Harbinder Maan, Associate Director of Trade Marketing and Stewardship at the Almond Board of California, examines how almonds’ exceptional nutri-tional profile and functional versatility are driving breakthrough innovations in food product development. With over 14 available forms, almonds enable manufacturers to create next-generation products that satisfy evolving consumer demands for health-conscious, plant-based alternatives whilst maintaining superior sensory appeal and texture characteristics.

© Almond Board of California

Innova Market Insights reports that consumers are increasingly prioritizing product attributes like freshness, nutrition, naturalness, affordability, and shelf stability – redefining quality expectations beyond the ingredient list. With over half of global consumers (55%) believing plant-based products should stand independently rather than serve as alternatives, the demand for innovation has intensified . With consumer interest rising in products that integrate wellness with indulgence, almonds offer an exceptional strategic edge. Their dense nutrient profile, functional versatility, and adaptability across formats make them a key ally in creating next-generation products that satisfy both nutritional targets and sensory appeal.

Indeed, the data underscores this trend. Innova Market Insights reports (i) that health and nutrition are the second most important factors for consumers in the US & Canada when considering food and beverage purchases. Furthermore, almonds have consistently ranked as the number one nut in new product introductions globally since 2006, holding a majority share of total nut introductions. This remarkable market presence is no accident;
it stems directly from the almond’s inherent value proposition.

Nutritional powerhouse is driving almond-based innovation

Almonds are a verified nutritional powerhouse that provide both energy and lasting satisfaction. One serving of almonds provides 6 grams of satiating protein, 4 grams of filling fibre, and 13 grams of unsaturated fat and only one gram of saturated fat.

Almonds’ ability to fit into multiple diets and lifestyles, coupled with potential on-pack claims (e.g., gluten-free, dairy-free, plant-based), positions them strategically for a health-conscious market, including products for individuals who choose to take GLP-1 medications and need to fill nutrient gaps.

As an all-natural ingredient, product developers can consider the following claims when formulating with almonds: high in linoleic acid, cholesterol-free, good source of fibre, no added sugar, good source of niacin, high riboflavin, high in antioxidant vitamin E, good source of magnesium, high in manganese, naturally sodium free, and healthy. Food professionals should review all labels with their legal counsel.

© Almond Board of California

Unparalleled versatility in diverse food products

With over 14 different forms, almonds are a natural, nutrient-dense and versatile ingredient that gives product developers flexibility to formulate products without compromising flavour or texture.

Specifically, there is a demand for gut-healthy products. According to Innova Market Insights, digestive and gut health-related claims are the top driver for functional food and beverage purchases. This growing consumer awareness for feeding the microbiome is fuelling new product innovation with almonds. Here are a few ways to leverage almonds in creating gut-friendly products:
• Flavour enhancement with roasted or blanched almonds
• Visual appeal with slivered almonds, almond flour, or skin on almonds
• Richer mouthfeel with almond butter and almond oil
• Intriguing textures with roasted almonds, defatted almond flour, or standard almond flour

Additionally, almonds are available in more forms than any other tree nut, and they seamlessly integrate into a vast array of products, from established favourites to cutting-edge innovations.
• Plant-based formulations: Almonds offer welcome solutions to common hurdles in plant-based development, such as replicating texture, taste, and protein content. Almond flour, with its ability to retain moisture well and tenderize mixtures, excels in gluten-free baking, while almond butter provides a rich, nutty base for spreads, baked goods, and sauces.
• Snacking innovation: For the ever-growing on-the-go segment, almonds are key. They can be formulated into protein bars for added texture and nutrition, customized nut butter blends, or convenient, single-serve portion-controlled packs.
• New product innovations: From elegant pastries to savoury dishes, almonds add sophistication and cater to specific dietary needs like gluten-free and vegan options. New product launches like Three Trees Organic Oil-Free Barista Blend, leveraging almond milk for richness without seed oils, and Fresh Vintage Farms Almond Mayo, which replaces traditional ingredients for a cleaner label, exemplify their adaptability. Breakthrough innovations like Wunderegg, a plant-based egg alternative, further showcase almonds’ neutral taste and compatibility in novel applications.

Strategic considerations for developers

For food professionals, selecting the right almond form is paramount to a product’s success. Beyond whole almonds, processors offer various options:
• Sliced and diced almonds: Ideal for salads, bakery toppings, confectionery, granola bars, and snack mixes for consistent crunch.
• Almond meal: Perfect for gluten-free baking, imparting rich flavour and moist texture.
• Almond paste: Typically used as a filling or binder in baked bars, pies and cakes to help create a chewier texture. Almond paste is less sweet, coarser and used in different applications than marzipan.
• Almond protein powder: A high-protein, low-fat boost for smoothies, bars, and baked goods.
• Blanched almonds: Removes the skin for smoother textures in applications like almond butter.
• Almond oil: A light, nutty flavour for cooking and various applications.
• Almond butter: Can be used as a base for spreads, and as a filling, layer, drizzle or binder in bars, cookies and bakery products. Almond butter’s texture can be customized from creamy to crunchy.
• Almond milk: Complements a range of beverage flavours and is a great plant-based option to add creaminess to sauces, frostings, coatings and soups. Innovations like ultra-high-pressure homogenization have made it easier to create rich foam with almond milk. Almonds’ fat composition lends itself to a smooth texture, and almond milk can be fortified with protein to encourage more stability when foaming.
• Almond flour: Versatile ingredient that helps product developers formulate for consumer dietary priorities like high protein / low carbs, which is especially sought after in categories like cereal & energy bars.

In conclusion, almonds are far more than just a delicious nut. They are a strategic partner in new food product development, empowering manufacturers to create innovative, healthy, and appealing products that resonate with today’s discerning, health-conscious consumer. Their powerful nutritional and functional benefits and unparalleled versatility across numerous forms position them as an essential ingredient for the future of food.

Reference

i Innova Market Insights Food and Beverage
  Industry Trends: May 2025 https://shorturl.at/4MH0n