Courtesy of a bit of brilliance and plenty of taste-testing, Eclipse Foods‘ plant-based ice cream launched nationally this week, and certainly passes as dairy, if nobody mentions its ingredients. The Berkeley-based company, founded by plant-based food professionals Thomas Bowman and Aylon Steinhart, seeks to bypass the shortcomings of many dairy-free, nut-based, and even traditional milks by replicating the composition of the best milk from cows …
Made from pulped eucalyptus and beech and bioreactor-grown algae, Vollebak’s aptly named Plant and Algae T-shirt can be composted and all fabrics and inks are produced from sustainable plantations that are FSC- and PEFC-certified. The supple blend of lyocell from trees and linen from plants proves soft and comfortable, and the algae-made ink won’t run or bleed—or pollute waterways. The brand affirms, if composted, this …
In the world of plant-based alternatives, eggs have met their match. Mung bean (the pea-colored legume) proves to be a viable substitute for hatched eggs—in color, texture and flavor—and the growth of Silicon Valley-based JUST Foods is evidence of that. According to new research, the brand’s liquid egg alternative, JUST Egg, barely trails real eggs in weekly sales. And Kroger, a national chain of grocers …
