bake - December 2020 - 33

walnuts
Walnuts are an excellent source of omega-3 alpha-linolenic

Walnuts are quite versatile and pair well with many ingre-

acid (ala)

dients, but some ﬂavors can really help a product developer

Are you looking to give your product a boost of good fats with-

achieve that " wow " factor. The dual nature of the walnut - its

out the ﬁsh oil? Consider formulating with walnuts, the only

sharp-ﬂavored skins and a rich interior - enables it to play two

nut to contain a signiﬁcant amount of plant-based omega-3

roles in the pairing game. The bitter notes allow walnuts to com-

alpha-linolenic acid (ALA) at 2.5 grams per ounce or 9 grams

bine with sweeter and higher-fat foods, but at the same time

per 100 grams.

lighten up citrus fruit ﬂavors and vegetables. Recognizing and

For example, launched in early 2020, Keto Cookie Bites use
California walnut ﬂour to provide a boost of all-important plant-

capitalizing on these ﬂavor dimensions is the key to your walnut
development success.

based omega-3 ALA (2.5g/oz). The products are formulated to
satisfy the keto diet and contain 3 grams of protein and 1 gram

Texture

of net carbs per serving.

Walnuts have the perfect bite. Neither too hard nor too soft,
they are the ideal inclusion in everything from ice cream to snack

Plant-based functionality

bars to plant-based taco crumbles. With walnuts available in siz-

There's no denying the booming popularity of plant-based

es ranging from whole pieces to walnut meal, food manufactur-

foods. However, consumers are starting to doubt the ingredients

ers have the ability to tailor the perfect mouthfeel in products

in some popular meat alternatives on the marketplace. Does the

using walnuts. Plus, walnuts' pliable texture makes them a great

average consumer know what leghemoglobin is? Does methyl-

medium for seasonings.

CALIFORNIA WALNUT COMMISSION

cellulose belong on a clean label plant-based food? With walnuts, plant-based food and beverage manufacturers can mimic

Nutritious indulgence

products such as ground beef without excess ingredients and

Ten years ago, consumers accepted that eating " healthy " pack-

ﬁllers. The next generation of plant-based foods will focus on

aged foods often meant sacriﬁcing taste. Those days are over.

clean label products, and walnuts can play a starring role due

Consumers demand products that are all-natural, taste great,

to their subtle nuttiness and exceptional texture that mimics

and deliver on nutrition. Healthful indulgence has become the

ground beef in tacos, hamburgers, and even frozen ravioli.

holy grail of food and beverage product development. Manufacturers in almost every category are trying to create great-tasting

Flavor versatility

products loaded with nutritional beneﬁts.

From a ﬂavor perspective, walnuts carry a unique and subtle

Walnuts deliver both essential nutrition and indulgence and

nutty ﬂavor proﬁle. They complement both sweet chocolate, va-

are easily incorporated into countless food products. In a 2019

nilla, and fruit applications, as well as savory meat, vegetable,

consumer survey, taste was cited as the number one reason for

and pasta applications. Walnuts possess a fairly mild ﬂavor, but

consuming walnuts. In addition, 90% of consumers recognize

they also have a complex proﬁle that includes tangy, acidic, but-

walnuts as a nutritious food and 78% said the health beneﬁts of

tery, and sharp notes.

walnuts positively impacted their purchase decision.

bakemag.com | NOV-DEC 2020 > 33

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bake - December 2020

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