bake - May/June 2024 - 7

technical corner
ALMOND
applications
Packing protein and fiber, almonds are a healthy and tasty inclusion
with tremendous value in baked goods. The success of this
ingredient across product categories can partially be attributed
to its texture versatility. The creaminess and contrasting smoothness
of almond butter is a natural fit for spreads, whereas sliced
or chopped almonds add crunch to a growing desserts and ice
cream category. To satisfy an increased demand for gluten-free
and healthy indulgence options, almond flour is often utilized as
a key ingredient.
Charice Grace, manager, trade marketing & stewardship at the
Almond Board of California, speaks to how this nut can be included
in baked goods.
bake: Is there anything trending in terms of what bakers are
using almonds for? Describe the role almonds play as a topping
and as an inclusion.
Charice Grace: According to Tastewise's AI-driven social media,
recipe and menu data from March 2024, popular diets and nutrients
in posts discussing almonds include gluten free, sugar-free,
high protein, fiber and healthy fat.
Almonds are being leveraged as a key ingredient in limited
editions or portfolio extensions that broaden alternative dietary
options, according to a 2023 report from Innova Market Insights.
Almond ingredients are being substituted in place of traditional
ingredients to provide plant-based versions of products that
don't compromise on enjoyment or nutrition. Tastewise ingredient
data from February 2023-February 2024 supports this, reporting
that almond flour and almond milk are the almond ingredients
with the highest social share of mentions in posts about
baked foods, followed by almond butter, almond paste, almond
slivers and almond oil.
What are some ways that almonds can be used as an ingredient
to make products stand out?
Consumers are expecting more added value from their purchases,
and bakery launches are answering the call with more functional
health and dietary accommodations. California almonds
are a versatile inclusion that tastes great while meeting personal
and planetary health needs. Almonds are a simple, whole food
ingredient with over 14 ingredient forms providing a medley of
sensory experiences. From slivered almonds to diced almonds
and almond butter, each ingredient can add visual appeal and
signal a product's textural experience.
How are bakers using almond flour as a gluten-free alternative?
Almond flour is a light and wholesome alternative to other flours,
suited in gluten-free baking as a base, coating or crust. Because
almond flour is gluten-free, there are some important properties
to consider when using it as an alternative flour. Manufacturers
should pair almond flour with complementary flours, starches
and gums to recreate the texture and structure that consumers
expect from wheat-based formulas. Almond flour tends to retain
more moisture compared to traditional flour, which delays baked
items from drying out as quickly and makes the final product
more tender.
bakemag.com | MAY-JUN 2024 > 07
LEO GONG, ALMOND BOARD OF CALIFORNIA
http://www.bakemag.com

bake - May/June 2024

Table of Contents for the Digital Edition of bake - May/June 2024

bake - May/June 2024 - Intro
bake - May/June 2024 - 1
bake - May/June 2024 - 2
bake - May/June 2024 - 3
bake - May/June 2024 - 4
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bake - May/June 2024 - SUPP1
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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