HERE to view the two-hour event to learn what’s new and what’s next for e-commerce, consumer eating patterns, plant-based and clean-label innovation.
“The future is now for plant-based innovation,” said Tom Vierhile, vice president of strategic insights-North America for Innova Market Insights, in the webinar. “Plant-based eating is moving from trend to food revolution status.”
The challenge is to deliver “clean-label” alternatives, he said. This is especially true in the dairy and meat space.
- Greg Baxtrom Olmsted of Maison Yaki, Brooklyn: Blackberry Tarragon ice cream with proceeds benefiting Olmsted’s food bank to feed people in need in Brooklyn.
- Moonlynn Tsai, co-owner of Kopitiam and chef of Heart of Dinner, New York City: Honey Phoenix Oolong Milk Tea ice cream with proceeds benefiting Tsai’s Heart of Dinner organization that provides culturally appropriate emergency meal assistance for the elderly and underserved in the Asian immigrant population affected by COVID-19.
- Trigg Brown of Win Son, Brooklyn: Sweet Potato and Salty Black Sugar Caramel ice cream with proceeds benefiting Street Soccer USA, which uses sports to improve the health, education and employment outcomes for the most disadvantaged Americans.
- Joanne Chang of Flour Bakery, Boston: Sticky Bun ice cream with proceeds benefiting Flour Bakery’s Feed a Bostonian in Need program.
- Nicole Krasinski of State Bird Provisions and The Progress, San Francisco: Toasted Almond Thyme ice cream with proceeds benefiting Black Earth Farms, a grassroots Pan African and Pan Indigenous Farming Collective growing food in the East Bay.
Each month through the summer and early fall, Eclipse will launch a new round of limited-edition chef collaboration flavors. Eclipse 100% plant-based ice creams are available for nationwide shipping. The lineup also includes Eclipse’s signature Chocolate, Cookie Butter and Vanilla flavors, which are $11.99 per pint. Each chef collaboration pint is $17.99.