Food Product Design: Ingredient Insight - January 2005 - A Fresh Look At Almonds

For centuries in Asia, Europe, the Middle East and the New World, almonds played an important role in providing sustenance and satisfaction.   In fact, one of the earliest documentations of almond consumption can be found in the Old Testament. In Reay Tannahill's pioneering work "Food in History," references to almonds, almond oil, almond milk and powdered almonds abound from the beginning of the second millennium to the present.

Today's food processor has many varieties to choose among, from the classic Nonpareil to Mission, California and Carmel types. Each comes in a specific size and skin thickness, and each has oil-content characteristics that might be preferable depending on the application.

To accommodate both traditional and contemporary applications, the almond industry processes the whole nutmeat into a variety of forms, shapes and sizes for easy inclusion, such as whole, diced, sliced and slivered almonds, as well as raw, blanched and roasted, which are the most-common ingredient forms used by food processors. However, most almond processors are equipped to custom process to specification and food-safety standards. Forms such as almond meal or flour (used separately or in combination with other ingredients) offer product and menu designers additional creative formulation opportunities.

All about nutrition
Over the past decade, ongoing research has "cracked the nut" to confirm their remarkable nutritional properties. Almonds rank as one of the most-nutrient-dense foods available. A 1-oz. serving contains 6 grams of protein -- nearly as much as 1 oz. of red meat. Equally important, research shows that, similar to black beans, lentils and peanut meal, almond protein is high quality, easily digestible and readily absorbed and utilized (Sathe S. K., presented at the American Dietetic Association Food and Nutrition Conference and Exhibition, 2002).

Beyond protein, the same ounce contains only 164 calories, plus fiber (3.3 grams), magnesium (70 mg), potassium (206 mg), calcium (70 mg), phosphorus (143 mg) and iron (1.2 mg). Even better, almonds represent one of the best sources of the alpha-tocopherol form of vitamin E (7.3 mg). Nearly 70% of the 14.3 grams per ounce of fat in almonds is monounsaturated, making them the leading source of monounsaturated fat among America's most-consumed nuts. Almonds also contain, on average, 5.17 grams of glutamic acid per 100 grams, contributing flavor-enhancing capabilities to foodservice and ingredient applications. In short, almonds offer food designers a nutrition powerhouse with a bonus of attractive sensory qualities.

Not to be overlooked are almonds' heart-health benefits. Thanks to the research findings of the Almond Board of California, Modesto, and other groups, FDA has approved a qualified health claim for almonds and other nuts. Products that qualify may state on packaging that "scientific evidence suggests but does not prove that eating 1.5 oz. per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."

Almonds weigh in
In the last two decades, the food industry has responded to a shifting consumer demand for better nutrition inside and outside the home, which is closely linked to the search for a fast, easy way to control weight among adults and children for both health and cosmetic purposes.

On every level -- consumer, food processor and foodservice operator -- the weight-loss solutions (in the form of freshly prepared or packaged products) usually result in the reduction or elimination of certain foods or ingredients. Unfortunately, serious alterations of fat, carbohydrates, calories or portion size almost always have a deleterious outcome: a less-than-satisfied consumer, deprived of the basic sensory pleasures of food flavor and texture.

Recent research results, combined with the flavor, texture and consumer appeal of almonds, provide food designers with rediscovered reasons to consider almonds for far-reaching nutritional and functional applications, particularly in reduced- and low-carb food products and reduced-portion and -calorie meals where the combination of high-quality protein and dietary fiber may impact satiety (Turnball et al, American Journal of Clinical Nutrition, 1993, 58(4): 507-512).

Almonds in the meal
We're accustomed to adding almonds to confectionery, snack and bakery products as well as seeing them sprinkled on salads. But what about the main meal?

In the foodservice industry, chicken consumption ranks second only to ground beef as the center-of-the-plate focus. However, chicken loses most of its low-fat benefits if the product is battered, breaded and deep-fried in vegetable oil. Enter almond meal: a low-carbohydrate breading alternative.

Almond meal can be purchased for industrial or foodservice use, or milled or made in a food processor from whole almonds. Defatted almond meal is not widely available, but could provide further fat reduction in a breading formula. To complete the coating formula, add commercially available reduced-carb batter and breading ingredients and off-the-shelf or custom-blended seasonings. Such a breading formula, composed of 65% almond meal, applied to 3.5 oz. of chicken, accounts for 11% of the finished total weight. Thanks to almonds' dietary fiber, net carbs per 100 grams are 1.5 grams after cooking. Baking also dramatically lowers fat and cholesterol content compared to frying and contributes a comparable crunchy texture, while the almonds contribute enhanced flavor, added protein and other nutrients.

This simple approach to improving chicken's nutrition profile yields both better flavor and texture, with an added bonus of product differentiation and consumer motivation to purchase. In fact, a recent survey indicated that 64% of consumers were willing to pay more for a product containing almonds (according to a 2003 study by the Sterling-Rice Group, Boulder, CO). (Note: this breading system also works with fish and shellfish.)

If you knead an alternative...
Starting with the sandwich wrap that promised carbohydrate and calorie reduction, the dough component of a variety of popular foods has taken on new importance. Sandwich breads and even traditional pizza dough face new competition from tortillas, chapati, flatbreads, lavash and other ethnic and artisan alternatives. Most of these use high-carb flours as a primary ingredient. While thin, lightweight wraps and breads rate as consumer-acceptable from a carb standpoint, carb reduction remains a goal for many food designers and consumers (34% of Americans describe themselves as being on a low-carb diet).  

Almond flour as a partial replacement for grain-based flours in dough products reduces carbs, provides natural and unique flavor characteristics and improves consumer satiety, even in smaller portions. It adds protein, fiber and other nutrients to the equation, as well.

For example, tests were conducted using a combination of almond flour and almond bran, used at about 9% to10% of total batch weight (18% to 19% flour basis), to replace some of the flour and shortening in an 8-in. tortilla. With slight formula modifications as compared to the control formula, researchers found that the almond flour reduces total carbohydrates by almost 30% and fat by 6%, while increasing fiber by 15%, and resulted in little or no changes in the finished-product quality and characteristics.

Moreover, the nutrient-dense almonds contribute to consumer satiety even when the portion size of the final product (wrap or taco) is reduced. Not to be underestimated, the positive health perception of these foods -- labeled as containing almonds -- also conveys a powerful nutrition message. The latest research indicates that 78% of consumers feel that a product with almonds is better for them nutritionally (according to a 2003 study by the Sterling-Rice Group).

Almond meal and flour provide texture, flavor and satiety to breaded products and baked goods, while allowing food designers to lower carbohydrate and calorie levels to meet nutritional targets. As a result, these foods satisfy consumer demands for improved nutrition and weight control while meeting flavor and texture expectations. And, while low-carb might not be the main product message, linking almonds to low-carb foods capitalizes on consumer awareness of this healthy nutmeat as valuable formula inclusion.

James Degen, C.M.C, is president of J. M. Degen & Company, Inc., (www.degenconsulting.com), a marketing consulting firm headquartered in Templeton, CA.

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