Our secret? No shortcuts.
At Lavva, we’re on a mission to realize the full potential of plant-based foods made without compromise. Our founder Liz Fisher launched Lavva in 2017 with this goal in mind, knowing she had her work cut out for her. Most non-dairy brands were adding gums, coloring agents, natural flavors, or sugar to lower costs and expedite the manufacturing process, so we forged our own path — and set a new standard.
It took months of hard work and a little imagination to create what you now know as our flagship Lavva yogurt: real food goodness and nothing else. We start by blending the lowest carb nut on the planet, the Pili nut, with prebiotic-rich plantains, silky coconut, and cassava. Next, we add a special blend of vegan probiotic cultures to bring our yogurt to life, and then we finish each flavor with fresh fruit.
Shoppers immediately resonated with our clean, nutrient-dense ingredient list and vibrant flavor, so Lavva grew quickly. In 2019, we launched in Whole Foods nationwide less than two years after we made our very first batch of superfood yogurt. With the unthinkable already accomplished, we set our sights on even loftier goals: taking on the milk industry.
Just like the yogurt category, non-dairy milk brands almost always cut corners by using oils, emulsifiers, and water, leaving very little room (if any) for real food ingredients. We knew we could do better, so we did. Our research and development team leaned into the magical qualities of creamy Pili nuts to create a product that only contains three ingredients: coconut water, filtered water, and Pili nuts. Voila, Unsweetened Lavva Plant Milk! Then, we took this as a base to create a chocolate variety too, sweetening it only with dates.
We continue to be committed to shaking up the food industry and are constantly exploring new avenues to do so. You never know what else we may have up our sleeves… The Pili nut is the limit!