Buckwheat Milk Launches in Stores Nationwide
A new plant-based milk product made from ancient grains is now available to shoppers at Whole Foods markets.
Updated on Oct. 24, 2026 in Organic Food
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In October 2026, Paige Hansen introduced a new buckwheat-based milk product into Whole Foods Markets nationwide. Developed at the Cornell Food Venture Center in partnership with New Barn Organics, the product aims to revitalize interest in the ancient crop.
Why it matters
By creating a new consumer market for buckwheat, proponents hope to incentivize farmers to increase their acreage of the crop. For agriculture, buckwheat serves as a functional tool for organic farmers to suppress weeds, rebuild soil health, and diversify their crop rotations.
Global buckwheat production totaled 2 million tons in 2024, a small fraction of the 1.2 billion tons of corn produced annually. It remains unknown how much domestic acreage will shift toward this crop as a result of the new market demand.
The players
Paige Hansen
The product developer who created a buckwheat-based milk powder and launched it at national retailers.
The Birkett Mills
A historic processor based in Penn Yan, N.Y., that uses traditional milling stones to support local organic farmers.
Dan Gladstone
An organic farmer managing 800 acres of crops who contributes to the supply chain for regional buckwheat.
New Barn Organics
A natural food distributor that partnered with developers to bring the new milk product to retail stores.
Cornell Food Venture Center
A research and development facility in Geneva, N.Y., where the buckwheat milk product was initially developed.
The details
Buckwheat is a hardy crop that matures quickly, requiring only 10 to 12 weeks to produce seed. At The Birkett Mills in Penn Yan, N.Y., processors use 200-year-old milling stones to grind the grain, a facility that currently operates around the clock. By offering farmers a financial guarantee via fixed-price contracts, the mill encourages the expansion of local organic crop management, such as the 800 acres managed by Dan Gladstone.
Timeline
18th century: The Birkett Mills began processing buckwheat in New York.
Mid-20th century: Buckwheat began to fall out of favor as a major food crop.
2024: Global production of buckwheat reached 2 million tons.
October 2026: Buckwheat milk launched in national retail stores.
Health Landscape
Buckwheat was a popular American food crop until a mid-20th century decline shifted production toward dominant commodities like corn. This development marks a departure from that historical trend, reintroducing an ancient crop into the modern plant-based beverage market.
Readers interested in the nutritional profile of ancient grains or plant-based milks may find this product as a new option in store aisles. Those with specific allergies should consult the product packaging or their doctor to ensure buckwheat fits safely within their dietary needs.
The takeaway
Buckwheat is a nutrient-dense, quick-growing crop that is finding new life in the plant-based dairy market. If you are looking to diversify your intake of grains or plant-based milks, check local retail labels to see if these new domestic options are available in your area.
Further reading
For more on emerging plant-based dairy trends, explore the Organic Food section.
Source note: This article includes information reported by The Crescent-News.
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