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Demand for healthy snacks are on the rise, and projected to grow +7% by 2030*. More and more consumers are seeking easy and healthy snacking alternatives driven by busy lifestyles, the rise in smaller appetites, unstructured meals and shifting preferences towards healthier eating solutions.
Here are three ways to win when it comes to healthy snacking:
Be convenient – whilst most snacks are consumed in the home, there is increasing demand for snacks to be consumed on the go, requiring them to be small and portable.
Be functional – demand has grown for nutrient dense, high in protein, low-sugar and plant based snacks, providing them with essential energy and nutrients to keep them going any time of day.
Be enjoyable – create sensorial experiences through unique flavours, formats and products experiences. A mindful moment to be enjoyed alone or shared with others.
*Source: +7% market growth – Grandview research UK better for you snacks, size and outlook 2024-2030.
Almonds have become a go to versatile snack – meeting consumer demand for convenience, functionality and enjoyment.
They are known to have considerable health benefits, naturally high in protein, rich in healthy mono-unsaturated fat for good heart health and high in fibre to support digestive wellbeing. They are considered a top food source of anti-oxidant vitamin E and are rich in magnesium which contributes to maintaining good health.
Whilst Almonds are commonly perceived to be a nut they are in fact a seed – closely related to peaches, plums and cherries.
Grown primarily in the United States of America, Australia and Spain, almonds are harvested from August to October.
We then import almonds (both pasteurised and unpasteurised) and offer them in a variety of formats:
1.Whisk together plum puree, coconut milk, oil, hot honey and vanilla essence until smooth.
2. Add caster sugar and whisk until dissolved.
3. Add flour, salt and bicarbonate of soda and mix into a dough.
4. Add 30g of cranberries and 20g of chopped almonds.
5. Reserve the rest for topping.
6. Refrigerate the dough for 30 minutes.
7. Preheat oven to 180℃ (170℃ fan) mark 4.
8. Weigh into 25g balls.
9. Place dough ball on a baking sheet lined with baking parchment.
10. Space out evenly, flatten each ball and stud with reserved cranberries and almonds.
11. Bake for 8 to 10 minutes until cooked through and browned.
12. Remove from oven and leave on tray for 2 minutes to firm up before transferring to a wire cooling rack.
J.O. Sims development manager Michelle says: “Almonds are a wonderfully versatile ingredient, working brilliantly with rhubarb, fig, apricot, honey, coffee, chocolate and ginger. They work perfectly in granolas, snacking and trail mixes, cereal and energy bars, patisserie and, as in this recipe, cookies.”
15 minutes (cook time 8-10 minutes)
120g plain flour
1g salt
1g bicarbonate of soda
30g vegetable oil
50g caster sugar
20g hot honey
30g coconut milk
0.1g chilli flakes
2.5g plum puree
75g vanilla extract
60g soft and moist dried cranberry slices
60g almonds (chopped or whole)
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