![]() The product range is specific to each market, however you can find Almond Breeze® in traditional retail, online, and food service channels in most countries. Through which channels and in which countries do you currently sell your Almond Breeze line? Almond Breeze® is available in over 65 countries around the world, and we are the leading almond drink brand globally. As the world’s leading almond drink brand, Blue Diamond Almond Breeze® has expanded into many new geographies over the past year, such as Brazil, Mexico and Germany.Īre there any line extensions planned for 2019? We just launched the Almond Breeze® range of drinks in Germany this March so our focus is on building the sales of these products first and foremost, but we are constantly looking at other opportunities to expand into new categories. The dairy-free category has benefitted from this in more recent years and seen rapid growths with milk alternatives now mainstream products you can find in nearly all supermarkets. ![]() Transfer to a metal sieve set over a bowl and leave to drip for a minute, then serve.In the light of an ever-increasing number of consumers turning away from dairy products how has your business developed in recent years? There has been a great shift in consumer behaviour over the last 5-10 years as people seek out products to help live a healthy lifestyle or try vegan/vegetarian diets. Deep fry the chicken pieces at 350F for 6 minutes, turning halfway through, or until the chicken is cooked to an internal temp of 165F and the coating is crispy. Coat the chicken pieces in the spiced ground almonds, ensuring complete coverage. ![]() Take the chicken out of the brine and let the excess drip off. Toss the ground almonds with the baking powder and the rest of the spice mix. Turn the chicken pieces in the mixture to coat, then leave to marinate in the fridge overnight or for at least 4 hours. To make the almondmilk brine, stir the Extra Creamy Almondmilk with the apple cider vinegar, egg, salt and half of the spice mix. Mix all the spices for the spice mix and set aside. Put the chicken pieces in a freezer bag and pound them with a rolling pin until 3/4 inch thick. Fried Chicken Sandwich Serves 6 6 boneless chicken thighs or breast fillets For the spice mix: 2 tsp smoked paprika 2 tsp granulated onion 1 tsp granulated garlic 1 tsp celery salt 1 tsp ground white pepper 1 tsp mustard powder 1 tsp dried oregano For the almondmilk brine: 1 cup Almond Breeze Extra Creamy Almondmilk 2 tsp apple cider vinegar 1 large egg 1 tbsp fine sea salt To coat and fry: 2 ¾ cups ground almonds 1 tsp baking powder 2 liters high smoke point oil, such as grapeseed 1. Who knew dairy free could look (and taste) this good?! □ Well, actually, we did. Bake for 20 minutes or until the top has formed a golden crust. Scrape the dip into a baking dish and sprinkle with vegan parmesan. Stir until it simmers, then season with salt and pepper and add to the bender with the artichoke hearts. Add the almond flour and stir to make a roux, then gradually incorporate the almond breeze. Put the pan back over a medium heat and melt the remaining half of vegan butter. Stir until wilted, then scrape everything into a blender and set aside. Add the garlic and cook for 2 more minutes, then add in the spinach. Melt half of the vegan butter in a medium saucepan, then sauté the onion for 5 minutes or until softened. Vegan Spinach & Artichoke Dip Serves 6 4 tbsp butter 1 small onion, finely chopped 4 garlic cloves, finely chopped ⅔ cup baby leaf spinach ½ cup Blue Diamond Almond Flour 1 ¼ Almond Breeze Extra Creamy Almondmilk 1 cup chargrilled artichoke hearts 2 tbsp vegan parmesan, grated 1. ![]() Make your creamiest dip ever with our creamiest almondmilk ever. ![]()
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