almond

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Flavorchem: Consumer Favorites

Flavorchem studies home baking trends, top selling baking extracts

July 18, 2019

Flavorchem Corporation released a “Home Baking Trends” report that reveals the top-selling baking extracts in North America.

Five of a Kind

Kind announced the extension of its Kind Nuts & Spices and Kind Healthy Grains Clusters lines with the addition of five new flavors.

April 21, 2014

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As with the original five flavors, these new offerings are made with a unique blend of five "super grains," per the company.

A Non-dairy Frozen Yogurt

TCBY and Silk are melting the lactose-free barriers in the froyo industry with the nation’s first non-dairy frozen yogurt.

August 8, 2013

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TCBY and Silk have launched the first national dairy-free, almond milk-based frozen yogurt, called Silk Chocolate Almond.

Putting the Quinoa in K

Special K has launched Special K Nourish, with a unique multi-grain blend of superfoods, including quinoa, oats and barley, and topped with dried fruit and nuts.

August 7, 2013

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Special K Nourish comes in hot cereal and nutrition bars, boasting 7-8g of protein and 5g of fiber with less than 200 calories.

Hiland Adds Lactose-free Milks

The dairy known for its Splash of Fresh Flavor is debuting five varieties of lactose-free milks.

June 19, 2013

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The varieties include a 2% reduced fat, fat-free, fat-free extra, vitamin D and vanilla almond fat-free options.

The Breeze

December 5, 2012

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Blue Diamond launches a new line of almond mild beverages in 11-fl oz. rec-closable aseptic packages.

Kashi adds Soft-Baked Squares

June 7, 2012

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Kashi has introduced new Kashi Soft-Baked Squares.

Clif Adds Kit's Organic

May 31, 2012

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Clif Kit’s Organic, the company’s new snack bar made with 100% organic fruit and nuts, is now on shelves nationwide in natural food and select grocery stores.

Almonds and Chocolate—A Perfect Combo

June 30, 2011

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The results of a recent study show consumers perceive almonds as an essential, value-adding ingredient to chocolate products.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace.