 Are your guests demanding plant-based substitutes on your entrée menu? If so, they may have a taste for plant-based ice cream. Until now, many of the dairy-free stand-ins for ice cream haven’t been as much about mimicking traditional ice cream but instead offering an alternative to it. Now, as the Impossible Burger and lab-grown meat aim to mimic the full experience of eating a burger, ice cream manufacturers are also harnessing technology to perfect a plant-based product. Eclipse Foods, which produces a dairy-free and allergy-free product that it says is indistinguishable from animal dairy, recently inked deals with the ice cream brands Humphrey Slocombe and Oddfellows, TechCrunch reports. Eclipse flavorings ranging from Miso Cherry to Mexican Hot Chocolate will soon be coming to plant-based ice cream pints in New York and San Francisco. Armed with funding from some heavy-hitting investors, their flavors may be expanding beyond the coasts thereafter.
 Vegan cheese is on the rise, according to a new report from Persistence Market Research. The report found that globally, 75 percent of the global population is lactose intolerant. That, paired with growing consumer interest in and acceptance of plant-based foods, has resulted in a predicted annual growth rate of nearly 9 percent for vegan cheese over the next decade. That means that vegan cheese is becoming less of an afterthought and more of a canvas for popular flavor on menus. New Food Magazine suggests looking for varieties such as cream cheese, parmesan, cheddar and ricotta.
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