A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
Working alongside the Almond Board of California, Mattson is showing the potential of using almond hulls in food and beverage applications, as the upcycling food and beverage trend continues to pick up steam, Al Banisch, chief strategy and client engagement...
Armored Fresh says fermentation is a key step in developing the texture and flavor of its almond-based cheese range, which is expected to enter US nationwide distribution in summer 2023.
With “Mother Nature’s help,” production of California almonds is expected to rise from an estimated 2.25bn lbs in 2017 to 3bn lbs in 2021, in order to meet growing demand for the tree nuts in everything from plant-based yogurts and cheese to cold-brew...
With demand for almond flour at an “all time high,” Blue Diamond Growers is increasing its production capacity for the on-trend ingredient via a new processing line at its Salida (CA) manufacturing complex.
While they are pretty small fry right now in volume terms, emerging application areas for almonds from cultured nut artisanal yogurts, cheeses and desserts, and center-plate savory products to nut-butter-filled bars and ‘Paleo’ pancake mixes, could be...
With cutting edge flavors, trendy ingredients and vibrant, fresh packaging, Abbott Laboratories’ new line of six snack bars promises a level of category disruption typical of startups, but with the financial backing and industry connections of a well-established...
60-second interview: Greg Kaminski executive research chef, Synergy Flavors
What's hot and what's not in the world of flavors? Elaine Watson caught up with Greg Kaminski, executive research chef at Synergy Flavors, to get the lowdown on Marcona almonds, rhubarb, ginger, and Shishito peppers.
California-based almond agricultural co-operative, Blue Diamond Growers, is struggling to cope with increasing throughput at its processing plants and will expand warehouse facilities by 33% to absorb the impact, according to the group.
Flavored almonds have a bright future as snacks and food ingredients, says Blue Diamond Growers as it opens a new innovation in Sacramento and plans to increase new almond product sales growth five-fold over the next five years.
Almond giant Blue Diamond will break ground next month on a multi-million dollar, state-of-the-art monster almond processing facility in Turlock, California.
The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.
The Cornucopia Institute has filed a Freedom of Information Act request with the United States Department of Agriculture and the Almond Board of California seeking public documents that justify the merits of the almond pasteurization rule along with the...
Almond handlers and growers are taking legal action against the United States Department of Agriculture to overturn a controversial mandate which requires them to pasteurize the nuts.
