across 500 acres of almond orchards. “These efforts aim to optimise water use, protect pollinators, and improve soil health,” Christine shares. To address the distinct challenges across Trails sustainability strategy. By 2030, the company aims to install moisture monitoring systems across all U.S. and Australian almond orchards, distribute $4 million in premiums to cashew farmers, and expand child labour monitoring systems in Turkey. “Climate change and social issues are deeply intertwined with nut farming, and our programs aim to address both,” says Christine. Both Harbinder and Christine agree that sustainability is about more than just protecting the environment—it’s about ensuring the long-term viability of farming communities and the industry as a whole. “By focusing on innovation and collaboration, we can tackle these challenges head-on and create a more sustainable future for nuts,” Harbinder concludes.
allergens, and supply volatility is a constant proactive approach ensures quality and reliability for confectionery manufacturers. “Our sourcing capabilities start at the farm level, where we work in origin and throughout the manufacturing process to minimise these
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impacts down the road,” explains Christine. solutions. “Just a couple of examples could be sourcing from another location or ingredient substitutions,” Christine says.
Better-for-you indulgence “Almonds are an ideal ingredient for the better-for-you indulgence trend,” says Harbinder. She points out that almonds cater that today’s consumers are seeking. “For chocolate with almond ingredients, gluten-free options are on the rise, and the fastest-growing health claims include prebiotic (+50%), low/no/reduced calorie (+39%), low/ no/reduced GI (+32%), no added sugar (+20%), and low sugar (+18%),” she explains. With healthy fats, fibre, and protein, almonds deliver a nutritional boost to confectionery products while maintaining their appeal as indulgent treats. “By incorporating almonds in various forms, their natural sweetness and buttery texture can elevate treats like chocolates, bars, and baked goods,” adds Harbinder. She highlights that almond flour (+31%) and almond butter & paste (+11%) have been the fastest-growing almond ingredient forms in chocolate confectionery between 2019 and 2023. At ofi, health and wellness trends are
reshaping product development. Christine notes that there’s a growing demand for products with “less sugar, salt, and fat but that still deliver on flavour and texture.” “ofi is involved at all stages of nuts supply chains with extensive farmer programs and innovation capabilities,” Christine says. This approach allows ofi to meet consumer appetites for new flavours and functional ingredients while also supporting sustainability in farming communities.
One innovation is the development of cashew and almond protein powders. “They’re gluten-free, nutrient-dense, and have a neutral taste—making them an ideal substitute for conventional flour in premium snacking formats, pastries, and desserts,” she explains.
Both Harbinder and Christine underscore the role of nuts in creating products that align with consumer demands for indulgence and health. Whether through almond-based ingredients that add richness to baked goods or protein powders that support reformulation, the versatility of nuts ensures they remain a key ingredient in the evolving world of confectionery. From chocolates to pastries, the industry is proving that indulgence and nutrition can go hand in hand—and nuts are leading the way.
Kennedy’s Confection November 2024 17
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