Market Trends of Almond Ingredients Industry
Application of Almond Ingredients in Bakery Industries Promoting Growth
Consumers are increasingly opting for healthier baked goods, with almonds standing out for their rich content of healthy fats, protein, fiber, and essential nutrients. This nutritional profile appeals to those looking to enjoy treats while staying true to their dietary objectives. The surge in popularity of low-carb and ketogenic diets has spurred a need for baked goods that align with these dietary preferences. Given its natural low-carb and high-fat composition, almond flour has emerged as the go-to choice. Consequently, there is an ongoing wave of innovative keto-friendly and low-carb treats, from cookies to cakes, all centered around almond flour.
Almond flour, crafted from finely ground almonds, has revolutionized the options for those with gluten intolerance or celiac disease. Its high protein content and subtle taste make it a versatile substitute for wheat flour in various baking applications. This shift has not only propelled the gluten-free bakery market but has also highlighted almond flour's ability to enhance moisture retention in baked goods, resulting in a more delectable and softer end product. These advantages are driving the global demand for almond-based ingredients in the bakery industry.
Europe Dominates the Consumption of Almond Ingredients Globally
Europeans, especially in the Northern and Western regions, prioritize health and well-being, driving demand for food perceived as healthier. Almonds, boasting rich protein, fiber, and healthy fats, perfectly cater to this preference. In 2021, the Netherlands led the world in almond consumption, with per capita rates at 4.43 kg, as reported by the International Nut & Dried Fruit Council. Following closely, Spain and Belgium recorded 3.65 and 3.32 kg per capita, respectively.
Europe grapples with a notable lactose intolerance prevalence, spurring a robust market for dairy alternatives. Data from Hochdorf Inside in 2023 highlighted a gradient, with Southern Europe showing higher lactose intolerance rates that taper toward the north and west. For instance, Scandinavia reported a mere 3% affected, contrasting with figures between 10% and 20% in Switzerland and Germany, respectively.
Almond milk, prized for its creamy texture and neutral taste, has emerged as a favored cow's milk substitute. Moreover, the surge in vegan and vegetarian diets across Europe has bolstered the demand for plant-based ingredients like almond flour, a versatile alternative in baking and cooking. European food regulations, renowned for their strictness, prioritize safety and transparency. Given almonds' well-documented nutritional benefits and safety credentials, they enjoy swift approval from European regulatory bodies, encouraging further innovation in incorporating almond-based ingredients into food products.
