almond board research
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A L M O N D S
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C H O I C E
Almond Consumption Increasing
Research highlights reveal almonds’ strong “healthy halo” with consumers:
Clearly, the first years of the new millennium have been good to
California almonds. This is confirmed by the latest results of the Almond
Board of California’s ongoing proprietary U.S. research into consumer,
foodservice and industrial awareness, attitudes and purchasing behavior.
• 90% agree that almond-enhanced products have better nutritional
profiles (up from 83% in 2004).
• 64% agree that they would pay more for a product with almonds.
• 81% agree that almonds add interest and appeal to food products.
Almond consumption is increasing in all sectors, driven by
health and lifestyle priorities, as well as attention-grabbing
nutrition studies that shine the menu spotlight on this versatile
and delicious nut.
• 81% rate almonds an excellent or good protein source.
• 80% rate almonds as heart healthy (up from 70% in 2004).
• 80% rate almonds excellent or good as a source of energy
(up from 68% in 2004).
Top Choice for Nutrition and Appeal
• 74% rate almonds an excellent or good source of fiber.
The Almond Board of California uses its extensive advertising and public
relations programs to educate consumers about the health and nutrition
benefits of almond consumption.
• Annual domestic consumption of almonds has nearly doubled since
2001 to more than one (1) pound per person.
Responding to nutrition research results reported in the media,
consumers are seeking natural, nutrient-rich, high-fiber foods such
as California almonds.
• 40% of consumers choose almonds as the “nut I choose to eat on an
ongoing basis” (up 9% from 2004).
On the Menu, Almonds Outrank the Competition
Results from in-depth interviews with 850 foodservice operators
released in December 2004 showcase almonds’ strong performance on
the menu:
• Restaurant usage of nuts is up (73% in 2004, up 7% from 2002).
At 47% overall usage, almonds remain the favorite foodservice nut,
up 5% from 2002.
• Three out of four foodservice professionals (73%) agree that almonds
are the most nutritious nut, while taste, texture, visual appeal and
menu versatility prevail as their principal reasons to use.
• Operators rank almonds as the #1 nut choice for entrees, salads,
desserts and appetizers, #3 for baked goods and breads.
Almonds Fit Dining and Menu Trends
• 77% of restaurants are offering heart-healthy menu items.
• 66% of operators say it is extremely/very important to menu
heart-healthy items.
• 38% strongly agree (28% somewhat agree) that they should offer
meatless options. (Note: Almonds provide a natural, nutrient-rich
protein alternative.)
• Almonds add value to a dish; up to eight times the ingredient cost.
A supplementary survey indicated an operator can charge 80¢ more
for an item with 10¢ worth of almonds.
Research Chefs Agree
• 385 research chefs and food technologists agreed that flavor
accent/complement/enhancement was the #1 reason to formulate
with almonds.
How Almonds Meet Consumer Demands
Great taste
Heart-healthy
Portable
Packed with energy
Easy to use
Satisfying/Satiety
Concentrated nutrition
Almonds: The Global Nut
California supplies 80% of the world’s almond supply and nearly 100% of
the supply in the United States. Almond export shipments in 2004-2005
were the second highest on record, with about two-thirds of California
almond shipments destined for overseas markets.
Almond exports by region include:
• 58% Western Europe
• 6% Canada/Mexico
• 23% Asia
• 4% Eastern Europe
• 7% Middle East
New almond product introductions are increasing all across the world,
nearly tripling in Canada and Mexico in 2005.
Examples of almond flavors from around the world include:
• A new candy bar in Mexico that includes key lime, chocolate and
almonds
• Reduced fat almond ice cream bars in Canada
• Garlic snack almonds in Argentina
• Light cookie-filled almond egg rolls featuring diced almonds in China
• Single almonds enrobed in cookie and chocolate in Japan
Research Sources
Stirred into the R&D Mix, Almonds Perform
The Almond Board of California’s new product research indicates that
almonds attract attention and generate sales:
• In 2004, the number of new almond-enhanced snack
products doubled from 2003, with 67 new snack
products alone.
Sterling-Rice Group, Boulder, CO, 2005
Consumer Awareness, Attitudes and Usage of California Almonds
Foodservice Awareness, Attitudes and Usage of California Almonds
Food Technology Awareness, Attitudes and Usage of California Almonds
IRI Retail Product Movement 2004
Mintel New Product Overview 2004
• Out of 400 million granola bars sold in the U.S., 31% include almonds,
up from 8.5% in 1999.
• Last year, 40% of new almond-enhanced products were marketed as
“healthy,” with many major manufacturers introducing heart health
claims on the packaging.
• Overall nut sales to the snack and baking industries have increased
18% per year for the past three years.
Almond Board of California
1150 9th Street, Suite 1500
Modesto, CA 95354
209.549.8262
© 2006 Almond Board of California