Snack Bars
Almond Snack BarThe snacking category is becoming increasingly more important for almond introductions, especially when it comes to snack bars. Consumers are snacking an average of 2.3 times a day in late 2013, up from 1.8 times a day in 2008.1 In 2013, granola bars, energy bars and cereal bars made it to the top three categories for new product introductions, just behind snacks and baked goods.2 In fact, bars with almonds accounted for 26 percent of new bar product introductions in 2013.2
A recent study on bars found that 71 percent of consumers enjoy cereal/granola bars at least once a week.3
Consumers chose almonds as the most popular ingredient for their “ideal bar,” and stated that they felt that almonds make bars “crunchier” (43 percent), “more nutritious” (40 percent) and “tastier” (38 percent).3
Among the surveyed consumers, “taste” (71 percent) was the top reason consumers choose almonds, followed by “heart healthy*”  (56 percent) and to “add protein”* (52 percent).3 
The top benefits consumers look for in bars are3:
o Great tasting
o High in protein**
o High in fiber
o Filling and satisfying
Check out more information on consumer bar ingredient preferences in this new infographic.

1. 2013 North America Snacking Consumer Quantitative Study, Sterling-Rice Group.
2. CPG AAU Study, September 2014.
3. Sterling-Rice Group. US Bars Exploratory Study. September 2014.

**Almonds contain 6 grams of protein per ounce.

Bring Countless Flavors to Life

Today’s global consumers are searching the shelves for new snack foods that satisfy their cravings for flavor while sustaining their energy throughout the day. As a result, today’s snacks must deliver against consumer trends and attitudes toward healthful ingredients, unique inclusions and interesting textures that break free from the ordinary. Considering these preferences, it’s no wonder California almonds are making their way into countless new snack foods all over the world.
North American consumers rank almonds as the number one nut associated with snacking.1
Global snack product introductions with almonds increased 52 percent from 2012 to 2013.2
Almonds are the nut most frequently consumed as a snack, and salted and roasted almonds are the most common type that consumers report snacking on.3
Almonds’ subtle, buttery taste makes them particularly snack-worthy. Their amazingly versatile flavor can enhance any product without overpowering it, and that undeniable crunch and hearty texture hold up perfectly in snacks. Additionally, almonds’ wide variety of unique forms are suited for any application—whole, sliced, diced, chopped, blanched, slivered, and even almond oil and butter.

Learn here more about almonds’ inherent strength in snacks  and visit the recipe center for fresh ideas and almond inspiration for the next best snack product—one that a world of consumers will eat right up.

View a free webinar on key snack and bar trends for development inspiration, featuring Lu Ann Williams of Innova Market Insights.


1. 2013 North America Consumer AAU.
2. 2013 Global New Product Introductions Report, May 2014.
3. 2013 North America Snacking Consumer Quantitative Study, Sterling-Rice Group.


Make Every Spoonful Sensational

Almond CerealNo other nut compares to almonds in the morning. More than half of North America survey respondents (55 percent) in 2014 indicated that the cereals they eat contain nuts, and of those, 73 percent enjoyed cereal with almonds.1
As the definitive breakfast nut, almonds are North Americans’ most preferred and most consumed nut at breakfast and 59 percent of North American consumers think of almonds first when they think of nuts in cereal.2, 3
Consumers surveyed felt a top benefit of almonds was the “crunchier” texture they add to cereals.1
Consumers then rated “more nutritious” (38 percent) and “tastier” (35 percent) as the number two and three attributes of almonds in cereals.1
Interestingly, almonds were least associated with being “old fashioned” and “common” in cereals – a nod to the innovative versatility of the nut.1
With 70 percent of cereal users reporting that they eat cereal three to four times per week or more, almonds have the power to make every cereal experience deliciously unforgettable with subtle, nutty flavor, premium visual appeal and of course, incomparable crunch that holds up exceptionally well with milk, yogurt and more.1
Almonds also bring stellar nutrition and on-the-go convenience to breakfast, and with so many assorted forms to choose from, they’re inspiring a whole new generation of sensational cereal creations.
To learn more about why almonds are the perfect addition to breakfast, download more information here, and visit the recipe center for even more almond inspiration.

1. U.S. Cereal Pulse, Sterling-Rice Group, 2014. 
2. Breakfast Outlook Report, Sterling-Rice Group, 2009.
3. 2013 North America Consumer AAU.
4. U.S. Bars Study, Sterling-Rice Group, September 2014.


A Tempting Tradition

Peering into any bakery case in almost any country around the world, you’d be hard-pressed to find a selection of sweet treats that doesn’t include almonds. For centuries, almonds have been an essential ingredient in bakery innovation, inspiring classic favorites such as French macarons, Jaconde Sponge cake, strudel, Bienenstich Cake, Norwegian Wedding Ring Cake and many more.

With more forms to choose from than any other nut, there are countless ways to boost consumer satisfaction with almonds. They are a shining star of versatility, melding with butter and holding their form and irresistible, irreplaceable crunch in both wet and dry conditions.

  • Almonds are the top nut for global new product introductions in the bakery category. Almond bakery introductions grew 13% with Europe and North America as the leading global regions.1
  • According to Euromonitor, customers are seeking out a variety of quality indulgences and artisan preparations, a craving that almonds most certainly satisfy.

Almonds have a simple sophistication and a distinctly premium image that global consumers can’t get enough of. Plus, their contemporary visual appeal has the power to take any sweet treat to new heights.

So whether you use almonds whole, sliced, slivered or chopped, or as almond milk, almond flour, almond butter, almond oil or marzipan, there are countless ways to boost consumer satisfaction with this cravable ingredient. And don’t forget to click over to our recipe center for some extra almond inspiration.

1. Innova Global New Products Report, 2013.

Taste & Versatility

For Crave-worthy Crunch and Unlimited Versatility, Think California Almonds.

Forms of Almonds

With their buttery taste and one-of-a-kind crunch, California almonds pair perfectly with all kinds of ingredients. Almonds have  a subtle flavor and multidimensional texture that complements without overpowering. Almonds are available in an impressive array of forms that can be used in any product or formulation concept.
California almonds are available in 15 different forms, many with a powerful crunch.
o Whole natural                                                o Diced
o Halved                                                           o Almond Flour    
o Ground                                                          o Almond Meal
o Slivered                                                         o Almond Oil
o Chopped                                                        o Almond Butter
o Sliced                                                             o Almond Paste
o Flaked                                                            o Almond Milk 
o Blanched
Almonds are reported as the favorite nut among food professionals because of their taste (86 percent), visual appeal (70 percent), versatility (52 percent) and texture (62 percent).1
A recent study among food professionals found that almonds are rated highly on taste appeal (70 percent) and consumer demand (74 percent), both key attributes for product selection.2
Consumers worldwide rate almonds as the nut that best delivers crunch.3
With so many different forms to work with, almonds fit seamlessly into most types of products and dishes.

Click here for more information on the many different almond forms.

Here are more ideas on ways to integrate diced and chopped almonds into your dish with video by Chef John Csukor.


1. 2012 North America Volume Driver AAU Study.
2. CPG AAU Study, September 2014.
3. Global Perceptions Study, Sterling-Rice Group, 2013.
Consumer Demand

Satisfy the Craving

With their wildly versatile uses, pleasing taste, can’t-live-without-it crunch and upstanding nutrition, almonds have officially cracked the code on worldwide demand. Over half of consumers surveyed   worldwide say they like almonds “extremely well” and 90 percent report a preference for products with almonds vs. those without.1 Additionally, 47 percent of global consumers surveyed report a willingness to pay more for an almond product.1
What’s more, product innovators can’t get enough of this essential ingredient. Almonds are the number one nut in new product introductions since 2006.2 Top food manufacturing professionals have rated almonds as the second most “essential” nut (32 percent), and consider taste appeal to be the number one attribute (55 percent).3
Globally, almond product introductions increased 35 percent from 2012 to 2013, which is higher than global food product introductions (27 percent).1
Almonds are the only nut to rank in the top two for nut introductions globally (North America, Europe, Asia-Pacific, Latin America, Middle East and Africa).2

1. Global Perceptions Report, Sterling-Rice Group, 2013.
2. 2013 Innova Global New Product Introductions Report.
3. CPG AAU Study, Sterling-Rice Group, September 2014. 

Other Categories

But Wait, There’s More

Almonds really have it going on. They’ve got the taste consumers are begging for. They’re that certain kind of crunchy you can’t find in any other nut or ingredient. They have a healthful halo that shines with protein (6g), fiber (4g), vitamin E (35% DV), heart-smart benefits and more. And for these reasons among others, now they’re exploding in some of the latest innovative categories.

Almond Butter

This delicious alternative to traditional nut butters is enticingly creamy and makes a great match with all kinds of flavors, including chocolate, honey, vanilla and more. Consumers are happily spreading it on thick, with rich nutrition as a delicious bonus.

  • Almond product volume grew 40% in the nut and seed butter category from 2011 to 2012—vs. an overall category decline of -0.5%.1
  • Almond butter has a positive price premium and is less likely to be purchased on promotion vs. other nut and seed butters.4

Almond Milk

With lactose intolerance and other dairy-related health issues on the rise, increasingly more consumers are looking for dairy-free options that keep the flavor at full power. Almond milk is the darling of the milk alternatives category with its subtle, slightly sweet taste and 13 essential nutrients, including protein and fiber.

  • Almond milk has grown at a 66% CAGR since 2010 (vs. the category at a 12.1% CAGR), now accounting for a strong 46.4% of the milk alternatives category.1

Desserts and Ice Cream

Almonds have long been a staple ingredient in desserts and ice cream, but now they’re inspiring a whole new generation of sweet treats. Innovative brands and product creators are looking to almonds to add toasty flavor and exciting texture to their dessert formulations, and almond milk and butter are making names for themselves in some of today’s hottest ice creams and novelties.


* Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.

1. AC Nielsen New Product Tracking Report, Sterling-Rice Group, 2013