Good Avenue

Oat milk has become the top plant-based milk in cafés, but the category is broken: oat milks are loaded with sugar, filled with hexane-processed canola oils to enable frothing in latte art, and shipped as mostly water despite starting from a dry oat base. With 45 million Americans lactose intolerant and the market approaching $10B, demand for a healthier yet functional barista-grade oat milk is high but unmet. Good Avenue's solution is a two-part system — a compressed oat-pearl formula plus an on-site dispenser — that removes water from the supply chain and delivers a fresher, more nutritious milk made on demand. In blind tests, the formula outperformed Oatly and Califia on taste while cutting sugar by 70% and maintaining barista-approved frothing capabilities. The fortified line will be the first oat milk nutritionally equivalent to dairy according to USDA requirements.

Team Members

Lelina Chang (MBA/MPP, GSB and Harvard Kennedy School 2027)