Functional Ingredient: Utilizing California Almonds in Chocolate Products
From consumer to sensory and shelf-stability research, the Almond Board of California has the latest on why almonds are an ideal ingredient in chocolate product innovation.
Clean-label and natural products are key trends impacting innovative development. To increase product appeal to health and wellness-focused consumers, manufacturers are including almonds with chocolate, tapping into almonds’ natural and nutritious qualities.
- Almonds can lend a healthy halo to chocolate products. In all forms, California almonds can help deliver holistic “better-for-you” claims as they are a natural ingredient and nutritional powerhouses. According to the Innova Global New Products Report on 2021 launches, introductions with almonds lead to a higher likelihood of health claims. Following trends and consumer demands for clean label products, the top claims used on packaging of products with almonds worldwide were “gluten-free” (21 percent) and “no additives/preservatives” (16 percent).1
California almonds and chocolate are a craveable combination, but how can manufacturers ensure they are using the right formulations to prioritize both delicious consumer appeal and shelf life? Maximizing almond flavor through roasting and understanding almond quality preservation techniques, including packaging, will allow product manufacturers to develop high-quality and long-lasting products.
- To better understand how the shelf life of various chocolate confections containing almond ingredients performed regarding the presence or absence of bloom and overall sensory acceptance, three experiments were conducted in conjunction with the Professional Manufacturing Confectioners Association (PMCA). These new studies found that to minimize or mitigate issues when formulating, confectioners should carefully consider the almond form, the way it has been processed, as well as the chocolate mass itself in order to ensure a high-quality consumer experience.
Click here to learn more about innovating with almonds in chocolate products.