Ripple’s new pea-based milk products have been enormously successful. Now the company is back in the lab to find ways to replace the milk protein in half-and-half and yogurt.
“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.
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