Page 36 - Ameft Journal 2021-III

BAKERY, CONFECTIONERY & SNACKS In the Middle East & Africa, which is the fastest growing region for al- mond product introductions, al- monds also fit into popular 2020 health claims like plant-based, veg- an, high/source of protein, and low/ no/reduced fat. As the plant-based trend con- tinues to gain steam, plant-based protein has potential for further growth in the confectionery catego- ry. Manufacturers can pair almonds with other plant-based ingredients to achieve a variety of textures and meet nutritional needs. Although many plant-based foods are consid- ered incomplete proteins because they are missing or low in one or more essential amino acids, manu- facturers can field this hurdle and introduce crunchy or crispy textures by pairing almonds with dried le- gumes and pulses. Almonds’ healthy halo continues to be an asset to confectionery manufac- turers as the market for better-for-you grows. Whole food ingredients like almonds and fruits continue to lend a quality, premium feel to products while appealing to health-focused consumers. As people turn to choco- late for a brief escape, almonds help manufacturers balance both nostalgic and familiar tastes and textures while introducing twists of intrigue and ex- citement. With over 14 available almond forms, almonds are an essential ingre- dient with endless texture and flavor potential in confectionery product development. Manufacturers can use popular forms like whole and chopped almonds as well as up-and-coming forms like almond butter to achieve desired product textures from crunchy and crispy to soft and creamy. For add- ed indulgence, confectioners can roast almonds to deepen their color and flavor profile while creating an even crispier, crunchier texture. *Innova Market Insights, Global New Product Introductions Re- port, 2019. Released May 2020. **2020 Global Chocolate Study, Sterling-Rice Group. The Global Chocolate Study surveyed 5,000 consumers across ten key global markets to understand chocolate usage and attitudes and preference for almonds in chocolate relative to other nuts and inclusions. 36 AMEFT 3 2021 (Source: Almond Board of California) (Source: Almond Board of California) ww w m w w w . .a am m e e ft ft. .c co o m