Q&A: Innovating With Almond Flour
Bakery Series Blue Diamond’s Stephanie Doan explains: Overcoming formulation challenges in gluten-free baked goods Innovating with almond flour How to choose the right almond flour… [Read More]
June 1st, 2021What Will Drive Post-Pandemic Snack Innovation?
Snacks Series Learn how to address evolving consumer snack preferences, including: A growing interest in new flavors and textures A renewed focus on healthier options… [Read More]
June 1st, 2021Q&A: Tapping into Consumer Snack Preferences
Snacks Series Blue Diamond R&D Director Kurt Waananen discusses: Emerging trends in the snack market Popular snack flavors and ingredients How almonds are fueling new… [Read More]
June 1st, 20213 Ways Almonds Add Value to Snacks
Snacks Series Learn how almonds can elevate your next snack product innovation by: Enhancing product flavor Adding well-rounded nutritional benefits Adding the “crunch factor” consumers… [Read More]
June 1st, 20214 Shifts in Confectionery Innovation
Confectionery Series Explore the latest consumer preferences in the confectionery category, including: Demand for functional benefits Growing interest in plant-based options Demand for creative flavors… [Read More]
April 23rd, 2021Almonds Remain Top Ingredient for Confectionery
Confectionery Series Learn how almonds can elevate your next confectionery innovation by: Enhancing visual appeal Adding flavor and texture Delivering important nutritional benefits When consumers… [Read More]
April 23rd, 2021