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Brief Published: 11 May 2016

Ripple: Split-Pea Milk Alternative


Californian dairy-free drinks brand Ripple Foods is launching a new milk alternative made from peas. It aims to tap into the growing popularity of milk alternatives in the US (Mintel, 2016) as well as increased consumer interest in replacing animal-based proteins with plant-based products, known as flexitarianism.   

Ripple contains the same amount of protein as reduced-fat dairy milk (8g per cup) and has a similarly creamy texture, but with typically less sugar and calories. It also contains more calcium than 2% (reduced-fat) milk (450mg per cup versus 293mg) and is boosted with vitamin D, iron and Omega 3. The drink will be available in plain, unsweetened, chocolate and vanilla flavours.

The brand is keen to highlight its environmental credentials, claiming to require 93% less water to produce than dairy milk, which uses 1,000 litres of water to produce one litre of milk (Virtual Water Project). It also highlights the split pea’s credentials as a low-carbon food, thanks to the low levels of nitrate fertilisers required to grow it.

The product echoes wider plant-based developments that reflect a growing consciousness around eco-friendly protein sources. For more, see Reframing Rare and Veganism’s Commercial Opportunity. For more on changing attitudes to healthier food and drink products, see Millennial Mothers: Feeding Families. For wider trends in alternative proteins, see US Food Trends 2016.