Ripple milks are made from non-GMO pea protein, are allergen-friendly, and have eight times more protein than almond milk.

Ripple Foods, makers of a new pea-protein based milk, is readying for national distribution with its products launching in Whole Foods Markets this month and Target stores by July. The San Francisco Bay Area-based startup raised $13.5 million last year to develop its soy- and nut-free milks, which it says has eight times the protein of almond milk (and half the sugar) and 50 percent more calcium than dairy milk. €œWe find that people that are dairy milk drinkers really like it, and alternative-dairy drinkers love it,€ developer Neil Renninger said. €œWeve probably had a couple of thousand people try it, and the reception has been very good.€ The line of milks€”in Original, Original Unsweetened, Vanilla, and Chocolate Flavors€”contain 32 milligrams of omega-3 fatty acids, are dairy-, soy-, and nut-free, and are just the first in Ripples planned fleet of plant-based products, as the company is looking to develop yogurts, cheeses, creamers, and protein shakes. Ripples introduction follows the United States introduction of Veggemo (a Canadian-based vegetable-based milk launched last year), providing yet another point of differentiation in the booming vegan milk market currently dominated by almond milk options.