Eclipse Foods Launches Non-Dairy Whole Milk That Replicates The Molecular Structure of Dairy

Eclipse Foods has launched a new Non-Dairy Whole Milk that aims to replicate the flavor, stability, sweetness, and whiteness of conventional dairy milk. Developed by isolating proteins from peas and chickpeas to mimic the molecular structure of milk, this product is said to be indistinguishable from conventional dairy. The milk is shelf-stable and can be used in hot and cold drinks without settling at the bottom of the cup.

The plant-based brand, founded in 2019, has already made a splash in the dairy alternative market with its non-dairy ice creams. With a recent $40 million Series B funding, Eclipse Foods plans to accelerate retail and food service growth, expand its team, and enhance its marketing efforts. The company's goal is to offer dairy alternatives that not only replicate the taste and texture of dairy but also provide a true replacement for consumers looking to make the switch to plant-based products.