“Increasing use of nut ingredients in plant-based products”
- Nut ingredients like almonds, cashews, and walnuts are increasingly used as creamy bases in plant-based dairy alternatives such as milk, yogurt, and cheese, offering a rich texture and nutritional benefits, meeting consumer demand for lactose-free, vegan-friendly options.
- Plant-based meat alternatives are incorporating nut proteins and oils to improve texture, flavor, and nutritional profile, providing healthier fats and essential nutrients while catering to flexitarians and vegans seeking sustainable protein sources
- The rise in allergen-friendly formulations is driving innovation in nut blends, allowing manufacturers to create diverse plant-based snacks and protein bars that are free from common allergens like soy and gluten, while leveraging nuts’ natural richness and health benefits.
- Nut ingredients are favored in plant-based baking and confectionery for their flavor, crunch, and nutrient density, enabling producers to offer indulgent yet healthier treats that appeal to health-conscious and vegan consumers alike, enhancing product variety in the market.
- Advances in food processing technology enable extraction of nut-based oils and proteins with improved stability and shelf life, facilitating their integration into ready-to-eat plant-based meals, sauces, and dressings, aligning with the growing convenience food trend among busy consumers.
