Consumers are finding more ways to be active, broadening the audience for sports & performance nutrition products. What foods will get them across the finish line in a way that fits their lifestyle needs? Sit down with Greenletes owner Natalie Rizzo and Jenny Heap, Manager of Global Health and Nutrition Communications at the Almond Board of California, to learn what nutritional benefits are sought after and how manufacturers can meet demand with plant-based ingredients.

Sponsored by Almond Board of California

What does it take to develop taste and high-protein profiles of plant-based yogurt alternatives? Lia Stierwalt, senior director of marketing, Silk Plant-Based Yogurt Alternatives, discusses the process of product development at Danone.

The process of roasting turns almonds into a feast for all senses. Learn more about roasting benefits and considerations, as well as best practices for processors when determining ideal time and temperature parameters.

Sponsored by Almond Board of California

Twenty years ago, the California almond industry committed itself to researching and mitigating the threat of pathogenic bacteria after discovering it can even affect low-moisture foods like nuts. Learn how the industry built its groundbreaking mandatory pasteurization program from the ground up.

Sponsored by Almond Board of California

Consumers are increasingly interested in the idea of “beauty from the inside out,” with food as a means of promoting skin health. Learn about clinical research informing this trend and hear researchers explain the results of a pilot study investigating almonds’ effects on skin health.

Sponsored by Almond Board of California

It’s no surprise that almonds are one of the most popular snack ingredients, given the endless texture and flavor potential they bring to product development. Join Chef Rob Corliss, owner of the culinary consultancy All Things Epicurean, to be inspired by never-before-seen snacking concepts.

Sponsored by Almond Board of California