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Ripple Dairy-Free Milk
Photo: Open Food Facts contributors (CC BY-SA)

Plant-based milk alternatives

Ripple Dairy-Free Milk

48 fl oz

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
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Why it scores 63

Ripple Dairy-Free Milk scores 63 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 3 kinds of ultra-processing markers: Industrial additive classes found: flavoring, industrial protein and thickener, stabilizer or gelling agent. Emerging
  3. Energy 33 kcal / 100 ml: Energy-dense for its volume. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better plant milks

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Dairy-Free Milk

START100

Ingredients

  • Pea protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [6]
  • Potassium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [6]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [7][1]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Gellan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−13

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein and thickener, stabilizer or gelling agent. [1]
subtotal−21

Nutrition per 100 ml

  • Energy 33 kcal / 100 ml
    Info Energy-dense for its volume. [8]
subtotal−3
TOTAL 63Good

100 − 37 = 63

GTIN 00855643006045 · 2026-08-16

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 ml

Energy33 kcal
Fat1.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates0.4 g
Sugars0 g
Added sugars0 g
Fiber0.4 g
Protein3.3 g
Salt0.1 g

Serving: 1 serving (240 ml)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WATER, PEA PROTEIN, HIGH OLEIC SUNFLOWER OR SAFFLOWER OIL, CONTAINS LESS THAN 1% OF MAGNESIUM CITRATE, VITAMIN D2, VITAMIN A PALMITATE, RIBOFLAVIN, VITAMIN B12, TRICALCIUM PHOSPHATE, DIPOTASSIUM PHOSPHATE, NATURAL FLAVOR, SEA SALT, GUM ARABIC, GUAR GUM, GELLAN GUM

Allergens and diets

May contain: Milk, Tree nuts, Soy

  • Palm-oil-free

Always check the package: recipes change.

Healthiest plant-based milk alternatives in the US

More from Ripple

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  3. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  4. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  5. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  7. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  8. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  9. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org