Research chef John Csukor conducts an almond
ingredient demonstration during a California Almond
Solutions Sessions at IFT14 Food Expo.
The Almond Board of California (ABC) marketing team traveled to the Big Easy last month with a strong story to tell food product manufacturers — and, of course, some creative and delicious almond concepts.
At IFT14 Annual Meeting + Food Expo, held June 21–24 in New Orleans and attended by some 16,000 food technologists involved in research and development of food products, ABC delivered new research showing that almond product introductions outpaced overall food and nut introductions around the world in 2013, climbing 35% compared to a 10% increase in 2012.1
The research report, from Innova Market Insights, showed that around the globe, almonds are the top nut used in the bakery, cereal, desserts and ice cream categories and are the second most popular nut in snacking.1 In the snacking category, global almond introductions experienced a 52.2% increase in 2013, making snacks the category with the highest worldwide growth (followed by the bakery and cereal sectors with 39% and 37% growth, respectively).1
Samples of almond butter and Thai almond cluster are
offered to food technologists at the Almond Board of
Almonds have maintained their position as the leading nut type in global new products since 2006, and with 7,893 product introductions in 2013, almonds also maintain the largest share of total nut products introduced last year. 1
With 1,470 almond product introductions in North America alone in 2013, it is clear that manufacturers are tuned in to consumer demand.1 Snacking was the leading category for almond product introductions in North America last year, accounting for 47% of new almond products.1
To complement these research trends and inspire further almond innovation in key categories, such as snacking and bars, the ABC team showcased inventive recipes and led live demonstrations with several almond forms and functions.
Concepts included a savory almond spice bar, Thai-spiced almond snack clusters, and some almond crème and butter spreads served with crunchy almond toppings. Attendees continued to be intrigued by a creamy almond tea introduced at last year’s IFT, in which deeply roasted almonds are ground, steeped and strained, with sweetener and spices added.
Also at the meeting, two ABC-funded poster sessions were presented, showing phase 1 results of almond shelf-life research conducted at the University of Georgia.
12013 Innova Global New Products Report.