We know our almonds are good because we grow, nurture and harvest every single one of them in our sun-soaked orchards of California. See, they even sound delicious. Explore the different stages of our almond’s lifecycle below to find out how we grow the goodness.
In February, the buds on our almond trees burst into beautiful pink and white blossoms.
Just before spring, over a million bee colonies are placed in our orchards. It's time for them to get busy and pollinate this year's crops.
From March to June, our almonds soak up all the lovely California sun, their shells harden and the kernels form.
The almond hulls begin to open up and dry out in the sun. When the hulls open up completely, we know they're ripe and ready!
It's finally harvest time - our mechanical tree shakers get to work shaking our almonds off the trees ready for us to gather up.
Once the cold weather comes, our trees go to sleep and begin storing up lots of goodness for next year's crops.
Whether mild or severe, the symptoms of lactose intolerance are no fun. Almond Breeze provides our lactose-intolerant customers with a delicious, creamy, tasty, calcium-enriched alternative to dairy milk.
Almond Breeze Unsweetened is a natural choice for the weight conscious. The combination of protein, fibre and monounsaturated fat found in almonds has shown to help people feel full, which tends to lower food consumption throughout the day.
Almonds and Almond Breeze Unsweetened fall low on the glycemic index, a scale used to measure the amount that carbohydrate-containing foods raise blood glucose levels within two hours. With less than three carbohydrate grams per serving, Almond Breeze Unsweetened shaves off nine to 10 grams per serving when used in place of low-fat milk.