NCFIL Collaborator Featured in Forbes: Milli Mylk
September 30, 2022
Milli Mylk, a long-time client of the NC Food Innovation Lab (NCFIL), was recently featured in the Forbes’ article Maacha Le Blanc Raised $5 Million For The First Freeze Dried Milk Milli Mylk.
Nutritious and Convenient
Maacha Le Blanc has achieved an impressive milestone, raising $5 million for her business Milli Mylk. Described as sitting at the “intersection of food, innovation and technology,” Milli Mylk is a freeze-dried plant-based milk, the first of its kind in the industry. Sourced from a mix of 100% organic botanical ingredients, such as coconut meat, almonds, and cashews, the milk blend is freeze-dried and then milled into a fine powder.
The Milli Mylk team collaborated with NCFIL food scientists to discover the “gentlest” freeze-drying process to retain nutritional value, preserve freshness and pack flavor. The final product is delivered straight to consumers, bringing a fresh, nutritious milk alternative conveniently to their doorsteps. Milli Mylk is also eco-friendly. An audit revealed that the company’s sustainable production and shipping practices emit 3 times less carbon compared to refrigerated alternative milks.
Find Out More
Read more about Le Blanc’s process and her passion for creating trustworthy, sustainable, and convenient foods here.
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