Pea protein-based dairy company Ripple Foods plans to debut vegan half-and-half and Greek yogurt by the end of 2017. The technology behind Ripple’s plant-based dairy products relies on isolating protein from peas to strip the compound of its vegetal taste while creating a nutritional profile similar to dairy products—something that both almond- and soy-based milk often lack. Ice cream is also in the works at Ripple and the company plans to extend its reach in the plant-based industry. “Anywhere you have a plant-based protein is a space we could potentially play,” Ripple’s co-founder Adam Lowry told Fast Company. “We don’t have any business plans to get into the meat world, but clearly the technology that we have could really apply to the meat substitute world.” Lowry believes that due to the low cost of inputs in the production side of his product, the company will soon be able to offer its plant-based dairy alternatives at a lower cost than animal-derived dairy. Ripple debuted its line of plant-based milks last year and has since expanded its distribution channels to 6,000 stores, including Target and Whole Foods Market.
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