Recent research shows that even when consumers are looking to treat themselves, they are still looking for added nutrition, such as dietary fiber or lower fat content, or non-dairy options, even in the indulgent categories of ice cream and frozen desserts.¹ This type of permissible indulgence means there is space for food manufacturers to create decadent treats with healthier labels.

Almond ingredients help create non-dairy frozen dessert applications with added nutrition, manufacturing benefits and simpler labels. Frozen desserts made with non-dairy yogurts are a growing product category fueled by demand for healthy and clean label-friendly options, and fiber and plant protein have become top priorities for consumers, according to IFIC research.²

The rise in non-dairy yogurt in today’s market

Several factors are causing an increase in demand for non-dairy frozen desserts. Consumer interest in alternative diets and concerns over dairy and lactose intolerance are all part of the equation for the growing interest in non-dairy frozen desserts. Frozen desserts made with non-dairy yogurt allow consumers with dairy protein and/or lactose intolerance to retain their dietary routines without compromising their desire to support their wellness goals.

How non-dairy yogurts for frozen desserts are produced

Non-dairy yogurt is a fermented food product that uses plant-based ingredients to simulate conventional dairy yogurt's taste, texture and color. A base—such as one made with almond butter or almond protein--is mixed with water, vegan lactic acid bacteria cultures and a source of sugar, if there is none present in the base, to initiate fermentation. These microorganisms will slowly convert the sugars into lactic acid, which drives down the pH of the fermentation. The increased acidity causes the proteins in the base to coagulate, increasing the gelling and thickness of the fermenting base.

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The non-dairy yogurt is then chilled for use in frozen dessert applications.

As an ingredient, almond butter is made by roasting, then grinding almonds to a fine paste. The whole almonds are blanched (have their skins removed) before grinding to achieve a smoother texture and lighter color. Almond protein is a high-protein flour produced by grinding blanched whole almonds and mechanically pressing the almond fragments to remove a high percentage of almond oil, producing a compact almond cake. This compact cake is further milled into a fine powder.

The main difference between almond butter and almond protein is the amount of almond oil that is present in each ingredient. Almond oil provides the smooth mouthfeel and creaminess that is typical of traditional frozen dairy desserts. Almond protein offers the advantage of a low-fat option while retaining the functionality and quality of plant-based proteins.

Overcoming functional challenges

Several challenges arise with manufacturing non-dairy frozen desserts when compared to traditional dairy products.

Some plant-based proteins can add off-flavors and odors or unappealing colors. The neutral, clean flavor and light color of almond ingredients make them highly versatile ingredients for non-dairy products without the need for flavor masking.

Achieving the desired thickness and consistency that creates a pleasant mouthfeel is also a must. With its uniform, fine particle size, almond protein provides a consistent and smooth texture. This allows ingredients to be quickly mixed without the need for more intense processing equipment.

Emulsification and gelling functional properties are essential for the formulation of non-dairy frozen desserts with the sensory characteristics consumers expect. Almond butter has a low viscosity and consistent particle size, making it smoother and easier to pump during production. The emulsion capacity of almond butter provides a smooth consistency in a food product that does not separate over time. Similarly, almond proteins are easy to disperse, speed output along and have excellent gelling properties.

While almond butter and almond protein have their own advantages, combining both in a non-dairy yogurt formulation creates a well-balanced product. A higher percentage of almond butter combined with a lower percentage of almond protein yields a yogurt with superior appearance, aroma, texture, flavor and aftertaste. For a lower fat option, a lower percentage of almond butter combined with a higher percentage of almond protein produces an equally excellent non-dairy yogurt with higher sensory scores than other plant-based protein ingredients.

The almond advantage: nutritional benefits with superior flavor

Almond butter and almond protein are clean label-friendly solutions that provide a nutritional boost with minimum use of additional ingredients. Both provide better-for-you fats, protein, antioxidants and dietary fiber, along with essential minerals and vitamins. They have one of the highest amounts of vitamin E per serving. Almond ingredients are also gluten- and soy-free, which make for more encompassing options for those with food sensitivities. Consumers get the benefit of added nutrition without sacrificing taste or texture.   

People are always looking for products with added health benefits and still taste good. Today’s consumers are reaching for premium products because they are seeking increased nutritional and functional benefits. Food manufacturers aiming to create quality non-dairy frozen desserts that meet consumer expectations for taste, quality and nutrition are going to find success in the market.

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With all the nutritional and functional attributes of almond ingredients, the opportunities to create innovative products that consumers want are endless. There’s a world of potential for frozen dessert ideas thanks to the power of Blue Diamond almond ingredients. Whether adding the texture and crunch of sliced almonds or recreating the smooth mouthfeel of traditional dairy products, we have the innovative products and technical knowledge to help your team develop applications that fly off the shelves.

Sources:

1. Mintel Trend Report, Wellbeing 2021: Health Undefined

2. International Food Information Council, Food & Health Survey, 2019-2022