Almonds, the secret ingredient for the development of innovative menus

An increasingly appreciated super food.

The development of almond-based recipes and products satisfies consumers’ demand for increasingly alternative menus.

Almonds are able to enhance each product, adding value to any application. According to the most recent data, almonds are so versatile in all segments of food service that they appear in a very high number of menus from the USA to Europe, from appetizers to desserts, and in the plant-based products introduced on the global market.

Their versatile nature, buttery taste, unique palatability and unmatched goodness are the features that make them essential as ingredients in the kitchens around the world.

Rich in some of the most sought-after nutritional characteristics, almonds inspire food professionals, offering chefs a plant-based ingredient which is practical in all its versions. The distinctive taste of these small seeds matches the aromatic profiles of a wide range of dishes perfectly.

Almonds deliver as a functional ingredient with a gourmet side, able to satisfy the palate without sacrificing either taste or texture.

The many formats of almonds also offer a wide range of properties and an exceptionally exciting way to build flavor and consistency. The opportunities for culinary uses and creative recipes development become endless.

Other aspects such as the quite long shelf-life, the ability to align with the most current dietary trends (free-from, vegetarian, and vegan) and to replace other ingredients in the lactose-free and gluten-free menus make the global interest in almonds grow more and more.

Almonds’ consumption is increasing all over the world, as their use. New references are introduced in the sector with growing frequency, leading to a constant increase in supply and its diversification. The processing of these small seeds, as the one we offer here at Alfrus, is increasingly targeted on the tastes of consumers, who love almonds at every latitude, diversifying the occasions of consumption.

All that explains why the almonds production is the one experiencing the greatest increase, in the dried fruit sector. A market mainly driven by the USA, Europe and Asian countries.

These small seeds are foods with high energy and nutritional value. Therefore, if consumed with moderation, almonds are able to nourish, strenghten body and mind, protect the circulatory system, the brain, skin, hair and muscles.

In light of these characteristics and the appetizing taste, almonds are a perfect food. And consumers are rewarding their flavor, wholesomeness and variety more and more.

At Alfrus we have always paid great attention to following the industry trends and focusing on the true and deep quality of the product that we work with passion and experience.

With their shapes and functions, the almonds we bring to the market offer endless possibilities and the perfect starting point to create new culinary masterpieces.

WHOLE ALMONDS

Whole almonds are the most frequently used format when it comes to adding crunchiness and visual appeal to snacks such as bars or sweets.

The dark brown skin envelops the pulp of the almonds, becoming more pleasant to the palate because they are more crunchy.

ALMOND FLOUR

Based on ground almonds, almonds flour is typically made of blanched almonds, minced in order to obtain a mixture as thin as possible. One of the best bases in pastry and a healthy alternative to other flours, especially in gluten-free baked goods.

The clean taste and light consistency of almonds flour are suitable for the most delicate products, such as macarons. But it can also be used as a coating in order to make each dough soft and compact or become the key ingredient to create other baked goods such as crackers, bread and cereals.

SLICED ALMONDS OR ALMOND FLAKES

These formats come from almonds cut along their diameter with more or less thickness. Two excellent alternatives to whole almonds when it comes to adding a touch of crunchiness inside a typically soft baked product.

Both types can be used as decorative elements on cakes and desserts, but also as breading for fried foods or as topping for risotto and meat dishes.

CHOPPED ALMONDS

This format is used especially in desserts dough, as coating for bars and ice creams or as garnish for yogurts and frozen desserts.

MARZIPAN

Generally used as filling in bars, biscuits, cakes and other baked goods, marzipan gives a rubbery texture to these preparations, but it is also ideal for cooking design.

NATURAL, BLANCHED OR ROASTED?

Natural almonds maintain a typically natural taste and are suitable for an all-round use, the blanched ones are the most selected for the delicate and particularly sweet taste, while the roasted ones feature an appealing color, a different aromatic profile, a crunchier texture and a more intense flavor.

The world of almonds is constantly expanding towards ever wider horizons, while reaching a new and incredible development potential in the field of food service, gourmet cuisine, confectionery and food industries.

Since 1885, at Alfrus we have been giving value the goodness of this prodigious seed in order to bring it to the tables all over the world, in different formats and versions but with the same quality at the first place.

31 October 2023