Snacking innovation: Almonds thrive amid calls for healthier options

13 Feb 2019 --- Consumer demand for better‐for‐you snack products is driving the growing global interest in almonds and almond ingredients, as product formulators strive to attract the increasingly health-conscious public. Consumers are pivoting towards simple, unprocessed, clean label foods and many are looking for healthier snacking options.

According to a report from Innova Market Insights, almonds were the leading nut used in global snack product introductions in 2017. Almonds are an incredibly versatile ingredient delivering balanced nutrition, including satiety‐boosting nutrients like protein and fiber, as well as satisfying texture and flavor. Nutrition and satiety continue to be essential factors for consumers looking for snacking options that are good for them. As a result, almonds continue to be a value-adding ingredient in this category.

Additionally, a shift towards plant‐based diets has created new opportunities for traditional plant protein sources such as almonds. Globally, products making a plant-based claim have increased 62 percent from 2013 to 2017, according to data from Innova Market Insights. With 6g of protein in every ounce, almonds and almond ingredients are increasingly crucial for consumers making the switch to a plant-based diet.

“With the diversification of snack occasions, we’ve seen nut‐based snacks evolve from traditional nut and trail mixes to more convenient, portable offerings like the snack or cereal bar, which appeal to consumers looking for a nutritious snack on the go,” Jeff Smith, Blue Diamond Almonds.Ounce‐for‐ounce, almonds are the tree nut highest in six essential nutrients, including protein, fiber, calcium, vitamin E, riboflavin and niacin, and boast a healthy fat profile, with low saturated fat, no cholesterol and plenty of omega 9 fatty acids. “These attributes make almonds a standout choice for formulators looking for a healthy inclusion to elevate their snack products,” Smith notes.

“In the world of savory snacks, we’ve noticed an ever-increasing trend for healthy, wholesome and responsible options. Consumers are looking for snacks that are ‘good for me and good for the planet’ – they want the peace of mind knowing that they are snacking responsibly, without sacrificing taste or losing the enjoyment of snacking,” Dariela Roffe-Rackind, Almond Board of California, EU Director of Marketing and Global PR, tells FoodIngredientsFirst.

“We’re also seeing more snack manufacturers incorporating almonds as an ingredient because of the multiple positive attributes they deliver on, such as versatility, sensory experience (a satisfying crunch), nutrient profile (or what we call ‘health halo’), being wholesome and responsibly grown,” she adds.

Blue Diamond notes a greater focus on almonds that can carry a flavor, with an emphasis on sweet, spicy and savory flavor combinations. “We work closely with food manufacturers to help them create products that appeal to consumers’ evolving tastes, including many sweet and savory flavors,” says Smith.

Snack food manufacturers are also experimenting with contrasting textures in their snack products. For example, the “crunch” factor of an almond inclusion can provide some variety in a chewy nutrition or cereal bar. In snack or nut mixes, almonds compliment softer textures from dried fruits or other nuts.

“There are all the different forms such as almond flour, milk and butter, which are also becoming increasingly popular in new snack innovation, often paired with indulgent or unexpected pairings, such as tangy dried fruits, coconut shavings and chocolate. Interestingly, we also see the words ‘almond crunch’ used as a ‘flavor’ on new products in its own right,” Roffe-Rackind notes

According to Smith, almonds have a naturally subtle flavor that allows them to blend well with other ingredients. “In savory snack applications, almonds’ buttery, nutty taste adds a new flavor dimension without becoming overpowering, and can help offset salty notes,” he continues. “Almonds also can carry a wide range of seasonings and coatings, which makes them customizable to any flavor pairing or recipe.”

With flavors like Argentinian Chimichurri, Thai Sweet Chilli, and Seaweed “ocean fusion” snacks, almonds are becoming the perfect vehicle to deliver new tastes to adventurous consumers keen to try out experiences. According to Innova Market Insights, the use of “ethnic” flavors in new snack and confectionery launches since 2014 have increased by 8 percent, while snacks with a “discovery” claim (e.g., explore, uncover, discover) have increased by 17 percent.

“It’s also interesting to note the use of ‘California’ itself on new products – for some consumers, highlighting the origins of almonds offers an easily accessible ‘culinary experience’ on the West Coast,” she adds.

What’s next?
Application innovation using almonds is thriving in a number of ways, says Roffe-Rackind. Almond butters and milks are becoming increasingly popular across confectionary and other products, with almond butter becoming a top filling for dark and white chocolate products.

Food manufacturers are also exploring the use of almond milks in cheese and yogurt products, while almond pastes are adding depth to plant-based spreads and dips, such as hummus. Almonds are also being increasingly incorporated into alternative meats – adding texture and weight to plant-based burgers. “Almond flour, almond oil and defatted flour is another area which is being produced by non-traditional suppliers in targeting non-foods and even cosmetics,” she notes.

Blue Diamond has recently launched its Almond Protein Powder, which according to Smith, “fulfills against many prominent ingredient trends as a clean‐tasting, plant‐based protein product.”

The ingredient is ideal for a variety of snack products, including nutrition, snack and cereal bars as well as protein shakes and smoothies, he notes. “With an almond-based protein source, food manufacturers have more versatility in formulating plant‐based, protein‐rich food and beverage products that deliver not only satisfying taste and texture, but also provide well-rounded nutrition,” Smith concludes.

By Elizabeth Green