Jenni Spinner: Almonds are, as the California Almond Board shares, very versatile. Could you please share a rundown of the number of uses of the nut and other components?

Harbinder Mann: Almonds are incredibly versatile, serving as a highly functional ingredient that allows for endless creativity. When it comes to the nut itself, product developers have over 14 different forms to choose from. They can be utilized natural, roasted, or blanched; incorporated as sliced, diced, chopped, or slivered; or formulated as almond flour, meal, paste, butter, oil, and almond milk. This unmatched variety means they can play a foundational role across categories like bakery, beverages, and snacking. For instance, almond flour—which provides fiber, calcium, iron, protein, Vitamin E, and magnesium—has become a powerhouse for gluten-free baked goods with a premium halo. Almond paste and butter add rich flavor and healthy fats, acting as fantastic creamy fillings or natural binders. Whether a developer is looking to add a satisfying crunch, a smooth texture, or complex, caramelized flavor notes through roasting, these various forms provide the taste, texture, and nutrition to help a product truly stand out on the shelf.

JS: Now, there’s one more to talk about—please tell us about the hull and how you discovered and developed its potential use as an upcycled food ingredient.

HM: Our passionate director of food research and technology, Guangwei Huang, has been a true visionary in this space. He recognized that almond hulls (which make up 50% of the dried almond fruit) had untapped potential far beyond its traditional use as livestock feed. His core focus was figuring out how to safely and effectively transform this co-product into a premium, human-grade food ingredient. The development process required creating a strict, controlled method of sorting, cleaning, pasteurizing, and drying the hulls, and then grinding them into a functional powder. From there, Guangwei and our team compiled a rigorous, 180-page safety dossier detailing the process and its safety for human consumption. After a thorough review by an independent expert panel, the Almond Board officially secured GRAS (generally recognized as safe) status for almond hull powder. It’s a monumental breakthrough in agricultural upcycling, and Guangwei’s enthusiasm for unlocking this entirely new, sustainable value stream has been nothing short of contagious.

Photo: Jenni Spinner

JS: In addition to reducing waste, it’s got some functional and flavor benefits—could you please talk about that?

HM: Beyond the compelling sustainability story, almond hull powder offers excellent functional benefits for formulators. It acts as a natural humectant; its unique water-binding properties aid in moisture retention, which supports a soft, chewy texture in baked goods without requiring excessive starch or fat binders. Additionally, it is naturally high in phytochemicals and antioxidants, which actually boosts shelf-life stability by protecting healthy fats from oxidation. On the flavor side, it has a mild, slightly sweet, and toasted profile that complements ingredients like honey and oats beautifully. It also promotes the Maillard reaction, giving baked goods that rich, appealing oven-toasted appearance.

JS: What foods (particularly snacks, baked goods and candy) would use of the powder be best suited for, and what formulation advice can you offer?

HM: Almond hull powder is exceptionally well-suited for snacks, baked goods, and granolas. For developers formulating soft-baked bars or cookies, we recommend leveraging its humectant properties to retain moisture while simultaneously using its natural carbohydrate composition to reduce reliance on added sugars like sucrose. In the creation of crunchy snacks, almond hull powder is fantastic for cluster binding and crispness, holding its structural integrity well in milk or yogurt. And because it naturally increases dietary fiber, brands can achieve a 'good source of fiber' or clean-label positioning without having to rely on synthetic fiber additives.

JS: The board and its team are starting to spread the word about almond hull powder to the rest of the food world—could you talk about some of the ways you’ve worked to share the news, the industry events like IFT and others, etc.?

HM: We officially debuted almond hull powder at IFT FIRST 2026. But rather than just telling the industry about it, we wanted them to experience the innovation firsthand. We sampled several prototypes, including an 'Almond Berry Hullnola,' a 'Golden Hullnola,' and 'Almond Butter Hullva Cups,' which are a Middle Eastern-inspired halva reinterpretation. We also took the conversation to the Startup Pavilion Stage, where Guangwei Huang and Chef Henry Hill hosted a session discussing the role of the almond in the future of food, bridging the gap between food science and culinary artistry.

JS: What’s next in your efforts to promote incorporation of the powder into food production? If you’ll be chatting it up at any upcoming industry events, please share.

HM: With GRAS status officially secured, our focus is on partnering with food developers to help them translate this ingredient into commercial success. We are equipping R&D professionals with tools like our new AI-powered Virtual Lab, which helps them instantly pull recipes, trends, and insights on upcycling with almonds. Moving forward, we'll be heavily highlighting how almond hull powder fits into current food trends, particularly the convergence of gut health and clean-label authenticity, showing brands how they can pair a world-class circular economy story with functional, fiber-forward nutrition.  

JS: Any last thoughts?

HM: The main message we want F&B innovators to take away is that almonds are your partner in innovation. Today’s consumers are looking for what we call 'purposeful indulgence'—foods that offer sophisticated textures and flavors but also deliver on health, wellness, and sustainability. Almonds, and now almond hull powder, are no longer just an inclusion or an afterthought; they are a complete solution for creating the next generation of successful products. For inspiration, including the recipe for Almond Butter Hulva Cups with Green Almond Miso, visit our site.  

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