Could Watermelon Milk Transform the Plant-Based Dairy Market?
California startup Força Foods is challenging almond and oat milks with a low-water, nutrient-rich alternative.
12 August 2025
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Milkish, the world’s first watermelon seed milk | Photo Credit: Força Foods
As plant-based milks continue to reshape the dairy aisle, water consumption remains a contentious issue in their production. Almond milk, by far the most popular dairy alternative in the U.S., has been criticised for its water-intensive production, requiring 371 litres per litre of milk, compared with 270 litres for rice milk and a staggering 628 litres for cow’s milk. [Source: NYTimes)
Addressing this environmental gap, California-based startup Força Foods has launched Milkish, the world’s first watermelon seed milk, boasting a 99% lower water footprint than almonds and 15% less than oats.
Founded in 2021 by Brazilian plant scientist Guilherme Maia Silva, Força Foods began as a snack company before pivoting to the alt-dairy space. Silva’s research at UC Davis exposed him to the water and land pressures of traditional plant-based ingredients, inspiring a search for a sustainable yet nutritious alternative. “I discovered that watermelon seeds are not only nutritious, packing more protein than almonds and rich in antioxidants, but also require 99% less water to grow than almonds,” says Maia in a Green Queen article.
Milkish is formulated from watermelon seeds blended with MCT oil, sunflower lecithin, pea protein, cellulose gel and natural flavours. The unsweetened milk is nut- and soy-free, gluten-free, and fortified with calcium, potassium, and vitamins A, D, and E. Each 50-calorie serving contains 2 grams of protein and is designed for versatility. Its uses range from coffee frothing to baking, or simply drinking straight.
In the founder’s own words, “MILKish tastes slightly nutty. Think somewhere between almond and oat milk.”
Photo Credit: Força Foods
While Força Foods’ approach is unapologetically competitive, boldly declaring “almonds suck” and positioning Milkish as superior to Oatly, Califa Farms and Malt Organics, the product’s value proposition extends beyond marketing bravado. It taps into growing consumer demand for functional beverages with clean labels, low sugar content, and high nutrient density. Watermelon seeds themselves deliver magnesium, zinc, and iron, along with antimicrobial properties that support essential bodily functions.
The launch of Milkish highlights a broader trend in the plant-based sector: consumers are increasingly exploring unconventional alternatives. Pistachio, buckwheat, sunflower, pecan, sesame, and even bamnut-based milks are finding niche followings, appealing to those seeking cleaner labels and sustainability credentials beyond the current mainstays of soy, oat, almond, and coconut. Yet research indicates a persistent gap: while 44% of U.S. households purchased plant-based milks last year, a third of consumers still report that existing products fail to meet all their needs.
Photo Credit: Força Foods
Força Foods’ strategy mirrors the playbook of category pioneers like Oatly: the company plans to expand via foodservice channels before retail, leveraging taste, texture, and versatility as primary differentiators. “MILKish has already seen strong traction in cafés, where its flavour pairs beautifully with coffee and matcha. Customers love it so much they’re asking us to bring it to their local spots, which is why foodservice is a core part of our expansion strategy,” says Maia.
Yet its innovation is notable not only for flavour but also for environmental impact. Compared with almond milk, watermelon seed milk requires almost negligible irrigation, and even outperforms oat and soy in water efficiency.
Silva and Força Foods’ journey underscores the potential of science-driven product innovation. Starting with energy bites made from watermelon seeds, dates, oats, and strawberries, they refined their approach through experimentation, discovering that simple water-based blends could produce a pleasantly nutty milk without added sugar. The inclusion of pea protein and MCT oil enhances flavour and mouthfeel, making the product “delicious by itself,” he says, while maintaining a low-calorie profile.
Photo Credit: Força Foods
As plant-based milk sales face stagnation — U.S. retail sales dropped 5.2% year-on-year, with almond and soy declining and oat holding steady — the question for B2B stakeholders is clear: can new, functional, and more sustainable alternatives like Milkish reinvigorate growth? By combining environmental responsibility, functional nutrition, and versatile usage, watermelon seed milk may well offer a blueprint for the next generation of plant-based innovation.
Milkish is currently available in Original and Vanilla variants through select Bay Area retailers and online. “Starting next month, we’re expanding into 50+ stores across California — with more to come” says Maia.
Stay tuned.
Milkish is currently available in Original and Vanilla variants | Photo Credit: Força Foods
Author: Priyanka C. Agarwal
Priyanka is a writer, editor and storyteller. Her words have appeared on the print and online pages of The South China Morning Post, SilverKris, Her World, The Michelin Guide, Time Out, and more. She has also created custom content for leading brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia. Her expertise includes food and drink, wellness, luxury and travel.
