Over 5,000 new almond products were launched in Europe last year, making up almost half of the global almond introductions (43.7%). Germany, France, Spain and the UK are the top European almond innovation countries.

“The current economic climate is forcing many consumers to make tough purchasing decisions, which is why the development of innovative products that can deliver on multiple demands is more important than ever,” says Lu Ann Williams, global insights director at Innova Market Insights.

“It’s unsurprising that almonds remain the number one nut in new product introductions when they’re able to satisfy a range of consumer demands from healthy indulgence to plant-based, thanks to their nutritional profile and versatility.”

Boosting health
According to the Almond Board of California, almonds’ strong nutritional profile and ability to respond to a variety of health needs, including free-from and keto, means manufacturers can feel confident in using them to add a “health halo” to new product innovations.

In the UK, there’s a higher than average use of health claims on products with almonds, it notes, with “vegetarian” and “vegan” being the most used.

Recent studies have verified the almond’s influence on diverse areas of human health.Moreover, as more consumers opt for plant-based diets, the market for innovative and diverse products is booming.

“Almonds are the leading nut when it comes to plant-based claims on new product introductions in Europe thanks to their natural protein and ability to pair well with other plant proteins like legumes and lentils,” the Almond Board of California highlights. 

Supplier ofi consumer research survey of Europe, Middle East and Africa also found that nuts stand out compared to soy and oats due to their preferred taste and being rich in nutrients. Almonds, cashews and hazelnuts were strongly associated with being tasty, natural and healthy.

Moreover, recent studies have verified the almond’s influence on other areas of human health, including insulin and blood glucose, cognition and brain health and even muscle recovery. 

Almonds took the top spot first in 2016, that year was the first time almonds lead in Europe, with the lead being particularly driven by increased consumer demand in the snacks and bars sectors, as well as growing interest in lactose-free and gluten-free - the leading health claim in UK almond introductions.

Boosting plant-based
Almonds can also enhance the taste and texture of plant-based foods, which is a key factor for consumer satisfaction. A global survey by Innova Market Insights indicates that one in three consumers wants to see improved texture in plant-based products.

“Almonds can deliver on both taste and texture when added to plant-based products. This is also reflected in the data, wher crunchy and creamy are the top two texture claims on almond introductions.”

The Almond Board of California recently highlighted the benefits of nuts in non-dairy desserts with a nostalgic choco-taco deconstructed dessert, tapping into throwback foods with a twist.Almonds add crunch, flavor and nutrition to chocolates, candies and other sweet treats.

Almonds driving innovation
Almonds are a versatile nut that can be used in many different ways, according to the Almond Board of California. They come in 14 forms, from whole to sliced, from flour to butter.

Almonds add crunch, flavor and nutrition to chocolates, candies and other sweet treats.

This is no surprise, according to the organization, as globally, almonds are the number one ingredient choice for consumers when it comes to chocolate, with consumers believing they make chocolate tastier, more satisfying and more indulgent. 

“It’s great to see product developers continuing to turn to almonds to meet consumer needs in increasingly innovative ways,” says Dariela Roffe-Rackind, director, Europe and global public relations at the Almond Board of California. 

“As consumer demand continues to evolve, manufacturers can be reassured that almonds will add value to their products as a responsibly-grown, versatile and nutritious ingredient,” she concludes.