Understanding the Almond Breeze Manufacturing Process
Unlike homemade almond milk, which can be made simply by soaking and blending almonds, the commercial production of Almond Breeze involves a highly controlled, high-tech process. Blue Diamond, the cooperative of almond growers that produces Almond Breeze, uses several key steps to create its popular product. The almonds are grown by the cooperative members in California and then sent to manufacturing facilities.
Once at the facility, the almonds undergo rigorous sorting using advanced technology to select only the finest quality nuts. These almonds are then prepared for processing, which includes a crucial step for pasteurization mandated by the USDA. It is during this pasteurization process that blanching occurs, making Almond Breeze made with blanched almonds.
The Role of Blanching for Flavor and Texture
Blanching is the process of briefly boiling almonds and then quickly cooling them to loosen and remove their skins. In the production of Almond Breeze, this step is vital for two main reasons: achieving a smooth texture and removing potential bitter flavors. Almond skins naturally contain tannins, which can impart a bitter, astringent, and slightly chalky taste to milk. By removing the skin, the resulting almond milk has a milder, cleaner taste and a smoother, more refined mouthfeel.
Following the blanching and pasteurization, the almonds are ground into a fine paste. This paste is then blended with water and other ingredients, such as vitamins, minerals, and stabilizers, before being filtered to separate the liquid milk from the residual pulp. This meticulous process ensures a consistent, high-quality product every time. A past class-action lawsuit highlighted that commercial brands like Almond Breeze contain a relatively small percentage of actual almonds, often around 2%, with the rest comprising water and added ingredients.
Blanched vs. Unblanched Almond Milk: A Comparison Table
| Feature | Blanched Almond Milk (e.g., Almond Breeze) | Unblanched Almond Milk (Homemade or specialty) |
|---|---|---|
| Processing | Involves a brief boiling process to remove skins and pasteurize. | Almonds are typically soaked but not heated to remove skins, preserving the natural skin. |
| Flavor | Milder, creamier, and less astringent taste. | Nutty flavor with a slightly more robust or even bitter note due to the tannins in the skin. |
| Texture | Smooth, consistent, and clean mouthfeel. | Can have a slightly gritty, chalky, or less uniform texture. |
| Color | Typically a clean, milky white due to the absence of brown skins. | A more brownish or off-white color from the ground-up almond skins. |
| Nutritional Profile | Retains most nutrients but may have slightly less fiber than unblanched versions. | Higher in fiber and antioxidants found within the almond skin. |
| Food Safety | Commercially pasteurized for maximum food safety. | Requires care during preparation to ensure cleanliness, as it is unpasteurized. |
Benefits of Using Blanched Almonds in Commercial Production
The choice to use blanched almonds in a large-scale operation like Almond Breeze is a strategic one, offering several benefits for the end product:
- Enhanced Flavor Profile: The mild flavor of blanched almonds prevents the finished product from tasting bitter or chalky, creating a more universally appealing taste.
- Superior Texture: Removing the skins produces a consistently smooth and creamy texture that consumers expect from a premium milk alternative.
- Improved Appearance: The pure white color of blanched almonds results in a clean, white-colored milk that is aesthetically pleasing.
- Mandatory Pasteurization: As a food safety measure, Blue Diamond uses blanching as an FDA and USDA-approved pasteurization method for its almonds.
- Consistent Quality: The industrial blanching and processing methods ensure that every carton of Almond Breeze meets the company's quality and consistency standards.
Conclusion: Is Almond Breeze made with blanched almonds?
So, is Almond Breeze made with blanched almonds? The definitive answer is yes. As part of its standard commercial manufacturing process, Blue Diamond uses blanching for both pasteurization and to refine the flavor and texture of its product. While the almond content is relatively low, the use of blanched almonds is a key factor in achieving the smooth, mild, and consistent taste that has made Almond Breeze a leading brand in the dairy-free market. This contrasts with some homemade methods where skins are often left on, resulting in a different texture and flavor profile. For more information on Blue Diamond's pasteurization methods, you can visit their official FAQ page.
