New dairy free milk is healthier and more sustainable than nut milks
There’s a new dairy free milk in town, and it’s gunning to replace your favourite nut milks.
That’s right, cofound Adam Lowry and his team have engineered a non GMO pea-protein based milk that is supposedly closer to cow’s milk in taste, and can out perform almond, soy, and other dairy free counterparts in sustainability and nutritional value. Are you ready to drinks peas?
It’s no secret that dairy has a massive water footprint. Ripple has calculated that it’s milk takes 99% less water than dairy to make, but an astonishing 96% less than almond milk, and even 76% less than soy. Add to that the 93% smaller carbon footprint of Ripple milk to dairy, and the numbers add up.
For those wondering what more they’ll get out of drinking it, this pea-based milk has eight grams of protein to almond milk’s single gram, more potassium and vitamin D, and less sugar. Against dairy, Ripple has a third of the saturated fat and 50% more calcium. Pea protein powders have been widely enjoyed and used by the vegan fitness community, so this product should go hand in hand.
Even with that laundry list of benefits, it took time to make peas in to something people would drink. “The primary challenge is one of flavor,” Lowry says. “If you just make pea milk the way that you make almond milk, with regular yellow peas, you can get a very high protein beverage, but it frankly tastes terrible. That’s because if you put a lot of peas in the milk, it’s going to taste like peas.” The San Francisco Bay Area-based startup raised $13.5 million last year to develope a technology to separate the good stuff out and leave the bad taste behind. Now, they’re in the process of patenting it.
Ripple products will be available in original, original unsweetened, vanilla and chocolate flavours, on the shelves of Whole Foods starting on May 2nd. We have a feeling more people will be saying pass the peas.
Photo from Fast Company