Eclipse Foods, the plant-based brand aiming to make products that are indistinguishable from conventional dairy, has announced the launch of its new Non-Dairy Whole Milk.
The product is said to deliver on flavor, stability, sweetness, and whiteness — areas where Eclipse says most plant-based milk alternatives fall short. The milk has a neutral taste, while its stability allows it to foam in hot and cold drinks without settling at the bottom of the cup.
The Non-Dairy Whole Milk was developed by isolating proteins from peas and chickpeas to replicate the molecular structure of milk. It is shelf-stable and will target food service partners, including coffee shops, smoothie bars, bakeries, and cafes.
The new product was inspired by the dairy region of Hokkaido, Japan, and the packaging design evokes Japanese culture.
“A true replacement”
Eclipse Foods was founded in 2019 to provide dairy alternatives that require no sacrifice on taste, texture or functionality. The brand offers a range of non-dairy ice creams, which are available for food service, as an ice cream mix for scoops shops, as a soft serve mix, and in single-serve cups.
In 2022, Eclipse secured $40 million in Series B funding, which it said would be used to accelerate retail and food service growth, increase R&D, build out its team, and expand its marketing. Last year, the brand introduced a new product line, Eclipse Bonbons, and launched its ice cream in Japan under the name “eclipseco”.
“We are so proud to debut the first ever non-dairy milk that looks, tastes, and acts like conventional dairy,” said Thomas Bowman, co-founder and CEO of Eclipse. “It is a saturated market, but we knew we could develop an outstanding product that wasn’t just an imitation of dairy, but a true replacement.”
Eclipse Foods will showcase the Non-Dairy Whole Milk at the 2025 Specialty Coffee Expo in Houston, TX, at booth #2306.
