UNSWEETENED VANILLA ALMONDMILK

Almondmilk is a plant-based milk alternative that is low in calories and naturally lactose-free. It is often fortified with vitamins and minerals, making it a nutritious choice for those avoiding dairy. The almonds provide healthy fats and some protein, contributing to a balanced diet.

Tricalcium phosphate is used to fortify plant-based milks with calcium, an essential mineral for bone health. It helps ensure that non-dairy consumers receive adequate calcium intake. This fortification is particularly important for those who do not consume dairy products.

Natural flavors are often used to enhance taste but can be a catch-all term for a variety of substances. The lack of transparency in what constitutes 'natural flavors' can be concerning for consumers seeking to avoid certain additives. They may contain solvents or preservatives that are not disclosed.

Sea salt is used to enhance flavor and contains trace minerals. It is less processed than table salt but still contributes sodium to the diet. Moderation is key to avoid excessive sodium intake.

Gellan gum is a gelling agent used to stabilize and thicken plant-based milks. It is derived from bacterial fermentation and is generally considered safe. It helps maintain the consistency and texture of the product.

Dipotassium phosphate is used as a stabilizer and emulsifier in beverages. It helps maintain the product's texture and prevents separation. It is generally recognized as safe when consumed in typical amounts.

Xanthan gum is a common food additive used to thicken and stabilize products. It is produced by fermenting sugars with bacteria and is widely used in gluten-free products. It helps improve the texture and mouthfeel of plant-based milks.

Sunflower lecithin is used as an emulsifier to blend ingredients that typically do not mix well. While it is less processed than soy lecithin, it is still a refined product. It can contain residues from the extraction process.

Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It helps ensure adequate vitamin A intake, which is important for vision and immune function. However, excessive intake can lead to toxicity.

Vitamin D2 is a plant-derived form of vitamin D used to fortify non-dairy milks. It helps support bone health by aiding calcium absorption. However, it is less effective than vitamin D3 in raising blood levels of vitamin D.

Dl-alpha-tocopherol acetate is a synthetic form of vitamin E used as an antioxidant. It helps protect the product from oxidation and extends shelf life. While beneficial, natural forms of vitamin E are preferred for bioavailability.