Report Overview
The Global Almond Protein Market was valued at USD 3.2 billion in 2025 and is projected to expand at a CAGR of 6.2% during 2026 to 2035, reaching approximately USD 5.9 billion by 2035. In 2025, North America accounted for the largest market share of over 37.5%, generating USD 1.2 billion in revenue.
Almond protein is gaining recognition as a high-value plant-based ingredient produced from whole almonds, defatted almond meal, almond flour, and protein-rich fractions created through mechanical pressing, separation, extraction, and drying processes. It is widely incorporated into nutrition bars, bakery products, breakfast cereals, dairy-free beverages, desserts, spreads, and meal-replacement products. Its mild flavor and compatibility with clean-label formulations enable manufacturers to enhance nutritional value while improving texture, moisture retention, and overall product performance. The market also benefits from established almond-processing operations, as protein ingredients are commonly manufactured alongside almond oil, almond flour, almond butter, and plant-based beverages.
According to the USDA National Agricultural Statistics Service, as of July 18, 2026, California had approximately 1.39 million harvested almond acres, with an average yield of 1,940 pounds per acre. The agency further reported in July 2026 that California’s 2025 utilized shelled almond production totaled 2.715 billion pounds, while the production value reached USD 6.8744 billion. This substantial production volume provides a dependable supply of raw materials for manufacturing almond flour, almond oil, almond meal, and protein-rich ingredients. The strong agricultural foundation also supports investments in milling, defatting, filtration, spray drying, allergen management, and ingredient standardization. In addition, greater utilization of almond press cake and lower-oil meal helps improve processing efficiency by converting secondary processing streams into higher-value protein ingredients.
On July 24, 2025, the USDA Economic Research Service reported that almond exports totaled 1.727 billion pounds during the period from August 2024 to May 2025. This represented a 1.6% increase compared with the same period of the previous marketing year and was 2.7% above the five-year average. Rising international shipments encourage processors to strengthen shelf-life performance, traceability, microbiological quality, packaging, and product specification consistency. These developments also support the expansion of protein concentrates and specialized almond ingredients that can be efficiently supplied to manufacturers serving bakery, snack, beverage, and sports nutrition applications.
Another important regulatory milestone occurred on April 28, 2025, when the revised U.S. Food and Drug Administration definition for the voluntary “healthy” nutrient-content claim became effective. Under the updated criteria, qualifying nuts and seeds are eligible to carry the claim based on their nutrient composition. This change creates stronger market opportunities for almond-based protein products, particularly formulations containing controlled amounts of saturated fat, sodium, and added sugars. It also encourages manufacturers to develop simpler, clean-label products that emphasize recognizable ingredients and nutrient density.
On April 13, 2026, the USDA announced USD 100.9 million in specialty-crop grant funding, including USD 86.6 million through the Specialty Crop Block Grant Program and USD 14.3 million through the Specialty Crop Multi-State Program. These funding initiatives are intended to support research, food safety, marketing, crop competitiveness, and processing innovation across specialty crops, including tree nuts. Looking ahead, almond protein is expected to find expanding applications in sports nutrition, fortified bakery products, dairy alternatives, elderly nutrition, and blended plant-protein formulations. At the same time, manufacturers must continue to follow stringent allergen labeling, sanitation, and cross-contact control requirements, as almonds remain a major tree-nut allergen under FDA regulations.
Key Market Segments
- The Global Almond Protein Market was valued at USD 3.2 billion in 2025.
- The market is anticipated to expand at a CAGR of 6.2% between 2026 and 2035, reaching an estimated USD 5.9 billion by 2035.
- By nature, the Conventional segment held the leading position, accounting for 3% of the global market.
- By form, the Powder segment dominated the market with a 1% share.
- By application, Beverages emerged as the largest segment, representing 2% of the total market.
- By sales channel, Online Retail accounted for the highest market share at 2%.
- In 2025, North America led the global Almond Protein Market, capturing 5% of the total market.
Nature Analysis
Conventional dominates the Almond Protein Market with a 66.3% share, supported by established production and a reliable raw material supply.
In 2025, the Conventional segment held a leading position in the Almond Protein Market, accounting for more than 66.3% of the total market share. Its dominance is driven by well-established almond cultivation, high processing capacity, efficient raw-material sourcing, and cost-effective production. According to USDA data released on July 18, 2026, California recorded approximately 1.39 million bearing almond acres, with a utilized yield of 1,940 pounds per acre. This extensive production base ensures a steady supply of almonds for protein extraction and supports large-scale manufacturing for food, beverage, bakery, and nutritional applications.
Organic Almond Protein represents the fastest-growing segment of the market. Rising consumer demand for certified organic ingredients, sustainable agricultural practices, traceable supply chains, and minimally processed plant-based nutrition continues to drive its growth. In December 2025, the USDA launched its 2025 Organic Survey to collect updated data on organic acreage, production, sales, income, and farming practices. During 2026, survey forms were distributed to approximately 26,000 organic and transitioning producers across the United States. The expansion of certified organic production is expected to strengthen the availability of organic almonds for protein powders, nutrition bars, beverages, and premium functional food products.
Form Analysis
Powder leads the Almond Protein Market with a 50.1% share due to its versatility and ease of handling.
In 2025, the Powder segment accounted for more than 50.1% of the Almond Protein Market. Its leadership is attributed to its convenience in measuring, packaging, transporting, and blending into protein shakes, bakery products, nutrition bars, cereals, and dairy-free formulations. The lower moisture content of powdered almond protein also improves shelf stability and makes it suitable for large-scale food manufacturing operations.
In May 2025, the U.S. Department of Agriculture projected U.S. almond production at 2.80 billion pounds on a shelled basis, representing a 3% increase compared with the previous year. This strong production outlook supports the continued manufacturing of almond flour, protein concentrates, and other powdered almond-based ingredients.
Liquid is the fastest-growing segment in the Almond Protein Market. Growth is being fueled by increasing demand for ready-to-drink protein beverages, dairy-free nutrition drinks, smoothies, and meal-replacement products. Liquid almond protein simplifies beverage production by reducing mixing requirements while maintaining a smooth and consistent texture. Its convenient format also appeals to consumers seeking portable and easy-to-consume plant-based nutrition solutions.
Application Analysis
Beverages dominate the Almond Protein Market with a 70.2% share, driven by expanding demand for plant-based drinks.
In 2025, the Beverages segment captured more than 70.2% of the total market. Its strong position is supported by the growing use of almond protein in plant-based milk, smoothies, ready-to-drink nutritional beverages, breakfast drinks, and dairy-free formulations. Beverage manufacturers increasingly utilize almond protein to support clean-label product development while enhancing protein content for vegan and health-conscious consumers.
In 2026, Harris Woolf expanded its beverage ingredient portfolio through Almond Milk 2.0, offering 3 grams of protein per serving. The company sources almonds from a network of more than 200 California farms and supplies almond protein powder, almond paste, and almond milk bases for plant-based milk, protein beverages, coffee drinks, and ready-to-drink applications.
Nutritional Supplements and Sports Nutrition is the fastest-growing application segment. Demand is increasing for plant-based protein powders, recovery beverages, meal replacements, and daily wellness supplements. Manufacturers are incorporating almond protein into formulations designed for consumers seeking alternatives to dairy and soy proteins. Its mild flavor also makes it well suited for flavored protein powders and blended protein formulations. Continued innovation across vegan nutrition, active-lifestyle products, and convenient protein supplements is expected to further strengthen this segment.
Sales Channel Analysis
Online Retail dominates the Almond Protein Market with a 40.2% share, supported by convenience and broader product availability.
In 2025, the Online Retail segment held a dominant position, accounting for more than 40.2% of the market. Growth was supported by the increasing availability of almond protein powders, nutrition blends, snack bars, and beverage mixes through brand-owned websites and major e-commerce platforms. Consumers increasingly preferred online channels because they could compare ingredients, review product ratings, access specialized plant-based products, and benefit from home delivery and subscription services.
Supporting this trend, the U.S. Census Bureau reported in March 2026 that total U.S. retail e-commerce sales reached USD 1,233.7 billion in 2025, increasing by 5.4% and representing 16.4% of total retail sales.
Supermarkets and Hypermarkets are the fastest-growing sales channel in the Almond Protein Market. Their growth is being driven by the expansion of plant-based nutrition, sports nutrition, organic foods, and functional beverage offerings across retail shelves. These stores enable consumers to compare nutrition labels, evaluate product varieties, check flavors, and purchase almond protein products alongside everyday groceries. Growth is further supported by promotional campaigns, private-label product launches, and wider distribution across urban and suburban retail locations.
Emerging Trends
Expanding Raw Material Base Strengthens Supply for Almond Protein Processors
The foundation of the global almond protein industry rests on the strength of the underlying almond crop, and recent USDA data confirms that supply continues to expand. According to the USDA National Agricultural Statistics Service (NASS), California’s 2025 almond production was forecast at 2.80 billion pounds, a 3% increase over the previous year’s final output of 2.73 billion pounds. This growth was supported by an increase in bearing acreage to 1,390,000 acres, up 10,000 acres from 2024, and a yield gain to 2,010 pounds per acre, compared with 1,980 pounds per acre the prior year. Since California accounts for the vast majority of global almond output, this steady expansion in raw material availability gives almond protein and flour processors a growing, stable feedstock base to scale ingredient production without significant supply-side constraints.
Export-Driven Demand Signals Global Appetite for Almond-Derived Ingredients
Global demand for almonds, and by extension almond-derived protein ingredients, is heavily shaped by export markets. Industry data compiled in the 2025 Almond Industry Perspective report shows that California exports approximately 70% of its total almond production across a wide array of international markets, reinforcing the crop’s status as the state’s largest single agricultural export product. This export intensity means that almond protein ingredient manufacturers are increasingly positioning almond-based proteins not just for the domestic U.S. market but for international food and beverage formulators seeking clean-label, allergen-conscious protein sources, particularly as commercial almond production remains concentrated almost exclusively in California’s Central Valley.
Regulatory Clearance for Almond Protein Flour Opens the Door to Broader Food Applications
A pivotal regulatory milestone shaping the almond protein landscape is the U.S. Food and Drug Administration’s (FDA) evaluation of partially defatted almond protein flour (PDAF) under GRAS Notice 918, submitted by Blue Diamond Growers. The FDA’s review, based on data including the National Health and Nutrition Examination Survey (NHANES, 2015–2016), found eaters-only mean and 90th percentile estimated dietary exposures to PDAF among the U.S. population aged 2 years and older to be 15 grams per person per day and 22 grams per person per day, respectively. This regulatory clearance for use across multiple conventional food and beverage categories is a significant trend driver, giving formulators a federally recognized, allergen-labeled ingredient pathway to incorporate almond protein into mainstream food products beyond niche health-food applications.
Plant-Based Protein Powder and Liquid Sales Outpace the Broader Plant-Based Category
While overall U.S. plant-based food sales have plateaued, protein-forward formats are emerging as a bright spot that favors ingredients like almond protein. According to the Plant Based Foods Association’s (PBFA) 2024 State of the Marketplace Report, the U.S. plant-based sector held steady at roughly $8.1 billion in retail sales, but protein powders and liquids grew 11% to reach $450 million, outperforming the flat-to-declining trend seen in plant-based milk overall. This divergence indicates that consumer demand is shifting toward concentrated, functional protein formats, an environment favorable to almond protein as a differentiated, clean-label alternative to pea and soy isolates in powders and ready-to-drink applications
Major Beverage Brands Launch Almond-Based Protein Products to Meet Non-Dairy Demand
Mainstream nutrition brands are actively formulating with almond-based protein sources, signaling commercial validation of the ingredient beyond specialty suppliers. In July 2025, BellRing Brands’ Premier Protein launched a new line of Almondmilk Non-Dairy Protein Shakes, each delivering 20 grams of non-dairy protein with 160 calories or less and 5 grams of sugar, made using real almondmilk and free of artificial flavors, colors, or sweeteners. The launch, rolled out nationally at retailers including Target and Amazon, reflects how established ready-to-drink protein brands are extending their portfolios to capture flexitarian consumers seeking dairy-free options, a trend that directly expands commercial demand for almond protein as a functional beverage ingredient.
Use Cases
Bakery, Baking Mixes, and Flour-Based Applications
Almond protein finds one of its most established uses in bakery and baking-mix formulations, where it functions as both a nutritional booster and a wheat-flour alternative. According to the Almond Board of California, a standard one-ounce serving of almonds delivers 6 grams of protein, and this protein density carries directly into processed almond ingredients, with almond flour providing 6 grams of protein per quarter-cup serving and almond butter delivering the same 6 grams per two-tablespoon serving. This consistency in protein contribution across whole, milled, and paste forms makes almond-derived ingredients highly versatile for bread, cookie, muffin, and pancake-mix formulators seeking to fortify baked goods with plant-based protein without relying on synthetic additives or texture-altering isolates.
Gluten-Free and Allergen-Conscious Food Formulations
Demand for almond flour and almond protein in gluten-free product development is closely tied to the clinical prevalence of celiac disease in the United States. A nationally representative study published via PubMed, based on the National Health and Nutrition Examination Survey (NHANES) 2009-2010, found that celiac disease (CD) prevalence in the U.S. was 0.71%, equivalent to roughly 1 in 141 people, with prevalence rising to 1.01% among non-Hispanic whites. Because most identified cases in the study were previously undiagnosed, formulators view this population as a durable, underserved base for wheat-free products, positioning almond protein and almond flour as functional substitutes in bread, crackers, and snack formulations designed for gluten-free diets.
Sports Nutrition and Protein Powder Formulations
Almond protein has carved out a defined niche within the sports and active-nutrition supplement category, particularly among brands seeking lower-fat alternatives to conventional nut-based proteins. Almond Pro, a Miami-based almond-protein brand, introduced an Almond Protein Powder delivering 19 grams of almond protein and 6 grams of fiber per serving alongside 14 essential vitamins and minerals, achieved through a proprietary pressurized extraction process designed to reduce the fat-to-protein ratio relative to competing nut-based powders. The product line is also formulated without artificial colors or flavors and is free of gluten, dairy, and soy, reflecting how ingredient suppliers are engineering almond protein specifically for the clean-label segment of the protein-powder market.
Dairy-Alternative Beverages and Non-Dairy Formulations
Almond-based ingredients remain foundational to the plant-based beverage category, which continues to represent the largest single segment of the plant-based food industry despite recent softening. According to data reported by the Good Food Institute (GFI), U.S. retail sales of plant-based milk alternatives totaled $2.8 billion in 2024, and this beverage segment alone accounted for 35% of all plant-based food dollar sales, with almond-based beverages leading the category ahead of oat and soy variants. This scale underscores why almond protein and almond-derived ingredients remain a default formulation choice for beverage manufacturers targeting the non-dairy segment, even as individual product-level growth rates fluctuate year to year.
Frequently Asked Questions
What is almond protein?
Almond protein is a plant-derived protein extracted from almonds, typically as flour, isolate, or powder. It offers a clean-label, allergen-conscious alternative to dairy and soy proteins, valued for its mild flavor, digestibility, and use across food, beverage, and cosmetic formulations.
Is almond protein a complete protein?
Almond protein lacks sufficient amounts of certain essential amino acids, particularly lysine, so it is not considered a complete protein on its own. Manufacturers typically pair it with other protein sources like pea or soy to balance the amino acid profile.
How much protein is in almonds?
According to the Almond Board of California, a standard one-ounce serving of whole almonds provides 6 grams of protein. This protein content carries over into processed forms, with almond flour and almond butter each delivering comparable protein levels per serving.
Is almond protein GRAS-approved by the FDA?
The FDA evaluated GRAS Notice 918, submitted by Blue Diamond Growers, for partially defatted almond protein flour, concluding it is generally recognized as safe for use across multiple conventional food and beverage categories, subject to standard allergen labeling requirements.
What products commonly use almond protein?
Almond protein appears in bakery goods, gluten-free flours, protein powders, sports nutrition bars, dairy-alternative beverages like almondmilk shakes, and personal care items such as shampoos and conditioners, where hydrolyzed almond protein provides hair and skin conditioning benefits.
Why is demand for almond protein growing in gluten-free products?
Demand is partly driven by celiac disease prevalence, estimated at 0.71% of the U.S. population according to NHANES data. Almond flour and protein serve as functional wheat substitutes, appealing to both diagnosed and undiagnosed gluten-sensitive consumers seeking nutrient-dense alternatives.
How is almond protein used in sports nutrition?
Brands like Almond Pro formulate almond protein powders with up to 19 grams of protein per serving, targeting consumers seeking clean-label, dairy-free alternatives to whey. Its mild taste and lower fat-to-protein ratio suit bars, shakes, and recovery products.
Is the almond protein supply secure?
USDA NASS forecast 2025 California almond production at 2.80 billion pounds, up 3% year-over-year, supported by rising bearing acreage and yields. This growing raw material base gives almond protein processors a stable, scalable ingredient supply.
Conclusion
Almond protein stands on a solid and expanding foundation, backed by a raw material base that grew to 2.80 billion pounds in 2025 production and an export share of roughly 70%, giving processors a reliable, scalable supply of almonds for ingredient extraction. Regulatory clearance through the FDA’s GRAS Notice 918 for partially defatted almond protein flour has opened the pathway for broader use across conventional food and beverage categories, while commercial validation is already visible in mainstream launches such as Premier Protein’s almondmilk shakes, delivering 20 grams of protein per serving, and specialty formats like Almond Pro’s protein powder at 19 grams of protein per serving.
Its applications now span bakery and gluten-free formulations, where it serves a population in which celiac disease affects an estimated 0.71% of Americans, as well as sports nutrition, dairy-alternative beverages that anchor a $2.8 billion U.S. plant-based milk category, and personal care formulations. Taken together, these trends point to almond protein’s maturing position as a clean-label, allergen-conscious, plant-based ingredient with diversified demand across food, beverage, and cosmetic end uses, giving B2B buyers a supply-secure, regulatorily de-risked ingredient with room for continued category expansion.
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