Ripple Foods launches ‘superfood’ milks, relaunches yogurts (‘we messed up’), explores new low-cost plant protein sources

Fibo Quantum

Best-known for its pea-based milks, Ripple utilizes proprietary technology that strips out unwanted components (color/flavor) from commercially available plant protein isolates to yield a neutral-tasting protein that can be incorporated into foods and beverages in high quantities. However, its first attempt at incorporating the proteins into yogurts was not a success, acknowledges co-founder Adam Lowry.

Basically, we messed up the first time around. We produced a yogurt ​[at the beginning of 2018] that we thought was going to be great, but we had scale up issues, and it ​[the commercially available version] had a grainy texture that was not acceptable.”

Sometimes you mess up  

He added: “We have a pilot plant at our HQ here in Berkeley, so we have a step inbetween full production and bench where we validate stuff, but essentially the solubility of the protein was an issue at that scale, and without going into too much detail, the way you mix, heat, and do all the things at scale is a little different than you do at pilot scale, but it’s on us. Sometime you mess up.

“When it was clear it wasn’t up to snuff from a product experience standpoint, we pulled it out pretty quickly, and we’re relaunching a new improved product now. We’ve just shipped it and it will be showing up on store shelves in retailers ​[including Target, Wegmans, and independent natural grocers] soon.

“We’ve also taken the opportunity to revamp the proposition, so we started with a Greek style product whereas the new proposition is more of a creamy yogurt, which is more universal with a broader number of usage occasions.”