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 email@example.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 firstname.lastname@example.org.
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.
- 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.
For questions or additional technical information, please email us at email@example.com.