Almonds Ascendant

As evidenced by their growing prominence on supermarket shelves and restaurant menus, almonds are a food on the rise. Domestic almond consumption has nearly doubled since 2001, to more than one pound per person. California almond growers, who are responsible for more than 80% of the world’s almond supply, have significantly increased plantings to meet this burgeoning demand. In fact, industry projections call for a 30% to 50% increase in production over the next five years.

It’s no wonder, given the almond’s benefits. With a taste that’s popular with consumers and a favorable nutritional profile, almonds enable food designers to enhance the flavor, texture and health properties of foods by adding a single ingredient. Available in more forms than any other nut, they are also amazingly versatile.

The nutrition nut

Almonds are packed with essential nutrients. Every ounce of almonds provides 6 grams of high-quality protein and 14 grams of total fat (nearly 70% monounsaturated fatty acids). Almonds are a good source of phosphorus, an excellent source of magnesium, and a source of manganese and vitamin B6, in addition to being one of the best food sources of calcium and vitamin E in the form of alpha-to-copherol.

With 3 grams of dietary fiber (80% insoluble) per serving, almonds can also positively affect colon health and cholesterol levels. A 2002 University of Toronto study found that people who ate a handful of almonds daily lowered their “bad” LDL cholesterol by an average of 4.4%. Those who ate twice that amount lowered their LDL by 9.4%, indicating that almonds’ effect increases with increased consumption.

Emerging research has revealed even more reasons to find a place for almonds in a healthy diet. Studies conducted over the past decade have shown strong links between consumption of almonds and positive effects on heart health. Research to be published later this year will reinforce that people can enjoy the heart-health benefits of almonds without weight gain. And a new study published in the June 28, 2006 Journal of Agricultural and Food Chemistry found that a serving of almonds contains a comparable amount of antioxidant flavonoids as a serving of broccoli or a cup of brewed black or green tea.

A survey conducted by Sterling Rice Group in 2005 found that consumers consider almonds to be both healthy and appealing in their favorite foods. In the survey, 83% of consumers agreed that almond-enhanced products have better nutritional profiles; 80% agreed that almonds add interest and appeal to food products; 82% rated almonds as an excellent or good protein source; and 70% rated almonds as heart healthy.

The flavor enhancer

Almonds are known for their ability to enhance other foods. Their subtle flavor profile provides a buttery, nutty taste that lends richness without overpowering a product. A boon to formulators, almonds’ slightly creamy texture accents the flavor and boosts the appeal of a wide range of products, from traditional cereals to popular snacks to trendy sauces and condiments. And their hearty crunch provides an ideal counterpoint to the smooth textures of ice creams and cakes, or a welcome bite in the breading on chicken or shrimp.

Comfortable in everything from salads to smoothies, answering consumer demand for portable and premium products, and boasting impeccable nutrition credentials, almonds are a natural solution for product developers.

Any way you slice it

While the attractive whole almond can stand alone, the nut is also amenable to slivering, slicing and dicing. The many forms almonds take make them suitable for a wide range of applications. In their natural state, almonds provide color contrast to lighter foods, add visual appeal and a slight astringency. When blanched, they provide elegant color contrast to darker foods and a more subtle taste than natural almonds. Roasted almonds provide a darker color and crispier texture than their natural and blanched counterparts; the degree of roast determines nuttiness.

In whole form, almonds can be used as garnish, or they can be coated, candied, enrobed, spiced or salted. Sliced and slivered, they add flavor, texture and visual appeal, and allow for good distribution. Diced, or chopped, almonds lend flavor, texture and visual appeal, as well as good distribution. Almond meal adds body and richness, a coarse to fine texture and subtle flavor. Almond butter adds texture, from chunky to smooth, as well as rich flavor. Paste—made from sweetened, ground, blanched almonds —can be soft to spreadable. Almond oil has a delicate flavor, pale amber color and is relatively stable. Almond milk offers a delicately flavored dairy- and soy-free option.

The flavor, texture and visual appeal of almonds can be customized by selecting the desired characteristics from among the almond varieties, forms and processing options. For example, natural almonds have a more intense flavor than blanched almonds, while roasting enhances an almond’s headier notes and alters its color.

A function for every form

The many forms of almonds give them the ability to enhance a wide variety of food categories. For appetizers, almonds can be used in dipping sauces (for proteins, potatoes, etc.), soups, coatings for poultry and seafood, and fillings for wontons and spring rolls. In entrées, almonds are suited for use as coating for fish and chicken fillets, as stuffing for proteins and vegetables, and in sauces, veggie burgers and frozen stir-fry mixes. In side dishes, almonds can star in fresh and frozen vegetable medleys, pasta and rice-based dishes, and salad mixes and kits. For desserts, almonds can be included in fillings or used as garnish for pies, cakes and tarts, and they can be added to bread and rice pudding, custards, and coatings for frozen novelties. Baked-good applications for almonds include muffins, scones, pancakes, waffles, yeast-raised breads, rolls, cookies, biscotti, brownies, breakfast pastries and donuts. In the snack and beverage category, almonds work in granola, cereal, energy bars, trail and snack mixes, fruit smoothies, coffee or espresso drinks, and cocoa mixes.

A winning formula

California growers harvest more than 30 varieties of almonds with five varieties making up 78% of almond acreage. Varieties differ by kernel shapes, colors and surfaces, and subtle nuances in flavor. Understanding these differences is key to selecting the best almond variety for a specific application. The Almond Board recently released an 86-term lexicon of almond sensory characteristics covering appearance, aroma, flavor aromatics, basic taste, chemical feeling factors and texture to help developers select the ideal forms for any formulation.

By gaining knowledge about how to use this versatile nut, you can harness the power of almonds to augment a variety of foods with greater nutrition, a better taste, and a pleasing texture that will keep consumers coming back for more.

Guangwei Huang, senior technical manager, the Almond Board of California, has a B.S. in food science from the University of California at Davis, and a B.S. in sanitary technology from West-China University of Medical Science. For more almond information, including a supplier list, technical kit, purchasing considerations, and more information about almond processing, product applications and formulations, and nutrition and consumer research, consult AlmondsAreIn.com, the Almond Board of California’s website.