Almondmilk: It’s All About Technique

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Califia Farms isn't just a food and beverage company. We’re a company of visionaries, scientists, tastemakers and craftsmen dedicated to creating a delicious, plant-powered utopia through incessant product innovation and improvement. We seek to Califia-ize categories by creating a killer plant-powered alternative, that tastes better than any animal product. This means not only can everyone eat well, but everyone will want to eat well. We’re sharing our process for Almondmilk with you, letting you know that as we grow, we’ll always grow our product from soil to bottle.

From November through February in the San Joaquin Valley, almond trees are dormant through the cold weather. Beneath the soil, they’re storing nutrients for next year’s crop. 

Beginning in late February, almond tree buds begin to burst into white and light pink blooms to attract honey bees and other pollinators. 

So how do those blooms bring about almonds? Bees are attracted to the flowers for their sweet nectar. As they buzz around, bees get covered in pollen. When the bees carry pollen from one flower to another flower, pollination occurs — this is the magical moment when the almond is conceived.

Then from March to June, the pollinated flowers mature into fruit — at the heart of which is our beloved delicious and nutritious almond.

In late summer, the almond hulls, the outermost layer of the fruit, begin to open, revealing the almond shell on the inside. Just before harvest, the hulls open completely.

Once the almonds are fully grown in the fall, shakers roll through each orchard row, touching every tree, to shake the almonds to the ground. The almonds then dry naturally for up to 10 days in the orchard before they are collected. 

After harvest, almonds go to a huller, which passes the nuts through rollers to remove the hull and shell, revealing the so-called kernel — a.k.a., the almond. 

The outer hull is then sold as livestock feed, a nutritious replacement for alfalfa and grains. The hard shell is sent off to biomass regeneration plants for reusable energy production. 

The almond kernels are then sent to Treehouse California Almonds where they are processed. Treehouse blanches the premium raw almonds before they’re ground down to a fine meal. That almond meal will go into our Almondmilk. 

Finally, the blanched almond meal is carefully packaged to be sent to our plant nearby in Bakersfield, where our team makes our Almondmilk. 

The almond meal arrives at our Califia Farms plant, which we affectionately call Bakersfield. 

Our dedicated team of food scientists create the ultimate recipes for your taste buds, assuring that they are safe, delicious, and keep well.

After mixing up our special blend of almond meal, water and other ingredients, batches are pasteurized for your safety before being filled into our iconic bottle.

Then, bottles travel down the line to be boxed up and shipped to your local grocery store. One could say this is the end of the story, though we know it’s just the beginning. We love to see how you and your loved ones use Almondmilk.