Plant-based replacements are so hot right now, they’re even striking the coolest thing in food– ice cream.
The new plant-based dairy replacement maker, Eclipse Foods, has simply signed a handle hipster ice cream brands Humphry Slocombe and Oddfellows to put its dairy replacements into their blends.
Unlike other plant-based products, which supply an option to dairy without imitating its texture and taste, the folks at Eclipse Foods say their product is equivalent from milk from animals– and made using allergen-free ingredients.
Beginning on Saturday, shop racks in New york city and San Francisco will be equipped with the OddFellows and Humphry Slocombe artisanal ice cream brand names made from plants.
The company has raised $3.5 million from investors, consisting of Alexis Ohanian and his Initialized Capital investment firm, Gmail developer Paul Buchheit and the previous chairman of Daiya Foods, Eric Patel.
” I’m excited to be buying more plant-based foods,” said Ohanian, in a statement. “Aylon and Thomas were right away remarkable as accomplished professionals in food science and the quality of the ice cream is already near identical from its dairy equivalent and it’s just going to get much better. This is filling a requirement in the rising plant-based food area that is competitively priced, sustainably produced, and– most importantly– tasty.”
Compared to some of its rivals, the Eclipse Foods course to market is fairly uncomplicated– due to the fact that it’s not utilizing any genetically customized components to make its dairy replacements. It’s more like the Beyond Meat than the Difficult Foods of the dairy market.
” We’re not using any costly biotech to get to where we’re going,” says Aylon Steinhart, the company’s president. “We take plants and we utilize our world-class competence in functional plant proteins and how they work to blend plants together in a rather easy way.”
Established by Steinhart, a previous specialist at the Good Food Institute, a nonprofit focused on plant-based food innovation, and Thomas Bowman, the previous director of product advancement at JUST, Eclipse Foods released from Y Combinator’s well known accelerator in March of this year.
The inexpensive inputs that the business states it utilizes, including corn and cassava, implies that it will not need as much capital to scale up, says Steinhart.
For now, the business is pursuing the roadmap set out by Pat Brown’s Difficult Foods and replicated by lots of other start-ups pursuing plant-based or lab-grown replacements to conventional proteins. That suggests partnering with famous chefs and artisanal brand names whose products cost a greater cost point than your McDonald’s or Hamburger King soft-serve ice cream cones (or Wendy’s ultra-delicious Frosty).
Instead of plain vanilla, Eclipse Foods’ plant-based liquid ice cream base will be showing up in tastes like OddFellows‘ Miso Cherry and Olive Oil Plum ice creams, or Humphry Slocombe‘s spiced Mexican Hot Chocolate.
Eventually, the company has strategies to go down market and offer into the very same type of shops that are using Beyond Meat and Impossible Foods hamburgers and patties.
” If every Hamburger King has a Difficult Whopper and every Carl’s Jr. has a Beyond Famous Star, then every restaurant ought to have a dairy-free ice cream offering,” states Bowman. “It’s got no irritants. No GMOs … no gums no gels and no stabilizers.”