Boesch Boden Spies Brings Trendy ‘Flavored Almonds’ to Europe

0edb7c3c-5966-4072-9eec-de8a6022965darticleimage.jpg

13 Jun 2017 --- Ingredients specialist Bösch Boden Spies is now offering European food manufacturers a new ingredient that caters to several trends, such as the quest for new, unusual taste combinations by today’s increasingly adventurous consumers, and many consumers’ desire to combine pleasure and healthy eating. 

Introducing ‘Flavored Almonds’ from California’s Blue Diamond Growers - Great Variety for New Taste Experiences
In sweets, muesli or dairy products – Flavored Almonds as an ingredient or topping make all the difference. Especially unusual combinations, such as an exotic note in the muesli or a piquant component in the chocolate, provide new, surprising taste experiences. As a high-fiber source of protein, the vitamin E and riboflavin-rich almonds also functionally upgrade food. 
 
Blue Diamond Flavored Almonds are available in variety of flavors ranging from sweet, like Honey Roasted Almonds, to savory like Mesquite Smoked, or Salt & Pepper. On request, the Hamburg ingredient specialist will advise interested manufacturers about possible applications and work with them to develop new applications catering to trends. 
 
From the US to Europe 
In the US, Blue Diamond Flavored Almonds have been successfully used as a food ingredient for several years. Now manufacturers in Europe can also use them to enhance the function and taste of their products. Flavored Almonds can be used wherever conventional almonds are used as ingredients – and for entirely new applications.

 

Related Articles

Food Ingredients News

Blockchain technology: Increasing trust, traceability & security in the food industry

20 Feb 2018 --- How the food industry can harness the power of blockchain technology is a key question for many as we learn more about cryptocurrency concepts and how blockchain applications can be beneficial for companies and consumers. Hyped as a potentially game-changing pioneering innovation, blockchain technology is inspiring change and innovation in the global food and beverage industry – and although it’s still in the extremely early stages, blockchain technology offers the promise of disruption on a huge scale across multiple sectors including agri-food, retail and the ingredients business at large. 

Food Ingredients News

Veggie delight: NPD innovation for millennials

20 Feb 2018 --- With “Mindful Choices” tipped as Innova Market Insights top trend forecast for this year, the move is making its way onto the dinner plates of health-minded young millennials. As concerns around sustainability, animal welfare and campaigns such as Veganuary is building momentum and driving innovation in the meat-free space.

Business News

Euroma acquires Intertaste, gains top ranking in European spice market

16 Feb 2018 --- Koninklijke Euroma (Euroma) has officially taken over all the shares of Dutch branch competitor, Intertaste, after approval by the Authority for Consumers & Markets (ACM), international herbs and spices producer. With the takeover, Euroma will achieve a top ranking in the European market and a first place in the Dutch herbs and spices market. 

From TWOFI

Trimming Salt, Maintaining Taste

15 Feb 2018 ---  Biorigin solutions can compensate sodium reduction and enhance salty and umami perceptions.

Food Ingredients News

Spotlight on salt (Part 2): Overcoming reformulation challenges

15 Feb 2018 --- A large challenge for all salt replacer products is the clean label trend. Consumers are demanding that only products should be used which are available in their own kitchen cupboard. Most of the salt replacers use potassium chloride to replace the sodium chloride, but potassium chloride has not the image to be an ingredient from the kitchen cupboard. Looking at the nutritional value of potassium chloride it is clearly beneficial to use it instead of sodium chloride as most consumers have a lack of potassium in their diet while eating too much sodium. As a result of this also the WHO recommends increasing the potassium intake in the daily diet while reducing the sodium intake. In the second part of our "Spotlight on Salt" report, we look at how reformulation challenges can be overcome. You can read Part 1 of this report here.

More Articles