The results of a recent study show consumers perceive almonds as an essential, value-adding ingredient to chocolate products. The Almond Board of California’s global, quantitative study on chocolate, based on the Mintel Global New Products database, shows the number of annual new chocolate product introductions worldwide has more than doubled in the last decade (from 1,313 in 2001 to 4,810 in 2009).

New products with nuts accounted for approximately one quarter of all chocolate product introductions, more than one third of which included almonds, suggesting consumer demand for chocolate products with almonds is also on the rise.
To better understand consumers’ attitudes, awareness and chocolate consumption, the Almond Board of California commissioned a study of 4,521 consumers from eight markets (including the U.S., UK, France, Germany, Japan, Russia, India and China), which collectively account for 58% of the world’s chocolate volume and 56% of the value. Almonds are the nut consumers are most likely to associate with chocolate, and roughly 70% of consumers are more likely to buy a chocolate product with almonds over one without—demonstrating tremendous opportunity for manufacturers to meet the demand for chocolate almond products.

In fact, when tasked with describing their ideal chocolate bar, participants chose almonds as the number one ingredient for inclusion. Almonds outperformed other nuts on the top four attributes consumers seek in a chocolate bar, including “tastes best,” “high quality,” “satisfying” and “comforting.” pf

For more information:
Almond Board of California • Modesto, Calif.
Harbinder Maan • 209-343-3214 •