Almond Board of California
1150 Ninth St., Suite 1500
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.
FOOD INGREDIENTS NEWS
24 May 2023 --- Taste and texture remain crucial in encouraging shopper retention, and stabilizers and texturizers are important pieces to this puzzle. Addressing the challenges of price and... Read More
FOOD INGREDIENTS NEWS
15 May 2023 --- The European Parliament has voted against including plant-based milk, such as almond milk, in the bloc’s Farm to School Scheme – part of the EU Green Deal –... Read More
FOOD INGREDIENTS NEWS
08 May 2023 --- Widely used insecticides and pesticides in California, US, contain high levels of chemicals that are contaminating millions of acres of farmland, according to the Center for... Read More
FOOD INGREDIENTS NEWS
02 May 2023 --- Having matured considerably over the last decade, the plant-based sector is continuously refined and reimagined through new ingredient discoveries. Among the latest solutions rolled... Read More
FOOD INGREDIENTS NEWS
26 Apr 2023 --- As one of the key trends identified by the trade show, numerous exhibitors were showcasing the health aspects of their products, such as sugar-free, gluten-free, high in proteins,... Read More
24 Apr 2023 --- Harbinder Maan, associate director of Trade Marketing and Stewardship, says "Almonds are the number one inclusion in consumers' ideal chocolate bar," according to the organization's latest consumer survey. The respondents' explained the nuts are natural and allow for "permissible indulgence" to the chocolate bar. Recent nutrition research of the organization focused on gut health and almonds' benefits to the microbiome.
25 Nov 2019 --- While the plant-based market is growing, it is still very small. This is according to Jacques van Diermen at Anuga 2019, who explains how the street-food trend is now well-known throughout Europe. However, there are some regional challenges for the Netherlands-based company, which has found that its traditional Dutch products such as cookies filled with almond paste do not sell well abroad. Instead, the company has found success with American-style cookies, which are internationally popular.
02 Aug 2019 --- Cosucra continues to strengthen its position in the North American market through their pea protein expansion. At IFT 2019, the company presented a vegetarian plant-based muffuletta slider [a New Orleans classic] containing their Swelite, Pisane M9 and Swelite ingredients as a system. A dairy alternative beverage containing a blend of almond milk and pea protein was also presented, while a chocolate oatmeal gluten-free cookie was another highlight. “Our US-based subsidiary Cosucra Inc. was created about one year ago because demand for plant-based protein is forecast to grow significantly. In the last 12 months, we have positioned our strategy which goes beyond health & nutrition and increasingly looks at the food & beverage business,” Frank Truong at Cosucra says.
30 Jul 2019 --- Agrana presented several concepts featuring oat milk, including a cold brew with an oat milk base, a cinnamon toast cereal and a protein enriched plant-based dairy alternatives, with pea-based, hemp-based solutions. “We are really seeing a lot of movement into oat because of how close it is to milk. If you look at soy, it was further away, but now we are seeing more movement within the almond milk and coconut milk space, with oat milk really emerging as a rising star,” Felicia Francisco at Agrana notes. The company also presented an oat milk with salted caramel, as well as various fruit-containing concepts, including high pressure processed raspberry, peach and mango options.
21 Jun 2019 --- Blue Diamond Growers presented almond protein, which is presented for its plant-based origin and clean taste at IFT 2019. “We have had almond flour in our portfolio for some time, which is great in bakery applications. More recently we have had almond protein powder, which is a partially defatted almond flour, which in some cases is a great way to increase the protein and add fiber as well. It works well in bakery applications and bars,” says Kurt Waananen at Blue Diamond Growers.
26 Jul 2021 --- Chocolate chefs from the US, UK and Mexico used survey responses from the Almond Board of California’s 2020 Global Chocolate Study to create “ideal chocolate bars” for consumers, revealing both regional nuances and global commonalities. See how developers can bring research on consumer preferences for almonds and chocolate to life.
09 Nov 2020 --- Consumers continue to snack throughout the day in place of three large, dedicated mealtimes, fueling the growth of snack products that span dayparts and occasions. Explore how different almond forms offer endless solutions, shelf life benefits and opportunities for healthy nutrition for all types of consumers.
02 Jun 2020 --- As consumers become increasingly adventurous with their food choices, snack products have evolved to include new hybrids and unusual combinations. Learn why hybrids were identified as one of the 2020 top ten food trends by Innova Market Insights and discover new global product examples utilizing California almonds a key ingredient.
16 Mar 2020 --- Almonds remain the number one ingredient in global consumers’ ideal chocolate products, with these products rated as tastier, more energizing and more premium.1 As on-the-go snacking continues to rise in popularity, manufacturers can seek opportunities with chocolate snack development that can span all-day with help from California almonds. 1 Global Chocolate Study, Sterling Rice Group, 2018.
25 Sep 2015 --- VIOGERM® wheat germ is the perfect solution to combat the high prices of hazelnuts and almonds. VIOGERM® is the most valuable part of the wheat grain, rich in protein, fibre, minerals and vitamins. The sweet and nutty flavour of VIOGERM® provides a consistent taste. Using various VIOGERM® granulations as a nut replacement you can retain the texture of your pastries. You can also use VIOGERM® to replace nuts in your biscuits, nut fillings, cakes and flans. As well as reducing the cost of your ingredients, it also cuts down the fat content in your product.
Globalization is sparking the consumer’s curiosity to discover new food and drinks, and that includes a curiosity for novel snacks. Since eating plant-based is becoming mainstream,... Read More
Globalization has sparked in consumers a curiosity to discover new flavors, food and drinks. At the same time, growing awareness about the role of nutrition in overall health is prompting... Read More
13 Jan 2023 --- This week’s NewsBite episode spotlights various ongoing crises amid war and the effects of climate change. Meanwhile, prices of eggs increased significantly, rose massively, the UK revealed plans to ban single-use plastics, and the palm oil industry pushed back against EU regulations.
19 Jul 2021 --- Demand for functional food continues to grow with more and more consumers looking for foods with a specific health benefit. Join Swati Kalgaonkar, Associate Director, Nutrition Research Programme at the Almond Board of California and Lu Ann Williams, Global Insights Director at Innova Market Insights as they highlight this growing trend, exploring demand for food with skin health credentials, and how developers can respond using California almonds.
23 Jan 2019 --- California’s almond farmers and processors have publicly committed to four new goals that build on decades of previous achievements and further demonstrate the industry’s commitment to growing almonds in better, safer and healthier ways, while protecting local communities and the environment. The Almond Orchard 2025 Goals set industry-wide targets in the areas of water efficiency, zero waste, pest management and air quality, in a state that produces 80 percent of the world’s supply of almonds. Almond Board of California President and CEO, Richard Waycott stresses how sustainability has been a key pillar for almond growers in the state for 30 years. FoodIngredientsFirst spoke to Richard about the commitments, the criticism of the sector during the drought and the current turbulence in international trade.
29 Mar 2023 --- As consumers look to maximize the value of purchases, manufacturers must consider the motivations that will solidify chocolate products as a permissible indulgence. From new taste and texture experiences to personal wellbeing and planetary health, confectionery product development can answer consumer needs. In this presentation, Lu Ann Williams of Innova Market Insights and Chocolatier Angela Borah discuss how to redefine the value of confectionery products using almond ingredients in innovative and appealing ways. Chocolate category and consumer data, inspirational recipe concepts, and informed tips on ingredient selection and application illustrate a future for chocolate products as consumers continue to navigate lifestyles in flux.
17 Mar 2022 --- Indulgence is an essential element of confectionery products, but how can manufacturers also answer the call for "better for you" chocolate products without compromising on taste and texture? Chocolate category and consumer data from Innova Market Insights and the Almond Board of California indicate multiple ways "better for you" formulations are leading to compelling product claims. View examples of new product development and inspirational recipe concepts that demonstrate how to stay at the cutting edge of the confectionery category.
08 Jul 2021 --- As demand for plant-based, dairy alternative products continues to accelerate worldwide, consumers are focusing on their choices: not only great taste and texture but cleaner, easier-to-understand labels as well. Developing spoonable yogurt alternatives with almond, oat and other plant-based protein sources requires multifunctional ingredient solutions that can address these consumer needs and overcome formulation challenges. In this timely webinar, Innova Market Insights and CP Kelco will share useful insights about the global market for plant-based spoonable yogurts and show how CP Kelco can help you unlock nature-powered success through innovation with its unique portfolio of sustainably sourced and produced ingredients.
28 May 2020 --- The popularity of products that cross the snacking and confectionery categories has grown in recent years, with more and more products featuring a sweet twist alongside healthful ingredients. Additionally, consumers are purchasing indulgent comfort foods to help deliver joy during difficult days of at-home confinement caused by the spread of the coronavirus. The Almond Board of California’s 2018 Global Chocolate survey shows that four out of five global consumers say chocolate is their favorite snack or one of their favorites when they are looking to indulge. Moreover, Innova Market Insights identified hybrids as one of its top ten trends for 2020, evidenced by consumers continuing to enjoy products that offer on-the-go indulgence.
09 Oct 2019 --- Plant-based proteins have the market buzzing, with food and beverage innovations arriving frequently on store shelves. But formulating beverages with alternative protein sources—whether soy, almond, oat, pea or rice – can present challenges, especially in meeting consumers’ expectations for taste, texture and visual appeal. In this timely webinar, Innova Market Insights and CP Kelco share useful insights about the global dairy alternatives market, the key challenges when formulating these products, and how KELCOGEL® Gellan Gum – a nature-based, fermentation-derived ingredient – serves as a unique, multifunctional solution in the product developer’s toolkit.