By Adele Peters.
“This is our cow,” says Adam Lowry, CEO of Ripple, a Silicon Valley startup known for making milk from peas. He’s pointing at a small tabletop homogenizer, a device that blends fat, sugar, and protein to test milk recipes in the company’s small lab in Emeryville, California. The company’s goal: to make plant-based dairy products that anyone, including non-vegans, will actually want to eat and drink.
At the base of the products is a proprietary ingredient the company calls Ripptein, made in a patent-pending process that the company says strips out the flavor of plant material and leaves almost purely protein, so its milk product doesn’t taste like peas. And after a successful launch in 2015, the company is now poised to expand its pea-based dairy offerings: half-and-half and Greek yogurt that the company says will have the same protein content as dairy products (and, ideally, the same taste), with a fraction of the footprint.
Read more at Fast Company.