Free On-Demand Webinar New Product Techniques and Trends: Solving for Gluten-Free and Clean Label with Almonds

With consumer demand continuing to drive new and more gluten-free and clean-label products, how can product manufacturers apply fresh techniques to keep up with current and future trends? Join Almond Board of California (ABC) for this free, 45-minute discussion on applying key techniques and trends to innovative gluten-free and clean-label product development. Lu Ann Williams (Director of Innovation at Innova Market Insights) and Chef Rob Corliss (Founder, All Things Epicurean) will motivate you to tap into gluten-free andGarden Goddess Almond Bar clean label in novel and unique ways with recipes and examples featuring almond butter, flour and milk, and will share the latest research on these categories. Additionally, explore ground-breaking innovations that position your new products for success and be inspired by global product examples that take snacking trends to the next level.

Click here to access the webinar on-demand and hear from industry experts, be inspired by the latest research, interpret global trends for application in gluten-free and clean label product development, and explore three recipe examples for solving these categories with almonds. And, don’t miss the Q&A after the presentation!

To register for this free webinar, please click here.



Almond Milk Almonds Almond Flour

Mango Masala Almond Butter


Lu Ann Williams Director of Innovation, Innova Market Insights

Lu Ann Williams

Lu Ann has been active in the food industry globally for more than 20 years and is an expert in trends driving the food and beverage industry. An active global technology scout and a frequent speaker at industry events, at Innova Lu Ann leads a team of analysts that track new trends in more than 70 countries.



Chef Rob Corliss Founder, All Things Epicurean

Rob Corliss Headshot.jpg

Rob is a three-time James Beard House guest chef with more than 20 years of experience which includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Missouri, he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness.