Drumroll, Please! Introducing the Delicious Results of ABC’s 2024 Tastemaker Trials Student Competition!

After launching the Tastemaker Trials in February, the Almond Board of California (ABC) is excited to announce the final results of its 2024 student competition! Almonds are a top crop for Fresno County, so it’s no wonder our five finalist teams of students from Fresno State knocked it out of the park with their competition submissions. 

This year, ABC’s student competition challenged students to use AI insights from the Tastewise platform to develop product concepts that set a new standard for “intentional indulgence” in snacks. This year’s teams put healthier twists on familiar product formats, unlocked the full range of almond textures, and used consumer feedback to refine and sell their products at Gibson Farm Market on the Fresno State campus.

The winners of the 2024 Tastemaker Trials are…

Billion Dollar Energy - Almond Brownie Energy Cups

These multi-layered, vegan Almond Brownie Energy Cups are packed with almonds at every step of the preparation. According to data from Tastewise, this concept is on-trend, as energy bites have grown by 21% in social media discussion between February 2023-February 2024. The team created the product to have a medium glycemic load and offer a good source of protein and fiber. The Almond Brownie Energy Cups start with a chocolate-y brownie batter made from almond flour and puréed dates, followed by a rich almond butter layer, then a coat of vegan almond-flavored caramel and pea protein crisps for a textural contrast. A sweet almond marzipan and chocolate drizzle with crushed almonds tops this complex, yet bite-sized snack that tastes luxurious and can be positioned as a better-for-you baked snack! 

The judges noted that this team provided a great explanation of the product and its formulation during the submission process, met the competition theme of “Intentional Indulgence” by clearly outlining why each ingredient was chosen for its function, and dug into the competitive landscape to explain what makes Billion Dollar Energy different. 

Brianna and Ciara will be heading to Chicago to attend IFT FIRST Annual Event & Expo, happening July 14-17, 2024. We hope you stop by ABC’s kiosk in the Startup Pavilion to try out their concept!

Check out the announcement video to hear what stood out about each submission to our judges, or keep scrolling to meet the rest of ABC’s Tastemaker Trials Finalists!

Break-IT-Brittle

This fun, shareable almond brittle is not only loaded with tons of flavor but is created with 3.3 grams of protein per serving and made better for you with vitamin E, minerals, fiber, protein, and healthy fats. This treat is made vegan for all palates by substituting dairy butter with almond butter! Made with only seven ingredients, which are 42% almonds and almond butter, the highly customizable Break-IT-Brittle is sure to bring indulgence to those looking to satisfy their snack cravings without sacrificing health. As Tastewise reports that sweet and spicy has grown by 9% in social discussion over the past year, Break-IT-Brittle also comes in a jalapeno flavor that offers well-balanced spice. 

Judges noted that Break-IT-Brittle is a very scalable idea, and the team showed their ability to stay ahead of flavor innovation. The team is interested in exploring a beer and pretzel-inspired flavor in the future.

Almond Mousse Dippers
Created by Kent Enomoto and Patrica Heyden

This two-in-one treat combines crisp, thinly rolled almond flour crackers and a fluffy mousse made with almonds, almond milk, raisins, and a hint of cocoa powder to create a dippable snack that can be shared or eaten solo— it’s up to you! These Almond Mousse Dippers are vegan, gluten-free and low-carb, with no refined sugars, which makes them enjoyable for a wide range of consumers! According to Tastewise, vegan mentions in social posts about mousse have risen 10%, and plant-based mentions have risen 22% over the past year.

The judges noted that the team did a great job of describing their product development process, detailing how they experimented with different approaches to cracker size, as well as refining their formulation based on consumer feedback.

Breakfast In a Nutshell - Instant Almond Porridge
Created by Jacob Beach and Rebecca Rose

This grab-and-go snack was inspired by overnight oats and porridge to create a nourishing, ready to eat grain- and gluten-free breakfast food. With the nutritional benefits of almonds at its core, Breakfast In-a-Nutshell Almond Porridge is made by roasting and blending almonds to create an enjoyable and pleasant crunch, similar to porridge or oatmeal. According to Tastewise, almonds hold a 10% social share of ingredient mentions in relation to “grain-free” topics. With tapioca powder, added spices, and honey, this quick and filling snack is made to be customizable with toppings or eaten as is! 

Judges noted that the team’s product is a unique idea that’s not yet in the market, and they communicated a clear benefit for on-the-go consumers. Their product rehydrated and thickened very well in hot liquid, and they had great ideas about future flavor combinations. 

Waffley Nutty – Almond Liege Waffle
Created by Briana Garcia, Kaylin Prayitno and Nova Kerney

Introducing a new and unique take on the traditional Belgian Liege waffle, this sweet and savory snack is primarily crafted with almond flour and candied almonds to make it gluten-free! Tastewise notes that protein, carbohydrates and fiber are the most frequently mentioned nutrients in social posts about waffles. The candied almonds add a satisfying crunch and burst of flavor when paired with the slightly salty hint of mozzarella and cream cheese, plus a dash of cinnamon. Waffley Nutty can be frozen and popped into the toaster when ready— it goes beyond breakfast to give consumers an almond-filled, convenient snack to keep them fueled throughout the day.

The judges noted the team leaned into motivational claims like gluten-free and protein and that the waffle had an enjoyable “crunch” factor from the candied almonds. They also felt that foodservice, in addition to CPG, could be a key element to this product’s success.

The products above were developed by students as part of a student innovation competition and have not been evaluated for legal and regulatory requirements.