Almond milk

Almond milk

Food energy (per 100 g serving)	15 kcal (63 kJ)
Nutritional value (per 100 g serving)	Protein 0.59 g Fat 1.10 g Carbohydrate 0.58 g
Cookbook: Almond milk   Media: Almond milk

Almond milk is a plant milk with a creamy texture and nutty flavor manufactured from almonds,^[1] although some types or brands are flavored in imitation of cow's milk.^[2] It does not contain cholesterol or lactose and is low in saturated fat. Almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. It can also be made at home using a blender, almonds and water.^[3][4]

Global almond milk sales in 2018 were US$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.^[5]

History[]

Almond milk was mentioned in the 12th century in the Codex Salernitana and appears in cookbooks of the mediterranean area from the 13th century onward. In the Middle Ages, almond milk was known in both the Islamic world and Christendom. As a nut, almonds are permitted for consumption by these religions during fasting seasons, such as Lent and Ramadan. Historian Carolyn Walker Bynum notes that

medieval cookbooks suggest that the aristocracy observed fasting strictly, if legalistically. Meat-day and fish-day recipes were not separated in medieval recipe collections, as they were in later, better-organized cookbooks. But the most basic dishes were given in fast-day as well as ordinary-day versions. For example, a thin split-pea puree, sometimes enriched with fish stock or almond milk (produced by simmering ground almonds in water), replaced meat broth on fast days; and almond milk was a general (and expensive) substitute for cow's milk.^[6]

In Persian cuisine, an almond milk based dessert called harireh badam (almond gruel) is traditionally served during Ramadan.^[7]

Commerce[]

In the United States, almond milk remained a niche health food item until the early 2000s, when its popularity began to increase. In 2011 alone, almond milk sales increased by 79%.^[8] In 2013, it surpassed soy milk as the most popular plant-based milk in the US.^[9] As of 2014 it comprised 60 percent of plant-milk sales and 4.1 percent of total milk sales in the US.^{[10]: 2–3} Almond milk, according to the parameters stated by the U.S. Food and Drug Administration (FDA), does not qualify for the category of milk, and therefore it is advocated that almond milk not be labeled with milk.^[11][12]

Within the Italian regions of Sicily, Apulia, Calabria, and Campania, almond milk is a protected traditional agricultural product.^[13]

Nutrition[]

hideNutritional content of fortified cow, soy, almond and oat milks
Nutrient value per 250 mL cup	Cow milk (whole)[14]	Soy milk (unsweetened)[15]	Almond milk (unsweetened)[16]	Oat milk (unsweetened)[17]
Energy, kJ (cal)	620 (149)	330 (80)	160 (39)	500 (120)
Protein (g)	7.69	6.95	1.55	3
Fat (g)	7.93	3.91	2.88	5
Saturated fat (g)	4.55	0.5	0.21	0.5
Carbohydrate (g)	11.71	4.23	1.52	16
Fiber (g)	0	1.2	0	2
Sugars (g)	12.32	1	0	7
Calcium (mg)[a]	276	301	516	350
Potassium (mg)	322	292	176	390
Sodium (mg)	105	90	186	140
Vitamin B12 (µg)	1.10	2.70	0	1.2
Vitamin A (IU)[a][b]	395	503	372	267
Vitamin D (IU)[a][c]	124	119	110	144
Cholesterol (mg)	24	0	0	0

If unfortified, almond milk has less vitamin D than fortified cows' milk; in North America, cows' milk must be fortified with vitamin D, but vitamins are added to plant milks on a voluntary basis.^[18] Vitamin E is released from the almonds and absorbed. The positive effects of the vitamin E includes strengthening the cells.^[19] Because of its low protein content, almond milk is not a suitable replacement for breast milk, cows' milk, or hydrolyzed formulas for children under two years of age.^[20]

Production[]

The general production method involves soaking and grinding almonds in an excess of water. A milky white liquid is obtained after filtering the almond pulp (flesh). Almond milk can also be made by adding water to almond butter. In commercial production, almond milk is homogenised with high pressure and pasteurised for greater stability and shelf life.^[21]

In July 2015, a class action lawsuit was filed in New York City against two American manufacturers, Blue Diamond Growers and White Wave Foods, for false advertising regarding the small quantity of almonds (only 2%) contained in the final product.^{[22][23][24][25]} In October 2015, a judge denied the plaintiff's request for an injunction.^[26]

Sustainability[]

Mean greenhouse gas emissions for one glass (200 g) of different milks^[27]

Milk Types	Greenhouse Gas Emissions (kg CO2-Ceq per 200 g)
Cow's Milk	0.62
Rice Milk	0.23
Soy Milk	0.21
Oat Milk	0.19
Almond Milk	0.16

Mean land use for one glass (200 g) of different milks^[27]

Milk Types	Land Use (m2 per 200 g)
Cow's Milk	1.81
Oat Milk	0.25
Soy Milk	0.23
Almond Milk	0.19
Rice Milk	0.14

Mean water footprint for one glass (200 g) of different milks^[27]

Milk Types	Water Use (L/200 g)
Cow's Milk	131
Almond Milk	74
Rice Milk	56
Oat Milk	9
Soy Milk	2

Almond production in California is concentrated mainly in the Central Valley,^[28] where the mild climate, rich soil, and abundant sunshine and water supply make for ideal growing conditions. Due to the persistent droughts in California in the early 21st century, it became more difficult to raise almonds in a sustainable manner.^[29][30]

Almond sustainability is challenged because of the high amount of water needed to grow almonds: a single glass of almond milk requires roughly 74 litres (16 imp gal; 20 US gal) of water to produce.^[27] Among plant-based milks, almond milk requires substantially more water during the growing and production stages than soy, rice or oat milk (graph).^[27] Dairy milk requires more water to produce than almond milk (graph).^[27] In 2014, California produced 42.3 billion pounds of cow's milk and only 2.14 billion pounds of almond milk.^[31][32]

Sustainability strategies implemented by the Almond Board of California and almond farmers include:^[30][33][34]

• tree and soil health, and other farming practices
• minimizing dust production during the harvest
• bee health
• irrigation guidelines for farmers
• food safety
• use of waste biomass as coproducts with a goal to achieve zero waste
• use of solar energy during processing
• job development
• support of scientific research to investigate potential health benefits of consuming almonds
• international education about sustainability practices

See also[]

Other plant milks:

Brands:

References[]