The confectionery market embraces plant-based, high-protein, and health-conscious trends, the Almond Board of California and ofi tell us how almonds, hazelnuts, and cashews are taking centre stage. Kiran Grewal reports.
The confectionery industry is experiencing a profound shift toward plant-based, high-protein, and health-conscious options. Nuts, with their natural versatility, unique sensory attributes, and nutritional benefits, are emerging as key ingredients in this transformation. Here, Kiran Grewal speaks with the Almond Board of California and Olam Food Ingredients (ofi), who are leveraging data-driven insights, innovative product development, and sustainable practices to redefine the role of nuts in indulgent treats.
Nuts are revolutionising confectionery through cutting-edge innovations, from creating creamy vegan chocolates with almond milk to developing protein-enhanced nut fillings. Nuts also offer a variety of sensory possibilities -enhancing textures, flavours, and consumer experiences—and highlights the robust sustainability initiatives shaping responsible nut farming around the globe.
As the demand for plant-based and high-protein snacks continues to grow, the confectionery industry is responding with creative innovations. Harbinder Maan, Associate Director, Trade Marketing & Stewardship, shares how almonds are transforming indulgent treats into health-conscious delights.
“Almonds are a naturally plant-based, dairy-free ingredient, making them an ideal choice for today’s consumer,” says Harbinder. “They provide a solid foundation for creating indulgent confections that cater to the growing preference for plant-based options.”
This versatility is backed by impressive nutritional credentials. With six grams of protein per serving, almonds offer a significant boost to protein intake—perfect for health-conscious snackers.
To meet the demand for plant-based indulgence, almonds are being used in a variety of forms. “Almond milk, almond butter, and almond paste are some of the most versatile options for confectionery,” Harbinder explains. “For instance, almond milk can replace dairy in chocolates and caramels, delivering the creamy texture consumers love without compromising on the indulgence factor.”
Meanwhile, almond butter offers richness and a smooth mouthfeel that works beautifully in vegan treats. Almond paste, with its hint of nuttiness and indulgent texture, provides both depth of flavour and creaminess. According to Harbinder, these ingredients empower product developers to craft vegan confections that deliver on both taste and sensory experience. Speaking on that topic, Christine Usmen, Nuts Senior Marketing Manager at ofi, tells us “ofi has developed a line of delicious nut fillings with added protein to help boost the functional benefits even more: think peanut butter with added soy, peanut protein, or almond protein powder. Having a range of multiple solutions lets our customers choose the filling that best fits with their confection.”
Harbinder says by leveraging the Almond Board’s partnerships with industry leaders like Tastewise and Innova Market Insights, brands can access the tools they need to stay ahead of trends. “Consumers today want it all—they want indulgence without guilt, flavour without compromise, and products that align with their values,” Harbinder adds. “Almonds help food professionals meet these demands with ease, making them a go-to ingredient for innovation in confectionery.”
A sensory experience
Nuts are celebrated for their distinctive flavours and textures, and almonds, in particular, stand out as a versatile ingredient that can elevate the sensory experience of confectionery products. Harbinder explains how almonds are unlocking new possibilities for food professionals. “Almonds are incredibly adaptable, offering a variety of textures and a mild flavour that enhances confectionery products in countless ways,” she shares. “Whether it’s a smooth filling or a crisp coating, almonds are the perfect ingredient for creating layered sensory experiences.”
With more than 14 different forms available—ranging from whole nuts to almond flour, paste, and butter—almonds allow product developers to customise texture and taste to meet evolving consumer preferences. According to Harbinder, this versatility is key in a market where consumers crave innovation but still value familiarity.
“Innova Market Insights reports that 30% of consumers have increased their chocolate consumption due to greater variety and novelty,” she says. “At the same time, they’re still drawn to products that feel familiar. Almonds strike that balance perfectly, acting as a canvas for bolder flavours while maintaining a sense of comfort and tradition.”
Roasting, coating, and flavouring are just a few ways almonds can be transformed to deliver exciting sensory experiences. “Experimenting with roast levels, for example, can unlock new flavour dimensions and enhance the visual appeal of confections,” Harbinder explains.
This ability to bridge tradition and innovation makes almonds an invaluable ingredient for brands looking to stand out in the crowded confectionery market. “Almonds give food professionals the tools to delight consumers who are seeking both indulgent classics and creative new flavours,” Harbinder adds.
“We source them from 15 origins, which covers 80% of the nut producing countries. This means we have deep knowledge of their growing and manufacturing processes and their impacts on variability for taste and texture,” explains Christine. “For example, we offer a range of roast levels (from unroasted to dark roast) that bring out different flavour and colour attributes. Our Innovation and Culinary teams then work together to pair nuts with other ingredients in our portfolio such as cocoa powder and spices to develop a harmonious formulation that’s balanced and delicious. Finally, our on-site sensory lab tests and validates acceptability by consumers.”
Innovating for sustainability in almond farming
For Harbinder, sustainability is a shared commitment among the state’s family-run almond farms. “The community is dedicated to making life better through innovation and producing healthy food responsibly and making it accessible to people around the world,” she says.
California almond farmers have been leading the charge in water conservation, a critical issue in the drought-prone state. Over the past decade, they’ve reduced water use by 15% and are on track to achieve an additional 20% reduction by 2025.
Another standout practice is whole orchard recycling, a regenerative approach that involves grinding up almond trees at the end of their productive lives and returning them to the soil. “This method not only improves soil health but also sequesters 2.4 tons of carbon per acre,” says Harbinder. “It’s an innovation that benefits the environment and enhances long-term sustainability.”
Tailoring solutions for global nut supply chains
While California almonds are making strides in water conservation, Christine highlights the diverse sustainability challenges across the global nut supply chain. “The story behind each nut is different, and we need tailored approaches to address the specific needs of each region,” she notes.
For hazelnuts sourced from Turkey’s Black Sea region, ofi works year-round with farmers to improve yields and quality while protecting the rights of the seasonal workforce. “Our agronomists provide training on Good Labour Practices, and our social workers ensure workers are aware of their rights,” Christine explains. One impactful initiative has been the establishment of Summer Schools for children of labourers, providing them with safe spaces to learn and play while reducing the risk of child labour.
In Australia and California, where almonds are grown, ofi is pioneering regenerative farming practices. Through a partnership with Mars’ KIND Snacks, the company is trialling innovative techniques like planting bee-friendly cover crops, subsurface irrigation, and composting across 500 acres of almond orchards. “These efforts aim to optimise water use, protect pollinators, and improve soil health,” Christine shares.
To address the distinct challenges across its operations, ofi has launched the Nut Trails sustainability strategy. By 2030, the company aims to install moisture monitoring systems across all U.S. and Australian almond orchards, distribute $4 million in premiums to cashew farmers, and expand child labour monitoring systems in Turkey.
“Climate change and social issues are deeply intertwined with nut farming, and our programs aim to address both,” says Christine.
Both Harbinder and Christine agree that sustainability is about more than just protecting the environment—it’s about ensuring the long-term viability of farming communities and the industry as a whole. “By focusing on innovation and collaboration, we can tackle these challenges head-on and create a more sustainable future for nuts,” Harbinder concludes.
Navigating the complexities of aflatoxins, allergens, and supply volatility is a constant challenge in the nut industry, but ofi’s proactive approach ensures quality and reliability for confectionery manufacturers. “Our sourcing capabilities start at the farm level, where we work in origin and throughout the manufacturing process to minimise these impacts down the road,” explains Christine. When challenges do arise, ofi partners closely with customers to find tailored solutions. “Just a couple of examples could be sourcing from another location or ingredient substitutions,” Christine says.
Better-for-you indulgence
“Almonds are an ideal ingredient for the better-for-you indulgence trend,” says Harbinder. She points out that almonds cater to both taste preferences and health benefits that today’s consumers are seeking.
“For chocolate with almond ingredients, gluten-free options are on the rise, and the fastest-growing health claims include prebiotic (+50%), low/no/reduced calorie (+39%), low/no/reduced GI (+32%), no added sugar (+20%), and low sugar (+18%),” she explains.
With healthy fats, fibre, and protein, almonds deliver a nutritional boost to confectionery products while maintaining their appeal as indulgent treats. “By incorporating almonds in various forms, their natural sweetness and buttery texture can elevate treats like chocolates, bars, and baked goods,” adds Harbinder. She highlights that almond flour (+31%) and almond butter & paste (+11%) have been the fastest-growing almond ingredient forms in chocolate confectionery between 2019 and 2023.
At ofi, health and wellness trends are reshaping product development. Christine notes that there’s a growing demand for products with “less sugar, salt, and fat but that still deliver on flavour and texture.”
“ofi is involved at all stages of nuts supply chains with extensive farmer programs and innovation capabilities,” Christine says. This approach allows ofi to meet consumer appetites for new flavours and functional ingredients while also supporting sustainability in farming communities.
One innovation is the development of cashew and almond protein powders. “They’re gluten-free, nutrient-dense, and have a neutral taste—making them an ideal substitute for conventional flour in premium snacking formats, pastries, and desserts,” she explains.
Both Harbinder and Christine underscore the role of nuts in creating products that align with consumer demands for indulgence and health. Whether through almond-based ingredients that add richness to baked goods or protein powders that support reformulation, the versatility of nuts ensures they remain a key ingredient in the evolving world of confectionery. From chocolates to pastries, the industry is proving that indulgence and nutrition can go hand in hand—and nuts are leading the way.
Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk
