OAKLAND, CA. – Eclipse Foods has raised over $40 million in a Series B funding round.
The Oakland, Calif.-based startup offers a line of frozen desserts made with plant-based ingredients, including corn, potato, oats and cassava. The products are made by re-engineering the molecular makeup of milk to create a taste and texture that is indistinguishable from dairy products, according to the company. Flavors include Cookie Butter, Mint Chip, Caramel Butter Pecan, Vintage Vanilla, Mango Passionfruit and Dark Side of the Spoon, which combines chocolate, dough peanut butter cookies and fudge pieces.
The brand has also partnered with culinary experts to develop a Chef Series, featuring unique flavor combinations like Cocoa Dark Sesame Tahini and Toasted Almond Thyme.
Eclipse Foods was co-founded in 2019 by Aylon Steinhart, a veteran startup leader and former advisor to the Good Food Institute, and Thomas Bowman, a food scientist and former director of product development at Eat Just, Inc.
“With 10 billion people to feed by 2050, we recognized that global diets must change,” Steinhart said. “Consumers want more than just a dairy alternative like almond milk – they want a real substitute. Our plant-based dairy platform uses micelles, the microscopic magic of milk, to create the replacement products consumers dream.”
Retailers such as Whole Foods Market, Albertsons, Vons, GoPuff and more now stock the startup’s dairy-free pints. Eclipse Foods also recently partnered with Smashburger to launch the restaurant’s first plant-based menu item. The collaboration marked the first plant-based milkshake available nationwide in a fast-casual chain, according to the company.
The Series B funds will fuel retail and restaurant expansion, accelerate R&D on the company’s plant-based dairy platform and build brand awareness, Steinhart said.
The Series B round was led by Sozo Ventures with participation from Forerunner Ventures, Initialized Capital, Gaingels, and KBW Ventures. This brings the company’s total funding to over $60 million.