Whole, piece, flour and other nut and seed ingredients, including almonds, pecans, walnuts, pistachios, hazelnuts and other tree nuts; flax, hemp, chia, sesame and other seeds; peanuts; and nut substitutes or analogues.
In the world of snacks today, good ideas are sprouting up all over. Snacking is the new normal, and in order to remain competitive and relevant in a culture that increasingly leans toward better-for-you options, manufacturers are exploring formulation tactics that build more positive nutritional messaging into their products. Clean label is also top-of-mind, and if a snack can swing a gluten-free claim, its appeal instantly broadens.
With the consistent growth of the snack bar category over the past few years, the Almond Board of California wanted to better understand consumer usage, consumption and perceptions of various types of bars.
On Demand Participants will learn about trends and market information on the gluten-free segment, how to formulate for gluten-free foods and functional, novel ingredients that can be used in gluten-free foods.