Almond Innovation at RCA in Savannah!
In case you didn’t have a chance to visit the Almond Board of California (ABC) booth during the Research Chefs Association (RCA) Culinology Expo in Savannah, Georgia in March, here are some highlights from our Expo presence:
In line with the prevalent event theme of plant-based ingredients, ABC’s innovative almond-inspired samples, offered insights on the unique ways almonds can help deliver on consumer demands. Chef Rob Corliss of All Things Epicurean explored sampling concept inspirations, and how almonds are a solution to formulation and innovation challenges.
At the booth, ABC and Chef Rob featured a creative almond dip and spread along with full recipes for further inspiration:
• 5-Spice Dark Chocolate Almond Butter Dip
A sweet almond butter-based treat infused with an unexpected kick. Ginger and Chinese 5-spice cultivate a spicy twist to this rich dark chocolate dip, finished with a pleasant almond and chocolate crunch. Served with cookies or fresh fruit, or integrated into a bar or snack cluster, the formulation opportunities are endless!
• Almond Garlic Crème
A play on nut-based cheese or hummus, this dairy-and-gluten-free base offers a sophisticated snack for the on-the-go “foodie”! Creamy almond “crème” infused with savory garlic complements crisp raw vegetables in every healthful bite.
Full recipes are now available in the Recipe Center!