Cow milk allergy, lactose intolerance, calorie intake concern, and soy allergy, presence of unpleasant off-flavors and lack of essential nutrients such as calcium all hinder the consumption of dairy products and plant-based dairy alternatives, respectively. Therefore, in the project, a novel concept of the creation of low-calorie alternatives (milk, yogurt mimic products) additionally fortified with sustainable plant-based bioactives and minerals will be ambitiously pursued by using a natural polymer shellac. Shellac is a sustainable food source, a biodegradable resin obtained from the secretion of lac insects (Kerria Lacca), being recognized as a safe food additive by the FDA. The distinguishing factors of shellac are: lipophilicity, surface activity, self-assembling properties, supramolecular interaction ability. What is more, it is also non-allergic and it can also form calcium–shellac microsphere; hence it is a promising starting material for the preparation of an allergen-free non-dairy milk alternative at low cost. To meet the low-calorie and bioactive-fortified goals, formulation and production of non-dairy milk and yogurt will be achieved by shellac as a main ingredient in combination with virgin coconut oil and xanthan gum. Appropriate drying technology will be used to form easy-to-apply powders that will serve as a base for the production of low-calorie dairy alternatives that will be preserved in the form of dehydrated products. The reconstituted products will be examined for physical and chemical properties, toxicity, organoleptic, digestibility, and bioaccessibility studies including new aspects of process contaminants determination (safety issue). This study provides new insight into the characterisation of new products and will aid in extending the scientific network for future collaboration. The SHELLACRAFT aims to develop a sustainable and allergen-free dairy-plant alternative platform for products that will meet various consumer demands.