Food & Drink International - Winter 2017, Volume 2 - 32

p

PRODUCERS

Ripple Foods

Data Driven
Ripple Foods is a data-driven
company. "We're constantly looking at and evaluating data," Vice
President of Supply Chain Brian
Hudon says, noting that it uses
Tableau, a business intelligence
software. "By understanding data
and utilizing technologies, we're
able to understand how we can
mitigate risk to be successful."
The company also is a partner
of Farmers Business Network, an
independent network of thousands of Farmers. "We want to
improve the livelihood of farmers
by providing them with data," he
says. "We want to do things that
impact the world."

>> Ripple Foods is still raising awareness about its milk products, but it did well by going from zero to 8,000 stores in 18 months.

prove that process so we can provide a
better tasting product for our customers."
Ripple Foods currently uses peas
for this process, but is looking at alternative feed stocks. "We've evaluated
dozens and dozens of them and we're
always looking towards the future for
what protein we can use," he says.

On Par
Today, Ripple Foods' milk products are
sold in 48- and 12-ounce containers,
along with its shelf-stable kids' products, and a vegan half and half product.
Each product, Hudon notes, is on par
with those from dairies.
"We deliver eight grams of protein

per serving," he says, adding that they
feature lower sugar and fat contents.
"We don't want our customers to feel
like they're making a trade off."
Ripple Foods also is still raising
awareness about its brand. So far,
"We've had a good track record, going from zero to 8,000 [stores] in 18
months," Hudon says. "We want people to see us as a brand they trust and
brings really great products to market."
The company also substantially grew
its operations in recent months. When it
started, "We had one strategy in terms
of how we went into the marketplace,"
Hudon recalls, explaining the company
only had a single manufacturing facili-

Roquette is a global leader in innovative plant-based food ingredients. These include a complete range of pea
proteins known as NUTRALYS®, helping to enable the creation of delicious dairy-like products-meat alternatives-but also high-protein foods that respond to specific nutritional needs (vegan, weight management, senior
nutrition, etc.). Our applications experts can help you create a non-soy plant-based beverage, or even increase
the protein content in nut-based products to match dairy and soy products. We have seen the most success
when food and beverage manufacturers who are experts in their brands work closely with us, the experts in
pea protein. To meet rising demand for consistent, high quality, great-tasting pea protein, Roquette has already
begun construction of a state-of-the-art pea protein processing facility in Canada. Together with our expanded
facilities in France, this will provide more local domestic access to the Americas market for pea protein and its
derivatives - the future of plant-based foods!

32

food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com

ty and one point of distribution. Since
then, the company has added more distribution and manufacturing facilities
so "we have continuity of supply and
we can maximize our cost structure," he
says. "As we grow the company, we'll
look to further optimize."

Limiting the Spoils
Ripple Foods is coping with freight
costs. "We've really had to work hard
at maximizing our freight," Hudon says,
noting that the company is in constant
negotiations and has hired a logistics
professional. "He's managing all of this
for Ripple."
The company also has formed strategic partnerships with C.H. Robinson
Worldwide Inc. and J.B. Hunt Transport Inc. and moved towards a regional
supply chain. "My whole goal is to take
miles out of the supply chain," he says.
The limited shelf life of Ripple Foods'
products also makes things challenging.
"We have a set time that we can get
products in the hands of consumers,"
Hudon says. "We're in a constant battle
trying to limit our spoils while maximizing our service levels."


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Table of Contents for the Digital Edition of Food & Drink International - Winter 2017, Volume 2

Contents
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