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Almond Board of California

Company-logo  COMPANY DETAILS
Almond Board of California
1150 Ninth St., Suite 1500
Modesto
CA 95354
United States

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  (209) 549-8262


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  (209) 549-8267

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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.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

ProVeg urges Starbucks to make plant-based milks free, following coffee chains’ environmental targets

24 Jan 2020 --- ProVeg International, a global food awareness organization, is urging coffee chain Starbucks to drop its surcharge on plant-based milks if it is serious about achieving new climate... Read More

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FOOD INGREDIENTS NEWS

Nestlé teams up with Burcon and Merit to develop “next generation” plant-based products

24 Jan 2020 --- Nestlé is collaborating with Burcon and Merit, two key players in the development and production of high-quality plant proteins. This partnership further accelerates... Read More

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FOOD INGREDIENTS NEWS

IFIC forecasts cell-based meat and sustainably aware consumers among top 2020 trends

10 Jan 2020 --- US consumers are more conscious than ever about what they are eating and how food and beverage production impacts the world, that is according to recent findings by the... Read More

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FOOD INGREDIENTS NEWS

Winter coffee line-up: Starbucks expands range of honey-sweetened plant milk drinks

08 Jan 2020 --- Trending plant-based milks are the starring ingredients in Starbucks’ latest launch of beverage varieties Almondmilk Honey Flat White and Coconutmilk Latte. As dairy... Read More

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FOOD INGREDIENTS NEWS

“The world is crying out for pea protein”: Plant-based offerings expand at Fi Europe & Ni

20 Dec 2019 --- The plant-based revolution shows no signs of stopping, as industry grapples to find delicious, yet clean label, protein-rich alternatives to meat and dairy. While soy and wheat are... Read More




Video Interviews
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Street-food eclipses plant-based trend

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.

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Pea protein expansion potential

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.

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Oat milk as a trending beverage

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.

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New almond flour and protein potential

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.

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Taking almonds into new applications

The Almond Board of California featured several innovative concepts featuring almonds at IFT 2019 in New Orleans. Items on display included a Toasted Grains & Almond Beverage, an Almond Yuzu Poppy Seed Bar and a Coco-Java Almond Butter. “We are really highlighting the versatility of almonds. Almond milk continues to be a very hot category and here we have added some toasted grains to bring those two flavors together,” says Emily Fleischmann of the Almond Board of California.




Technical Papers
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How to cut costs and fat with VIOGERM® wheat germ as the perfect nut replacement

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.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: 2020: The Right Bite

08 Jan 2020 --- Key suppliers offer their thoughts on trends to look out for in 2020. How do we meet the demands for taste, convenience and sustainability? 

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Back on the Shelf: Healthy Snacking

01 Oct 2019 --- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?

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THE WORLD OF FOOD INGREDIENTS

NPD: Baked to perfection

13 Sep 2018 --- Key suppliers offer their thoughts on trends impacting the bakery & snacking segments. What should we be looking out for in terms of flavor and texture trends?

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THE WORLD OF FOOD INGREDIENTS

Almonds and Nutrition: Maintaining Healthy Longevity

07 Aug 2018 --- Almonds are a great example of a natural, nutritious product with high levels of healthy fats and fiber. A look at the built-in features of almonds that protect them from oxidation and what manufacturers can do to ensure maximum almond longevity.

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THE WORLD OF FOOD INGREDIENTS

Snacking 2020: The Opportunities

14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?




Ingredient Focus
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11 Mar 2019 | Almond Board of California

Snacking Trends

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

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18 Feb 2019 | Almond Board of California

Snacking

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




Podcasts
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Inside 2025 Californian almond sustainability commitments

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.




Webinars
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Stabilizing Dairy Alternative Products with Nature-Powered Solutions

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.

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Tapping into Almond and Chocolate Creativity to Drive Consumer Interest

In this 40-minute webinar, Lu Ann Williams of Innova Market Insights showcases the latest chocolate with almond product trends from across the globe focusing innovative ingredients and key labeling insights to help manufacturers get ahead of what consumers are looking for. Chocolatier Christopher Curtin of Éclat Chocolate shares recipes and inspiration to his development process that align with the latest consumer trends.

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Discovering the Adventurous Consumer

Reaching increasingly adventurous consumers, set on new discoveries and experiences, will be crucial to successful new product development in the food industry over the coming years. Learn more about the Adventurous Consumer, what’s driving the trend, and how ingredients like almonds can help deliver on adventurous appetites.Lu Ann Williams, director of Innovation at Innova Market Insights, and Rob Corliss, Chef and Founder of All Things Epicurean, discuss how best to apply this trend to your business and new snack innovation.

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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. 

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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.




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