Unlocking the Hidden Potential of Almonds in Beverages

Fermentation & Natural Sweetness

As consumer demand shifts away from added refined sugars and artificial sweeteners, developers need ways to deliver pleasant sweetness and mouthfeel with less added sugar. Plant biotechnology and enzymatic conversion offer elegant solutions.¹

Enzymatic Sweetening via Koji Conversion

Japanese koji contains enzymes that break down an almond base into free sugars, creating natural sweetness that fits clean-label strategies.¹ Almonds are low in starch, with under 1 gram per 100 grams, and much of their carbohydrate content is fiber,⁴ so koji conversion can partially reduce added sugar rather than replace it.¹ 

• Almond Amazake: Inspired by traditional Japanese rice amazake, koji-fermented almond slurry delivers delicate, natural sweetness and a silky texture.¹ 
• Savory Non-Alcoholic Cocktails: Almond miso is rich in free amino acids and adds umami.¹ The UNISG positions it as a baking flavor enhancer; a small amount could do the same for mocktails. 

Cultured Almond Drinks

Lactic fermentation turns almond milk into creamy, tangy bases for functional wellness beverages. Lactic acid bacteria metabolize almond nutrients, creating pleasant acidity, potentially improving micronutrient bioavailability, and delivering live cultures in a dairy-free vehicle.^1,5 

Kite Hill has already put cultured almond milk yogurts on major U.S. grocery store shelves. Drinkable and kefir-style formats could be a logical next step. 

Zero-Waste Beverages: Upcycling Skins, Hulls and Process Water

Circular manufacturing and Scope 3 emissions reduction have pushed side-stream valorization to the forefront of CPG innovation.^1,2,3 Hulls, shells, skins, and blanching water can all become beverage ingredients, though supply chains to collect and stabilize them are still largely underdeveloped, making many of these ideas medium- to long-term opportunities.¹ Skins, shells, and blanching water can all become beverage ingredients, and hulls — about half the fruit’s mass — are being studied for use in fiber-rich powders and natural syrups,⁷ though they are not yet approved for human consumption in the EU. Supply chains for all these side streams remain underdeveloped, making most of them medium- to long-term opportunities. 

Upcycled Blanching Water

Blanching water captures a rich concentration of water-soluble polyphenols, antioxidants, and subtle flavor compounds from almond skins.^1,3 Instead of sending this water to treatment facilities, CPG manufacturers could use it as a base for fermented drinks like kombucha, water kefir, or mead.^1,2 A 2026 study from ENEA, Italy’s national energy and sustainability agency, reused blanching water to recover polyphenols from almond skins, avoiding the need for additional water or organic solvents.⁶ 

Hull Distillates & Hydrolats

Almond hulls make up about half the fruit’s mass and are rich in sugar, organic acids, and aromatic volatiles. In 2026, almond hull powder earned GRAS (generally recognized as safe) determination for use in human food and beverages, opening a near-term path to introduce fiber-rich hull ingredients in food.⁷ Distilling or steam-extracting hulls yields hydrolats (aromatic waters) with subtle woody and fruity notes, with no calories or sugar. These essences are worth exploring for premium sparkling waters and zero-proof botanical spirits.¹ 

Antioxidant Skin Extracts

Almond skins contain 70%-100% of the nut’s total phenolic content.³ Steeped, they make a naturally tinted, pleasantly astringent base, serving as a functional tea base or botanical enhancer for ready-to-drink cold teas.¹ 

Shell Syrups

Almond shells can undergo two-phase enzymatic hydrolysis to yield a xylose syrup.^1,2 Enzymatic hydrolysis can also produce xylooligosaccharides, a prebiotic fiber.¹

A Roadmap for CPG Beverage Innovation

To move beyond conventional almond milk and capture the next wave of beverage growth, product development teams should consider three principles: 

1. Diversify Beverage Formats: Explore koji-based and cultured almond bases to capture new, occasion-based consumption. 
2. Reduce Added Sugars With Enzymes: Use enzymatic conversion processes to hit clean-label and lower-sugar nutritional benchmarks. 
3. Integrate Side-Stream Valorization: Partner with supply chain and processing teams to turn blanching water, skins, shells, and hulls into cost-effective ingredient inputs and marketing advantages 

The Takeaway

By viewing the almond as a multifaceted ingredient system, food scientists and product developers can unlock unprecedented potential — creating drinks that are functional and sustainable.