In the food industry, nothing is what it seems. At Ava Winery, wine is grape-less. Popular distillery Misadventure and Co. is producing vodka made with food waste. Ripple is not far behind, introducing an entire line of dairy products made with yellow peas.
“The food system represents 20 percent of the world’s carbon emissions, and dairy is one-quarter of that,” said [co-founder Neil] Renninger… “The impact is massive. More than beef, more than chicken, dairy is actually the largest contributor to emissions by volume. That challenge scratched my sustainability itch.”
Since its launch, Ripple has sold a healthy 2.5 million bottles of plant-based products. Renninger and partner Adam Lowry admitted that most plant food “sucks” because the industry doesn’t spend enough time doing research to create better food items. To be honest, I couldn’t agree more.
“Their idea of innovation is a brand extension . . . We saw huge potential for impact—a lot of white space in the world of food innovation through technology.”
Yellow peas, Ripple’s ingredient of choice, isn’t strongly flavored and is relatively inexpensive to grow. It also provides a sufficient amount of protein, significantly more than almond milk does. Eliminating 3.5 pounds of carbon emissions per 48-ounce bottle, Ripple has a lot to brag about.
“It’s not that we have the only pea milk on the market; what makes us unique is that, thanks to technology, we have the purest plant protein in the world,” says Renninger.
And with its pea milk currently coming in five different flavors, I can’t imagine Ripple is going out of business anytime soon.