"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."
—Thomas Bowman
Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.
Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet.
Press play to hear Justine and Thomas’ discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.
Meet Thomas:
Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.
Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.
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Episode Highlights:
02:24 The Science Behind A Non-Dairy Dairy
06:40 Launching in Japan
10:25 Cultural Surprises and Business Lessons from Japan
16:07 Is It Over-Processed?
19:50 Exciting Partnerships in the US
22:07 Debunking Plant-Based Dairy Myths
24:26 Sustainability and Upcycling in Eclipse’s Process
Resources:
Podcast
Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart
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