Articles Tagged with ''Almond Board of California''

Turner will begin working closely with the board, current president and CEO Richard Waycott, and the ABC executive team in September to ensure a smooth transition over the coming months.

Drexel University's Culinary Arts and Science, Nutrition, and Food Entrepreneurship and Innovation students used almond ingredients in new product ideas catering to younger consumers' tastes.

Upcycled almond hulls could be an ingredient in various bakery and snack products.

Drexel University's Food Product Development and Food Entrepreneurship and Innovation students will develop innovative new almond-based snack products for Gen Z, millennial consumers.

Study participants consumed unsalted, whole, natural almonds with skins (intervention) or an oven-baked fruit cereal bar (control) and had their levels of appetite-regulating hormones and self-reported appetite ratings measured over a subsequent 2-hour period. 

Adding almonds helps reduce blood glucose response and aids in insulin resistance.

A recent mailing from the Almond Board of California highlights regional product innovations that prominently feature almonds—this one from Chicago, a “hub for culinary innovation with abundant opportunities for all sorts of food professionals."

Trend-forward forms and textures keep almonds in top spot for manufacturer and consumer demand.

As a food writer, SF&WB Editor-in-Chief Doug Peckenpaugh is continually making notes about interesting products hitting the market.

Snack of almonds vs. a high-carbohydrate snack food resulted in a lower blood glucose response and fewer calories consumed over the course of the day.