The Story of AYO
From farm to spoon, from us to you.TM
We make delicious yogurt, but we’re not like other yogurt makers. Why? We don’t use dairy or soy or coconut. We’re all about almonds, which we grow at our fourth generation family farms in California’s sunny San Joaquin Valley. We love and nurture our almonds, and then we turn them into delicious, dairy-free yogurt blended with organic fruit or organic vanilla. We care about every single step of the process, from our almond orchards where everything starts, to picking, then churning and culturing our yogurt. The result is luscious, probiotic-rich yogurts. They’re loaded with a lightly toasted almond flavor and pure goodness. So grab a spoon, get a taste, and let our organic almonds make you smile.
Meet the Billings Family – Almond Growers for Four Generations
Four generations, and still going strong. Our family has had farms in California’s sunny San Joaquin Valley since 1913. Over 100 years later, we take pride in producing organic California almonds, which we use to make our AYO almond yogurt. We’re forward-thinking farmers who’ve learned from the past. And as stewards of the land, we’re passionate about introducing better-for-you foods the right way: with clear traceability, vertical integration and sustainable practices. Our commitment to innovation and farm-to-spoon philosophy has resulted in the creation of AYO yogurt.
D and Lydia Billings, 1920s, First Generation
Almond Milk* (Almond Butter* And Water), Sugar,* Water, Blueberries*, Chicory Root, Cellulose Fiber, Tamarind Seed Gum, Natural Flavors, Tapioca Starch,* Locust Bean Gum,* Lactic Acid (From Vegetable Source), Pectin, Red Cabbage Extract (For Color), Vegan Live Active Cultures (Lactobacillus Delbrueckii Subsp., Bulgaricus Streptococcus Thermophilus, Bifidobacterium BB-12®). * Organic