Optimizing California Almonds for Plant-Forward Formulations

Format: External webinar | Document type: Webinar

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Optimizing California Almonds for Plant-Forward Formulations

An estimated 22.8 million Americans now follow a “vegetarian-inclined diet” which means better-than-ever plant-based formulations are muscling their way into the mainstream.* As this trend elevates the influence of plant-forward eating and engages a broader consumer group, ingredients like almonds are an important tool for providing key nutrients, texture, flavor, and a healthy halo.In this free, 45-minute webinar, trends forecaster Anna Klainbaum will highlight key plant-forward opportunities for manufacturers, including highlights in the beverage and snack categories. Chef Rob Corliss, founder of All Things Epicurean, will showcase innovative plant-forward snack concepts to demonstrate how almonds, in their various forms, offer myriad opportunities for innovation. And, Molly Spence, Director of North America for the Almond Board of California, will provide an update on the California almond community’s commitment to and advances in sustainable and responsible farming – an important part of the plant-forward movement.Join Molly, Anna, and Chef Rob in an exploration of key categories, formats, and credentials around plant-powered snacking, and learn tips and tricks for developing cutting edge concepts that take flexitarian a step further to exceed consumer expectations. And, don’t miss the live 10-minute Q&A session after the presentation!*Ford, Andy. Generational Dining Trends. April 2017


Anna Klainbaum Anna Klainbaum Trends Forecaster
Independently Employed

Molly Spence Molly Spence Director of North America
Almond Board of California

Rob Corliss Rob Corliss Chef/Founder
All Things Epicurean

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