Mattson, Almond Board of California collaborate on upcycling initiative
Upcycled almond hulls could be an ingredient in various bakery and snack products.
Food scientists at Mattson and the Almond Board of California are collaborating on a project that seeks to establish almond hulls as a food ingredient. According to the research, the hulls (the soft, fruit-like covering that grows around an almond shell) can be used as an ingredient in a range of food and beverage products, including high-fiber bars, coffee, tea, and beer.
According to Mattson’s proof-of-concept research, almond hulls bring nutritional value in the form of fiber, vitamins, and minerals, while offering a unique flavor profile. With further adoption and demand from suppliers and manufacturers, almond hull flour reportedly could bring new nutritional, cost, and sustainability benefits in a variety of categories like bars, bakery products, and beverages.