Almond innovation satiates health-conscious consumers

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Almond innovation satiates health-conscious consumers

28 May 2026

Maddie Lambert

Maddie Lambert is a copywriter and editor from Joplin, MO. She graduated from Missouri Southern State University with a Bachelor of Arts in English – literary studies. When she’s not poring over the magazine or lost in the pages of a new novel, you can find Maddie exploring her local bookstores, spending time with her husband, or sharing her latest literary discoveries with fellow book enthusiasts.

MODESTO, CA — There’s a shift happening in the global baked goods sector. Consumers are demanding functional health benefits — protein and fiber are the top contenders at the moment — which is reshaping the category so it is no longer driven by indulgence.

According to a new report from Innova Market Insights, commissioned by the Almond Board of California, flavor remains the top consumer driver, but significant health awareness is not-so-quietly encroaching, creating an opportunity for baked goods that can deliver on both taste and wellness.

The report found a steady rise in innovation across the global bakery market, led by the sweet biscuit and cookie category. Europe is leading in overall bakery launches, while the Middle East, Africa and Asia-Pacific are the fastest-growing regions. The US and France lead in innovation by volume, while Morocco shows the fastest growth overall.

Where do almonds play a role in today’s product launches? The report notes that while almonds are only in 6% of launches currently, their strong relevance in the dynamic cookie and biscuit sector positions them as a key ingredient for future product development.

“This new study shows that creating the next generation of successful baked goods means leveraging functional ingredients that also deliver a complete sensory experience,” said Harbinder Maan, associate director, trade stewardship for the Almond Board of California. “The versatility of an ingredient like almonds offers a powerful solution, providing everything from a satisfying crunch of whole almonds to the satiety-supporting combination of protein, fat and fiber in almond flour.”

The report shared the top trends shaping the bakery aisle, including:

Powerhouse Protein & Satiety: With three in five consumers actively adding protein to their diets, the demand for satisfying, protein-rich baked goods is growing. Almonds deliver 6 grams of plant-based protein per ounce, along with healthy fats and fiber, a combination that supports satiety and aligns with consumer interest in weight management.
Gut Health Hub: Gut health is a priority for 59% of consumers, who view it as essential to their overall well-being. Almonds provide 4 grams of fiber per ounce, enhancing bakery items and supporting digestive health, with key growth markets for this trend including Italy, Morocco and France.
Authentic Plant-Based: Plant-based growth is accelerating, particularly in cakes, sweet biscuits and cookies. Germany currently leads the plant-based baked goods market, while Italy and Morocco are key growth drivers.
Healthier Indulgence & Clean Label: Consumers are not abandoning indulgence; they are redefining it. Thirty-four percent say an indulgent experience means “healthier enjoyment,” seeking out products with natural ingredients and clean-label formulations.

Health could be seen as a barrier to consumption in the baked goods category, but almonds are a key ingredient for commercial bakeries seeking to meet the demands of the modern, health-conscious consumer.