Then the pair tried yellow peas, which are inexpensive to grow and don’t yield a strongly flavored product. The result was a drink that has a hint of concentrated powdered milk taste and a smooth, creamy texture.
“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.
The milk made from yellow peas also delivers the same amount of protein as those from cows (8 grams per serving, comparable to soy milk but much higher than almond milk). But what really sets Ripple apart from other alternative milks is its eco footprint.
According to their research, each 48-ounce bottle of Ripple (made from 100 percent post-consumer recycled material) represents a savings of 3.5 pounds of carbon dioxide emissions and 925 gallons of water, versus dairy milk. The 2.5 million bottles Ripple has sold adds up to nearly 7 million fewer pounds of CO2 emissions—the equivalent of taking more than 600 cars off the road for a year. And getting the same amount of protein from almond milk would require 66 billion gallons of additional water.
Currently, five kinds of Ripple milk are on sale at such places as Whole Foods and Target Corp. stores: Original unsweetened milk is the best seller, along with flavors like chocolate milk and vanilla milk, plus half-and-half and kids’ packs. Meanwhile, Ripple is expanding its product base: This winter, the brand will enter the burgeoning yogurt business with a plant-based, Greek style yogurt.
The flavors will range from vanilla to blueberry and strawberry—“plus some dessert-oriented flavors,” added Lowry. “We’re playing with flavors like maple and key lime.” Yogurt is a logical step for Ripple, putting it solidly in the snack category. “Only 14 percent of people who buy non-dairy milk are lactose intolerant. Most consumers do it to be greener. That trend is only going to get bigger,” said Renninger.
And though the toughest challenge is still getting people to try it, the cost of yellow-pea milk may currently be too much for cost-conscious consumers to ignore. (At $5.99, a quart is about a dollar more expensive than soy milk and about 30 percent pricier than organic dairy milk). But Renninger is looking into the future. “In a couple years, we’ll be able to make liquid milk for less than the cost of milk,” he said.
This article was provided by Bloomberg News.