Ripple Foods Company based in Los Angeles for the first time make and will sell dairy products derived from legumes in May. Previously, the company is also famous for dairy products derived from plants, without cow's milk.
"Do not imagine milk peas would be similar to the taste of peas were bland. With proper treatment, milk peas tasted savory, sweet, and not less than cow's milk.
And most importantly, pea milk has 8 grams of protein per serving, an amount equal to the milk of cows and eight times the number of almond milk, "said the founder of Ripple, Neil Renninger, Ph.D., a graduate of Biochemical Engineering at UC Berkeley.
Unlike most non-dairy milk products that lack the protein, pea fact that milk has the same amount of protein in cow's milk can attract the attention of consumers, especially for those who are allergic to cow's milk or avoid.
More interestingly, milk peas were found to have 50% more calcium than cow's milk, and a smaller carbon footprint than cow's milk and almond milk.
"The main challenge is the taste," said Adam Lowry, founder of Ripple other. "If you only make milk peas as you make almond milk, you can get very high protein drink so, but frankly it will be terrible."
Thus, Ripple says it has patented a system to maintain nutrition peas remain high, but using a method that involves mixing it with water, sunflower oil, and stabilizer so that it tastes good.
"Do not imagine milk peas would be similar to the taste of peas were bland. With proper treatment, milk peas tasted savory, sweet, and not less than cow's milk.
And most importantly, pea milk has 8 grams of protein per serving, an amount equal to the milk of cows and eight times the number of almond milk, "said the founder of Ripple, Neil Renninger, Ph.D., a graduate of Biochemical Engineering at UC Berkeley.
Unlike most non-dairy milk products that lack the protein, pea fact that milk has the same amount of protein in cow's milk can attract the attention of consumers, especially for those who are allergic to cow's milk or avoid.
More interestingly, milk peas were found to have 50% more calcium than cow's milk, and a smaller carbon footprint than cow's milk and almond milk.
"The main challenge is the taste," said Adam Lowry, founder of Ripple other. "If you only make milk peas as you make almond milk, you can get very high protein drink so, but frankly it will be terrible."
Thus, Ripple says it has patented a system to maintain nutrition peas remain high, but using a method that involves mixing it with water, sunflower oil, and stabilizer so that it tastes good.
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