Blue Diamond’s almond line to prove lucrative for gourmet salt market

Blue Diamond Growers, the reputed almond processor & marketer, has announced its latest range of gourmet almonds that would soon debut in gourmet salt market. The new Blue Diamond Crafted Gourmet Almonds have apparently been tailor-made for any fun-filled occasion and validate the firm’s commitment toward offering high quality Californian almonds.

Reportedly, Blue Diamond Crafted Gourmet Almonds will be an upscaled addition to Blue Diamond’s already widespread portfolio encompassing over 20 flavors of almonds. The range extends from oven roasted varieties such as Salted Caramel and Dark Chocolate to bolder ones such as Salt ‘n Vinegar and Sriracha. Sources state that Blue Diamond Crafted Gourmet Almonds are now available in four trend-worthy flavors – Garlic, Herb & Olive Oil, Black Truffle, Pink Himalayan Salt, and Rosemary and Sea Salt. Experts claim this new line to perpetually impact gourmet salt market, given the inclusion of gourmet flavors in these almonds.

According to a statement by Raj Joshi, Blue Diamond’s Senior Vice President, Global Consumer Division, this latest product line demonstrates Blue Diamond’s dedication toward food innovation. He also stated that exploring gourmet foods is a novel genre for Blue Diamond, and the new range has been produced with the inspiration that the masses would enjoy gourmet meals for special occasions. Blue Diamond’s almond line, once commercialized, will pave the way for the firm’s convenient entry in gourmet salt industry, claim analysts.

The company’s Senior VP has more to state about the latest line, as he affirms, that with an elevated new package and high-quality ingredients, these products are richer than a mere pack of regular almonds. Indeed, reports state that this new line also complements gourmet stuff such as olives, charcuterie, and cheese.

For the record, Blue Diamond Crafted Gourmet Almonds have been scheduled to be commercially available across major retail outlets in the month of March 2018.