Eclipse Foods has introduced a groundbreaking plant-based whole milk alternative specifically designed for food service applications. This product claims to authentically replicate the sensory and functional properties of cow’s milk through proprietary protein isolation techniques from peas and chickpeas. The formulation addresses common shortcomings in alternative milks by achieving neutral flavor profiles, stable foaming capabilities, and visual similarity to dairy. These characteristics are considered to be critical factors for adopting plant-based whole milk for professional baristas and culinary applications.

Eclipse Foods’ strategic focus on food service channels includes specialty coffee shops and quick-service restaurants. The innovation may pique the interest of commercial establishments as they stand to gain access to a versatile dairy substitute that performs comparably in espresso drinks, baked goods, and other culinary applications without requiring recipe modifications.

Image Credit: Eclipse Foods