Eclipse Foods bonbons

© Eclipse Foods

Products & Launches

Eclipse Foods Launches Plant-Based Ice Cream Bonbons in US, “eclipseco” Debuts in Japan

Plant-based ice cream brand Eclipse Foods has announced the launch of a new product line, Eclipse Bonbons. This new addition to its portfolio introduces a series of non-dairy ice cream bonbons, developed by an award-winning chef to mimic the creamy texture and rich flavors traditionally associated with dairy-based ice cream. These bonbons combine ultra-creamy non-dairy ice cream with a velvety chocolate shell and a variety of crunchy toppings, designed to provide a luxurious taste experience. The launch will feature three flavors: Chocolate Hazelnut Truffle, Peanut Butter Pretzel, and Coffee Almond Crunch, which are scheduled for release in March 2024 in select US grocery stores. Thomas Bowman, the co-founder and CTO of Eclipse Foods, commented on the company’s dedication to producing plant-based alternatives that replicate the …

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Eclipse Ice Cream

©Eclipse Foods

Investments & Finance

Eclipse Foods Secures $40M in Series B to “Completely Transform” the Dairy Industry

Eclipse Foods, a leader in plant-based dairy, announces it has raised over $40M in Series B funding led by Sozo Ventures, with participation from Khaled bin Alwaleed’s KBW Ventures. The latest round brings the startup’s total fundraising amount to more than $60M. Eclipse says the funds will accelerate the brand’s retail and food service growth, increase plant-based dairy R&D, build out a top team, and expand marketing. Founded in 2019, Eclipse produces plant-based ice cream said to be indistinguishable from real dairy. Using a blend of non-GMO ingredients, including cassava, corn, and potato, the company says it is capable of recreating virtually any milk product – from ice cream to cheese to spreads – with the same taste, texture and functionality as animal-based dairy.  The …

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Eclipse Milkshakes

© Smashburger/ Eclipse Foods

Fast Food

Eclipse Foods Partners with Smashburger to Launch Chain’s First Plant-Based Milkshakes

Plant-based dairy brand Eclipse Foods announces it is partnering with burger chain Smashburger to release the QSR industry’s first nationally available plant-based milkshakes. Offered in six flavors for $6.19 each, customers can now enjoy the Eclipse milkshakes at all US Smashburger locations, as well as order through mobile delivery apps.  Months in the making Available in Vanilla, Chocolate, Strawberry, Peanut Butter, Tangerine Dream and Oreo flavors, the milkshakes are the first plant-based offering for Smashburger, a leading “better burger” chain with more than 200 locations in 35 states. To create the milkshake innovations, Smashburger’s corporate chef, Ty Goerke, worked closely with Eclipse co-founder and James Beard-nominated chef Thomas Bowman for months to perfect the recipes.  “As part of Smashburger’s aggressive approach to menu innovation and …

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Eclipse Dairy-Free Ice Cream

©Eclipse Foods

Food & Beverage

Eclipse Foods to Grow Retail Footprint by 35% With Expansion Into 130+ Stores

Eclipse Foods, creators of dairy-like plant-based ice cream, announces the brand will expand to over 130 US stores, increasing its retail presence by 35% in March.  Building on last year’s expansion, which saw Eclipse debut in Whole Foods Markets throughout Northern California, the new rollout will bring Eclipse’s acclaimed ice cream to new stores including: Safeway Albertsons, Safeway Vons, and Safeway Pavilions (Southern California), Nugget Market (Northern California), and Harmon’s (Utah.) Best-selling flavors such as Cookie Butter, Dark Side of the Spoon, Mint Chip and Caramel Butter Pecan will be sold at all of the new locations, the company says. “Impossible Foods of Ice Cream” The rollout continues a path of rapid growth for Eclipse,  which makes premium plant-based ice cream that is indistinguishable from …

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Eclipse Dairy-Free Ice Cream

©Eclipse Foods

Products & Launches

Eclipse Foods Expands Retail Footprint With Whole Foods Market Rollout in Northern California

Eclipse Foods, the US vegan ice cream producer, has announced a retail rollout in Whole Foods Market locations throughout Northern California. The move marks a significant milestone for the brand as it continues to expand its retail footprint and scale operations for its functional plant-based dairy platform.  Eclipse’s signature ice cream is made using its proprietary dairy platform that replicates micelles from plants to create alt dairy products using 100% plant-based ingredients. The brand claims its products mimic the exact taste, texture, and functionality found in conventional dairy, with 73% of blind taste participants finding Eclipse to be creamier than the bestselling conventional dairy ice cream equivalent.    Launched in 2019, Eclipse products are gluten-free and made without the use of soy, coconut, nuts, or stabilizers. …

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Eclipse

© Eclipse

Company News

Eclipse Foods Closes $12M Series A Funding Round

US plant-based ice cream company Eclipse Foods has raised $12M in its Series A funding round. The round was led by early-stage venture capital firm Forerunner Ventures. Many of Eclipse’s early-stage investors, including Beyond Meat’s Seth Goldman, Alexis Ohanian, Gmail co-creator Paul Buccheit, and former Dreyers’ executive Eric Patel were also involved.

© ANDFOODS

Investments & Acquisitions

New Zealand’s ANDFOODS Raises $2.7M for Legume-Based Dairy Alternatives

New Zealand startup ANDFOODS, a spinoff from Massey University and the Riddet Institute, has raised $2.7 million in seed funding for its technology to produce legume-based dairy alternatives. The startup has developed plant-based creams and milk powders, produced by using fermentation to remove flavour off-notes while retaining excellent nutritional benefits and functional properties. The creams are claimed to have “eclipsed all other plant-based creams” in testing, with an overrun (ability to take on air and maintain shape) comparable to the UHT dairy creams used by commercial kitchens and food manufacturers. The products are also allergen-free. The funding round was led by Icehouse Ventures, and the capital will be used to commercialise the dairy alternatives and accelerate R&D. ANDFOODS launched less than a year ago, but …

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Smashburger Plant-Based Burger

©Smashburger

Gastronomy & Food Service

Smashburger Partners with jack & annie’s to Trial New Jackfruit-Based Burger Patty

Fast casual burger chain Smashburger announces it is partnering with jackfruit meat producer jack & annie’s to trial a new menu item: the Plant-Based Classic Smash Burger. For a limited time, the jackfruit-based burger is now available in select US Smashburger locations in Colorado, New York and New Jersey.  According to the chain, the new patty can be substituted for any traditional protein across its menu items. The Plant-Based Classic Smash Burger features lettuce, tomatoes, red onions, pickles, American cheese (non-vegan), Smash Sauce (non-vegan), and ketchup on a toasted bun.  1st plant-based patty According to jack & annie’s, this burger marks its first branded partnership with a fast-casual restaurant chain, though it has been supplying jackfruit products to other restaurants for several years, the company …

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alternative protein market company Upside Foods serves a cultivated chicken burger

© UPSIDE Foods

Market & Trends

Food Tech Funding Declines 21.5% in Q2, Compared to Only 9% for Alt-Proteins

In the second quarter of 2022, total VC funding for the food tech sector experienced a 23% decline from Q1, says a new report by Pitchbook, with total deal values dropping from $6.9Bn to $5.6Bn. Funding for alternative proteins, however, declined by only 9% over the same time period, suggesting the industry’s resilience and stability in the face of uncertain and rapidly changing economic conditions.  Demonstrating strength According to the report, Q2 of 2022 is the fourth consecutive quarter that saw a decrease in VC investment in food tech, despite massive rounds for companies such as GoPuff, Wonder and Choco. Public market volatility has effectively closed most IPO windows and limited exit options, the report states, while increasing concerns over inflation are causing more investors …

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Fairs & Events

Discover the Next Generation of Plant-Based Food

Is your organization keeping up with consumer demand for plant-based? Are you looking for the latest products before they hit menus and shelves? Plant Based World Expo North America is the only professional 100% plant-based focused event for foodservice and retail professionals, distributors, investors, and manufacturers.  The demand for plant-based foods has never been stronger, and shows no sign of slowing down. In fact, the total plant-based market value in the U.S. is now around $7 billion, according to data from the Plant Based Foods Association (PBFA), The Good Food Institute, and SPINS. Consumers are hungry for healthier, more humane and more environmentally friendly options, and new and exciting products are hitting shelves every day to help meet that demand.   The Plant Based World Expo …

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KLIMON Cherry Bomb Ice Cream

©KLIMON

Food & Beverage

KLIMON Debuts Decadent Line of Almond-Based Ice Cream at Walmart

KLIMON, a maker of frozen dairy-free dessert pints, is launching its debut line of almond-based ice creams at select US Walmart stores, with a national release in the works.  Available in five decadent flavors, KLIMON says its products use a proprietary almond-based blend to deliver the same richness and texture of dairy ice cream.  The five flavors include:  Morning Brew – Coffee flavored ice cream with real almonds and fudge swirl. Caramel Brûlée: Salted caramel flavored dessert with chocolate cookie crumbs and a caramelized sugar swirl. Mint Condition: Mint ice cream with mini chocolate chips and a fudge swirl. Cherry Bomb: Cherry flavored ice cream with real bordeaux cherry chunks and cherry swirl. Sunrise Bang: Creamy orange flavor with cream flavored swirl. Dairy-free ice creams …

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modern meat products

©Modern Meat

Guest Posts

How Vegan Offerings Finally Caught Up With Modern Appetites

Once a niche trend associated with bland tofu and the frustration of scanning stores to find at least one cruelty-free cosmetics line, veganism has since become a powerful force unlocking a rapidly-growing business segment poised to grow further. The continued momentum, so notable that The Economist named 2019 “the year of the vegan,” only manifests how mainstream the trend is becoming. The ranks of vegans are progressively expanding, with now a quarter of 25- to 34-year-old Americans saying they are either vegans or vegetarians. This seismic force is showing no signs of stopping. So how exactly did vegan offerings finally catch up with modern appetites – and what lies ahead for the whole industry? The main force behind the sector’s growth? Consumers. People are now …

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