Double Triple Foods provides a clean‑label, nutritionally balanced plant‑based dairy base made from locally grown pulses using a patent‑pending direct‑milking technology. The process extracts natural protein, fiber, and flavor without harsh chemicals, and a proprietary fermentation step delivers a taste and texture comparable to dairy, enabling food manufacturers to create healthier, sustainable milk, yogurt, cheese, and dessert alternatives.
Funding
Funding not disclosed
Founders
Product
Problem
Conventional plant‑based milks often rely on heavily processed oat, almond, soy or pea isolates, resulting in products that are high in added sugars, low in protein and fiber, have off‑flavors, and raise sustainability concerns due to intensive farming practices.
Solution
Double Triple Foods addresses these gaps with a direct‑milking platform that extracts the natural protein, fiber and flavor compounds from locally grown pulses in a mild, water‑based process. The resulting base is a clean‑label, nutritionally balanced liquid that can be used across a range of plant‑based dairy applications. A proprietary fermentation step further enhances taste and texture, delivering a dairy analogue that is both palatable and functional. By sourcing pulses from regional farmers and using a low‑impact extraction method, the company aims to improve consumer health, support agricultural livelihoods, and reduce environmental footprints while maintaining commercial viability.
Target Audience
Primary customers are food manufacturers and brand owners developing plant‑based dairy alternatives, as well as retailers seeking nutritionally superior, sustainably produced milk analogues for health‑conscious consumers.
Features
- Patent‑pending direct milking technology that extracts pulse constituents without harsh chemicals or extensive refining
- High natural protein and dietary fiber content retained in the base, eliminating the need for added isolates
- Clean‑label formulation with minimal additives, suitable for clean‑eat consumers
- Specialized fermentation process that creates a smooth mouthfeel and pleasant taste comparable to dairy
- Versatile prime base compatible with a wide variety of plant‑based products such as milks, yogurts, cheeses and desserts
- Sustainable supply chain focused on locally sourced pulses, reducing transport emissions and supporting farmer profitability