilization
- Color stability in dairy and oat systems
Developing a latte for shelf-stable retail?
Whether you have a bench sample or a flavor direction, we can tell you what it takes to make it stable in a can or bottle.