Almond Protein at a CAGR of 5.80% during the forecast period
Introduction
Almond protein is a plant-based protein derived from almonds (Prunus dulcis) through processes such as cold-pressing and defatting. It has emerged as a nutrient-dense, allergen-friendly, and sustainable alternative to animal and soy proteins, finding wide application in nutrition products, bakery items, beverages, and personal care formulations.
Due to growing consumer demand for clean-label, plant-based, and allergen-free protein sources, almond protein has gained significant attention in the food, beverage, and nutraceutical industries. It combines high nutritional value with excellent functionality, making it ideal for use in both vegan and functional food applications.
Composition and Nutritional Profile
ComponentTypical Content (per 100 g)Protein45–55%Fat10–15%Carbohydrates15–20%Dietary Fiber10–12%Minerals (Calcium, Magnesium, Iron)Trace amountsEnergy~400 kcal
Almond protein is rich in essential amino acids, especially arginine, glutamine, and leucine, supporting muscle repair, metabolic health, and immune function. It is naturally gluten-free, cholesterol-free, and low in saturated fats.
Production Process
Defatting
Almonds are cold-pressed to extract oil, resulting in a defatted almond meal.
Milling and Drying
The defatted meal is ground into fine powder and dried under controlled conditions.
Protein Extraction
Mechanical or enzymatic extraction methods are used to isolate protein concentrates or isolates.
Purification and Packaging
The resulting powder is purified, tested, and packaged for use in food or cosmetic applications.
Depending on processing methods, the final product may be:
Almond Protein Concentrate (50–70% protein)
Almond Protein Isolate (up to 85–90% protein)
Functional Properties
Emulsification – Stabilizes fat–water mixtures in beverages and spreads.
Foaming – Useful in bakery and confectionery applications.
Water-Binding Capacity – Improves moisture retention in dough and batters.
Texture Enhancement – Adds body and creaminess to plant-based milks or yogurts.
Mild Nutty Flavor – Enhances taste profiles of protein-enriched foods.