Eclipse Foods, a San Francisco-based plant-based dairy-free products specialist, has announced that Cookie Butter, Mint Chip and Vintage Vanilla frozen dessert flavors are now available in 14 oz (414 ml) containers at Whole Foods Market stores throughout Northern California.
The company’s offerings are made using proprietary technology that replicates micelles from plants to create plant-based products that mimic the taste, texture and functionality found in conventional dairy foods. When a blind taste test of Eclipse products and dairy ice cream was conducted, 73% of participants opined that Eclipse is creamier than the best selling dairy ice cream.
“Entering Whole Foods Market, a retailer synonymous for offering premium ingredient, high-caliber products, marks an important moment for us as we continue to grow our retail presence nationwide,” said Aylon Steinhart, co-founder and chief executive officer of Eclipse Foods. “We couldn’t be more excited to further our mission of providing a more sustainable and humane food system by bringing our signature plant-based ice cream to the loyal customers of Whole Foods Market throughout Northern California.”
Plant-based products are currently a key driver of growth at grocery retailers nationwide, growing almost twice as fast as overall food sales, with grocery sales of plant-based foods that directly replace animal products rising 27 percent in the past year to $7 billion, according to Good Food Institute statistics.
