Skip to content

Almond flour: the added value driving food innovation

The food sector is undergoing significant transformation: consumers are seeking healthier, more sustainable, and functional products from transparent supply chains. Within this context, almond flour is emerging as one of the fastest-growing alternatives to traditional wheat flour, a strategic ingredient for companies looking to innovate recipes and develop products with a high nutritional profile.

It is a premium, natural, and highly versatile ingredient that is rapidly gaining traction in the specialty flour market thanks to several highly valued characteristics.

  • Naturally gluten- and lactose-free: a decisive advantage for meeting the demand for products suitable for consumers with intolerances or those preferring gluten-free formulations.
  • Superior nutritional profile: rich in plant-based proteins, healthy fats, fiber, vitamins, and minerals such as magnesium and calcium.
  • Low glycemic impact: due to its lower carbohydrate content compared to wheat flour, making it suitable for low-glycemic or “low-carb” formulations.
  • Clean-label appeal: a simple, 100% natural ingredient, free from additives and preservatives.

It is no surprise, therefore, that more and more companies are incorporating it as a key ingredient in new product lines, both to improve nutritional performance and to differentiate products in the market.

However, introducing almond flour involves a series of technical considerations that R&D departments must carefully evaluate.

  • Lack of gluten: doughs do not rise in the same way; achieving volume and stability often requires alternative binding agents such as eggs, increased hydration, or specific thickeners.
  • Higher fat content: almond flour absorbs liquids differently, resulting in doughs that are moister and denser. The final texture must be balanced by adjusting the recipe.
  • Delicate shelf life: natural almond fats are sensitive to oxidation, making particle size and storage conditions critical factors for the stability of the final product.

 

In this context, Alfrus positions itself as a specialized partner for companies looking to integrate almond flour into their formulations. Our flour—made from natural and from blanched almond—is produced through a rigorous process designed to preserve the fruit’s nutritional and sensory quality.

The almonds selected from sustainable farms are first carefully inspected using optical sorters and metal detectors, then milled, and finally sieved to achieve the required particle size.

To meet diverse industrial needs, Alfrus offers one of the most comprehensive ranges in the sector, with customizable particle sizes and four standard fineness levels:

  • STD – particle size <0,8 mm: higher 40%
  • FINE – particle size <0,8 mm: higher 60%
  • EXTRA FINE – particle size <0,8 mm: higher 70%
  • EXTRA FINE MACARONS – particle size <0,8 mm: higher 80%

Far from being a passing trend, Alfrus almond flour lends itself to a wide range of applications, becoming a valuable ally for producers across different food segments:

  • Snacks and functional bars: enhancing energy density and protein content.
  • Gluten-free pastries and baked goods: producing soft and flavorful doughs.
  • Sauces and soups: acting as a natural thickener to replace artificial ingredients and create creamy, rich textures.
  • Coatings and fried foods: providing crunchy and flavorful breading.
  • Desserts, creams, and cold products: adding consistency, flavor, and superior nutritional value.

 

Almond flour is no longer just a niche product: it represents a true innovation accelerator for brands seeking to develop healthier, more sustainable, and modern recipes, responding to emerging trends and the needs of today’s consumers.

For Alfrus, this is an opportunity: to continue innovating, collaborating with forward-thinking brands, and fostering a future where naturalness is the essential standard in ingredient selection.

5th November 2025

LATEST NEWS