Walnuts are a nutritious, clean label ingredient that hold huge untapped potential for the creation of new meat and dairy alternatives. At this year’s Fi Europe, the California Walnut Commission will be sharing recipe formulation strategies and processing techniques that illustrate how walnuts can revolutionise the plant-based market.
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Walnuts are an established and popular ingredient across numerous regions and cultures. Throughout Asia and the Middle East for example, walnuts are used to create sauces, soups, and desserts, and are valued as gifts for special occasions. In Europe and North America, walnuts are often used in baked goods and are a popular choice for snacking.
“Walnuts provide a great nutritional punch,” says Robert Verloop, executive director of the California Walnut Commission (CWC).
“They are nutritionally dense and are the only tree nut to contain significant amounts of the plant-based omega-3 alpha-linolenic acid (ALA). The consumption of walnuts also helps to maintain cardiovascular health, which has been officially confirmed by the European Food Safety Authority (EFSA). At the CWC, we continue to support scientific research, helping to keep walnuts and their health benefits top of mind with consumers and health professionals.”
The plant-based category has long been recognised as an area of huge growth potential, and it is here that walnuts could give formulators the edge. “Walnuts provide the protein, texture, and flavour that consumers crave,” explains Verloop.
“They are already used in ice creams, breads, and innovative snacks, to provide richness and depth of flavour in plant-based applications. We are also seeing more interest in nut butters and sauces such as walnut pesto and meatless bolognese.”
There is also a significant opportunity for walnuts in plant-based meat alternatives. Verloop points out that when walnuts are finely ground or chopped, they can be used as a meat substitute in plant-based dishes like burgers, meatballs, sausage, or tacos. “The texture of ground or chopped walnuts mimics the fine or crumbly texture of ground meat, and contributes to flavour through their natural oils, umami taste, and nutty flavour, he says.
“California walnuts perfectly meet these needs.”
At Fi Europe, the CWC will be presenting several walnut-based meat and cheese alternative prototypes, and highlighting walnut-based products that are already successfully on the market. Verloop believes that it is the unique combination of culinary versatility and strong functional benefits that make walnuts so appealing for manufacturers.
“Walnuts align with clean label trends,” he explains. “Walnuts also have a neutral colour and natural, mild flavour that pairs well with a range of flavours. Additionally, consumers recognise walnuts as a wholesome, premium ingredient, which can help brands differentiate their products in a competitive market.”
In the dairy alternatives category, walnuts can be used to create creamy plant-based milk, yoghurt, and cheese products. Walnut milks from manufacturers like Elmhurst 1925, Mariani, and PlantStrong are really taking off in the United States.
“We’ve also seen plant-based beverages and powders such as Octonuts Walnut Protein Powder; in India, Rich Dad Health Drink Powders; and in Mexico, El Sabor De Oaxaca Horchata Powder all using walnuts as a hero ingredient,” adds Verloop.
For meat substitutes, walnuts add a satisfying texture and flavour to plant-based burgers, sausages, and crumbles. “California Walnuts has been developing product formulations and prototypes in this space, which we have available for food companies looking to innovate with walnuts,” says Verloop.
“Beyond dairy and meat alternatives, walnuts are great in plant-based snacks, such as energy bars, protein bites, and nut-based spreads. What may surprise some manufacturers is that walnuts also absorb the flavours they are paired with in shelf-stable products such as Diamond’s Smoky Bacon Crunchy Nut Toppers.”
Fi Europe also presents an opportunity to introduce the California walnut industry to a European audience. The sector is made up of more than 4,600 walnut growers and nearly 70 processors, many from multi-generational family farms.
“California walnuts are grown, harvested and processed to some of the highest food safety and agricultural growing standards in the world, to ensure to deliver a high-quality product for customers and consumers,” says Verloop. “The industry is evolving and focusing on providing higher-value walnuts, walnut products, and innovations.”
A key focus today is on giving product developers an innovative ingredient in multiple categories, from plant-based meat and dairy alternatives to shelf-stable snacks. “By showcasing new walnut formulations and prototypes, we hope to spark inspiration over how walnuts can be incorporated into more product development projects, especially in the plant-based sector,” says Verloop.
