Continuing to diversify the plant-based category, AYO Almondmilk Yogurt has plans to bring shoppers to the shelf while also keeping what’s best for both body and Earth in mind.
Founder Matt Billings effectively navigates his team through tumultuous economic seasons without sacrificing sustainability and continues to expand on a 100-Year legacy of almond farming.
“Growing up in agriculture has given me a tremendous appreciation for nature; the seasonal rhythm of life; healthy nutritious food; and the importance of lifelong friendships,” explained Billings. “Supported by new technology, these guiding principles steer the innovation of our farming techniques and help us improve the quality of our crop as we care for this land for generations to come.”
Armed with a lifetime of lessons learned growing up on the family farm, Billings employs carefully planned vertical integration and oversees every step of the “farm-to-spoon” process behind AYO, transforming his orchard-grown almonds into a clean, dairy-free snack that is farmed, crafted, and cultured in Southern California. In doing so, he has successfully steered his brand in the right direction and expanded into new markets thanks to an industry-leading approach that draws on his lifetime on the family farm.
One critical component of AYO’s success is bees.
“Without bees, there would be no almonds. Bees are the powerful pollinators that keep an orchard producing,” expounded Billings. “To keep them happy and healthy, the same beekeeper who began promoting the prosperity of these inspirational insects 20 years ago is still advising the family-run brand today.”
Healthy pollination and water go hand-in-hand. Using a combination of snowmelt, rain, and its own sustainable irrigation basin, the company is able to reduce the amount of additional water needed, resulting in a hardier almond for a more delicious AYO flavor and clean, farm-to-spoon snack consumers can trust.
Bring sustainability to your shelves, and shoppers are sure to continue demanding more.