Do you like eating Ice Cream? That creamy, cold, velvety, sweet, deliciousness? Yes, count me in, please! I am a huge sucker for Ice Creams. Be it tubs, pints, single serves, scoops, cones, bars, bonbons, cakes, chocolates. The different flavors and ingredients in Ice Creams are an added tasty indulgence, taking this cold dessert to another level. 

Don’t come at me but, I would love an Ice Cream scoop, maybe two or three more scoops, any day and at any time! 

I recall how I spent my childhood summers licking off the melting Choco-Bar on my hands after a long day at the park, it’s both a fond memory, and the taste of this delicious cold dessert will always be a cherished feeling and moment. 

In this era, there are many people, mostly in the newer generation (Gen Alpha), who seem to have an increased case of being lactose-intolerant. The condition ‘lactose intolerance’ occurs due to the digestive system losing its capability to produce enough lactase enzyme, to break down and digest lactose – a sugar that is found widely in milk and dairy products. Abdominal pains, diarrhea, nausea, and bloating are some of the main side effects of being lactose intolerant, and unfortunately also losing the ability to consume dairy products.  

Additionally, with growing global environmental concerns requiring people to be more sustainable and eco-friendly, the market trends and consumer preferences drive the food and beverage manufacturing industry to shift toward being more inclusive of ‘veganism’ and plant-based food products in their meals, while also considering how the generation is becoming more lactose intolerant as well. 

To also save our dairy-producing animals like cows, buffalos, sheep, and goats, the inclusive idea of manufacturing and producing plant-based food and beverage products sustainably is the new strategy adopted for clean, green, free, safe, and healthy consumption. This way our planet and its inhabitants can be protected, preserved, and conserved. 

Therefore in this article, we will be sharing deep insights into an American company – Eclipse Foods, co-founded by Aylon Steinhart and Thomas Bowman in 2019, in California, USA. This company specializes in Ice Cream that is manufactured and produced by using Corn, Cassava, Rapeseed, and Potato – for a chef-crafted, extra-creamy, plant-based, and dairy-free that is a delicious, safe, vegan, and healthy indulgence for all. 

The Two Taste Buds Behind Eclipse Foods’ Ice Creams – Aylon and Thomas:

The two co-founders who together started and established Eclipse Foods are – Aylon Steinhart and Thomas Bowman. 

Aylon Steinhart is the Chief Executive Officer at the company and is also a vegan entrepreneur from Berkeley. Aylon has put in a lot of effort in consulting, encouraging, advising, and convincing companies and start-up businesses in the Consumer Packaged Goods (CPG) sector like Kellogg’s and Heinz, to be more inclusive of alternative protein solutions. Aylon holds a Bachelor of Science Degree in Business Administration from the University of California – Haas School of Business. The co-founder started his career as a Startup Analyst/Writer at Vator, a Software Analyst at Digilabs Pro, a Corporate Account Manager at AT&T, a Founder and CEO at Photopaz, Co-founded and became Marketing Director at BrideBox, a Senior Advisor at The Good Food Institute, a Y-Combinator, and lastly in the year 2019 co-founded and established Eclipse Foods with Thomas Bowman. 

Thomas Bowman is the Chief Technology Officer at the company and is an award-winning chef from Chicago, totaling 16 Michelin Stars and twice nominated for a James Beard Award. Thereafter Thomas started to focus on product development and food science. Here, he created some of the best-selling plant-based food products at JUST. 

Sharing a passion for food, Aylon and Thomas set out together to integrate culinary strategies with food technology. Making food and beverage products that are safe and healthy, while also making impactful choices in protecting the planet we all call home, the co-founders succeeded in manufacturing and producing a protein alternative solution that is vegan and consumable by all, and delivered Ice Creams that are extra-creamy, dairy-free, plant-based, and GMO-free. 

About Eclipse Foods:

Eclipse Foods Ice Creams is “not another pint of frozen plant milk. We dug in and mimicked milk’s creamy molecular structure and functionality using plants like corn, cassava, rapeseed, and potato”. 

To put an end to industrial animal agriculture, Eclipse Foods has successfully manufactured and produced animal-free products as your favorite dairy treat. 

On a mission “to create a more sustainable, healthy, and humane food system with plant-based products that taste better and do better for people, animals, and the planet”, the company acts as the change we have all been craving. 

Co-founded by Aylon and Thomas in the year 2019, in Alameda, California, USA – Eclipse Foods “tastes great, does good” through Ice Creams that are chef-crafted, dairy’s lick-a-like, and an appetite for the better. 

The company retails its Ice Cream delicacy in 4 convenient formats. Bonbons. Pints of different dairy-free flavors, 3-Gallon Tubs,  Soft Serves, and Single Serve Cups. “Doing our part, one pint at a time”, Eclipse Foods drives toward a sustainable future with eco-friendly practices and initiatives. Reduced consumption of water, reduced land space, and decreased production of greenhouse gases have helped the company hugely in overcoming the detrimental strategy of using conventional dairy-produced methods and products. As a result, Eclipse Foods’ Ice Creams sees 65% fewer emissions than dairy, which means that over 190,509 metric tons of CO2 is reduced and over 15 million gallons of water is saved. 

Acknowledging as the “next massive plant-based food company revolutionizing the 500 billion dollar dairy sector”, Eclipse Foods has raised 60 million+ from investors like Y-Combinator, Forerunner Ventures, Chairman of Beyond Meat, and more. The company promises that “Anything dairy can do, Eclipse can do better”.