Blue Diamond Almonds Global Ingredients Division is getting into the functional ingredients space with the launch of its new almond protein powder.
Photo from Blue Diamond
Blue Diamond Almonds Global Ingredients Division is getting into the functional ingredients space with the launch of its new almond protein powder. As the world’s largest almond processing company, Blue Diamond’s Global Ingredients Division (Sacramento, CA) is the leading almond ingredient supplier to food manufacturers around the world, giving the company a huge platform on which to launch its new ingredient. The ingredient itself also checks off all the boxes manufacturers are looking for.
“Almond protein powder lines up perfectly with health and wellness trends of the last decade,” the firm’s director of marketing, Jeff Smith, tells Nutritional Outlook. “Maximizing the superfood potential of almonds in a powder form allows manufacturers to formulate high-protein, all-natural, plant-based foods and beverages. This versatile, non-GMO ingredient complements most every application with its clean taste and smooth texture which is ideal for health and wellness supplements, protein bars, smoothies, breakfast cereals, and more.”
These are desirable attributes for both consumers and formulators, who do not have to use masking agents to neutralize off flavors, and as part of a protein blend, the inclusion of the almond protein may even help mask unwanted flavor from other protein sources says Smith. There is also the added heart health benefit of eating almonds.
Additionally, Blue Diamond is able to provide a reliable and sustainable source of protein with its almonds. “Blue Diamond’s 3000+ grower-owners’ farms focus on sustainability and utilize state-of-the-art equipment designed to efficiently nurture and harvest the best almonds possible,” explains Smith. “As the world’s largest almond processor and supplier, these premium almonds are available year-round.”
Response to the new almond protein was positive when it debuted at the Institute of Food Technologists’ Annual Meeting and Food Expo in Chicago in July. Visitors to Blue Diamond’s booth overwhelmingly selected the almond protein over pea or soy in a Protein Taste Test Challenge, the company says, and they sampled French macaroons and brownies made from the protein and almond flour, demonstrating the ingredient’s versatility.
“Customers for almond protein have been extremely positive, and we expect the ingredient to set a new industry standard for clean-tasting, healthy, plant-based products that add value across multiple food categories,” says Smith.