Is almond milk considered a highly processed food?

November 12, 2025 •

3 min read

According to one study, over 95% of commercial almond milks meet the criteria for ultra-processed foods, a classification based on their ingredients and manufacturing processes. Understanding the journey from raw almonds to the carton on your shelf helps clarify whether is almond milk considered a highly processed food.

Quick Summary

Commercial almond milk production involves extensive processing with added stabilizers, emulsifiers, and fortified vitamins. This differs significantly from simple homemade versions. The degree of processing and ingredient quality varies widely by brand, affecting the final nutritional content.

Key Points

Highly Processed Label: Most commercial almond milks are classified as highly or ultra-processed due to added ingredients like stabilizers, emulsifiers, and fortified vitamins.
Low Almond Content: Store-bought versions often contain a very low percentage of almonds, with water making up the bulk of the liquid.
Fortification is Key: The nutritional value, especially for calcium and vitamins A/D, is often from added fortification, not the almonds themselves.
Additives for Texture and Shelf Life: Gums, lecithin, and other additives are used to create a creamy texture, prevent separation, and extend the product's shelf life.
Homemade vs. Store-Bought: Homemade almond milk is minimally processed, containing only almonds, water, and optional salt, offering control over ingredients.
Check the Label: To minimize processing, look for unsweetened brands with the shortest, cleanest ingredient lists.
Not a Nutritional Equivalent: Due to a lack of protein and potential fortification differences, almond milk is not considered a nutritional equivalent to dairy milk.

Understanding the Levels of Food Processing

To determine if almond milk is a highly processed food, it's helpful to use a framework like the NOVA classification, which categorizes foods based on their degree of processing.

Unprocessed or Minimally Processed: Whole foods like raw nuts, fruits, and vegetables. Homemade almond milk, made with just almonds and water, falls into this category.
Processed: Foods that have undergone simple treatments like canning, fermentation, or simple additions of salt or sugar. An example might be unsweetened, lightly pasteurized almond milk with minimal additives.
Ultra-Processed: Formulations of ingredients, many of which are exclusive to industrial use, combined with a series of industrial processes. This often includes additives to enhance sensory qualities or extend shelf life. Most store-bought almond milks fall into this group.

The Commercial Almond Milk Production Process

Manufacturing almond milk on a commercial scale is a complex procedure designed for consistency, safety, and a long shelf life. The process involves several key steps that classify it as highly processed.

Typical Steps in Commercial Processing

Almond Preparation: Almonds are cleaned, blanched (to remove skin), and ground into a paste or flour.
Ingredient Blending: Almond paste is mixed with filtered water along with other ingredients, such as:
- Sweeteners: Like cane sugar, for flavor.
- Stabilizers: Including gellan gum, locust bean gum, and xanthan gum, to prevent separation and add a creamy texture.
- Emulsifiers: Like sunflower lecithin, to help the ingredients mix smoothly.
- Vitamins and Minerals: Fortification with calcium, vitamin D, and vitamin A is common to match the nutrient profile of dairy milk.
- Flavors: "Natural flavors" are often added to enhance the taste.
Homogenization: The mixture is forced through a small opening at high pressure to ensure a uniform texture and prevent solids from settling.
Sterilization: The milk undergoes ultra-high temperature (UHT) pasteurization, a high-heat treatment that extends its shelf life significantly by killing microorganisms.
Packaging: Aseptic packaging is used to seal the sterile product, allowing it to be stored unrefrigerated for months.

Homemade vs. Store-Bought: A Comparison

The key difference lies in the ingredients and processing involved. Making almond milk at home is a simple process involving soaking, blending, and straining almonds, resulting in a minimally processed product. The table below highlights the stark contrast.


Feature	Homemade Almond Milk	Store-Bought Almond Milk
Almond Content	Higher, typically from 1 cup almonds for every 4-5 cups water	Lower, sometimes as low as 2% almonds, with water as the main ingredient
Ingredients	Almonds, water, optional salt or dates	Water, almonds, sweeteners, salt, stabilizers, emulsifiers, fortified vitamins
Additives	None	Contains thickeners (gums), emulsifiers (lecithin), and flavorings
Nutrient Content	Reflects whole almonds, but often not fortified with calcium/vitamins A & D	Fortified to mimic dairy milk's nutrient profile, although absorption can vary
Protein Content	Low, as most is lost in the pulp	Low, typically 1-2 grams per cup
Processing	Minimally processed (soaking, blending, straining)	Highly processed (grinding, blending, homogenizing, UHT)
Shelf Life	Short, typically 4-5 days in the refrigerator	Long, up to several months due to UHT sterilization and additives

The Health and Nutritional Implications

The high degree of processing in commercial almond milk has several nutritional trade-offs to consider. While almonds themselves are nutrient-dense, the final product is often diluted and stripped of much of its fiber. The nutritional profile is primarily dependent on what manufacturers add back in. Fortification is crucial for those relying on it for calcium and vitamin D, but it's important to recognize these are added, not inherent. Conversely, homemade milk is free from additives and added sugars, giving you complete control over what you consume. However, it lacks the fortification of commercial versions. Additives like carrageenan have also been associated with digestive issues in some individuals.

Conclusion: Choosing Your Almond Milk

While almond milk can be a healthy, dairy-free alternative, the vast majority of commercial versions are indeed highly processed, and many meet the criteria for ultra-processed foods. The key takeaway is to be a vigilant label reader. For a minimally processed option, choose unsweetened brands with the shortest ingredient list possible or, for complete control, make your own at home. Consumers can weigh the pros and cons of commercial convenience (long shelf life, fortification) against homemade simplicity and purity. Ultimately, the healthiest choice depends on individual dietary goals and preferences.

Frequently Asked Questions

Unprocessed or homemade almond milk consists of just almonds and water. Processed versions are commercially made and contain additional ingredients like thickeners, stabilizers, and added vitamins.

Additives are used to improve the product's taste, texture, and shelf stability. Gums and emulsifiers prevent separation, while fortification boosts the nutrient profile.

Yes, unsweetened almond milk is still considered highly processed if it contains multiple additives like gums, emulsifiers, and fortifying agents, even without added sugar.

Many additives like gums and lecithin are generally recognized as safe. However, some, like carrageenan, have raised concerns about gut health in some individuals, prompting some brands to remove them.

Commercial almond milk typically contains filtered water, a small percentage of almonds, sweeteners (in sweetened versions), salt, and several additives including stabilizers, emulsifiers, and vitamins.

Not necessarily. While homemade is less processed, store-bought versions are often fortified with nutrients like calcium and vitamins A, D, and E, which are not naturally present in significant amounts in simple homemade versions. Homemade offers more almonds per serving but less fortification.

Check the ingredient list. A minimally processed version will have a very short list, likely just water, almonds, and salt, with no added gums, thickeners, or synthetic vitamins.