TRENDS REPORT ALMONDS Natural, plant-based indulgence


set to drive snacking innovation Almonds will continue to be a key ingredient in snacking as plant-based alternatives continue to grow in consumer diets - according to Innova Market insights, wholesome indulgence and natural, earthy flavors are set to be 2020’s top trends.


health, sustainability and ethics. This ties into a broader consumer lifestyle trend towards cleaner living; often achieved through consumption of plant-based foods and beverages. As such, natural, trusted and recognisable ingredients continue to drive innovation, as shown by the increasing use of ‘clean labels’ on packaging and renewed demand for other sustainable ingredients, including ancient grains and nuts. Products most likely to resonate with customers are those with clear health benefits and clean labels. Innovation in plant-based protein is expected to shift in a new direction, with grains, seeds and nuts being among the most popular ingredients.


Almonds not only deliver plant-based protein, but are packed with essential nutrients and deliver on taste, versatility and sustainability.


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nacks are big business - conscious consumption is on the rise as the consumer increasingly demands for


‘healthy’ and ‘natural’ snacks that ‘taste good and feel good’ continue. There has been a significant rise in demand for snacks that deliver a natural and wholesome appeal. This has encouraged manufacturers to adapt, meeting the needs of consumers by responding to this demand.


Innovation is everywhere, particularly in the Almond sector - Almonds nutritional value, along with being clean label and sustainability friendly have been many reasons why they have already been utilised by manufacturers to help meet demands, and have been the most popular nut within product introductions in Europe in 2018.[1] Dariela Roffe-Rackind, Director Europe & Global Public Relations at the Almond Board of California,


KennedysConfection.com


adds: “Almonds are a great example of an ingredient that not only deliver plant-based protein, but are packed with essential nutrients, whilst also delivering on taste, versatility and sustainability. As testament to this, product developers are utilising all 15 almond forms across categories, from functional smoothies, to almond protein powder and defatted flour to blended burgers.” Lu Ann Williams, Director of Innovation at Innova Market Insights highlights the top three trends expected to drive innovation in the snacking sector this year…


1. The plant-based ‘revolution’ 2020 is the year coined by Innova Market Insights to see their predicted clean label, sustainability ‘plant- based revolution’ come into action. 2020 is set to see plant-based snacking move towards trends in this food revolution. Consumers are becoming increasingly interested in


2. Wholesome indulgence Consumer preferences for healthy food are constantly evolving. Williams continues: “This is largely dictated by the focus on certain macronutrients, such as protein, from the media and scientific community. Although macronutrients taking the limelight tend to be exclusive, consumers are seeking more balanced & complete concepts, that don’t compromise on flavor or simplicity.”


Almond-containing products often feature numerous claims pertaining to general health, macronutrient content, and, increasingly, functional properties and sports performance. Roffe- Rackind adds: “Almonds are a healthy ingredient for new product development, seen by consumers in France, Italy and the UK as the ‘healthiest nut’.[2]


management and more. They are also a natural, nutrient-rich ingredient with an appealing taste and crunch.[3] “Increasingly, consumers are seeking out ingredients that are convenient, healthy and sustainable, without sacrificing on taste. Product developers are tapping into the nutritional appeal and extensive versatility of almonds to grow and innovate within their product lines.”


3. Natural, earthy & botanical Even in Germany,


a market that has traditionally seen almonds as a baking ingredient or sweet seasonal treat, almonds are seen as the second healthiest nut.” She continues: “There is a body of scientific research into their health benefits with over 170 published papers exploring the role of almonds in heart health, diabetes, weight


flavors crowned as king Consumers are increasingly recognising the influence of texture and flavour in their foods and beverages; they are also looking for a pleasant sensory experience and feelings of indulgence. According to Williams, “Consumers are seeking opportunities to indulge without sugar, resulting in the rising popularity of floral and botanical flavours, which we’ll continue to see feature in introductions across categories. Unique sensory experiences are increasingly popular amongst consumers, which is giving way to more spice and earthy ingredients like seaweed and traditional West African flavours.” She continues: “Exciting hybrid concepts that mix taste profiles exemplify this trend further, combining subtle natural flavours with extravagant sweet, savoury and spicy flavours.” Roffe-Rackind concludes: “This flavour trend is something we’ve really seen grow this year in North America and other markets and it’s one we’re expecting to develop into Europe as we go in to 2020.”


[1] Innova Global New Product Introductions report 2018, released May 2019. [2] Almond Board of California Snacking with Almonds whitepaper, 2018 [3] According to Innova’s Global New Product Introductions report 2018 (released May 2019), “crunchy” was the descriptor used most frequently on almond products worldwide.


Kennedy’s Confection January 2020 11


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