Food & Drink International - Winter 2017, Volume 2 - 30
One to Trust
Ripple Foods wants to be known as a source for quality alternative
dairy products. By Alan Dorich
>> Ripple Foods' products deliver eight grams of protein per serving. "We don't want our customers to feel like they're making a trade off," says Brian Hudon, vice president of supply chain.
ipple Foods is a relatively young company, but it has the wisdom of an
older firm. "We've assembled a team that has a lot of experience and
knows how to navigate the complex retail space," Vice President of
Supply Chain Brian Hudon says.
Based in Emeryville, Calif., Ripple Foods manufactures dairy-free, plantbased milk, half and half, and yogurt. "We set out to provide a product that tastes
good first and foremost, and is nutritious," he says.
Neil Renninger and Adam Lowry co-founded the
company in 2014 after working in the biofuels and enviwww.ripplefoods.com
Headquarters: Emeryville, Calif.
ronmental cleaning products industries. "They thought the
dairy alternative space lacked something that consumers
Brian Hudon, VP of supply
chain: "We've assembled a
were looking for," Hudon says.
team that has a lot of experience
and knows how to navigate the
The two started Ripple Foods with the goal of procomplex retail space."
viding the products in a better way. "The name 'Ripple'
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
was [derived from] the idea that
small changes that you do in your life
can have a ripple effect and create
products that have chance to facilitate
change in the world," Hudon explains.
Ripple Foods has accomplished
this through its technology. "We're
able to take a raw material plant
source and extract protein, which is
tasteless, and leave behind a lot of the
starchiness," he says.
"That leaves us with a cleaner protein base," Hudon continues. "We're
always looking to optimize and im-