Yes, commercial almond milk is a processed food. In fact, about 95% of commercial almond milks meet the criteria for “ultra-processed” under the NOVA food classification system, the most widely used framework for categorizing how much a food has been transformed from its original state. That doesn’t necessarily make it unhealthy, but the gap between a raw almond and a carton of almond milk involves more steps and added ingredients than many people realize.
How Commercial Almond Milk Is Made
The production process starts with cleaning and blanching raw almonds to remove their skins. The skinless almonds are then ground into a fine paste using industrial equipment, with water added at a specific ratio to control the final thickness and flavor. This paste goes through filtration, either with fine mesh filters or centrifugal machines, to separate the liquid from the solid almond pulp. That pulp (the fiber and much of the protein from the original nut) is discarded or repurposed.
After filtration, the liquid is typically homogenized to create a uniform texture, then pasteurized or treated with ultra-high temperature (UHT) processing for shelf stability. At various points during production, manufacturers add vitamins, minerals, stabilizers, and sometimes sweeteners. The final product is a far cry from the simple “almonds and water” that the front of the carton might suggest.
What Gets Added During Processing
Check the ingredient list on most almond milks and you’ll find several substances beyond almonds and water. Stabilizers and emulsifiers like gellan gum, locust bean gum, or sunflower lecithin prevent the liquid from separating into a watery layer and a gritty sediment. Carrageenan, extracted from red seaweed, has historically been a popular choice because it keeps ground almond particles from settling to the bottom while contributing a creamy mouthfeel. Some brands have moved away from carrageenan due to consumer concern, replacing it with other gums.
Fortification adds another layer. Most commercial almond milks are fortified with calcium (typically as tricalcium phosphate or calcium carbonate), providing roughly 35% of the daily value per serving. Vitamin D and B12 fortification is less consistent. In one international analysis of 33 almond beverages, only 12 were fortified with vitamin D and just 7 with B12. Among those that did contain vitamin D, almond milks had some of the lowest levels of any plant-based milk category. If you’re relying on almond milk as a dairy replacement for these nutrients, the specific brand matters a lot.
Sweetened vs. Unsweetened
Sweetened varieties add another processed ingredient, usually cane sugar or evaporated cane juice. The difference in sugar content is significant. Original (sweetened) almond milks from major brands contain about 7 grams of sugar per serving, while vanilla and chocolate versions can reach 16 to 17 grams. Unsweetened versions contain zero grams of added sugar. This is one of the most straightforward choices you can make when shopping: unsweetened almond milk skips one major processing step entirely.
Why It Qualifies as Ultra-Processed
The NOVA classification system, developed by researchers at the University of São Paulo, sorts foods into four groups based on the extent of industrial processing. Group 4, the ultra-processed category, includes products made from food components (like extracted proteins or starches) combined with additives not typically used in home cooking, such as emulsifiers, stabilizers, and artificial flavors.
A 2022 analysis published in the Journal of the Academy of Nutrition and Dietetics found that 90.1% of plant-based milk alternatives, and 95% of almond milks specifically, met the NOVA criteria for ultra-processed foods. The classification hinges not on whether a food is “bad for you” but on the presence of multiple industrial additives and the degree of transformation from the original ingredient. By that measure, most commercial almond milks land in the same category as soft drinks and packaged snacks, even though their actual nutritional profiles are very different.
This is worth keeping in perspective. The ultra-processed label captures a wide range of foods, and the health implications depend on what’s actually in the product rather than the category alone. An unsweetened almond milk with added calcium is nutritionally quite different from a bag of chips, even if both are technically Group 4.
How Processing Changes the Nutrition
A one-ounce serving of whole almonds contains about 6 grams of protein and 3.5 grams of fiber. A cup of almond milk typically delivers around 1 gram of protein and little to no fiber. The filtration step that creates almond milk’s smooth texture strips out most of the solid matter where those nutrients live. What remains is mostly water with a small amount of almond fat and whatever has been added back through fortification.
Processing also affects how your body handles the carbohydrates. Whole almonds have a very low glycemic index because their fiber, fat, and cell structure slow digestion. Commercial almond milks, particularly sweetened varieties, lose those physical structures during grinding and filtration. Lab estimates of the glycemic index for various commercial almond drinks ranged from about 49 to 64, depending on the brand and whether sugars were added. Sweeteners are the main driver of higher values, but the loss of intact cell walls and fiber also plays a role.
Homemade Almond Milk Is Less Processed
If the level of processing concerns you, making almond milk at home is straightforward: soak raw almonds overnight, blend them with water, and strain through a nut milk bag or cheesecloth. The result contains no stabilizers, no fortified minerals, and no added sweeteners unless you choose to include them. It will separate in the fridge (that’s normal without emulsifiers) and won’t last as long as a UHT-treated carton.
The tradeoff is that homemade almond milk won’t contain the added calcium and vitamins that many people depend on from fortified versions. If almond milk is replacing cow’s milk in your diet, the fortified commercial version may actually serve you better nutritionally, despite being more processed. It’s one of those cases where “more processed” and “less nutritious” don’t line up neatly.