Vegetable artificial ice cream that reproduces milk protein structure

US startup Eclipse Foods has started offering Eclipse Icecream, a 100% vegetable-based artificial ice cream. The taste is said to be indistinguishable from regular ice cream.

In recent years, vegan ice cream is common in the United States, but these products have a strong taste of almond milk or soy milk, which is used instead of milk. On the other hand, Eclipse ice cream is said to reproduce the molecular structure close to milk protein through pasteurization of corn, potato, cassava, oats, canola oil, sugar cane, water, homogenization and heat exchanger.

According to the company, the taste is creamier than regular ice cream and more milky than milk, but it is not a dairy substitute. Livestock is also showing confidence that it is a jealous cream. In fact, in one medium that tasted this ice cream, it is said that both appearance and taste are indistinguishable from ordinary ice cream, and that the dissolution method and taste seem to use milk. The texture of the tongue is also the ice cream itself, and it is smooth and the whole cream is quite delicious.

Eclipse Food not only provides delicious food, but also takes responsibility for the environment and establishes a humane and sustainable food system. Eclipse ice cream does not contain allergens such as soybeans, wheat, gulten, and coconut, or additives such as stabilizers, but people who eat it can feel delicious.

Eclipse ice cream is sold through Humphry Slocombe ice cream chains located in New York and San Francisco, USA. It is said that different stores can taste different Eclipse ice creams. Related information can be found here .