almond dip

Did you have a chance to stop by the Almond Board of California’s (ABC) booth at the Research Chefs Association (RCA) Culinology Expo in Louisville, Kentucky? If not, here are some highlights from our presence:

ABC shared almond-inspired samples showcasing the unique ways almonds can help you deliver on consumer demand. Chef Christine Farkas of iHeart Food shared her concept inspiration and how the versatility of almonds are a solution for product development.

At the booth, ABC and Chef Christine featured two creative samples showcasing multiple forms of almonds:

Delicately sweetened with mangos and agave, this plant-based almond chia pudding showcases the versatility of almonds by combining creamy almond milk and smooth almond butter for a light yet filling snack you can take on the go.

Featuring three forms of almonds – roasted whole almonds, sliced almonds and almond flour – these crunchy, spicy and full of depth, these almond clusters are excellent for snacking on the go, topping yogurt parfaits and salads or using as an ingredient in a range of food products like ice cream or cereal. 

Head to the ABC Recipe Center for more almond inspiration!

ABC also sponsored an educational and interactive tasting of some of the many almond varieties grown in California orchards. Nan Nan, Senior Specialist, Trade Marketing and Stewardship at ABC, walked through “The ABCs of California Almond Varieties” and discussed the distinguishing characteristics and flavor and texture differences across varieties. She also shared recommended uses for different varieties in manufacturing and culinary applications. If you’re interested in seeing the presentation, please email foodprofessionals@almondboard.com.