COMPANY DETAILS

Almond Board of California

1150 Ninth St., Suite 1500

Modesto

CA 95354

United States

 

www.almondboard.com

 

staff@almondboard.com

 

Tel. (209) 549-8262

Fax. (209) 549-8267

ACTIVE CATEGORIES

Nuts and Seeds

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Almond Board of California

When you use almonds in your formulations, you’re not only adding great taste and nutrients; you’re adding a versatile ingredient that consumers demand. Almonds bring the perfect balance to any product, and people are eating them right up. In fact, since 2006, almonds have been the number one nut used in global new product introductions.* So go ahead and serve up some extra appeal with your next product, just make sure almonds are in.
 

*Innova Market Insights, Global New Products Report, 2011.


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Articles On FoodIngredientsFirst

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From TWOFI  01 May 2018

Hitting the Healthy Snacking Sweet Spot

The changing face of the snacking sector sees innovation with healthy ingredients, while there are some fundamental changes including how meals are taking on a snack-like appearance.

Food Ingredients News  25 April 2018

Chocolate snacking: Almonds thrive amid premium, plant-based and texture trends

25 Apr 2018 --- Indulgence has long been known as a key driver for chocolate NPD, but nowadays consumers are looking for a healthier chocolate experience. According to Innova Market Insights, 11 percent of global chocolate products have an indulgent and premium positioning in 2017 and globally, 23 percent of all chocolate launches tracked in 2017 carry a texture claim. Social eating occasions are driving the trend for sharing bags and easy to share formats across the confectionery, bakery and snacking segments.

Food Ingredients News  08 December 2017

Almond Board of California envisions farm of the future with $4.8m investment into research

08 Dec 2017 --- The Almond Board of California (ABC) has announced an investment of US$4.8 million in 64 independent, third-party research projects exploring next-generation farming practices. Additionally, ABC released the first annual Almond Sustainability Publication, entitled Growing Good, which highlights the California Almond community’s commitment to sustainability.

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Video Interviews

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23 January 2018

The outlook for innovation with almonds

The Almond Board of California highlights the positives and the strategies that it is employing from a sustainability perspective. “We take a very holistic approach in terms of the research that we fund to support our growers and our crop,” says Karen Lapsley. “From that perspective, we have four research programs, and now we’ve just added on a whole biomass research program with the ultimate goal of working toward zero waste for our crop.” In terms of the hulls and shells from the almonds, the board is looking for different ways to process and utilize them, with potential examples being animal feed and insect farming.


28 August 2017

The Surge in Almond Applications

According to new data from Innova Market Insights, California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions. Almonds were featured in 38 percent of new food introductions featuring nuts in 2016, a five percent increase from the previous year. Key categories for worldwide almond product launches include confectionery (23 percent), bakery (20 percent) and snacks (18 percent), as well as bars (12 percent) and cereal (nine percent), which together account for 82 percent of almond product introductions.1 In more than 15 forms including almond milk, butter and flour, almonds are one of the most versatile nuts and the nut that is most top-of-mind for global consumers. Molly Spence of the Almond Board of California discusses the key trends.


19 August 2015

Novel Applications for Almonds

With innovative almond samples, new research and live demonstrations, Almond Board of California had industry and culinary experts available to address questions and development challenges at IFT 2015. Various creative concepts were presented with almonds, including a dairy free “almond cheese” that was created with almond milk. Reserach chef Seeratt Dutt discusses the concepts.


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Webinars

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25 April 2018

Trending up: Applying the latest innovations to chocolate and nut confections

In this webinar, Lu Ann Williams of Innova Market Insights highlights the latest trends in chocolate products with almonds. Chocolatier Wendy Sherwood of the Culinary Institute of America shares recipes and her inspiration behind the development, with a look into how she works to align confectionary concepts with the latest consumer trends. 


05 April 2017

Future Forward: Top Consumer Trends Set to Impact the Chocolate Aisle

In this webinar, Lu Ann Williams of Innova Market Insights highlights the top trends that will most impact how consumers purchase chocolate products. And, based on his more than 20 years of experience crafting unique chocolate creations, Richard Cusick of Evolution Artisan Confections shares recipe inspiration that align with consumer trends.


17 March 2016

Trending Inclusions: Increasing Consumer Appeal of Chocolate Products with Ingredients like Almonds

Lu Ann Williams of Innova Market Insights provides a “state of the industry” overview of global chocolate products in this webinar. Using real-world product examples, David Bradley, the Curious Confectioner, shares four new recipes he developed with trending inclusions.