RELIABLE QUALITY FOR YOUR INDUSTRIAL KITCHEN
Made of ground almonds, sugar and natural flavors, Almond Paste has a slightly sweet, yet bity flavor coupled with the obvious nut profile!
It can be used in a variety of desserts such as cookies, pies and cakes. It can be used to provide body, chew, & nuttiness, and is a unique center filling for cinnamon buns, croissants and Bear Claws!
Below are just a few of the insights we have uncovered. Scroll to the bottom to request a sample.
BOOMERS LOVE ALMOND
Two thirds of consumers have tried almond cookies. Among those, three quarters like them— especially Boomers.
BOOMERS LOVE ALMOND
Two thirds of consumers have tried almond cookies. Among those, three quarters like them— especially Boomers.
ALMOND DESSERTS HAVE INTEREST
Almond cookies are trending towards a +17% 1-year growth on restaurant menus and almond cinnamon buns have a +5% 1-year growth potential on restaurant menus.
ALMOND DESSERTS HAVE INTEREST
Almond cookies are trending towards a +17% 1-year growth on restaurant menus and almond cinnamon buns have a +5% 1-year growth potential on restaurant menus.
VERSATILE FOR A VARIETY OF DISHES
Almond paste has grown 43% as an ingredient on restaurant menus. It's versatile enough to be used in baked goods, desserts, and savory Indian dishes like Korma and Malai.
VERSATILE FOR A VARIETY OF DISHES
Almond paste has grown 43% as an ingredient on restaurant menus. It's versatile enough to be used in baked goods, desserts, and savory Indian dishes like Korma and Malai.
AWARENESS IN SAVORY IS ON THE RISE
Korma is a staple dish on 80% of Indian menus and features almond paste as an ingredient. It has grown recently on all menus and has grown in awareness with consumers. Two-thirds of consumers like it once they have tried it.
AWARENESS IN SAVORY IS ON THE RISE
Korma is a staple dish on 80% of Indian menus and features almond paste as an ingredient. It has grown recently on all menus and has grown in awareness with consumers. Two-thirds of consumers like it once they have tried it.
