BERKELEY, CALIF. — Eclipse Foods has expanded its lineup of frozen desserts formulated with plant-based ingredients, including corn, potato, oats and cassava.
Six new flavors include mango passion fruit, strawberry, mint chip, caramel butter pecan, cookies and cream, and Dark Side of the Spoon, which combines chocolate, peanut butter cookie dough and fudge chunks. The products were created by re-engineering the molecular composition of milk and feature a taste and texture that are indistinguishable from dairy, according to the company.
The sextet of pints joins a lineup that includes cookie butter, chocolate and vanilla. The brand also offered a Chef Series collection, collaborating with notable restaurateurs to develop such combinations as sweet potato and salty black sugar caramel, blackberry tarragon, sticky bun, and roasted plantain coconut cream and salted caramel.
Founders Aylon Steinhart and Thomas Bowman launched Eclipse Foods with aspirations to help build a more sustainable and humane food system. Mr. Steinhart, chief executive officer, previously co-founded two startups and held senior adviser and business innovation specialist roles at The Good Food Institute. Mr. Bowman, chief technical officer, is a product developer, food scientist and chef who formerly was director of product development at Eat Just, Inc.
Last November, Eclipse Foods announced it had raised $12 million in a Series A funding round, enabling the company to expand retail distribution. Currently the products are sold in specialty retailers and ice cream shops mostly along the West Coast.
Eclipse’s latest additions are available in stores and online at shop.eclipsefoods.com.