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.


1150 Ninth St., Suite 1500
Modesto
CA 95354
United States
ACTIVE CATEGORIES
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
Wines can be red, white and rosé, but rarely “green,” flags EU audit
28 Sep 2023 --- The European Court of Auditors (ECA) has published a report criticizing the EU’s wine policy for failing to meet its environmental and competitiveness objectives. The report found that the EU spent around... Read More
FOOD INGREDIENTS NEWS
26 Sep 2023 --- Austria-based Kern Tec has landed €12 million (US$ 12.7 million) in funding to bolster the production and commercialization of its sustainable ingredients derived from upcycled stone fruit pits such as... Read More
REGULATORY NEWS
22 Sep 2023 --- The EU is combating greenwashing and setting higher standards for companies that make vague, partial or false claims about their environmental impact. The new directive, “Empowering Consumers for the Green... Read More
FOOD INGREDIENTS NEWS
Anuga 2023: Focus on sustainable growth through F&B innovations
21 Sep 2023 --- The global trade fair will highlight food innovations and industry’s intrinsic link to the environment and climate through the theme “Sustainable Growth” which will come into sharpened focus in... Read More
FOOD INGREDIENTS NEWS
Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”
08 Sep 2023 --- In the plant-based market, negative sensory experiences have left some consumers disappointed, according to Roquette, a family-owned France-based business. According to an Innova Market Insights 2023 Market... Read More

Pea protein takes center stage in Roquette innovations
20 Sep 2023 --- Addressing the plant-forward protein megatrend, Roquette has developed several alt-dairy concepts leveraging its pea protein. At IFT FIRST, the company presented a London fog protein beverage containing 10 g of pea protein and a plant-based “yogurt” using pea and rice protein. Anke Golde, head of customer technical services, also shares how removing sugar in a chocolate chip cookie is simple with a 1:1 switch using maltitol.
Exotic flavors inspire innovation beyond beverages
18 Sep 2023 --- At IFT FIRST, Sensegen showcased its collection around exotic flavors and bio-based molecules. Natasha D’Souza, VP of flavors and consumer experience, explains how the company’s ingredients can develop natural products that appeal to today’s adventurous consumers. The exotic range includes guava, papaya, lychee, yuzu, dragon fruit and violet. Sensegen delivers these flavor concepts through various applications, including chocolate and beverages.
Almonds star in throwback concepts at IFT FIRST
14 Aug 2023 --- Nostalgic foods with a twist are trending as consumers seek comfort in familiarity. Removing dairy is one way to bring something new to a consumer classic like ice cream. Chef Henry Hill, who developed concepts for the Almond Board of California at IFT FIRST, presents an all-almond choco taco concept, explaining how almonds’ neutral base, toastability and creamy texture make them ideal for alt-dairy.
Soluble corn fiber, non-GMO ingredients and low-calorie sweetness gain traction, flags Samyang
31 Jul 2023 --- Samyang presented a range of healthy and functional ingredient solutions at this year’s IFT FIRST. We spoke with Yubin Joo, chief representative at Samyang, who discussed the company’s Nexweet Allulose ingredient and its Fiberest Resistant Dextrin ingredient which supports fiber-enforced claims and sugar reduction. Samyang also highlighted its Crystalline Kestose as a dietary fiber for confectionery products.
Cargill: Reducing sugar by cutting bitter tastes in cocoa
26 Jul 2023 --- Chocolate beverages can now contain less sugar while still maintaining the same perception of sweetness. Nick Gauger, technical services innovation consultant for cocoa and chocolate at Cargill, explains how Gerkens Sweety cocoa powders are processed to achieve a darker, richer color and taste with less bitter notes.

Better Nutrition by Design: Crafting Snacks for Discerning Consumers
01 Aug 2023 --- Globally, 80% of consumers are taking action to live more healthily (Innova Market Insights). Capturing this demand while continuing to elevate taste is an ongoing industry challenge. Join us for an engaging webinar focused on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category. Our panel, made up of experts in consumer research, strategic marketing, and sugar reduction innovation, will guide you through the latest insights and trends, as well as strategies for formulating consumer-preferred products. This webinar is tailored to provide valuable insights and practical knowledge.
Top Packaging Trends 2023: How can industry achieve the circular economy?
03 Jul 2023 --- As international leaders, civil society groups and environmental campaigners continue to negotiate legislative solutions to the global plastics pollution crisis, we look at Innova Market Insights’ Top Trends 2023, with “Plastics Circularization” ranking top. In this exclusive webinar, we debate the viability of turning our linear economy into a loop, whether this is even possible, and how start-up and mainstream packaging innovators are rising to the challenge. We discuss how circularity efforts are impacting greenwashing litigation, boosting renewable material sourcing, and how connected technologies and reusable designs are aiding the industry’s transition toward a more sustainable future.
Innovating to Future-Proof Your Chocolate Products
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.
The Editor Presents: The confectionery edition
09 Feb 2023 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the confectionery edition’s key themes. Highlights include plant-based confectionery, supplier efforts to right wrongs in cocoa and sensory trends in sweet NPD. Meanwhile, beauty-from-within nutraceutical formats expand and consumers gain more awareness of prebiotics.
Unlock Plant-Based Chocolate Potential for 2023 and Beyond
31 Jan 2023 --- Plant-based remains one of the most exciting food & beverage trends, with confectionery standing out as a particularly fast growing category within this exciting arena. This insightful webinar offers a brief market overview of the “Plant Popularity” trend, and provide practical tips and tricks on how to position your plant-based chocolate products in 2023 and beyond. It features presentations from Cargill chocolate engineers, who introduce a range of highly innovative plant-based power ingredients that have been developed for sensorially outstanding vegan chocolates. In short, we show that by unlocking its full potential, plant-based chocolate is not just for Veganuary!