Consumers And Food Professionals Agree: Almonds Are Number One Ingredient

Ninety percent of consumers around the globe prefer almonds as an ingredient in the nut-containing food products they purchase (versus products without nuts), according to a recent study funded by the Almond Board of California (ABC). Manufacturers seem to be responding to consumer demand, given the results of two distinct new products reports that identify almonds as the number one nut used in global new product introductions for the third year in a row .With a newly announced record projected crop size of 1.95 billion pounds, there continues to be great opportunity for product development across all categories in every major region around the globe.

Nov 30 2011 --- Ninety percent of consumers around the globe prefer almonds as an ingredient in the nut-containing food products they purchase (versus products without nuts), according to a recent study funded by the Almond Board of California (ABC).  Manufacturers seem to be responding to consumer demand, given the results of two distinct new products reports that identify almonds as the number one nut used in global new product introductions for the third year in a row  .With a newly announced record projected crop size of 1.95 billion pounds, there continues to be great opportunity for product development across all categories in every major region around the globe.

New almond-containing products in Europe alone increased by 20 percent in 2010,  and Europe continues to introduce more almond products than any other region in the world, with 44 percent of the global new products share. Bakery is the top category for almond product introductions (49 percent) in Europe, followed by confectionery with 46 percent of introductions occurring in this region.

Attendees of Food Ingredients Europe (FiE) in Paris on Nov. 29 – Dec. 1, 2011, are invited to visit the Almond Board of California (ABC) at booth #2J68 where renowned Pastry Chef Yann Brys of Dalloyau Paris will conduct daily live cooking demonstrations to showcase the value and versatility almonds bring to product formulations, particularly in the categories of bakery, chocolate confection and snacking.

“Almonds are not only essential in countless classic bakery applications – such as the macaron – they are ideal for use in the development of innovative concepts across all product categories,” said Chef Yann Brys, Meilleur Ouvrier de France, Dalloyau, Paris. “It’s easy to understand why manufacturers continue to introduce products that use almonds as a core ingredient. With so many forms to choose from, I know first-hand just how versatile almonds can be. And as someone passionate about pastry, it’s no surprise to me that consumers keep them in high demand.”

ABC also sponsored FiE module 2A, New Innovations in Natural Ingredients, on opening day. Moderated by Leatherhead Food Research Head of Nutrition Dr. Martin Wickham, the session brought together a panel of industry experts including LuAnn Williams of INNOVA Market Insights, to provide expert observation around natural ingredients as they relate to product development.

“Almonds offer a combination of qualities not many ingredients can boast about – great taste, distinct texture and multiple benefits – so it’s not surprising they’re the number one nut food professionals are choosing,” said LuAnn Williams, head of research for Innova Market Insights. “Almond applications are truly limitless, and when I look at the top trends today – from heart health to confectionery innovation – there is a place for almonds in every one.”
Confectionery
Consumers around the globe feel that chocolate with almonds is “more nutritious” (75%), “tastier” (74%) and “crunchier” (73%) than chocolate without almonds , which is mirrored by the doubling of new chocolate product introductions worldwide in the last decade (from 1,313 in 2001 to 4,810 in 2009). 

According to the 2010 Innova Market Insights global new products report, confectionery remains the leading category for global almond introductions, and even increased by 25% in 2010. In a separate study, almonds also outperformed other nuts on the top four attributes consumers seek in a chocolate bar:

? Tastes best
? High quality
? Satisfying
? Comforting

Roughly 70% of consumers are more likely to buy a chocolate product with almonds over one without, demonstrating tremendous opportunity for manufacturers to meet the demand for chocolate almond products.
 
Bakery
More than half of European consumers surveyed by Sterling Rice Group (SRG) said that almonds are the nut that comes to mind first when thinking of bakery or pastry goods,  so it’s no surprise that bakery is the category leader for almond product introductions in Europe.  In fact, new products with almonds in the bakery segment account for the largest share of new almond product introductions worldwide.

Snacking
The total number of global new snack products increased 43 percent from 2009 to 2010, with a record 7,895 product introductions. What’s more, new snack products with almonds increased 28 percent between 2009 and 2010.

According to a 2010 study by SRG, consumers rank almonds highly for being a wholesome snack, nutritious and high in good-for-you-oils.  In the same study, the majority of participants rated almonds as “excellent” or “good” for being easy to eat on the go and natural.

Record Almond Crop
The California almond industry remains at the forefront of food safety practices. Almonds offer the food industry an in-demand ingredient that is not only safe, but in steady, stable supply. According to the United States Department of Agriculture, California's 2011 almond production is forecast at a record 1.95 billion pounds, up 19% above last year's crop.
 
“It’s clear that consumers and food professionals alike recognise almonds as a high-quality multi-functional ingredient – one that is both irresistibly delicious and packed with nutritional benefits*,” saidJohn Talbot, vice president of global market development for the Almond Board of California. “Almonds continue to uphold their strong reputation as a safe, reliable product that manufacturers can count on year over year. If the research speaks for itself, the time is now for food professionals who are not already working with almonds to begin taking advantage of this great opportunity.”