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News In a Nutshell | Sept. 24, 2019

FDA Committee Endorses Peanut Allergy OIT Product – So What Happens Next?

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Hope for a commercially available peanut allergy therapy got a boost Sept. 13 when an FDA advisory committee said it believes safety and efficacy data support the use of Palforzia. The National Peanut Board was an early funder of the oral immunotherapy (OIT) studies, led by Dr. Wesley Burks at both the University of Arkansas and Duke University, that paved the way to today’s treatment.   

Known until now as AR101, Palforzia has been shown to help some children and teens increase tolerance – reducing the likelihood of a serious reaction from accidental exposure to peanuts. It uses increasing doses of peanut flour to help a body deal with the ingestion of peanut protein without a serious systemic reaction.   

While many experts and market analysts have said the committee’s votes send a very positive signal, FDA is likely to take a few months to make a final decision on approval. According to the agency’s website, it “generally follows an advisory committee's recommendation, but is not bound to do so.”[i] Committees give the agency insights from outside experts who review the data and question sources. An independent analysis by one consultant who follows FDA shows that FDA goes against the advice of an advisory committee approximately 11 percent of the time.[ii]   

Advisory committee meetings also help raise issues that experts believe need to be addressed as the drug rolls out and in the years that follow. If approved, the committee reviewing Palforzia called for ensuring caregivers or patients will always carry epinephrine while under therapy and the first and each increasing dose be given at a “certified facility” – helping treat any potential reactions. Committee members also singled out the lack of long-term data available for Palforzia and said ongoing monitoring will be important.   

Parents, children and advocates who presented their own stories to the committee said they understood the challenges and limitations that come with this therapy. Lisa Gable, CEO of Food Allergy Research and Education (FARE), said, “Many patients are willing to accept some risk of new treatments. That decision should lie with them.” She told The New York Times any reactions that come during treatment – and under monitoring – are more predictable, less severe and more quickly treated because of the ongoing supervision.[iii]   

As the New York Times reported, “The drug’s goal is not to cure the allergy, but to reduce the risk that an accidental exposure to small amounts of peanut will set off a life-threatening reaction. It might also relieve some of the fear and anxiety many families experience as they struggle to cope with a child’s severe peanut allergy.” 

[i] https://www.fda.gov/about-fda/fda-basics/what-fda-advisory-committee   
[ii] http://eyeonfda.com/2019/02/sorting-it-out-fda-adcomm-review-for-2018/ 
[iii] https://www.nytimes.com/2019/09/13/health/peanut-allergy-children.html
     

  National Peanut Board Votes to Recommend Missouri as a Primary Peanut Producing State

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Last month the National Peanut Board voted to recommend Missouri be designated as a primary peanut-producing state. The Board made the official recommendation to the United States Department of Agriculture (USDA), Agricultural Marketing Service (AMS).  

To meet the requirement as a primary peanut-producing state, a state must produce an average of 10,000 tons or more over the past three years, which Missouri has done. Missouri is now eligible to seek a seat on the National Peanut Board. Missouri peanut grower leaders have begun work to organize a state peanut association, which will be the organization that submits nominations to the Secretary of Agriculture for appointment to NPB.

Currently, the Board is composed of 12 producer-members and alternates: One member and alternate from each primary producing state and one at-large member and alternate collectively from the minor peanut-producing states. 

     

Farmers“Cook Up” Relationships with Foodservice Leaders
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National Peanut Board Oklahoma member Les and spouse Laurie Crall spoke about peanut farming at the CIA’s annual Flavor, Quality & American Menus Leadership Retreat.

It’s not everyday most farmers get their hands dirty in the professional kitchens at the Culinary Institute of America in Napa Valley, California. Earlier this month peanut farmers Les and Laurie Crall did, as part of the CIA’S annual Flavor, Quality & American Menus (FQAM) Leadership Retreat.  

Attendees spent time in the kitchen for inspiration to kick off the three-day event that aims to facilitate the exchange of ideas and information in order to envision the future of agriculture and foodservice. Foodservice operators representing nearly all segments from college dining to fast-casual participated in the retreat. 

During the retreat, Les, who serves as Oklahoma’s NPB board member, and Laurie Crall discussed peanut farming from planting through harvest. The Cralls highlighted what makes peanuts a naturally-sustainable food source and the continuous improvements peanut farms are making in crop production. 

“Building bridges of understanding between producers and purveyors is critical in connecting consumers to food production,” said Ryan Lepicier, NPB’s sr. vice president of marketing and communications. “The Cralls provided attendees with new information about peanuts with their warm, personal story about being farmers.” 

NPB sponsors the annual retreat to share the functional and culinary benefits of peanuts - including the great flavor, versatility, sustainability and affordability.

     

NC State Starts New School Year with “All Carolinas” Dinner Featuring Peanuts

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    National Peanut Board's North Carolina alternate member, Ray Garner (left) and marketing associate, Keegan Treadaway (center) spoke to students about peanut production in the state during NC State's
"All Carolinas" Dinner
.

Students at North Carolina State University (NC State) got a fresh start to the school year with an “All Carolinas” dinner featuring locally sourced ingredients. The dining department at NC State invited the National Peanut Board to participate in the event to talk about local peanut production and sample North Carolina peanuts. 

“I think it’s important for students to know that we produce a lot of peanuts in this state,” said Ray Garner, NPB alternate (NC). “I’m glad [NC State] is doing this, and that the students are so engaged and excited to learn more about peanuts.” 

Garner, along with NPB marketing associate, Keegan Treadaway, talked with students about peanut nutrition and sustainability during the event. They sampled flavored peanuts from two North Carolina peanut companies, Bertie County Peanuts and Aunt Ruby’s Peanuts, and Garner brought freshly dug Virginia-type peanuts to show students how they grow. 

NC State Dining also demoed a dish during the event that included local, grilled okra topped with a yogurt sauce and seasoned peanuts. As one of the leading college campuses for food allergen management, and as a participant in the Food Allergy Research and Education (FARE) organization’s College Food Allergy Pilot Program, NC State Dining is a model for campuses looking to balance food allergy accommodations without restricting access to healthy foods like peanuts.
     

Recipe: Boiled Peanuts with Chili Salt

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If you’ve ever been on a road trip through the South, you’ve likely encountered the hand drawn signs proclaiming “hot,” “fresh,” “boiled p-nuts.” The signs act as makeshift mile markers eventually leading you to the roadside stand where peanuts are indeed served hot, fresh and boiled. They’re a Southern staple that are available year-round but are often freshest in late summer or early fall when green peanuts are harvested specifically for boiling. 

Bon Appétit shared this spicy version of boiled peanuts with chili salt from Chef Vivek Surti of Tailor restaurant in Nashville. Brined and boiled with coriander, these peanuts are made even better after being tossed with chili salt. If you can’t find green peanuts, Surti says that raw, unroasted in-shell peanuts work just as well and are available in most major supermarkets.
     

National Peanut Board Calendar for August 13 – 27, 2019

National Peanut Board’s Peanut
Harvest Tour

Sept. 24 - 27
Plains Peanut FestivalSept. 27 - 28
Food Allergy &Anaphylaxis Connection Team (FAACT) Industry Summit  Sept. 29 - Oct. 1
 ANUGA Food Trade Show Oct. 3 - 9
     
   
   
   

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News in a Nutshell is a bi-monthly e-newsletter from the National Peanut Board with the latest on USA-grown peanuts in the media, marketing and promotions, food allergy news, grower resources and more.

Marketing & Communications Editorial Team

Ryan Lepicier

Senior Vice President


Lauren Highfill Williams

Manager

Cathy Johnson

Associate


Keegan Treadaway

Associate


Jada Linton, RD, LD

Specialist

Catherine Karanja

Specialist


Sherry Coleman Collins, MS, RD, LDN

Consultant

   
     
 
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