Frequently Asked Questions
Q: What sets your almondmilk apart?
Our mission is to help people eat more real, nourishing plant-based foods. That means real food ingredients that are healthful. Absolutely no gums or fillers! We're proud of our 100% clean ingredient list. Unlike some almondmilks that use thickeners to give body and taste, our almondmilk gets its rich yet clean taste simply from the quality of the fresh, organic almonds that we use.
Q: What are the black spots at the bottom of my bottle?
Rest assured, it is not mold! In our unsweetened vanilla almondmilk, we use real vanilla bean specks. As we are not using thickeners or stabilizers, the almondmilk naturally separates and the vanilla beans settle at the bottom of the bottle. They aggregate together and form the black ring you might see. Just give your bottle a good shake (head down helps!) to disperse the vanilla beans in the bottle and enjoy the taste of real vanilla.
Q: Do you use the whole almond?
Yes. We use the nut, the whole nut, and nothing but the nut! That means more fiber, less waste.
Q: Why do Three Trees almondmilks separate?
We don't add any stabilzers or emulsifiers, so our almondmilk naturally separates. Thickeners and stabilizers such as carrageenan, xanthan gum, locust bean gum and acacia gum can thicken any liquid, and emulsifiers such as lecithin serve to prevent separation. We believe it's better to eat food that's unprocessed, as it is in its natural form.
Q: Where do you source your nuts?
We source locally whenever possible. While California's Central Valley is a leading producer of almonds, much of this region's crop is not organic. Spain has a tradition of organic farming practices, and is a major grower of organic almonds. So when we can't get enough organic almonds from California, we get them from Spain.
Q: Why do you use PET 1 for your bottles? What about glass?
PET1 is recognized as a safe material and is one of the most widely accepted recyclable plastics by curbside recycling programs. It is BPA-free plastic and is not known to leach chemicals that might cause cancer or disrupt hormones. Glass is great, but we choose not to use glass because it costs more energy to produce than plastic, and is heavier to ship. We try to minimize our carbon footprint and are constantly looking for ways to do so.
Q Will you offer your almondmilk in a different size?
We would like to. Many of you have asked for a larger size (and smaller portable sizes!). We're a small business and are constrained by our resources. Adding a size is difficult from a production economy standpoint right now, but as we grow we will certainly try to meet your needs. Our liter / 34 oz bottles are slightly bigger than many almondmilks, offering more value and reducing packaging per volume of product.
Q: How do you get longer than a week shelf life without any additives?
Our almondmilks do not contain anything that help preserve or extend shelf life. By flash pasteurizing our almondmilk (raising the temperature then cooling it back down really fast) , in the same way dairy milk is flash pasteurized, the almondmilk is able to stay fresh longer without any additives. The ingredients are as simple as it gets: water and organic almonds. It's the closest thing to homemade!
Q. Has my almondmilk curdled?
Separation and clumps are perfectly normal! Because we don't use any stabilizers or emulsifiers, our almondmilk naturally separates, and over time the fat molecules bind together and form a layer or clumps of almond cream on top-- similar to cream-top dairy milk. The almond cream looks funny, but tastes great and very heart-healthy! Please rest assured that it is just the way natural food behaves, without additives.
Q: What about the impact on the drought?
Almonds have been getting a lot of attention during the drought. Perhaps a bit unfairly so. The truth is, all agriculture and food production requires a lot of water. It may be more useful to think in terms of the nutritional value of the food product per gallon of water required. For instance – gallons of water per gram of protein. It takes much more water to get a glass of milk than a glass of almondmilk. Almond farmers in California are also doing a lot to make their farms more water-efficient.
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