NCFIL Collaborator Featured in Forbes: Milli Mylk

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. 

If you’re interested in partnering with us to bring your passion for food innovation to life, reach out to us with your ideas. We’ll guide you from ideation through commercialization.