20 Almond Facts
SEPTEMBER | OCTOBER 2014
Blue Diamond
is the leader in almond innovation and
the food industry has taken notice. First came Food
Engineering magazine, which named the cooperative’s
Turlock facility “Plant of the Year” in 2014 and featured
the facility’s manufacturing prowess on the cover of its
April 2014 issue. Next came a June feature story in Food
Industry News, “Almond Demand Grows as Snacking
Occasions Get Healthier,” in which
Blue Diamond’s
General Manager of Global Ingredients Bill Morecraft was
interviewed about trends in almond ingredient demand. In
the summer 2014 issue of Food Product Design, Morecraft
also highlights the classic pairing of almonds and
chocolate in the article, “The New Chocolate Factory.”
The most recent publication to trumpet
Blue Diamond’s
ingredient leadership is Snack Food & Wholesale Bakery with their
August cover story, “
Blue Diamond Growers’
dream plant cooks up healthy almond snacks.” Snack Food & Wholesale Bakery is a
widely read publication, covering “emerging baking industry and snack food industry trends and developments in ingredients,
equipment, production technology and new healthy snacks, snack food and bakery products,” according to its website.
Blue Diamond
Highlights
Almond Versatility in Baked
Goods at Paris Food Show
“The recognition that our company has
received from these trade publications is a
testament to our processing capabilities and
ability to innovate new, exciting almond
ingredient products,” said Morecraft.
Throughout the Snack Food & Wholesale
Bakery article, the author refers to the
many capabilities that
Blue Diamond’s
Turlock plant brings to the cooperative’s
manufacturing portfolio. “The frst phase
of the expansion will meet growing global
consumer demand for value-added almond
ingredients. Some of the end product
applications from the ingredients side
include cereals, snack bars, baked goods,
yogurt toppings and confections,” the
article states.
Blue Diamond
is returning to the SIAL Paris
show in October equipped with its staff of
almond experts and exciting new ideas to
showcase in its state-of-the-art exhibit booth.
One of the focal points will be on almond
ingredient use in European bakery products.
“We want our customers to be able to
turn to us for new ideas about how to
incorporate almonds into their products,”
Morecraft said. “Our expertise in
almond ingredient use is unmatched in
the industry.”
Blue Diamond’s
Director of
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