Whole Foods Market is getting a little more plant-based products in its frozen sections as Eclipse Foods announced its Cookie Butter, Mint Chip, and Vintage Vanilla Ice Cream flavors are now available in locations throughout Northern California. Eclipse’s expansion into the renowned retailer marks a major milestone for the brand as it continues to scale operations and rapidly expand its retail footprint.
“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 Chief Executive Officer. “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.”
Eclipse’s signature ice cream is made using its proprietary dairy platform that replicates micelles from plants to create plant-based dairy products that mimic the exact taste, texture, and functionality found in conventional dairy.
During a blind taste test between Eclipse ice cream and dairy ice cream, noted the release, 73 percent of participants said Eclipse is creamier than the best-selling dairy ice cream.
The release additionally noted that plant-based products are a key driver of sales 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 growing 27 percent in the past year to $7 billion.
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