Pecana is the first certified organic pecan-based milk alternative: but that’s far from its only USP.
Produced by Chase Pecans, the leading pecan processor in the US, the alt milk range has been crafted to appeal through organic, locally-grown ingredients, versatility of use, and an appealing brand story.
In a market that’s brimming with choice, it stands out as a premium yet accessible proposition. So how did it all begin?
From the family farm to the fridge
“As a third-generation pecan farmer, I like to say that pecans are a part of my DNA,” Pecana founder and CEO, Kortney Chase, told us. “I’ve been in and around the pecan industry since I was born, and growing up at Chase Pecan taught me everything I know about hard work and the ins and outs of running a successful business.”
“The idea for Pecana came about over a decade ago when I noticed a gap in the market. During COVID, I finally had the time and space to turn that vision into reality. After extensive experimentation, we landed on a formula that’s creamy, flavorful and well-balanced.”
Today, the plant-based line-up includes three flavors: Unsweetened Original, Unsweetened Vanilla and Praline. In 2026, a non-dairy barista-blend formula is also set to debut.
In terms of formulation, Pecana is made with all-natural ingredients and nothing artificial.
And so, it’s not just the novelty of ‘pecan milk’ that sets Pecana apart; the brand is female-led, US-made, locally-sourced, certified organic, and made with natural ingredients.
“While we’re not the only pecan milk out there, we are proud to be the only certified organic pecan milk on the market. That certification reflects how seriously we take quality, integrity, and ingredient standards,” Chase said.
“What truly sets us apart is our traceability: every single pecan comes directly from Chase Pecan. Customers know exactly where their milk comes from, straight from our family farm to their fridge.”
Are pecans good for milk alternatives?
But are pecans all that suitable for plant-based milk alternatives?
“Pecans are naturally rich and buttery, and they’re packed with antioxidants, fiber and protein,” Chase explained. “Because of their natural flavor, we’re still able to make an incredibly creamy, flavorful base that really stands apart in the plant-based space without using gums, high-sugar content and added flavors.”
However, pecans are also more expensive to grow and produce drinks from.
“Pecan milk is naturally a premium product because pecans are a higher-cost nut than almonds and they yield less milk per pound,” Chase explained. “That said, our close relationships with American pecan growers across Texas, Arizona and New Mexico, allow us to source consistently high-quality nuts, which helps manage costs.” Supply has generally been stable thanks to direct partnerships with growers, she added.
Those premium attributes appear to set Pecana apart in an increasingly crowded category. On the market, the early reactions have been positive.
“Retailers appreciated that Pecana was a truly premium, American-made option made accessible to all; consumers were drawn to the flavor profile - it’s naturally creamy and slightly sweet without needing added sugar,” Chase said. “A lot of people commented on how smooth it is and how it doesn’t separate as some nut milks can.
”The feedback reinforced that there’s a place for a more artisanal, flavorful plant-based milk in the market."
Who buys Pecana?
It’s no surprise then that the typical Pecana consumer is health-conscious and label-savvy.
“They care about what’s on the label and what’s not, and they want an alternative milk that doesn’t compromise on taste or quality,” Chase told us. “Compared to many other alt milks that use stabilizers or added flavors to build body and taste, Pecana appeals to people who want a clean, simple ingredient list and transparency around sourcing, including locally sourced, American-grown pecans.”
In terms of applications, Pecana is suitable across both beverage and culinary uses.
“In coffee, it performs nicely and adds a naturally sweet, nutty note to espresso-based drinks. We are, however, developing a dedicated barista blend designed to offer even stronger frothing, steaming and mixing performance,” Chase told us.
“Where Pecana really shines is in cold applications – smoothies, shakes and cocktails – where its naturally rich, buttery texture adds depth and creaminess. It’s also great for cooking, baking and desserts; it brings a subtle nutty richness that elevates plant-based pastries, sauces and custards."
Where is Pecana sold?
Today, the range can be found across 4,500 retailers US-wide.
“Pecana has grown steadily from regional specialty stores like Erewhon and Mother’s Market to broader distribution, first in grocery chains across Texas like HEB, Sprouts and Whole Foods, and now nationally with our debut in Walmart,” Chase said. “Our focus has been on quality over volume, ensuring we maintain the integrity of our product and story while making it accessible to all consumers.”
The brand occupies a premium yet accessible niche, allowing it to gain traction in a mature market. According to SPINS, strong plant-based sales in the natural channel was pushing the entire category into positive territory last year and is a space where customers are more loyal and less price sensitive.
“We’ve found that consumers are increasingly seeking better-for-you and better-tasting alternatives, so our timing aligned well with shifting consumer priorities even amid slower overall market growth,” Chase said. “And being the first certified organic pecan milk on the market, this gives consumers a new version of the everyday nut milk.”
What’s next?
Besides launching a non-dairy barista-blend later this year, going forward, there’s keenness to venture into other formats and flavors, Chase told us.
“We see potential for other plant-based dairy products like new flavors, coffee creamers and maybe even SKUs like ice cream down the line. Pecans’ natural richness lends itself well to these formats, allowing us to create indulgent, creamy products that perform well both in cooking and in beverages, while keeping our clean-label approach intact.”
