The Almond Board of California (ABC) had a great time at this year’s IFT14® Annual Meeting + Food Expo® in New Orleans! We enjoyed showcasing a variety of inventive snacking recipes and talking with attendees about the latest research in consumer demand and global new products. ABC once again partnered with KOR Food Innovation’s Chef John Csukor to lead live cooking demonstrations with myriad almond forms and functions. The flavorful sips and bites featured at our booth included:
•    Fig & Fine Herb Almond Crème Spread
•    Honey, Sesame & Thyme Almond Crème Spread
•    Almond Tea
•    Savory Almond Spice Bar
•    Thai Almond Clusters
•    Almond Chocolate Spread with Almond Caramel Crunch
•    Almond Berry Swirl with Triple Berry Almond Crunch


California Almond Solutions Sessions
This year’s California Almond Solutions Sessions were more popular than ever. Professionals in research and development had the opportunity to discover interesting new almond forms and application techniques in a one-on-one setting with Chef John. If you weren’t able to attend this year, be sure to check out our California Almond Solutions Sessions videos:
-    Almond Crème
-    Brewed Almond Tea
-    Almond Bars
-    Almond Flours and Batters
-    Baking with Almonds

Cooking Up Science with Chef John
This year during the “Cooking Up Science” live demonstration, Chef John showcased how almond crème can be developed and used to create a non-dairy almond crème spread. This unique spread can be flavored with herbs and spices and rivals hummus or ricotta.

The full recipes for both varieties of almond crème spread can be found at the links above. Be sure to check out the recipe for almond crème paired with crunchy almond “trilogy,” at this link.

For questions or to request technical information in the meantime, please email us at foodprofessionals@almondboard.com.

                                                                                                                 See you next year!