Win Big with California Almond Snack-spiration at IFT17 Las Vegas

The Almond Board of California (ABC) offered creative almond-based snack and beverage samples, the latest consumer and nutrition research, and access to industry and culinary experts to thousands of attendees throughout the IFT17 Annual Meeting + Food Expo, June 26 – 28 in Las Vegas at the Sands Expo Center.

Chef Rob Corliss of All Things Epicurean led onsite California Almond Solution Sessions, offering a deep-dive into the inspiration behind the IFT booth samples and culinary expertise on formulating with almonds. If you missed out on participating in a session at IFT, or are interested in more information on these sessions - including how to schedule a custom session for your team - please contact foodprofessional@almondboard.com.

On the show floor, ABC featured an array of exciting, trend-forward and chef-developed concepts, with recipes available via the following links:

A delicious antioxidant blend of salted, whole almonds and roasted sliced almonds pressed with trendy spirulina algae, coconut, dried blueberries, dates and a hint of heat from jalapeño peppers.

Smoked and glazed in a tangy blend of a honey-soy sauce, these salty-sweet Korean barbecue-inspired almonds are coated in a crunchy shell of garlic, chili, ginger and powdered chicharrones for authentic flavor.

  • Savory and Sweet Almond Snack Truffles

Each of the three mini snack truffle varieties consists of finely ground almonds, dates, chia seeds and almond butter, coated in unique and in-demand seasonings—spiced chocolate almond, hibiscus orange almond, and curry almond coconut—for an exciting burst of flavor in each bite.

Smoked almonds and slivered almonds lend themselves to this savory snack mix along with bits of nori, sesame seeds, crisp puffed rice, togarashi, ponzu and maple syrup for an addictive snack.

Almond milk, cold-brew coffee, beet powder, hemp seeds and subtle flavorings combine to create clean-label, satiating sipping to get you through the day.

An exclusive concept for participants of California Almond Solution Sessions, this bold, creamy almond butter is spiked with the exotic flavorings of cardamom, clove, cinnamon, pink peppercorns, turmeric and bites of candied mango.

On the educational program, almond industry experts participated in the following sessions at IFT. If you were unable to attend but would like more information on either session, please contact foodprofessional@almondboard.com.

Recent Developments in Pasteurization of Low-Moisture Foods

Monday, June 26, 10:30 a.m.–12:00 p.m. in Bellini 2101B

This session, featuring ABC’s Tim Birmingham, Director of Quality Assurance and Industry Services, discussed relevant research and advances in pasteurization, including new technologies, applications and research findings, that can address the specific challenges associated with using conventional methods to treat low-moisture foods.

Sound Off! Four Industries’ Success Stories for Environmental Monitoring, Food Safety Validation and Sanitation

Tuesday, June 27, 2:30–3:30 p.m. at the IFTNEXT stage

Four panelists, including Brian Dunning, ‎former Director, Corporate Quality Assurance at Blue Diamond Growers, discussed the steps they have taken to monitor, verify and validate preventative controls to develop effective food safety programs, moderated by Prepared Foods' editor Bob Garrison.


Looking for more almond inspiration? A series of informative demonstration videos are now available on the topics of:

  • Snack bars
  • Almond crème
  • Almond flour and butter
  • Brewed almond tea
  • Baking with almonds
  • Almonds in chocolate and confectionery products

And be sure to visit ABC’s Recipe Center, which has a plethora of innovative chef-developed recipes for inspiration.

Click here to download the most recent Technical Kit and stay updated on the latest sustainability information at almondsustainability.org.

For questions or additional technical information, please email us at foodprofessional@almondboard.com.