A milk cow channel: is this milk substitute for a real deal?
The nearly $8 billion market for dairy substitutes is expected to double in the next four years, in part because more and more people are avoiding milk. However, even if the former milk drinkers can overcome the differences in taste, almonds, cashews and coconuts can’t compete with bovine protein.
That is the problem Adam Lowry and Neil Renninger – scientists in silicon valley, they had respectively established Method cleaning products company and Amyris biotechnology company, to address when they launched a series of Ripple is not made from nuts or soy Foods, milk, but from the yellow split peas. Their goal is to use a small portion of the natural resources to match the nutritional and flavor of the real trade.
Received a good education at the Massachusetts institute of technology of biological chemical engineer leininger (Renninger) said: “according to one study, 20% to 40% of global carbon dioxide emissions from food systems, a quarter of the emissions from the dairy food. “If we can make a change here, we can have a huge impact.”
Ripple’s base of pea milk is the first of its kind, and when it hits the Market in 2015 milk is now available in 10,000 national stores, including kroger, target and Whole Foods Market. A plant drink contains 8 grams of protein per cup – the same as a glass of milk – compared to 1 gram of protein in a cup of almond milk. Rippling original milk also contains half the sugar and twice as much calcium as a glass of 2% milk.
Pea’s nutritional punch other dairy substitute brands add it to their recipes. WhiteWave’s silk brand launched “protein milk” at the end of 2016, serving 10 grams of protein peas, while other nuts. The Bolthouse farm, owned by Campbell’s, introduced its own pea “vegetable protein milk” last year.
But Ripple’s founder says they have something else: a stylish pea milk that leaves beans. Their secret sauce is a patented process that extracts protein from peas without the taste of many plant proteins in its final product.
They say tasteless, protein-packed components “Ripptein” – which can be used far beyond the dairy section. The company has expanded its offerings, including a cream for half a month, and a Greek yogurt this month.
The technology they developed, he says, breaks down the parts that make up the milk – protein, fat, sugar – and replicates in laboratory and plant sources. These sources often mimic milk, which contains less fat and sugar, and many proteins need to bind different parts together. But there are more equations.
“The problem with most plant proteins is that they taste like they come from plants,” Renninger said. However, the protein molecules are “too big to touch the taste receptors on the tongue, really, what we eat is not protein, but everything else.
Renninger USES a combination of pressure, temperature and salt to find a way to untangle plant proteins and their flavorings. He describes it as a few steps that protein molecules separate from other protein molecules until they are left.
The resulting protein powder is combined with ingredients such as sunflower oil, sucrose, algal oil (used in omega-3 fatty acids) and vitamins and minerals to form milk drinks. In his lab, Ripple is developing recipes to take over more dairy aisles, nutritional shakes, cheese and ice cream products.
Registered dietitian Alexia Beauregard said: “for people who have to avoid the use of milk or nuts, milk, such as almonds and pistachios, able to offer another alternative to drink, for those who focus on food allergies,
But she cautions that patients who deal with food allergies should not treat any plant product as a treatment for allergies. For example, plant proteins are not considered “complete”, which means they do not contain the same combination of essential amino acids – our bodies cannot produce their own meat – eggs.
In spite of this, choose contains eight times the almond milk protein of milk products, for the parents attempted to nutrition for children by allergy or nausea is a Gospel – especially if the smell of it. (in a taste test, three quarters of the “cooking light” was edited to the Ripple’s original milk green.)
Leininger said: “we are still looking at this product, to think, ‘oh, peas in the milk, I don’t like peas’, he said his two 9 and 11 year old boy not green fans sphere, but” gu “ripple. “A lot of the marketing we do is just to get people to try this product.”
While taste and nutrition are the defining factors of most consumers, peas also have impressive sustainability combinations. Peas rotation crop is good for farmers, can to fix nitrogen in the soil, and often can grow in the absence of irrigation Manufacturing than with almond milk from them this high water consumption of crops production of milk is six times less water.
For the ripples, the peas are just the beginning. For example, the same protein extraction process behind milk can be used to turn waste such as flaxseed powder and waste beer yeast into protein-rich ingredients.
“Having this very clean protein can give us a lot of space,” Renninger said. “we can do a lot of things that we haven’t done before.”