Food product development: new ingredients and strategies
The food industry is currently witnessing a new form of consumption. It must now abide by more sustainable processes and the use of innovative ingredients that are not only natural, but that also offer an added value and come from more environmentally-friendly sources. For this reason, it is vital for the entire industry to engage in […]
Uses of walnut in new product formulations
Walnuts are taking a leading role in the food industry – especially in the field of new product developments. The versatility of this nut makes it ideal to be part of a myriad of novel foods. In this article you will find information about the benefits of this ingredient and we will delve deeper into the uses of walnut in different food industry sectors. In […]
Slivered almonds: uses and applications in the food industry
Slivered almonds are among the most widespread processed almond forms, and the most demanded by industrial manufacturers. Want to learn about its main uses and benefits? Keep reading! The food industry is increasingly including almonds and its various processed forms, such as pastes, dices, slices and slivers, in the formulation of products and new developments. Their nutritional content, versatility and ability […]
Food industry trends 2026 and main innovation drivers
The experts at the Institute of Food Technologists (IFT) have once again identified the main trends that will influence the food industry in 2026. Among the most prominent trends driving innovation are the rise of GLP-1 medicines, salt and sugar reduction, and personalised nutrition and others. At this point, plant-based ingredients, such as nuts and […]
Emerging plant-based trends and innovations
Are you interested in the plant-based food and beverage market? Do you want to know what are the most important plant-based trends? Would you like to discover what products are being launched in this industry? We invite you to keep reading this article where we also delve deeper into the way in which nuts are […]
Zero waste almonds: an outreach project on all the uses of almonds
Almonds are the most consumed nuts in the world, be it as a snack or as an essential, healthy food. The almond fruit is composed of the seed, the shell, and the skin, with only 25% to 30% being the part that we traditionally consider the nut. Discover how every part of the almond is […]
Spanish almonds: a sustainable and booming product
It is believed that the first almond trees arrived in the Iberian Peninsula with the Phoenicians. However, it was the Romans who truly drove their cultivation forward. The current surge in consumption is driven by the substitution of animal proteins with plant-based sources and by almonds’ versatility, as it is used in numerous innovative products […]
Mediterranean almonds, a product with a promising future
Mediterranean almonds, grown across the Iberian Peninsula, are globally renowned for their exceptional quality. In this context, the partnership between Dcoop and Importaco stands out as a successful model that combines local sourcing, sustainability and processing excellence, bringing our almonds to the global food industry. Watch this video to discover all the details about this […]
Trends in nuts: Innovations in flavours and experience
The report by Importaco Nuts, in collaboration with Food Republik & Food Scouting, analyzes the evolution of the almond, peanut, hazelnut, cashew, and pistachio market. In the first installment, we addressed nut consumption in households and how the habits of new generations have evolved. In this article, we will focus on innovations in flavour and […]
Report on trends and product development with nuts 2026
Itac Professional and Importaco Nuts presents a new report that thoroughly analyses innovations and trends in the nut market in 2026, including almonds, peanuts, hazelnuts, cashews, and pistachios, and was prepared in collaboration with the consultancy Food Republik & Food Scouting. This document offers a comprehensive overview of the role these ingredients are playing in […]