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FOOD INGREDIENTS EUROPE:
ALMONDS PROVIDE INSPIRATION FOR INNOVATION

Chef SchmitzFood ingredients Europe (FiE) is in full swing in Frankfurt, Germany and the Almond Board of California (ABC) is joined by leading food innovation chef Stephan Schmitz at stand 09.0G6, USA Pavilion.

Visit ABC to hear the latest consumer, nutrition, sustainability and trends research and discover why almonds have become the number one nut in new product introductions in Europe, along with signing up for a California Almond Solution Session (CASS).

In each CASS session, Chef Schmitz will showcase the flavor and versatility of California Almonds in a range of innovative snacks. From bar formulations that address growing consumer demands for health and fitness snacking solutions, to how California Almonds can deliver gluten-free and plant-based snacking solutions, sessions are personalized to participant interests. To book a CASS session at FiE, email FoodProfessional@AlmondBoard.com or visit the Almond Board of California at stand 09.0G6, USA Pavilion.
LEARN MORE
about the Almond Board
of California at FiE here.

ALMONDS GO GLOBAL:
NEW FLAVOR TRENDS FOR 2018

Lu Ann Williams, Innova Market Insights for the Almond Board of California
Globally, almonds continue to be the most popular nut in new product introductions, with their taste, texture and nutritional properties combining to provide a versatile ingredient across key application areas, which include confectionery, bakery, snacks, bars and beverages.*

Almonds, in all their forms, are well positioned within the top five key global flavor trends for 2018, identified by Innova Market Insights. These trends can be observed across the majority of product categories and the flavors featured within each may be interchangeable or even overlap, according to each application. The five global flavor trends to watch for in 2018 are:

recipe
Get the Formula: Togarashi Nori Almond Crunch
1. Overseas Influence
This trend reflects the variety and growing availability of authentic cuisine flavors from around the world, focusing on ethnic, exotic and/or nationalistic options. Within the snacks market, the range of products featuring almonds has widened considerably in recent years and this international influence can be seen in the transition from plain, salted, smoked and caramelized variants to more exotic, spicier flavors, often based on ethnic cuisines, such as Wasabi, Jalapeno or Sweet Thai Chili.

recipe
Get the Formula: Garden Goddess Almond Bar
2. Plant Based Goodness
A key trend of the moment is the rising interest in plant products offering benefits including free from properties and vegetarian/vegan friendly ingredients. As a result, plants are increasingly being used for flavor across a diverse range of categories. Herbs and spice coatings are being paired with almonds to offer a tasty snack time staple, while grains, seeds, fruits and vegetables are often combined with almonds to create the much beloved flavor pairing of sweet & savory.

recipes
Check out almond and chocolate recipes and more resources
3. The Indulgence Element
Innovation based on luxurious flavors means that the indulgent image of chocolate confectionery with almonds has been boosted with the use of premium dark, milk and white chocolate and additional ingredients, including other nuts and a wide variety of fruits. Raspberries, cranberries and blueberries are all now popular accompaniments to almonds in chocolate confectionery.

4. Cross-Category Fusion
With high levels of new product development and consumers’ ongoing search for something new, boundaries are increasingly blurring, with novel and innovative products, flavors and blends across food and beverage categories. A growing trend is the fusion of flavors to provide a new dimension to a traditional product, targeting the more adventurous consumer palates of today. For example, well-known dessert and confectionery flavors are making their way into many almond products, including vanilla and cherry almond snack mixes and birthday cake-flavored almond butter.

5. Culinary Approach
Increasingly, culinary concepts with sophisticated flavors and ingredients are being launched, often with gourmet positioning. This taps into consumer desire for a fine dining experience at home. In the bakery category, products with culinary-grade flavor profiles increasingly moving into the home include a range of almond specialties such as Italian-style Amaretti and Cantuccini biscuits, almond croissants and pain au chocolate, a whole range of frangipane tarts and even upmarket ‘make your own’ almond cookie kits.
CLICK HERE
for new product introduction data
from Innova Market Insights.

Visit the Almond Board’s resource downloads page for the latest in new product and category highlights.
ALMOND SUSTAINABILITY UPDATE
almond hull
Growing More Than Nutrition
An acre of almond trees grows 450 pounds of protein, 260 pounds of fiber, and “good” monounsaturated fats which helps keep almond lovers energized and satisfied.1,2 In addition to the significant human health benefits, almond orchards grow environmental benefits too.

Almond trees benefit air quality by capturing and storing carbon dioxide, a potent greenhouse gas.3 They also produce oxygen and act as a natural filter, cleaning pollutants from the air, with measurable health benefits. Nationally, on average, an acre of trees is associated with $11 in annual averted health costs.4

LEARN MORE
about the California Almond industry’s
commitment to sustainability.5


LOOKING FOR RECIPE INSPIRATION?

Korean BBQ Almonds   almond truffles

Korean BBQ Almonds

 
Curry Almond Coconut Truffles

Find more on the Almond Recipe Center at http://www.almonds.com/food-professionals

For more almond inspiration, visit
www.almonds.com/food-professionals

References
* Good news about almonds and heart health. Scientific evidence suggests, but does not prove, that eating 1.5 ounces of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving on almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.
1. USDA-ARS, NDL. USDA National Nutrient Database for Standard Reference, Release 28. Version Current: September 2015, slightly revised May 2016.
2. USDA-NASS. 2015 Almond Acreage Report. Apr. 2016.
3. Kendall A, Marvinney E, Brodt S, Zhu W. Life cycle-based assessment of energy use and greenhouse gas emissions in almond production. Part 1: Analytical framework and baseline results. Journal of Industrial Ecology. 2015.
4. Nowak, D., et al. Tree and forest effects on air quality and human health in the United States. Environmental Pollution. 193: 119-129. May 2014.
5. What defines California Almond sustainability? Sustainable almond farming utilizes production practices that are economically viable and are based upon scientific research, common sense and a respect for the environment, neighbors and employees. The result is a plentiful, nutritious, safe food product.