Here at Silk, we believe in making delicious plant-based food that does right by you and fuels our passion for the planet. That’s been our elevator pitch (OK, carton pitch) for more than 25 years, and it’s why we’re among the OGs of dairy-free. We’re here for everyone, from vegans to burger lovers, because our purpose is progress. And everyone can make room in the fridge for that.
Back when the visionary founder of Silk started experimenting with soy in Boulder, Colorado, it was waaay out there. But what was once on the fringe—plant-based nutrition—is now mainstream. It’s an idea that’s stood the test of time because it makes so much sense. And we’re always taking plant-based food forward, dreaming up the next creation.
Photo by Robert Warren, provided courtesy of Bonneville Environmental Foundation
We’ve been around long enough to know how to make plants taste amazing, so you can always count on us for the mmm-factor. But did you know it takes 80% less water to make a half gallon of Silk than it does to produce a half gallon of dairy milk?* From water conservation to supporting bees, we’re out to show the environment some love too.
*Based on a 2013 Water footprint assessment conducted by Silk for original soymilk, almondmilk and coconutmilk using the Water Footprint Network methodology, ISO 14046 framework, and the average annual consumption of Silk by U.S. households.
We’ve come a long way since our humble tofu-inspired beginnings. Here’s a look at some of the milestones that make us Silk.
