Start 2020 off right by making the easy swap from other yogurt to AYO Almond Yogurt. This perfectly-portioned, on-the-go snack hits 4 of the new year’s top 10 food trends and features 20 sustainably-harvested organic almonds in every single-serve cup. The Billings family farm has proudly and sustainably tended premium, heart-healthy almonds in California’s San Joaquin Valley for generations. Today, the rich, flavor of each delightfully sun-grown nut shines through in this vegan, 100% dairy and soy-free line of AYO Almondmilk Yogurt.
The perfect choice for every diet, from vegan to primal, every serving of non-GMO certified AYO Almondmilk Yogurt comes with plant-based proteins and probiotics to support gut health. Happy almonds make for better yogurt – from Farm to spoon, almonds on the Billings family farm are nurtured sustainably and organically. “This truly is nature’s perfect treat,” explains company founder and fourth-generation farmer, Matt Billings, “Each batch is made with care from clean, plant-based ingredients that nourish the body and feed the soul.”
For dairy-free, vegan, flexitarian, and plant-based eaters, AYO Almondmilk Yogurt is the ideal low-sugar morning treat, hunger-kicking mid-day snack, or post-workout pick-me-up. Carefully harvested, churned, and cultured, AYO Almondmilk Yogurt helps maintain digestive balance. Packed with heart-healthy, organic almonds, every spoonful supports balanced nutrition.
Choosing a plant-based diet is one way to care for our planet, another top consumer priority in 2020. At just 150 calories per serving, it has much less added sugar than many non-dairy yogurts. Fall in love with the clean, farm-to-spoon taste of probiotic-rich AYO Almond Yogurt, harvested sustainably on the Billings family farm in the San Joaquin Valley. Now available at select grocery stores made with organic strawberries, vanilla, blueberries, and peach’s ($2.99). Visit ayoyogurt.com to learn more.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!