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Hence, they can be the main ingredient for plant-based milk products whose properties can be fine-tuned for optimal formulation of a wide range of dairy products, such as fortified yogurt, cheese or ice cream. The possibility to precisely control and adapt properties of oleogel-based milk for the final dairy application make them superior to standard plant-based milk such as those from soy or oat. With a strong commitment to sustainability, choosing liquid oils and ingredients produced in the European Union, our final goal is to deliver milk alternatives with improved mouthfeel and added nutritional value. Milk formulations will be further fortified with proteins and encapsulated bioactive ingredients such as vitamins, tocopherols and phytosterols, while maintaining a reduced saturated fat profile aligned with WHO and EFSA guidelines. Their structural resilience enables use in vary plant-based formulations (e.g., cream, ice-cream, yogurt). Unlike conventional ingredients for dairy products, which rely on the use of additives (e.g., gums, starches, polymers) oleogel-based milk can replicate the structure of cow milk without controversial and unsustainable ingredients like palm or coconut oil. This supports clean-label standards and sustainable formulation practices. Taking advantage from the novel developed oleogel technology of NewOilFactor, project CREAM aims to fill the innovation gap in the dairy-alternative sector-bringing structured, functional, more sustainable and healthier products to a growing market. The project aligns with the Tech to Market Cluster’s goals of advancing sustainable food systems through innovation-ready technologies.