Almond protein is a plant-based protein ingredient for food manufacturers developing protein-enriched, vegan and vegetarian products. Produced from selected almonds, it combines a mild nutty sensory profile with protein content and functional emulsifying properties. It can be evaluated for bakery products, beverages, dairy alternatives, nutrition bars, sports nutrition, food supplements, snacks, sauces and other industrial food formulations.
Its combination of nutritional and functional characteristics makes almond protein particularly relevant for manufacturers seeking product differentiation through plant-based protein sources. The appropriate dosage and processing conditions should be determined according to the required texture, flavour profile, protein target and final production process.
Our almond protein is produced from carefully selected almonds sourced from cultivation partners that meet defined quality and sustainability requirements. The raw material is processed under controlled conditions to preserve its nutritional and functional characteristics and to support consistent performance in industrial food production.
Almond protein is available in packaging and delivery formats designed for food manufacturers and industrial processing. Standard options include 20 kg bags, 25 kg bags, big bags and bulk silo delivery. Available formats may depend on order quantity, product specification, destination and logistical requirements. Additional packaging solutions are available on request.
Almond protein for food manufacturers
Almond protein is a plant-based protein ingredient for food manufacturers developing protein-enriched bakery products, beverages, nutrition products, dairy alternatives and plant-based convenience foods. It combines a mild nutty sensory profile with protein content and functional emulsifying properties, making it relevant for formulations in which nutrition, flavour and product differentiation are important.
In industrial product development, almond protein can be evaluated together with pumpkin seed protein when a combination of nut- and seed-based proteins is required. It may also be combined with oat fiber to support fiber enrichment and formulation structure in selected products. Relevant use cases include bakery applications , beverages, nutrition bars, dairy alternatives and food supplements. Manufacturers should determine the appropriate dosage and processing conditions through formulation trials based on the current product specification and the required sensory and nutritional targets.
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For detailed information on specifications and applications, you can request the data sheet here.
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