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In The News

Chocolate is by far the most popular candy type in America, but confectioners hoping to make it even better are considering the use of California almonds in their products. The share of new candy…

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In The News

“We’re anticipating a fairly significant increase in production in the next three to five years,” said Julie Adams, vice president of global, technical and regulatory affairs for the Almond Board…

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The Institute of Food Technologists (IFT) Annual Meeting & Food Expo is the largest food ingredients show in the world. Here food industry folks from around the globe come to discover…

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According to research chef John Csukor from KOR Innovation, crunch, chew and coating are three key components of an ideal candy bar. Almonds fit beautifully into each of these categories with…

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In this chocolate crunch bar, roasted and diced almonds create an irresistible texture that consumers will be sure to appreciate.

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In 2014 Almond Board of California gathered a group of America’s top corporate chefs at the Culinary Institute of America Greystone to teach, learn, create, taste, explore, share, and appreciate…

ALMONDS EXPERIENCE SIGNIFICANT GROWTH IN PRODUCTS WORLDWIDE
News Article

Modesto, CA, June 20, 2014 – According to the latest Innova Market Insights global new products report, almonds outpaced overall food and nut introductions around the world in…

Video

Almonds are gluten-free in all forms, and with the ever-growing popularity of gluten-free products, they can be a developer's best friend and strongest tool. Sliced and diced almonds in wet…