The food industry is going nuts — literally.
While personal preferences and food allergies are a growing concern among consumers, many are actively seeking out nuts and seeds as part of plant-based, high-fat and high-protein diets.
At Expo East 2017 in Baltimore, Md., the Project NOSH team examined how nuts are playing an increasingly prominent role within the industry. From dairy-alternative yogurts to on-the-go snack bars, here’s what we saw from nut-based products exhibited on the show floor.
Vegan cheese maker Miyoko's embraces nuts for its new pub-style line.
Barney's is sweet on nuts with its new flavor: chocolate.
Bitchin' Sauce's new line of dips is nuts-- literally.
Yai's Thai uses nuts in its globally-inspired condiment line.
Nut butter maker Wild Friends is using its main product line to break into new categories. First stop: oatmeal.
There's Nuttin' Ordinary about this nut-based cheese, or its new single-serve packaging.
GoodBelly has moved from probiotic shots to bars, which promote gut health and embrace-- you guessed it -- nuts.
Soul Sprout's peanut butter bites allow for consumers to indulge with nuts, sans spoon.
Forager harnasses nut-power in both its yogurt and beverage lines.
Nuts are such an integral part of Pamela's newest flavors that they even get a nod in its moniker.
Nuts butters are making their way into new packaging formats, too.
Nuts are used as ingredients for their indulgent taste, as can be seen in nakd's bar line.
Bobo's oat bars are filled with nut butters in its most recent innovation.
Nuts are also slowly making an entrance into baby food as a way to reduce the risk of allergies among children.
For many plant-based products, including no cow, the main source of protein comes from nuts.
This ice cream maker uses almond milk as a base for its ability to stand up to intense flavors like chocolate.