Our Process 

Our nut milks are one of the most sought after beverages due to the level of attention we place on creating each and every bottle. 

Our nut milk process begins by soaking organic almonds overnight, for 8-12 hours with pink Himalayan sea salt. Once properly soaked the nuts are drained and placed in a high powered blender along with all the other flavor specific ingredients. Once thoroughly blended, the mixture is filtered through a finely woven nut milk bag to remove the majority of the pulp. This liquid is then fine strained once more to ensure a smooth and clean texture. Upon completion our nut milks are immediately bottled and refrigerated.


Benefit Of Soaking Almonds

Almonds, in their natural state are difficult to digest because of an enzyme inhibiting substance in their brown coating. The purpose of this inhibitor is to keep the almond intact until it is ready to sprout into a tree. The almond’s inability to shed its enzymes interferes with the digestion process in humans thereby prohibiting full nutritional value absorption.  This brown coating also contains harmful tannic acid.

By soaking almonds, the tannic acids and enzyme inhibitors are removed making the nuts and their full nutritional value easily digestible. 

Nutritional Benefits

Almonds are one of the most nutritious nuts on the market today. They are known to be a phytochemical powerhouse and are one of the best whole food sources of vitamin E. What’s amazing is that almond milk conveys all the nutritional benefits of almonds.

Aside from vitamin E, which fights free radical molecules responsible for aging, almond milk is also high in protein, fiber, omega 3 fatty acids, potassium and vitamin D. Other minerals found in almond milk include copper, iron, magnesium, manganese, riboflavin, and zinc.

Manganese is a pivotal mineral as it activates enzymes which aid in digestion. 

The low fat content almond milk does contain is monosaturated, the heart healthy variety. This, along with its low calorie and sodium content makes almond milk an excellent choice for weight loss and weight management. Almond milk is also an excellent choice for individuals with heart and or high cholesterol conditions.

It is also very important to note our almond milk, unlike many store brands, does not contain carrageenan, which has been recently thought to have toxic, cancer causing properties.  


Choosing High Pressure Process to Safely Extend The Shelf Life Of Our Almond Milks

What is High Pressure Processing (HPP)?

High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure transmitted by water.

This pressure inactivates the vegetative flora (bacteria, virus, yeasts, molds and parasites) present in food, extending the product’s shelf life and guaranteeing food safety.

High Pressure Processing respects the sensorial and nutritional properties of food, because of the absence of heat treatment, and maintains its original freshness throughout the shelf-life.

Because HPP uses pressure not heat to extend a product’s shelf life, all products being HPP’d must be bottled in plastic, a material that will give not burst under the intense HPP pressure.

Why We Chose HPP to Extend our Shelf Life

We love our organic cold-pressed, preservative free, small batch crafted almond milks! They are as fresh as they get and packed with nutrients. But with any fresh, unpasteurized product comes a downside, namely a very short shelf life.

This inhibits the growth of our company, the spectrum of communities we can reach, and proves very difficult for grocery stores and our distributor to get our products on the shelves when there are only 7 days of freshness before souring.

The instability of our almond milks have caused us to do some deep thinking. After exploring all FDA approved shelf life extension methods for almond milk, we decided keeping the integrity of our product and its amazing fresh flavor was more important than the packaging it was in. (However, we did our plastic research too and are confident with our BPA free, low carbon footprint choice, see below.)

Ultra-pasteurization or flash pasteurization heats almond milks at very high temperatures to kill potentially harmful bacteria, but in doing so it drastically changes the texture and flavor, and it also changes the nutritional content. This was a big no-no for us!

So we decided to put on our pioneer hats and chose to High Pressure Process (HPP) our milks.

Changing From Glass to BPA Free Plastic

As a green and compassionately thinking company we did not make this decision lightly. We know all the downfalls of plastic and its effect on our planet.

However after digging deeper into this hot button topic we came to realize it is not the actual plastic that is polluting our earth, but the failing recycle system and the lack of proper recycling practices and education we have as a species.

If we all understood how to recycle properly (what items go into which bins!!) then recycling plants could stop closing down due to system failure, and they would have a much easier job recycling plastic into a multitude of useful creations.

Recycling plants spend much of their time sifting out waste that was placed in the wrong trash bin and cannot be recycled. This has overwhelmed recycling plants prohibiting them from doing their intended job, which is to break down and RECYCLE plastic, aluminium, paper and glass into reusable products.

Furthermore, when we looked into the impact of glass on our planet, we realized millions upon millions of glass bottles are imported from foreign countries such as China. With glass being heavy and with it traveling thousands of miles, glass as well has its own set of hurdles.

With a new host of BPA & other toxin free plastics out there that are thinner and highly recyclable we feel confident about switching to plastic. We support proper recycling initiatives and non-profit organizations to spread the word and educate the public on recycling right.