{"id":12665,"date":"2022-02-14T13:44:10","date_gmt":"2022-02-14T11:44:10","guid":{"rendered":"https:\/\/itacpro.develacq.startgoconnection.es\/?p=12665"},"modified":"2022-07-25T14:59:49","modified_gmt":"2022-07-25T12:59:49","slug":"nut-flours-new-applications-food-industry","status":"publish","type":"post","link":"https:\/\/www.itac-professional.com\/en\/blog\/nut-flours-new-applications-food-industry\/","title":{"rendered":"Nut flour: new applications in the food industry"},"content":{"rendered":"

The use of nut flours keeps growing in the industry as consumers show a greater interest for gluten-free products as part of cereal-free or low-carb diets, such as keto and paleo diets. But what are the benefits of making formulations with this ingredient? What are the main applications of this product in the food industry? Keep reading.<\/p>\n

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Which trends drive innovation through nut flours?<\/strong><\/h2>\n

Traditionally, the use of <\/span>this product was closely <\/span>linked to the manufacture of gluten-free products for celiac disease sufferers. However, today, the use of alternative flours has become widespread and manufacturers are hard at work exploring different gluten alternatives such as flours sourced from seeds, fruits and vegetables and, especially, nuts.\u00a0<\/span><\/p>\n

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Many consumers follow a gluten-free diet for reasons other than intolerance. <\/span>They consider gluten-free products to be healthier<\/b> \u2013 a very powerful driver ingrained in consumer\u2019s minds, and a fact leveraged by many food companies through products that are not only gluten-free, but can also meet customer expectations in regard to taste, appearance and textures.<\/span><\/p>\n

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On the other hand, <\/span>have become a <\/span>highly-sought ingredient by <\/span>keto diet <\/b>followers, which aims to reduce carbohydrates in favour of fats and, to a lesser extent, proteins. Lastly, another major driver for the application of these processed nut products is the <\/span>paleo diet<\/b>, which eliminates cereal consumption and therefore requires alternatives to traditional flours.\u00a0<\/span><\/p>\n

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Trending diets aside, <\/span>this product are increasingly used due to their <\/span>excellent gastronomic and nutritional properties, which turn them into an attractive and healthy substitute to conventional flour in products such as snacks or segments such as bakery and pastry.<\/span><\/p>\n

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The food industry\u2019s response<\/strong><\/h2>\n

Gluten is a natural, <\/span>highly energetic protein that <\/span>greatly influences product quality and its acceptance among consumers. For this reason, replacing it is a true challenge for industrial manufacturers, who need to overcome the <\/span>limited palatability of the alternative products on the market.<\/span><\/p>\n

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Where is <\/span>innovation heading in the <\/span>gluten-free universe? According to Mintel, these are the three major areas of innovation:<\/span><\/p>\n

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1- Bolstering the nutritional profile<\/b><\/b><\/p>\n

Many gluten-free products may have <\/span>nutritional profiles<\/b> that are inferior to those of their counterparts. Manufacturers attempt to make formulations with ingredients that improve these profiles, and here, nuts are essential due to their multiple nutritional properties.<\/span><\/p>\n

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2- Meet consumer sensorial expectations<\/b><\/b><\/p>\n

Undoubtedly, this is the greatest challenge of gluten-free products. Here, the focus is on making formulations with new ingredients and <\/span>innovate on product development processes<\/b>. In this regard, the implementation of solutions such as nut flours is revolutionising segments such as that of baked products.<\/span><\/p>\n

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3- Creation of new gluten alternative flour sources<\/b><\/p>\n

Some examples include combining cassava, almond and flaxseed flours.<\/span><\/p>\n

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You may like: <\/span><\/i>The use of walnuts in new product formulations<\/span><\/i><\/a><\/p>\n

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Nut flour types<\/b><\/h2>\n

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They are made from blanched nuts that are ground until they turn into a<\/span> powder texture, sieved <\/b>for use as baking and cooking flour.<\/span><\/p>\n

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The process nuts undergo to be transformed into flour at no point makes them lose their <\/span>exceptional nutritional profile<\/strong>:<\/strong> high fibre and protein content, low levels of carbohydrates and presence of essential healthy fats.\u00a0<\/span><\/p>\n

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Do you want to know the main characteristics of the most common nut flour types? We sum them up for you below.<\/span><\/p>\n

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It may interest you: Nut powder: impact on the food industry<\/a><\/em><\/p>\n

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Walnut flours<\/b><\/h3>\n

In order to be used like this, first, <\/span>all of the walnut\u2019s oil is extracted and it later undergoes a grinding process. Walnut flour is used sprinkled on cakes, as a dough additive or in battered products. It is also added to pastes or used as sauce thickener.<\/span><\/p>\n

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Even though not long ago they saw very limited use, other options such as <\/span>pistachio flour<\/b> and <\/span>hazelnut flour <\/b>have started <\/span>trending as of late.<\/span><\/p>\n

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Blanched almond flour<\/b><\/h3>\n

This option is characterised by being <\/span>spongy, fine and smooth, which makes it ideal for patisserie and fine pastry, where the dough needs to be light and fluffy.<\/span><\/p>\n

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\"almond<\/span><\/p>\n

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This ingredient is also gaining significant ground \u2013 a trend that is expected to keep growing \u2013 as the main ingredient of <\/span>innovative products, especially within the <\/span>convenience segment, such as snacks and bars. Furthermore, during the last few years, several manufacturers have even reinvented products as common as <\/span>pasta and pizza dough by making formulations with these new processed nut products.\u00a0<\/span><\/p>\n

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Peanut flour<\/b><\/h3>\n

High quality peanuts are used in making this type of flour, which are roasted and naturally processed until a natural ingredient is obtained that is low on fats and has a pleasant roasted flavour. Another fundamental aspect of this product is that it contains between <\/span>40-50% of plant-based protein, which enhances the protein profile of any product.<\/span><\/p>\n

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Do you know what the <\/span>main uses of peanut flour are? Take a look below:<\/span><\/p>\n