There’s no denying that walnuts have long been a staple in baking. But at IBIE, our favorite tree nut broke out of banana bread nostalgia and stepped into full-on innovation. Attendees who stopped by the California Walnut Board booth weren’t just treated to Shelly, cool buttons/pins and punny Las Vegas– and walnut-themed playing cards (double or nuttin’ was a crowd favorite). Plus, those who chatted with us also got a taste of how walnuts double-downed to show their versatility across three key areas that are shaping the future of baked goods.
Harnessing the Popularity of Japanese Walnut Bread Presentation
Japanese walnut bread is a fascinating example of how Western ingredients and baking methods are being adapted to local tastes. Bread first arrived in Japan with Portuguese missionaries in the 1500s, but it wasn’t until the late 19th century—after Japan reopened to the West—that bakeries began blending European techniques with Japanese flavors. Post-WWII food shortages and U.S. flour exports spurred a bakery boom, and California walnuts soon became part of this cross-cultural exchange.
What’s new: Global influence shines bright again! The fusion of Western baking techniques with Japanese flavors has captured American interest. According to a Gallup poll, 83% of Americans view Japan favorably. Plus, a 2024 analysis of social media and media trends found that Japan holds more cultural influence in the U.S. than any other country. Meanwhile, Circana reports that 2024 sales of products in the “Asian/ethnic aisle” grew nearly four times faster than overall grocery sales. Expect to see more products like walnut anko bread, a fusion of anpan and kurumi pan, or matcha walnut bread, which demonstrates how walnuts bring familiarity to new flavor experiences.
Walnut Ganache and Praline Dessert Tasting
If there was one thing that stopped people in their tracks, it was the decadent walnut ganache and walnut praline from Guittard Chocolate Company offered at the booth. Silky, rich chocolate paired with walnuts created a flavor combination that was indulgent yet balanced. The tasting experience highlighted how walnuts bring more than just texture. They add a distinct nutty complexity that makes desserts memorable. It was a perfect reminder for pastry chefs, bakers and product developers alike that walnuts can shine as more than just a topper. We introduced innovative ways to incorporate walnuts into baking applications by moving beyond their traditional role as a simple mix-in. From finely milled walnut flour that enhances the nutritional profile and imparts a rich, nutty flavor to breads and cookies, to walnut butter that provides natural creaminess and moisture in cakes and pastries, walnuts are proving to be a versatile ingredient for modern bakers. Plus, walnuts can be used as a plant-based fat replacer or even as a base for fillings and crusts. These new approaches highlight walnuts’ ability to deliver both functionality and flavor while meeting consumer demand for wholesome, nutrient-dense baked goods.
What’s new: Walnuts were showcased in three delicious forms: swirled into ganache, blended with sugar in praline and studded throughout rich dark chocolate. Three versatile expressions in a single dessert? Now that’s one amazing nut.
Walnut Pieces: “How Can I Use Walnuts This Way?”
Beyond breads and desserts, walnuts also made an impression in their simplest yet valuable form: pieces. Attendees were surprised by the versatility of chopped and crushed walnuts, sparking the question, “How can I use walnuts this way?” From being folded into doughs for subtle crunch, to sprinkled as a garnish for visual appeal, to serving as the unexpected star in savory bakes, walnut pieces proved they’re more than just an add-in. They’re a tool for creativity—helping bakers reimagine texture, function and even the story they tell through their products.
What’s new: One of the recurring questions at the booth was about where to source walnut flour. Expect to see more products in 2026 taking this direction.
At IBIE, walnuts were a source of ingredient inspiration! Whether showcased in an international bread, reimagined in a decadent dessert or headed to newstalgic heights in everyday formats, walnuts reminded bakers that there are endless ways to crack open new ideas. Miss us at the show? Connect with foodinnovation@walnuts.org.
