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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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nuts and seeds


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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

“Holy grail” of formulations: Kerfoot’s bespoke specialty oils for expedited speed to market

30 Mar 2020 --- Kerfoot Group, a UK-headquartered refined and specialty oils supplier, has seen “unprecedented growth” in its business over the past 24 months. Since its acquisition by... Read More

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FOOD INGREDIENTS NEWS

Magnum expands plant-based ice cream range and boosts texture with shell in tubs

13 Mar 2020 --- Tapping into texture and plant-based trends, Magnum Ice Cream has introduced three new ice cream varieties. Non-Dairy Sea Salt Caramel Bars, Double Pistachio Honey Tubs and Double... Read More

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FOOD INGREDIENTS NEWS

“Storytelling and sustainability claims move dairy category forward,” says Innova Market Insights

12 Mar 2020 --- Dairy is one of the most interesting and innovative food categories today, according to Lu Ann Williams, Director of Innovation at Innova Market Insights. During a webinar presented... Read More

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FOOD INGREDIENTS NEWS

Danone Netherlands launches 100% plant-based varieties of Activia and Danio

09 Mar 2020 --- Danone has released new plant-based varieties for its Activia and Danio yogurt brands in the Netherlands. Targeting the expanding demographic of flexitarians, the brand aims to... Read More

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FOOD INGREDIENTS NEWS

Ice cream market shifting toward greater pleasure with less guilt

09 Mar 2020 --- “Pleasure” remains the sought-after attribute in ice cream, with consumers naming taste and indulgent qualities as primary reasons driving purchases. In the contemporary... Read More




Video Interviews
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Street-food eclipses plant-based trend

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.

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Pea protein expansion potential

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.

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Oat milk as a trending beverage

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.

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New almond flour and protein potential

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.

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Taking almonds into new applications

20 Jun 2019 --- 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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Crunch on This: California Almonds Turn Chocolate into a Snacking Standout

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. Global Chocolate Study, Sterling Rice Group, 2018.

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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: Confectionery Trends: Healthy Indulgence

26 Feb 2020 --- Key suppliers offer their thoughts on trends to look out for in confectionery applications. Sugar reduction and the naturality trends are driving innovations in the space.

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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.




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

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.




Webinars
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Stabilizing Dairy Alternative Products with Nature-Powered Solutions

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.

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Tapping into Almond and Chocolate Creativity to Drive Consumer Interest

08 May 2019 --- 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

12 Mar 2019 --- 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

25 Apr 2018 --- 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

05 Apr 2017 --- 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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