History  
 
  Dalle polvere ai liquidi, dalla crema all'olio : una lunga storia per raggiungere la perfezione...
  a long story to reach the perfection...
 

1989 : La Mandorle imports from Spain the almond cream then in 1995 instant beverages....
1999 : Rebuilding of the company.
2000 : In order to guarantee the traceability of the products and an irreproachable quality,
La Mandorle is taking control of all the productions:
Focusing with the support of the Ministry for Research of a patented process
unique and innovating.
Launching of the range of instant beverages.
The products are henceforth manufactured in France.
  ...Since, the range widened with many healthy an greedy versions...
 

2002 : Creation of the range Breakfast, an astonishing alliance between dried fruits and germinated cereals for a breakfast full of energy.
2003 : Research of perfection with the new instant powder generation with Almonds omega
rich in Calcium, Omega 3 and Probiotics naturals.
2004 : The range Breakfast is riched in Calcium, Magnesium and Iron.
2005 : The instant vegetable beverages range is growing with the Coconut
2006 : La Mandorle innovates on the market with the liquids.
Launch of Eau d'amande, an almond milk light and sugar free, and Amande Cuisine,
a liquid cooking cholesterol free.
2007 : Fabrication of Olimande, an oil with a very high quality, issued of organic blanched almonds, with a first cold pressure.
2008 : Always listenning to his consumers, La Mandorle innovates once again with the first Instant Milk Shake Amand'OFruits, an almond milk with pure fruits.
2009: Reformulation of the Almond Butter: Amande maltée, with rice malt.
 
This evolution makes it possible today with La Mandorle
to be the professional of instant vegetable beverages containing dried fruits and to offer
best guaranteed qualities to answer all the allergies.