Almonds Drive Growth in New and Traditional Consumer Product Categories Worldwide
Modesto, CA – According to new data from Innova Market Insights, almonds continue to lead new product introductions worldwide, with a total of 10,842 new products with almonds introduced in 2018.1 As the snacking category, in particular, has grown over time, so have snacks with almonds – in 2010 snacks represented only 7 percent of new almond products, whereas today snacks make up 20 percent (2,137 new products) of almond introductions globally.
The Global New Products Report from Innova Market Insights found that almonds are the most popular nut in the three largest regions: Europe, Asia-Pacific, and North America. Europe continues to be the leading region for almond product introductions with 45 percent share, while Asia-Pacific is the fastest growing region for almond introductions, up 16 percent from 2017. This global growth helped almonds maintain their long-held position as the top nut in global new product introductions.1
New almond product introductions across the confectionery, snacks, bakery, bars, and cereal categories make up 80 percent share of global almond introductions, but almonds are also experiencing double digit year over year growth in specialty categories such as desserts and ice cream (+10 percent), dairy (+13 percent), spreads (+29 percent) and sports nutrition (+95 percent).1
“We’re seeing strong growth in what were previously smaller categories, such as sports nutrition, spreads, and dairy products,” said Lu Ann Williams, Director of Innovation, Innova Market Insights. “Almond versatility is especially evident in these peripheral categories across new almond milk beverages and almond-based protein powders being introduced. Furthermore, a 29% increase in global almond introductions in the “spreads” category speaks to consumer interest for nutrient dense snacking options.”
The Global New Products Report also highlighted the top claims used on packaging of products with almonds, noting that “gluten-free” was the top claim used (23 percent) worldwide. Notably, 36 percent of almond introductions in the “bars” category were labeled “gluten-free”. Following trends and consumer demands for clean label products, claims of “no additives/preservatives” were the second most used on almond product introductions globally, communicated on 17 percent of almond products, up two percent from 2017. Almonds’ signature texture, “crunchy” was again the descriptor used most frequently on almond products worldwide.1
In North America, the third largest region for almond introductions, nearly half (46 percent) of new nut products contain almonds. Confectionary proved to be a key category in this region, showing strong growth of nearly 10 percent from 2017, despite fewer confectionery products being introduced globally year over year. In North America, bars are the top category for almond introductions, making up one quarter (26 percent) of 2018 almond introductions for the region. 1
“As global new products evolve and change with consumer needs and desires, we continue to see manufacturers push the bounds of all that almonds can offer as an ingredient,” said Emily Fleischmann, Vice President, Global Market Development at the Almond Board of California. “Available in more forms than any other tree nut, California almonds continue to offer product developers a safe, stable, and sustainable ingredient with innovative applications across multiple categories. We’re also honored to have been awarded the GMA Food Safety Award from the International Association for Food Protection this year – the award recognizes the Almond Board’s preeminence in and contributions to the field of food safety, of which we are immensely proud.”
Almonds are a healthy ingredient for new product development, and when compared ounce for ounce, almonds are the tree nut highest in six essential nutrients: protein (6g), fiber (4g), calcium (75mg), vitamin E (7.4mg), riboflavin (0.3mg) and niacin (1mg).*
Visit the Almond Board of California at the Institute of Food Technologist’s Annual Food Expo at booth S2802, and find almond recipe inspiration, research, technical resources and the latest industry news on www.almonds.com/food-professionals.
1. Innova Market Insights 2018 Global New Product Introductions Report, May 2019.
* Good news about almonds and heart health. Scientific evidence suggests, but does not prove, that eating 1.5 ounces of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving on almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.