It appears as though a lunatic toddler is planning a bender in my kitchen. My eight-foot-long cherrywood island is a fracas of milk—containers and cartons and glass jugs and tins of powder…

Plant-based Greek-style yogurts from Ripple Foods – slated to hit the market by the end of this year – will have a higher protein content (12g/serving) and superior texture…

In recent years, alternative sources of milk have begun to disrupt the dairy industry, from soy to almond to rice. The latest contender for space in your refrigerator is milk made from yellow peas.

Human health is inextricably linked with environmental health. The world around us is a constant source of nourishment, support, and inspiration—and we’ve learned the hard way what happens when

The plant-based and dairy-free alternative sectors have been seeing a ripple-effect over the last few years that doesn’t seem to be slowing down anytime soon.

The future of food is happening now: sustainable food systems, ethical beef and cellular agriculture are at the forefront of elevating both the home kitchen and the ethical consumer.

When it comes to the environmental impact of our food choices, most people understand that meat has a high carbon footprint and is overall resource intensive.

Silicon Valley start-up Ripple – the company behind pea milk – is working on creating a dairy-free Greek-style yoghurt and half and half.

This woman-led company wants to save the Earth from the damage your jeans have caused.

Ripple’s new pea-based milk products have been enormously successful. Now the company is back in the lab to find ways to replace the milk protein in half-and-half and yogurt.

In an exclusive in-depth interview, this successful social entrepreneur reveals his lessons on how business can lead the way to a better world.