· Seven billion people are on our planet, growing to nine billion in the next few decades.
· A large percentage of people are moving to a more “developed world” high-protein diet comprised of animal protein and dairy products as the size of the global “middle class” doubles in the next decade.
· Atmospheric CO2 levels are higher (near 400 ppm) and rising at a faster rate (0.75% per year) than ever before. · Water use has grown at more than twice the rate of population growth in the past century, tripling over the past 50 years.
Many of us agree that changing the way we eat is an important part of moving toward a more sustainable existence. Even so, lots of us still choose to grab a burger for dinner. Or scramble some eggs for breakfast. Or have a glass of cow’s milk with lunch. Why? Could be taste. Could be cost. Could be that it’s just what we’re “used to” and the easiest way we know to get the nutrients we need. But if we want to improve the way our planet eats, we need more options--and good ones. That is why we here.
At Ripple Foods, we are focusing on dairy products. We believe that through a thorough understanding of the biochemistry of milk and a thorough understanding of plants and their constituents, we can identify the best plant fractions to combine to make a tasty, healthy, fully nutritious and sustainable milk.
We’re not talking something that only your vegan friend would want to drink (although we love him, too), we’re talking something that your Auntie Linda and Uncle Ted in would enjoy. Something that your six and eight-year-old boys want to pour over their cereal in the morning. Something that you yourself would gladly dip your chocolate chip cookie into.
And dairy doesn’t stop with milk… A more sustainable yogurt? Yes, please! A decadent custard-style ice-cream without the milk or egg? We’re on it! But we need your help. We are a small, happy crew of hard working folks. We believe that our products will make a positive impact in the world.