Almonds will continue to be an important ingredient for innovations in snacking, as the “plant-based revolution”, wholesome indulgence and natural flavours are the trend. Innovation in plant-based protein is also expected to move in a new direction, with grains, seeds and nuts taking centre stage.

Mindful consumption is also on the rise for snacks as consumer demands for “healthy” and “natural” products that “taste good and do good” continue. The rise in demand for snacks that deliver a natural and wholesome appeal has encouraged manufacturers to adapt to meet the needs of adventurous consumers and maintain relevance. Almonds, with their clean label, sustainability story and nutritional value, have already been utilized by manufacturers to help meet these demands, being the most popular nut for product introductions in Europe in 2018.

Dariela Roffe-Rackind, Director Europe & Global Public Relations at the Almond Board of California, explains: “Almonds are a great example of an ingredient that not only delivers plant-based protein, but is packed with essential nutrients, whilst also delivering on taste, versatility and sustainability. As testament to this, product developers are utilising all
15 almond forms across categories, from functional smoothies, to almond protein powder and defatted flour to blended burgers.”

Consumer preferences for healthy food innovations are constantly evolving. This is largely dictated by the focus on certain macronutrients, such as protein, from the media and scientific community. Although macronutrients taking the limelight tend to be exclusive, consumers are seeking more balanced and complete concepts, that do not compromise on
flavour or simplicity.

Almond-containing products often feature numerous claims pertaining to general health, macronutrient content, and, increasingly, functional properties and sports performance. Dariela Roffe-Rackind adds: “Almonds are a healthy ingredient for new product development, seen by consumers in France, Italy and the UK as the ‘healthiest nut’. Even in Germany,
a market that has traditionally seen almonds as a baking ingredient or sweet seasonal treat, almonds are seen as the second healthiest nut.”

There is a body of scientific research into the health benefits of almonds with over 170 published papers exploring the role of almonds in heart health, diabetes, weight management and more. Almonds are also a natural, nutrient-rich ingredient with an appealing taste and crunch.

Increasingly, consumers are seeking out ingredients that are convenient, healthy and sustainable, without sacrificing on taste. Product developers are tapping into the nutritional appeal and extensive versatility of almonds to grow and innovate within their product lines.

Consumers are also increasingly recognizing the influence of texture and flavour in food on sensory experiences and feelings of indulgence. They are seeking opportunities to indulge with low sugar, resulting in the rising popularity of floral and botanical flavours, which will continue to be seen feature in introductions across categories – including snacks.•