Almond Board of California welcomes figures showing notable market growth
The Almond Board of California has welcomed research revealing key growth for almond butter in a number of categories including use within confectionery, which delivered 7% growth for the segment over the past six years, reports Neill Barston.
According to studies from Innova Market Insights, the ingredient also experienced an upturn of 25% within dairy markets, and 26% for the drinks sector, with its use across products such as spreads and cereals.
To help manufacturers innovate, the Almond Board of California developed a new industry resource that details technical properties, innovation opportunities, shelf life and storage guidance, and the nutritional benefits of almond butter.
Innova Market Insights’ 2024 North American Health Trends Report states that health and nutrition is the #2 most important factor for consumers in US & Canada when considering food and beverage (48%).
According to Innova, consumers are looking for a health twist that reduces non-healthy ingredients (37%) and uses natural ingredients/less artificial ingredients (31%) without compromising rich flavour/taste (41%), crispy/crunch texture (34%), or creamy texture (31%). Using almond butter can provide consumers with healthier options that don’t compromise crunchy or creamy textures.
According to Innova, plant-based claims appeared on 30% of new products with almond butter by October 2024.
Using almond butter can bring additional positive associations as consumers associate “plant-based” with other features like “healthy” and “natural.”
Masterclasses
The Almond Board of California (ABC) is expanding its Almond Butter and Chocolate Masterclass by launching new content in collaboration with the Culinary Institute of America (CIA). Featuring chefs Anissa Dann and Robert Jorin, the series highlights the unique role of almond butter in chocolate applications, offering food professionals new techniques, trends and inspiration to elevate their confections.
“With demand for premium, better-for-you and plant-based chocolates on the rise, confectioners are tasked with innovating for consumers while also navigating supply challenges,” said Harbinder Maan, associate director of trade marketing & stewardship at the Almond Board of California. “
Working with the Culinary Institute of America was a natural evolution of our masterclass given their rich culinary curriculum and global reach. Through this masterclass, we aim to equip chefs and chocolatiers with the knowledge and inspiration to push the boundaries of chocolate innovation.”
ABC’s Almond Butter and Chocolate masterclass with the CIA offers food professionals cutting-edge education to play a key role in pushing the confectionery industry forward. The masterclass features globally inspired recipes and flavour innovation from renowned CIA chefs. Anissa Dann is a trained vegan pastry chef who owns Wicked Good Plants. Robert Jorin is a certified master baker and pastry chef who was an associate dean at CIA for almost three decades.
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Viewers will learn the inspiration and technique behind the confections they developed, including Caramelised Almond and Almond Butter Bonbons, Mexican Almond Roca infused with chili oil, Double Decker Fudge, Smoked Almond and Bourbon Peach Chocolates, and Almond Butter and Chocolate Alfajores de Maicena.
“With its smooth texture and ability to enhance both flavor and functionality, almond butter is a game-changer for chocolate applications, whether you’re creating plant-based confections, layering different textures or exploring unexpected flavor pairings,” said Maan.
