bake - March/April 2020 - 36

"The health attributes of
almond flour, combined with
its slightly sweet taste, are
very enticing to consumers."  
Laura Gerhard, Blue Diamond Almonds Global Ingredients Division

La Brea is even celebrating Celiac Awareness Month
in May by asking customers to share their gluten-free
bread creations on social media for a chance to win
various prizes. Visit www.labreabakery.com for more
information.

and it continues to be a reaction against highly processed,

Almonds are among the most on-trend ingredients for

industrialized products that are made with industrial-

gluten-free snack and bakery products today. Gluten-

ized flour," she says. "Fast forward a few years, and we

free was the top claim used on new almond product

start to see other diets come to the fore, like Whole30

introductions worldwide, appearing on 36% of almond

and paleo, that leverage this notion that highly refined

introductions in the bars category, according to the

carbohydrates, particularly grains, were not good for

most recent Global New Products Report from Innova

you, and that included gluten."

Market Insights.

Alternative flours

out with manufacturing customers, who are formulating

Plant-based protein ingredients are trending in the bakery

with almonds in a variety of forms to add texture, flavor,

Gerhard says that Blue Diamond sees this trend playing

category, including for gluten-free products. According to

and nutritional benefits to their gluten-free products. She

data from Mintel, 23% of U.S. bakery consumers consider

says they have also experienced a steady demand for its

high-protein claims important on baked goods, including

almond flour since its introduction in 2015. According to

25% of Millennials and 24% of Gen X. Globally, the use of

IRI data, the almond flour category saw 81% year-over-

protein in baked goods is expected to double by 2025,

year volume growth in 2018.
"Consumers' desire for a functional flour that can

Incorporating natural sources of plant-based protein is

substitute closely for traditional flour has been a winner,

one way that bakers and food manufacturers can align

particularly for those in pursuit of a gluten-free diet," says

their gluten-free offerings with consumer demand for

Gerhard. "Additionally, the health attributes of almond

functional and enhanced bakery products.

flour, combined with its slightly sweet taste, are very

"The demand for gluten-free bread options is not going

enticing to consumers."

away, but at the same time, consumers' understanding

Some gluten-free flours can be gritty and rough,

of gluten-free options is broadening," says Jonathan

producing an undesirable texture in the finished product.

Davis, senior vice president of innovation for La Brea

Almond flour, however, has a smooth texture and fine

Bakery. "With the introduction of new ingredients like

granulation. The ingredient can be used for both baking

vegetable and fruit flours, gluten-free bread offerings

and cooking and can be used in a wide array of applica-

will continue to be a popular bread option."

tions, including cakes, breads, and muffins, as well as

©BAIBA OPULE - STOCK.ADOBE.COM

according to a report from Euromonitor.

36 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 36

3/26/2020 2:22:00 PM


http://www.labreabakery.com http://www.bakemag.com

bake - March/April 2020

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