Dairy alternatives new product introductions grew 13 percent in 20181. Almond milk's volume grew by more than 11 percent in 2018, more than it has over the past several years4.
Lactose-free, and dairy-free, and free from cholesterol and saturated fat, almond milk can be sweetened, unsweetened, fortified or blended with other dairy alternatives. Almond milk is extremely versatile for carrying flavors in bottled coffee drinks and smoothies, and an ideal ingredient in cross-category beverages, like a cold-pressed juice or coffee, dips and spreads. Almond milk is a great way to add creaminess to sauces, frostings, coatings, overnight oats, packaged soups and stews. More recently almond milk has been used as the base for yoghurts, and ice cream.
Slices or Flakes
Almond slices or flakes are just that – blanched or natural almonds that have been cut along their diameter creating larger pieces. This form is a great alternative to whole almonds when you're looking for an inclusion in a softer, baked good or snack bar, but still want an added crunch. Almond slices also offer visual appeal that lends a premium look to products across categories.
Slivers or Halves
Did you know, "crunchy" is the top texture claim for products with almonds1? Utilize slivers or halves as an inclusion or topping in bars, bakery and confectionery products to add the crunch consumers crave. Almond slivers are also the perfect addition to salad toppers, trail mixes, and granola.
Diced or Chopped
Diced or chopped almonds can bring a mouthfeel to just about anything. Use this form in sweeter applications like a coating for ice cream bars or a filling for bakery and confectionery products.
Almonds are the number one ingredient in global consumers' ideal chocolate products, and according to consumers, almonds make chocolate crunchier (85%) and more nutritious (84%)5. Use diced or chopped almonds with your chocolate products, baked goods, and as a topping for yogurt or frozen desserts.
Almond paste has been compared to marzipan but it's actually quite different. Almond paste is less sweet, coarser and used in different applications than marzipan (also referred to as almond candy dough).
Almond paste is typically used as a filling or binder in baked bars, pies and cakes to help create a chewier texture. "Chewy" is the number one texture claim among almond introductions of bars1.
Almond oil lends a uniquely nutty, toasty flavor to just about anything – from cakes and cookies to chips, muffins, popcorn snacks, and breads - Add the rich, amaretto-like flavor of almonds to salad dressings or sauces using almond oil.
Available for a brief time between mid-April and mid-June, green almonds are simply picked before the almond inside has fully matured and formed a hard shell. Cut the almond hull along the seam with a paring knife and use the fresh, herbaceous inside as part of a composed salad, plain with a bit of sea salt, or pickle them for use year-round.