Ripple Food

Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

When you choose Ripple, you are creating positive impacts that ripple through our world. As a Certified B corp, we are dedicated to building our business as a force for good. These are some of the real-time impacts of Ripple to date... or as we like to call it, the Ripple Effect.

Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Less Sugar
Consumed
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5
1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Vegan Raspberry Lemon Scones

  • Makes: 6 servings

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ¼ cup coconut oil, solid but creamy
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest
  • 1 cup Ripple Half & Half
  • Turbinado sugar

Directions

  1. Preheat oven to 400°F.
  2. Combine flour, baking powder, sugar, and salt in a large bowl.
  3. Cut in coconut oil with a pastry blender, two knives, or rub in with your fingers, until the mixture turns into fine crumbs.
  4. Fold in raspberries and lemon zest. Stir in Ripple Half & Half to form a soft dough. Turn onto a lightly floured sheet of parchment paper, form into a 7-inch round, and chill 15 minutes.
  5. Cut chilled dough into 6 wedges. Sprinkle generously with turbinado sugar, and place on a baking sheet lined with parchment paper.
  6. Bake 25 minutes or until golden. Serve warm.

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