Liz Parker Kuhn: How can snack and bakery professionals use refined almond oil in their creations?

Bailey Kindle: Refined Almond Oil is incredibly versatile for all snack and bakery applications. Its neutral flavor and high smoke point are perfect for frying, baking, and roasting without overpowering the final product. Its smooth texture can help create moist baked goods and crispy snacks.

LPK: What makes it different from cold-pressed or seed oils?

BK: Cold-pressed almond oil is all about flavor and nutrition for finishing or low-heat uses, while refined almond oil is the chef’s go-to for high-heat cooking, baking, and recipes where a neutral, high-performing oil is needed. Compared to common seed oils like canola or sunflower, refined almond oil offers a cleaner label appeal, a higher smoke point, and natural vitamin E, all while avoiding the heavy processing or additives often used in seed oils.

LPK: Why are more pros swapping it into their staples?

BK: Bakery and snack pros are turning to refined almond oil because it offers consistent performance, healthier positioning, and a premium edge. It’s a single-ingredient, plant-based oil that delivers excellent shelf stability and helps meet the demand for “better-for-you” snacks and baked goods. 

LPK: What are some creative ways to use refined almond oil in snack or bakery products?

BK: Its neutral flavor and smooth texture make it ideal for light snack glazes, cleaner frying for chips or churros, and creating tender, moist cookies, muffins, and quick breads. It also adds a crisp, delicate texture to crackers and flatbreads and serves as a great base for vegan icings or fillings. With refined almond oil, professionals can craft premium, better-for-you products without sacrificing performance.

Related: Fresh Vintage Farms changes ‘cosmetically challenged’ nuts to oils