Maizly: World’s First Corn-Based Milk Alternative!

In an industry where innovation is key to meeting the growing demand for sustainable and nutritious alternatives, Tim Leclercq and his co-founder Marcel have developed a groundbreaking product that’s changing the game. As Co-Founder and CEO of Maïzly, Tim has led the creation of a non-GMO corn-based plant milk that mirrors the creamy mouth-feel and natural taste of dairy, while offering a versatile alternative for a wide range of applications. The company's sustainable approach ensures minimal waste and maximizes the impact of each ingredient, making Maïzly a frontrunner in eco-conscious food production. 

Maïzly’s journey didn’t stop at plant-based milk—it has expanded into flavored milks, a custard range, and even an infant formula developed with global health challenges in mind. In this Delivery Rank’s interview, we’ll delve into how Tim’s experiences, combined with a commitment to sustainability and innovation, have shaped Maïzly’s unique approach to plant-based products, and how they’re making a tangible difference in the world’s food landscape.

What inspired you and Marcel to use non-GMO corn as the base for Maïzly, and how does it uniquely contribute to the milk alternative's taste and texture compared to other plant-based options?

Marcel actually approached me in mid-2019 with the idea of creating a corn-based milk. With the rise of oat milk and, before that, almond, soy, and rice milk, it seemed surprising that no one had yet developed corn milk. Corn is the most abundant crop in the world, so we thought it had great potential. We looked globally to see if something similar existed, and the closest we found was a product called corn milk in Vietnam and Cambodia. However, it turned out to be a sweet corn juice, not a true plant-based milk.

Developing the product was far more challenging than we anticipated. It took well over 100 iterations to perfect it and get to where we are today, but we now believe we have a highly competitive product. It has several unique characteristics that we believe set it apart from other plant-based milks.

Achieving the mouth-feel and taste of dairy milk with plant-based ingredients is a notable feat. Can you walk us through the process or innovation that led to Maïzly’s distinct creamy consistency?

The most important aspect, of course, is taste, and our product has a complementary flavor profile that doesn’t alter the taste of your tea, coffee, or cereal. It has the same mouthfeel and opacity as dairy milk, with that familiar white color and creamy texture. Given these features, we believe this product can bring plant-based milk to a wider audience, especially those who may have previously avoided it due to taste or the impact on their tea or coffee.

From a functional perspective, we aimed to create a product that could do everything dairy milk does. Our milk froths beautifully, creating micro-bubbles that provide a stable foam for cappuccinos, unlike other plant-based options that often collapse soon after frothing. It also whitens tea and coffee well and is excellent for baking and cooking—cakes rise nicely and stay moist, making it a versatile choice for any recipe requiring milk.

Nutritionally, corn is one of the best fiber sources, which plays a critical role in calcium absorption, blood sugar maintenance, digestion, and even mental health. In the U.S., less than 5% of the population consumes the daily recommended amount of fiber, so we believe our high-fiber content is a significant health advantage. We use coconut oil as our fat source, avoiding seed, nut, or vegetable oils, which are generally less healthy. Coconut oil is one of the healthiest plant oils, along with olive and avocado oil, and it benefits skin, teeth, hair, and overall complexion.

For protein, we’ve added chickpea protein, which is one of the most complete plant-based proteins, containing all but one essential amino acid chain. It’s easily absorbed by the body compared to many other plant-based proteins. We have also fortified our recipe with vitamins, A, D2, E and calcium. Finally, our product contains about a quarter of the sugar of regular dairy milk, making it a healthier choice. All ingredients are non-GMO; and being gluten, lactose, and allergen-free, it can be consumed by all.

Maïzly’s production process is not only sustainable but also cost-competitive. Could you share some of the strategies or technologies that allow you to minimize water and ingredient waste?

From a sustainability perspective, corn actually uses the least amount of land and water per ton of produce compared to any other crop in the world, making it highly sustainable. Additionally, because corn is the most abundant crop globally, we can source it close to our markets, which helps reduce food miles. Our process is designed so that all ingredients, including water, are fully incorporated into the final product, resulting in zero waste in our production process. This gives us a strong sustainability story.

Beyond our original Maisy product, we’ve also introduced a flavored range. We’ve launched with Maisy Chocolate, which has a rich, creamy mouthfeel, and we’ve also created a custard and an eggnog flavor. We’re currently preparing to launch the custard flavor in the UK market.

How does Maïzly’s formula design for infants address specific nutritional needs while remaining lactose-free, and how important is this adaptability in global markets?

We then took our efforts further and developed an infant formula. The inspiration for this initiative came from my previous career in private equity and venture capital, where I spent a significant amount of time in various parts of the African continent. During my travels across Southern Africa, I often stayed with local communities to better understand the challenges they faced and how targeted investments might alleviate some of these issues.

One observation that stayed with me was that many young mothers faced tremendous obstacles. Often, their partners were absent, they had no access to maternity leave, and they had to return to work immediately after giving birth. Many lived day-to-day, barely earning enough for the next day’s food, and they lacked the means to afford infant formula. Compounding this issue, the unreliable power supply meant that they couldn’t leave expressed breast milk for caregivers to feed their babies while they were at work.

As a result, many infants were fed a mixture of condensed milk, coffee creamer mixed with water—a diet severely lacking in nutrients. This has devastating effects, as the first thousand days, starting from conception, are critical for brain development. Such inadequate nutrition often leads to stunting, which affects not only physical stature but also cognitive ability. This stunting, particularly widespread across Africa with over 39% of the population affected, becomes a lifelong burden, as it hinders education, workforce participation, and overall quality of life.

With this in mind, we developed an infant formula that is Codex compliant, containing all essential minerals, proteins, and fats required for healthy infant development. We chose soy as the protein base, as it is the only plant-based protein approved in the Codex standards for infant formula. To make it accessible, we package the formula in single-serving sachets, which are sold in boxes of 40 at local corner shops. This allows mothers to purchase only the amount they need for a single day, fitting their financial constraints while providing proper nutrition for their infants.

We believe this approach can help mitigate the malnutrition crisis that affects so many, and this initiative has been well-received across various regions where these challenges are most prevalent.

Looking to the future, do you envision Maïzly expanding into other plant-based dairy substitutes or product categories?

We’re exploring opportunities outside of Africa as well. It’s truly a heartfelt mission for us to give back and make a meaningful difference in people's lives. This is the vision behind our infant formula and the direction we’re taking with this product.

From our perspective, we actually began selling our product in October 2021. We started in Zimbabwe due to a strong relationship with a co-packer there, who agreed to support us. It provided an excellent opportunity to trial, adjust, and refine our product to its current form.

Afterward, we decided to launch in the Americas, focusing on Central America, where corn is a dietary staple. Costa Rica, in particular, was a natural choice, as it has one of the highest per capita milk consumption rates globally, paired with a strong environmental consciousness and 100% renewable energy use. We partnered with a packaging facility in Nicaragua and licensed a distributor in Costa Rica, where our products have been available since the beginning of this year.

Now, we’re preparing for our launch in the U.S. and Canadian markets. Our product will be manufactured in December and is expected to be on shelves in January, starting in the Northeast U.S. and expanding nationwide over time.

For the UK, we’re currently conducting production trials for our custard product. We plan to first introduce it to the food service sector, followed by our Maïzly Original and Maïzly Chocolate lines for retail. We aim to have our products on shelves in the UK by the end of Q1 next year.

For our beverages, we are initially launching in the US, Canada and the UK with our flagship Maïzly Original and our Maïzly Chocolate. In the UK we will also be launching our Custard into the food services sector. As its expensive launching SKU’s, we will introduce our further SKU’s in a considered manner, and plan on releasing our Maïzly Original Unsweetened and Maïzly Vanilla during Q2 2025. We have a pipeline of development that includes a wide spectrum of tasty and functional dairy alternatives.

To read more about Maizly, please visit https://www.maizly.com/