Austin, Texas-based Whole Foods Market has added three flavors of plant-based ice cream from Eclipse Foods – Cookie Butter, Mint Chip and Vintage Vanilla Ice Cream – at 45 Whole Foods stores throughout Northern California.
The expansion by Eclipse, a leader in sustainable, plant-based dairy products, marks a major milestone for the brand as it continues to scale operations and expand its retail footprint.
Eclipse also is available in retailers nationwide including Amazon Fresh, Central Market, Gelson’s, Foxtrot, New Seasons and Roots Market, among others.
The ice cream is made using a proprietary dairy platform that replicates micelles from plants to create plant-based dairy products.
“Entering Whole Foods Market, a retailer synonymous for offering premium ingredient, high-caliber products, marks an important moment for Eclipse as we continue to grow our retail presence nationwide,” said Aylon Steinhart, co-founder and CEO.
“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.”
According to the company, plant-based products are a key driver of sales growth at grocery retailers nationwide. A report from the Good Food Institute shows they are growing nearly twice as fast as overall food sales, with grocery sales of plant-based foods that directly replace animal products having grown 27 percent in the past year to $7 billion.
Eclipse was launched in 2019 with a mission to create plant-based dairy products that require no sacrifice on taste, texture or functionality for the consumer.
Its products are gluten-free and made without the use of soy, coconut, nuts or stabilizers. Other flavors of its plant-based ice cream include Caramel Butter Pecan, Classic Chocolate, Cookies N’ Cream, Dark Side of the Spoon, Mango Passion Fruit and Simply Strawberry.
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