Almond marketing material

THISCRUNCH ON

Unique Texture, Flavor & Nutrition Value of California Almonds Can Sweeten Your Bottom Line

A White Paper for Food Industry Professionals and Manufacturers

Analysis provided by Innova Market Insights

New chocolate products appear on the global market regularly—more than 15,000 in 2011 alone—which certainly can detract from any one product trying to differentiate itself from the pack. So how do chocolate manufacturers make sure their delicious confection gets the attention it deserves among the competition? The solution is the crunchy, versatile, multi-functional California Almond.

Research by Innova Market Insights shows that this single ingredient can elevate a chocolate product from commonplace treat to a best-selling category leader. In fact, according to Innova Head of Research Lu Ann Williams, almonds are a highly valued food product among consumers that can add nutrition, flavor and texture to chocolate products.

Almonds + Chocolate = What Consumers WantWhen the end goal is to increase sales and market share, what better approach to new product development than to give the consumer what they want? Well, research shows that consumers want almonds with their chocolate.1

According to Sterling-Rice Group’s Global Chocolate Report, chocolate is eaten on average 11 times per month around the globe, and in nearly half of those occasions the chocolate contains nuts. The same consumer research shows that more than two-thirds of consumers worldwide say they’re more likely to buy chocolate with almonds than without, because they make products crunchier, more nutritious, tastier and higher quality.

What’s more, when asked to create their ideal chocolate product, global consumers chose almonds as their top inclusion. Adding almonds to any chocolate product creates unlimited possibilities for exceptional flavor and unique texture.

Chocolate and almonds together bring you the perfect combination of flavor, nutrition, indulgence and crunch that can keep your product front and center with consumers.

is the number one benefit for consumers when choosing a chocolate product, and when

compared to other nuts, consumers around the world agree that almonds are the number one

nut that makes chocolate tastier.1

1 Global Chocolate Report, Sterling-Rice Group, 2013

– Innova Market Insights“

“ TASTES GREAT”

While global chocolate introductions with almonds declined slightly from 2010-2011 (consistent with an economy-based global chocolate introduction decline), the news is still good: new chocolate products containing almonds experienced a 23% average annual growth globally from 2007 to 2011, likewise increasing its share of overall Global Food Introductions from 3.44% to 3.63% during this time period.

0

2,000

4,000

6,000

8,000

10,000

12,000

14,000

16,000

18,000

6,156

16,175

-5.4%

-5.3%

15,305

Global Chocolate and Global Almond Introductions (2007-2011)

2007 2008 2009 20112010

5,469

2,346

1,925831 888 1,326 1,723 1,632

2,1943,508

4,371 4,2002,9743,850

5,032 5,313

Global Chocolate Introductions with Nuts with Almonds

Global Almond Introductions

11,088

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

43.1

7%

40.4

7%

37.8

0%

39.4

2%

38.8

6%

50%

Global Chocolate Introductions with Almonds as percentage of Global Chocolate Introductions with Nuts (2007-2011)

2007 2008 2009 20112010

While chocolate products with almonds commanded nearly 40% of all chocolate introductions with nuts in 2011 as seen in above chart, the dynamic duo of chocolate and almonds only makes up about 10% of all chocolate introductions globally. Even with the slight decline in 2011 (reflecting the overall global chocolate introduction decline), chocolate introductions with almonds is increasing, both in absolute and relative terms.

The research is clear: consumers around the globe want almonds in their chocolate, and the market is poised to support myriad chocolate-almond products. If that’s not enough to crunch on, read below to discover how California Almonds adapt easily with current and burgeoning ingredient trends to further distinguish your product from the rest of the pack.

Almonds + Chocolate = at First CrunchConsumers worldwide are constantly seeking information on how to live healthier, more productive lives and nowhere has there been more of a focus on health benefits than in the food we eat. The key nutrients flagged as some of the healthiest can be found in our favorite food pairing of almonds and chocolate.

The addition of almonds to chocolate—particularly dark chocolate—allows consumers a permissible indulgence: almonds add flavor and texture while providing a nutritional boost that helps consumers feel better about eating chocolate. In fact, the delectable combination of dark chocolate and almonds contains the nutrients most associated with managing the health issues currently top of mind with global consumers, particularly those considered “successfully aging.”

And in July 2012 the European Food Safety Authority (EFSA) issued an opinion in support of research showing cocoa powder or dark chocolate can help increase blood circulation, and therefore may benefit those with heart health concerns.2

Yet only 3.7% of all chocolate introductions are tracked with a health positioning, down slightly from the previous years, while global almond introductions carrying a health positioning increased from 12.16% in 2010 to 12.37% in 2011. This could be the result of the overall decline of chocolate introductions, or the fact that those products may not have included an ingredient known to have nutrients associated with a healthy lifestyle: almonds.3

Multiple studies over the last decade have

shown that the nutrients in almonds may

help lower the ‘bad’ and improve the ‘good’

cholesterol levels, leading to overall better

heart health.1

GOOD BAD

1 Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

2 Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006; Panel on Dietetic Products, Nutrition and Allergies (NDA), EFSA Journal 2012;10(7):2809

1 U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.

0

100

200

300

400

500

600

700

Chocolate Introductions with Health Claim(s) Almond Introductions with Health Claim(s)

Global Almond and Global Chocolate Introductions Tracked with Health Positionings* (2007-2011)

2007 2008 2009 20112010

657

570584

448

357

296

370

613615

612

Almond Nutrition FactsServing Size 1 ounce (28g)or about 23 almonds

Amount Per ServingCalories 160 Calories from Fat 120 % Daily Value*Total Fat 14g 22%Saturated Fat 1g 5%Polyunsaturated Fat 3.5gMonounsaturated Fat 9gCholesterol 0mg 0%Sodium 0mg 0%Potassium 200mg 6%Total Carbohydrate 6g 2%Dietary Fiber 3g 12%Sugars 1gProtein 6gVitamin A 0% Vitamin C 0%Calcium 8% Iron 6%Vitamin E 35% Folate 4%Magnesium 20% *Percent daily values are based on a 2,000 calorie diet.

Almonds are the tree nut

highest in six essential

nutrients, and every

crunchy ounce contains

antioxidants, protein (6 g),

fiber (3.5 g),

calcium (75 mg),

vitamin E (7.4 mg)

and more.

Almonds’ nutritious appeal, and almonds and chocolate together, are generating sales and piquing consumer interest, but there is room for the industry to embrace the idea of a sweet treat as an equally functional food.

1 Global Chocolate Report, Sterling-Rice Group, 2013

Pure + NaturalWhile there is no official definition of ‘natural’ in the food industry, it is common knowledge that the fewer ingredients a product contains, the more ‘natural’ it seems.

In fact, 65 percent of consumer respondents said that ‘all-natural’ is a key influencer in why they chose their chocolate product.1

0

10

20

30

40

50

60

70

Global Almond Chocolate Introductions Tracked with Clean Labels (2007-2011)

2007 2008 2009 20112010

65

49

-6.7%

140%

42

20

45

63

38

33

15

23

40

4

510

48

Natural No Additives/Preservatives Organic

32.7%

Almonds are natural and pure, while also viewed as luxurious and indulgent, according to Innova: whole almonds add craveable crunch and interesting texture, while maintaining buttery subtle flavor and balance between ingredients. Even roasting almonds doesn’t diminish this trend: roasting provides more flavor without affecting the image of almonds as a pure ingredient.

The pairing of natural almonds and chocolate continues to appeal to consumers worldwide and add value to the front of any label, while keeping the back of the label pure and natural.

LOCATION OF ORIGIN

Consumers are increasingly passionate about where their food comes from. Interest in the stories behind our food sources,

supporting local suppliers, a desire for ethnic-style lines, quality and safety concerns of imported products, or the demand for

regional authenticity has never been higher.

According to Innova, the chocolate industry in particular has pioneered the practice of identifying the origin of specific cacao

varieties used in their premium products. These stories and this traceability is what differentiates a premium product from the

rest. And the story told by including almonds in a chocolate product, is literally short and sweet: 84% of the world’s almonds are

growin in California.

Crunch OnThe most prominent attribute that sets almonds apart from other nuts, and what can help any new premium chocolate product stand out in a sea of competitors, is crunch factor.

The number of global chocolate introductions with premium/indulgent positioning increased by 8.5% on average annually from 2007 to 2011, and consumer demand continues to drive this trend. Recent research shows that 74 percent of consumers worldwide believe chocolate with almonds is tastier, while 77 percent of consumers worldwide believe chocolate with almonds is crunchier.1

0

200

400

600

800

1,000

1,200

1,400

1,600

1,800

2,000

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

Global Chocolate Introductions with Premium/Indulgent Positioning

As % of Global Chocolate Introductions

Global Chocolate Introductions Tracked with Premium/Indulgent Positioning (2007-2011)

2007 2008 2009 20112010

1,076

19.7%

13.2%10.6% 11.6%

9.8%

811

1,177

1,873

1,493

Whether whole, blanched, sliced, chopped or slivered, almonds have a unique flavor and texture unlike any other nut. And when it comes to chocolate, there is no better mate.

WHAT LETS YOU SCOOP UP MORE LOVE FROM CEREAL LOVERS?

[ ALMONDS, OF COURSE. ]

WHAT’S BEST AT BREAKFAST? ALMONDS, OF COURSE!Consumers love almonds, especially at breakfast. In fact, almonds are

the preferred nut and the most consumed nut at breakfast1, which

comes as no surprise considering consumers deem almonds to be the nut

that best fits with breakfast foods versus other nuts.1

Beyond “easy to prepare,” consumers rated “taste,” “nutrition” and

“satiety” as the most important breakfast attributes,1 and almonds are

the nut that delivers across all of those needs. “Nutrition” is the top

reason consumers choose almonds, followed closely by “taste.”2 In fact,

a record 93% of consumers perceive almonds as “nutritious.”3 Almonds

are also known to be satiating, with 4 grams of fiber, 13 grams of “good”

monounsaturated fats and 6 grams of protein to give consumers that full,

satisfied feeling they crave, especially in the morning.2

CRUNCH ON THIS: THE SECOND MEAL EFFECT As 47% of North American consumers look for a satisfying morning meal

and report they want their breakfast to “fill me up until lunch”1, research

published by Dr. Richard Mattes of Purdue University supports this desire

for nutrition with great flavor and satiety at breakfast.4

Dr. Mattes’s research found that including a low-glycemic-index food,

like almonds, in a high-glycemic-index breakfast can moderate the rise in

blood sugar during the morning hours and that the effect may continue

for several hours after the next meal of the day.4

In the randomized, five-arm, crossover trial of 14 adults with impaired

glucose tolerance, participants who ate a breakfast with almonds

reported feeling fuller longer and showed lower blood-sugar

concentrations after both breakfast and lunch, compared with those

who began their day with a high GI intake breakfast alone.4

Study limitations: Although the test meals were matched for available

carbohydrate content, they were not matched on energy value or

macronutrient composition. Additional research is needed to assess

the long-term effects of including almonds in the breakfast meal on

blood glucose concentrations.

Almonds are the preferred nut and the most consumed nut at breakfast.1

1. Breakfast Outlook Report, Sterling-Rice Group, 2009.

2. North American Consumer Attitudes, Awareness, and Usage Report, 2011.

3. Global Perceptions Study, Sterling-Rice Group for Almond Board of California, 2013.

4. Journal of Nutrition & Metabolism, February 2011: Acute and second-meal effects of almond form in impaired glucose-tolerant adults: a randomized crossover trial.

© 2013 Almond Board of California. All rights reserved. Printed in USA. Document #2013IFS0034

* Scientific evidence suggests, but does not prove,

that eating 1.5 ounces per day of most nuts, such

as almonds, as part of a diet low in saturated

fat and cholesterol may reduce the risk of heart

disease. U.S. Dietary Guidelines recommend that

the majority of your fat intake be unsaturated.

One serving of almonds (28g) has 13g of

unsaturated fat and only 1g of saturated fat.

WHAT LETS YOU BRING COUNTLESS FLAVORS TO LIFE?


SEEKING MORE FROM SNACKS.

There’s just something about

snacking. Today’s global

consumers are searching the

shelves for surprising new

snack foods that satisfy their

cravings for flavor and sustaining

energy. But now more than ever,

snacking has become a fun and

highly rewarding category with

consumers reporting that they

feel relaxed, happy and carefree

when they eat their snacks.1

As a result, today’s snack foods

have to do more; they need to

have more healthy attributes,

more unique inclusions, more

interesting textures that break

free from the ordinary. These

products need to give people

something to look forward to—

a tasty treat and an uplifting

moment to enjoy it.

And as snacks evolve to deliver

more of everything, there are also

more of them being introduced.

In fact, global new snack

product introductions increased

114% from 2008 to 2011 for a

total of 32,799 introductions.2

That’s a lot to choose from,

and herein lies the opportunity

for multitalented ingredients

that give the people what they

really want: great taste, natural

energy and feel-good nutrition.

A HUNGER FOR ALMONDS.

With so many new products

being launched every year, there’s

no question that consumers

love to snack. There’s also no

question that consumers love

almonds, so it’s no wonder

almonds are successfully making

their way into countless new

snack foods all over the world.

Snacks that contain almonds are

just a natural fit. Plus, as health

becomes a bigger factor in

consumers’ purchase decisions,

almonds are swooping in with a

wholesome crunch that works

in all types of tastes. Almonds

are actually the number one

nut used in total snack product

introductions in North America,

and they are the most popular

nut in both cereal and

granola bars.1

IT’S ALL GOOD.

What makes almonds particularly

snack-worthy is their subtle,

buttery taste. It’s a unique flavor

that has the power to enhance any

product without overpowering it.

Their unmatched versatility makes

them the perfect choice for every

snack, be it sweet, savory, salty or

otherwise. Even ethnic tastes and

popular new snack concepts—

think bacon, chili and green tea—

are made better with almonds.

And of course there’s that

undeniable crunch. Only almonds

have the kind of hearty, no-

nonsense crunch that can take

any snack above and beyond. In

fact, when thinking of crunch,

North American consumers

believe almonds are the nut

best described as

being “crunchy.”3

North American consumers rank almonds as number one when thinking of nuts as a snack.3

From 2008 to 2011 global snack product introductions with almonds increased 79%.2

BLACK FOREST GRANOLA BAR

Nothing balances out decadent dark chocolate and tart cherries like the subtle, nutty flavor of almonds. They’re rich, buttery and bring out the best in every type of taste.

Their unique texture holds up

perfectly in both dry and moist

snack foods and comes in a wide

variety of unique forms suited

for any application—whole,

sliced, diced, chopped, blanched,

slivered. Even rich almond oil

and butter.

Clearly, when it comes to

versatility in snacks, these nuts

don’t back down. And no matter

how they’re used, almonds never

fail to create instant excitement

and multidimensional appeal

from the very first bite.

SOY-GLAZED ALMONDS

Take savory snacking to bold new heights with this crunchable, craveable recipe. Only almonds have what it takes to transform ordinary flavors into truly extraordinary temptations.

1. Global Chocolate Report, Sterling-Rice Group, 2013.

2. Innova Snacking Report, 2012.

3. North America Consumer Attitude, Awareness, and Usage Report, Sterling-Rice Group, 2011.

Note: Gram for gram, almonds are the tree nut highest in

protein, fiber, vitamin E, calcium, riboflavin and niacin.

© 2013 Almond Board of California. Printed in USA. Document #2013IFS0023

IT’S A HEALTH THING.

Whether almonds pop up in snack bars or trail mixes, one important

trait never changes: their remarkable nutrition. Every ounce of almonds

contains 3.5 grams of filling fiber and 6 grams of power-packed protein.

They’re also the tree nut highest in six essential nutrients—and the

best part is, consumers know it. In fact, more than 80% of consumers

rate almonds to be nutritious, heart healthy* and a source of food

energy and protein.3

People everywhere love snacking on almonds by the handful—natural or

flavored—or when they’re included as an ingredient in a breakthrough

snack product. They’re a one-of-a-kind nut that consistently satisfies

the world’s growing appetite for more health-conscious snack options,

which is opportunity in the making for any culinary professional.









SNACK HAPPY.

Today’s tastes and trends explain

it all. Consumers are snacking

more often; they’re choosing

their snacks more carefully, and

manufacturers are following suit

with contemporary offerings

that meet the demand. Good

thing almonds have everything

you need to make your next

snack product something

superbly appealing.

From their distinctive flavor

and one-of-a-kind crunch to

their notable nutrition and

category-leading versatility,

almonds take snacks to the next

level in every way possible.

To learn more about what almonds can add to your next snacking

innovation, visit AlmondBoard.com/FoodProfessionals.

Come hungry for inspiration.

SPICY CAJUN ALMONDS

Vibrant Cajun crunch comes to life in this regionally inspired recipe that unequivocally proves how almonds go the distance with their one-of-a-kind global appeal.

WHAT’S THE TOP NUT AT SNACK TIME?


THE NEW SNACK TIME. It may come as no surprise that North American consumers were snacking an average of 2.3 times a day in late 2013, up from 1.8 times a day in 2008.1 But do you know how many different foods and beverages they consume at each occasion?

In a recent survey, nearly a quarter of consumers said they replace at least one meal a day with a snack, and they’re most likely to snack late at night (24%), mid-afternoon (21%) and mid-morning (18%).1

On average, 4.4 foods or beverages are consumed at each snacking occasion.1 This opens a number of new opportunity areas for manufacturers—like snack products that combine different foods and serve as mini-meals.

Certainly, nuts have benefited from the increase in snacking. In this survey, consumers said they prefer to snack on nuts mid-morning, but their actual self-reported consumption is more evenly distributed across all day parts.1

Almonds are the nut most frequently consumed as a snack, and among almonds, salted and roasted almonds are the most common type that consumers report snacking on. Almonds are most commonly paired with apples, bananas, chocolate, salad and granola bars.1

ALMONDS: “THE PERFECT SNACK FOR ME.”According to another recent survey, almonds are the number one nut that North American consumers associate with snacking (31%), with a wide lead over other nuts.2 And consumers voted almonds as the most well-liked nut overall. They’re also the number one nut that consumers associate with being nutritious, being heart healthy and helping with weight management.3

Almonds are the number one nut associated with crunch, being convenient and easy to eat, and “the perfect snack for me.”2

Consumers pursue foods with protein specifically to satisfy hunger and boost.1 Fortunately, a one-ounce serving of almonds (about a handful) delivers 6 grams of power-packed protein.4

Other important attributes in choosing a snack are filling and satisfying, and almonds fit the bill on that front, too.5 In a study published in the European Journal of Clinical Nutrition, snacking on 1.5 ounces of almonds a day reduced hunger and appetite without increasing body weight in study participants. While the study was only four weeks long and did not measure the long-term impact of eating almonds as a snack, it suggests snacking can be a weight-wise strategy.6

It’s no wonder, then, that almonds are the number one nut in new snack product introductions in North America.5

To learn more about what almonds can add to your next snacking innovation, visit Almonds.com/Food-Professionals.

Almonds are the nut most frequently consumed as a snack.1

1. 2013 North America Snacking Consumer Quantitative Study, Sterling-Rice Group.

2. 2013 North American Consumer AAU Study, Sterling-Rice Group.

3. 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.

4. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.

5. 2013 Snacks Revolution, Innova Market Insights.

6. Tan YT, Mattes RD. Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial. European Journal of Clinical Nutrition, October 2, 2013, ejcn.2013.184.

© 2014 Almond Board of California. All rights reserved. Printed in USA. Document #2014IFS0007

THISCRUNCH ON

Unique Texture and Visual Appeal of California Almonds Can Help Boost the Bottom Line

A White Paper for Food Industry Professionals and Manufacturers

Analysis provided by Innova Market Insights

Texture descriptions also have become more elaborate, with the increasing use of superlatives to convey the

ultimate texture experience. “Crunchy” for example, has to be “extra crunchy” or “super crunchy” or provide

the “ultimate crunch”. Texture descriptions are also receiving more prominence on packaging with visuals and

increased size of texture-evoking words. In regard to almonds, various texture cues are being employed, including:

1 Elaborate crunchy/crispy claims

2 The use of almond visuals

(whole almonds, slivers,

crushed) on product packaging

3 “Almond crunch” is being used

as a flavor name it its own right

4 Almonds are an integral

ingredient for many clusters

5 The increased use of whole

almonds for more mouth feel

6 Products are claiming to contain

specified percentages of almonds

Consider California AlmondsIn summary, almonds are used in so many market categories that have an indulgent and premium positioning.

In addition to their premium image, almonds offer versatility, unique flavor, interesting texture and nutritional

value. They are a multi-faceted, multi-talented ingredient, ideal for use across countless applications and

categories, highlighting the ever-increasing opportunity for incorporation into many more products.

1 Sterling Rice Group, Consumer AAU 2011

0

900

1,800

2,700

3,600

4,500

5,400

2007

Global Product Launches With A Crunch Claim 2007-2010

Event Date 2008 2009 2010

2,1

29

2,5

04

3,4

82

4,1

49

CRUNCH CLAIMS GROWTH

Almonds offer something no other nut does—the most highly rated crunch factor for consumers.1 Whether whole, crushed, slivered or sliced, the texture and versatility of almonds offers endless opportunities to provide consumers with a superior crunch experience. This crunchy quality also is being promoted more on product packaging to differentiate products with almonds from product without almonds, proven by product launch activity growth for texture demonstrated from 2007 to 2010.

New CPG products across all channels appear on the market every day, but creating innovative, distinguishing characteristics for those products is among the challenges a manufacturer faces. Tapping into food trends and great taste is a good start, but not enough on their own; a perfect food cost percentage and engaging advertising also doesn’t guarantee success. A successful product launch needs a full suite of attributes working together in unison. Research from Innova Market Insights shows that a single ingredient can help tie these needs together—the ever-versatile, multi-functional California Almond.

According to Lu Ann Williams, Head of Research, Innova Market Insights, almonds are an ingredient that

consumers value in their food products – not only for their flavor and texture, but also for their nutrition benefits.

“Manufacturers can also benefit from the versatility and premium image of almonds,” she said.

From premium positioning, to added value in flavor and texture, almonds in almost any new product provide

manufacturers a creative, flexible and value-oriented solution.

The Premium PackagePremium, gourmet, indulgent: these words consistently speak to consumers’ eyes and stomachs in nearly every

aisle of the grocery store, and likewise to their wallets when they reach the checkout counter. Products positioned

with a premium quality continue to resonate with consumers and new products are being launched every year to

meet the needs of educated shoppers’ palates and mindsets.

But to many manufacturers, the idea of developing and marketing a “premium” product may come with a price, such

as investing in new equipment or sourcing exotic ingredients. Innova Market Insights’ research shows that a solution

already exists for creating a new product with gourmet positioning and a higher price point—just add almonds.

Almonds, in all their forms, are the top nut in new product launches with a premium positioning. In fact, in an

analysis of products where almonds are a significant ingredient (compared to products without almonds), four

of the five top market categories for global product launches revealed that products containing almonds had a

substantial price premium over products that did not contain almonds, including:

• Chocolate • Snack Nuts & Seeds • Sweet Biscuits & Cookies • Cakes, Pastries & Sweet Goods

* Good news about good fat: U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.

INDULGENT & PREMIUM POSITIONING: TOP NUTS

In particular, Chocolate products and Snacking products that include almonds convey a more premium, gourmet

appeal and premium price point, typically through flavor and texture claims as well as almond visuals on the package.

Descriptors such as indulgent, gourmet, specially selected, roasted and caramelized translate into premium appeal.

Numerous market categories continue to use almonds in new premium product formulations, from breakfast

cereals and bars to candy and ice cream, and product launch activity for this positioning is expected to grow. And

clearly, consumers demanding almonds as a premium, indulgent, gourmet ingredient are willing to pay for them.

But it’s not all about flavor and appearance—this research also shows that one of almonds’ most unique attributes

– texture – is equally responsible for this nut’s success as a premium value CPG ingredient, and taking advantage

of it is essential.

Texture TrendsConsumers expect more from new food products in regard to textural sensations and trends. Over time, food

manufacturers have continually been improving and perfecting textures and consumers have become accustomed

to more interesting, varied and premium textural sensations. Any improvement on these sensations or advances in

textural surprises for the consumer can result in increased sales.

The most significant changes for texture in recent years are:

BIGGER INCLUSIONS:

chunks, clusters, bites and nuggets

MORE SHAPE INNOVATION

to achieve extra crunch or

improved taste

ACHIEVING MULTIPLE TEXTURES

AT ONCE

such as chewy, smooth and crunchy

1 2 3

0

5

10

15

20

25

30

35

Alm

ond

Global Product Launches With Indulgent & Premium Positioning Top Nut Varieties Used 01/08-09/11

Flavor Subcategory

Haz

elnu

t

Pea

nut

Cas

hew

Nut

s(n

ot s

peci

fied)

Pec

an

Pis

tach

io

Wal

nut

Mac

adam

ia

Che

stnu

t

Bra

zil N

ut

Am

aret

to

Pin

e N

ut

Mac

aroo

n

31

.59

%

16

.16

%

13

.29

%

11

.29

%

10

.24

%

8.1

0% 5

.55

%

5.1

0%

4.6

4%

1.1

8%

1.0

5%

0.8

2%

0.2

7%

0.0

5%

WHAT LETS YOU STIR UPPASSION IN CHOCOLATE LOVERS?


THE CHOCOLATE PHENOMENON.

Chocolate. It’s rich. It’s creamy.

It’s awe-inspiringly irresistible.

For centuries, chocolate has been

the culinary cue for absolute

decadence, and today, more

people are looking for new,

unique ways to enjoy it. The

fact is, consumers around the

world adore chocolate and they

report feeling relaxed, happy

and carefree when eating it.1

That’s why it’s no wonder the

category is growing by such

extraordinary measures.

Currently, chocolate reigns as a

$107.4 billion global industry2, and

the world’s craving for the sweet

stuff only continues to rise.

The retail value of the global

chocolate category has

increased 25% since 2007 and

is expected to grow another

27% in the next five years.3

That’s a lot of cocoa beans.

Worldwide, chocolate is eaten

approximately 11 times per month,

and 90% of consumers are eating

more or the same amount of

chocolate in the past year versus

the year prior.1 Consumers also

say that when eating chocolate,

they’re looking to indulge, relax

and be entertained1—a boundless

opportunity for any ingredient

that dares to enhance the

already-sensational stance of

this enchanting treat.

GIVING CHOCOLATE THE ALMOND TREATMENT.

If there’s anything that can up

chocolate’s ante, it’s almonds.

These crunchy little morsels

instantly add a whole new

dimension of desire to chocolate’s

smooth, dreamy foundation. Want

proof? The numbers don’t lie:

65% of global consumers prefer

chocolate products with nuts,

and even more importantly, they

believe almonds are the nut that

best fits with both milk and dark

chocolate.1 With stellar versatility

and outstanding demand, that’s

a story any culinary professional

should be delighted to tell.

In addition, the world’s most

sought-after desserts and

confections prove that almonds

and chocolate make the perfect

pair. It’s where creamy meets

crunchy, temptation meets

satisfaction and familiar meets

unexpected, which explains why:

More than two-thirds of consumers worldwide say they’re more likely to buy chocolate with almonds than without;

Consumers believe the top reasons for adding almonds to chocolate are because they make products crunchier, more nutritious, tastier and higher quality;

And consumers worldwide believe almonds make chocolate more exciting, uplifting, rewarding, comforting and relaxing.1

Globally, almonds were the number one ingredient selected for inclusion in consumers’ ideal chocolate product.1

FLAVOR. TEXTURE. PERFECTION.

Adding almonds to any

chocolate product creates

unlimited possibilities in

exceptional flavor and tantalizing

texture. “Tastes great” is the

number one benefit for consumers

when choosing a chocolate

product, and when compared to

other nuts, consumers around

the world agree that almonds are

the number one nut that makes

chocolate tastier.1 It doesn’t get

much more perfect than that.

Then there’s that crave-worthy

crunch factor. When added to

chocolate, almonds’ sensorial,

satisfying crunch creates a

deliciously multidimensional

bite that feels both upscale

and impossible to replicate.

Compared to other nuts,

global consumers claim almonds

are the number one nut that

makes chocolate crunchier1,

but it’s not just any crunch.

It’s something special—an

almost indescribable

quality that elevates any

chocolate experience into

the extraordinary.

NUTRITION: ACCOMPLISHED.

While taste and texture may be king, almonds don’t stop there.

They also feed consumers’ desires to make smarter choices

when it comes to nutrition. Almonds are the tree nut highest in six

essential nutrients, and every crunchy ounce contains antioxidants,

protein (6 g), fiber (3.5 g), calcium

(75 mg), vitamin E (7.4 mg) and more.

Almonds even boast a heart-healthy halo.*

In fact, 81% of consumers say that they’re

looking for foods that are heart-healthy1

and almonds are the number one nut

selected by consumers as a good snack

that helps their hearts.4 With so much

goodness—no, greatness—on the inside and out, it’s no wonder almonds

and chocolate simply can’t be kept apart.

1. Global Chocolate Report, Sterling-Rice Group, 2013.2. Euromonitor International, 2012.3. Euromonitor International, 2013.4. Consumer AAU, 2011.

© 2013 Almond Board of California. Printed in USA. Document #2013IFS0022









77% of consumers believe that almonds make chocolate more nutritious.1

SWEET REWARDS.

It’s easy to see that nothing brings more to chocolate than almonds.

It’s a combination that consumers can’t help but melt over, and

for good reason too. Almonds add distinctive flavor, crunch and

nutrition to any chocolate product, and their premium image and

celebrated versatility are just the icing on the chocolate cake,

confection or chocolate bar.

So when you’re whipping up your next chocolate masterpiece, make

sure almonds have a place in the mix. It’s an inclusion that unleashes

food’s greatest potential and the likely result is your greatest success.

To learn more about how much almonds have to offer,

visit AlmondBoard.com/FoodProfessionals.

Trust us. You’re in for a sweet surprise.

Almond marketing material

Food

Transcript of Almond marketing material