Upcycled Foods scores grant to advance almond hull innovation

Upcycled Foods has been awarded a research grant from BEAM Circular to promote new uses for almond hulls in partnership with the Almond Board of California.

The 12-month project will accelerate almond innovation by developing and demonstrating proof-of-principle through market-ready applications. It is also designed to meet the growing commercial demand for functional ingredients, as these upcycled solutions unlock scalable value for the almond industry.

Harnessing long-term sustainability

Almond hulls, a traditionally underutilized co-product of almond farming, are rich in bioactive compounds and fibers with promising applications in food innovation. By upcycling hulls into functional ingredients, Upcycled Foods aims to enhance grower and handler profitability and long-term sustainability across California’s almond industry.

The project will develop ingredient prototypes from almond hulls and assess the operational feasibility of processing them into commercial ingredients. It will also test market demand and applications, and validate distribution channels to ensure long-term viability.

“This grant enables us to apply our experience and focus on what upcycling does best, unlocking value that typically slips through the cracks of the food system,” says Dalton Allen, president and co-founder of Upcycled Foods.

“Almond hull based ingredients meet real demand from food manufacturers and unlock profit potential for the growers and processors who power California’s almond industry.”

Shared vision

The project is part of a larger vision shared by Upcycled Foods, Inc., BEAM Circular, and the Almond Board of California to build a circular economy for agriculture that maximizes the harvest potential of the North San Joaquin Valley while creating environmental and economic benefits for the region.

“We are proud to support this innovative partnership between Upcycled Foods and the Almond Board of California,” says Karen Warner, CEO of BEAM Circular. “This project will advance exciting opportunities to put everything our local farmers produce to the highest and best use.”