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American Almond celebrates move to new facility


The American Almond relocation took place recently to a new state-of-the-art facility in Pennsauken, New Jersey.

The new Pennsauken facility is a completely-refurbished building and includes equipment and processes that are new to the Barry Callebaut family. Hand in hand with the move to New Jersey goes various improvements on existing processes. For example, an important step for American Almond’s products is the blanching of almonds and apricot kernels. New equipment – featuring enhanced technological advancements – was purchased with this specifically in mind.

There is a lot of potential for growth, not only in the existing product portfolio that American Almond has but also in new products. The primary products that are produced in Pennsauken are almond, macaroon, and kernel paste, after they are blanched. But American Almond also makes nut butters, like almond, pistachio butter or hazelnut butter, as well as some caramelized products called brittle crunches. One of the key categories that’s gaining popularity fast is nut flours such as the blanched almond flour that American Almond makes and its very smooth consistency. American Almond also produces piping gelee, a popular type of jelly product for pastry toppings.

To celebrate their accomplishment, the American Almond team will host a grand opening ceremony at the Pennsauken facility on Thursday, June 22, 2017, the company reported.