A dissolvable capsule containing liquid milk is developed as an innovative and unique alternative to avoid plastic jars and therewith an unclean handling. This kind of sustainable product would contribute to waste reduction. As a first step, the properties of the final product are defined and set as basic claims. The second step includes the design of a process based on crystallization to form a crystalline layer encasing a certain amount of milk. Case studies of two substances are introduced. Both sucrose and erythritol were confirmed as examples for suitable substances for the encapsulation of milk: on the one hand sucrose to create products with a high level of sweetness, on the other hand erythritol to create medium sweet milk capsules. The choice of both coating substances and filling materials requires different techniques of production and, therefore, an adapted optimization process.