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News In a Nutshell | Nov. 5, 2019 | |
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Three Peanut Groups Come Together to Create Unique Peanut Experiences for Dietitians
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Exhibiting at the FNCE booth were (l-r) Kimmi Wernli with Crazy Richards Peanut Butter; Christina Taylor with American Peanut Council; Cathy Johnson, Sherry Coleman Collins, Jada Linton with the National Peanut Board; and Miriam Crosby and Samara Sterling with The Peanut Institute. |
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The National Peanut Board, The Peanut Institute and the American
Peanut Council partnered together to create a peanut immersion for
nutritionists and healthcare professionals at the Academy of Nutrition and
Dietetics’ Food and Nutrition Conference and Expo (FNCE) in Philadelphia Oct.
27-29.
About 11,000 attendees from around the world were provided with
ways to incorporate peanuts into a plant-forward eating style, found resources
about preventing peanut allergies, given research news about peanuts for health
and nutrition, and learned how Peanut Butter for the Hungry supports
Ready-to-Use-Therapeutic-Foods (RUTF) as a leading treatment for severe
malnutrition.
The owner and president of Crazy
Richards Peanut Butter, Kimmi Wernli, sampled
the company’s newest product, Wholly
Rollies. Earlier this year, Crazy
Richards partnered with the National
Peanut Board to launch these frozen peanut butter protein balls as a new
category for the freezer section of the grocery store.
NPB Strategically Targets Millennials, Gen Z at FNCE
The first day, lines formed around the booth to meet
food writer and registered dietitian Katie Morford, author of PREP, Rise and Shine and Best Lunch Box Ever. The first 100 guests received a signed copy of PREP:
The Essential College Cookbook, along with a tasty sampling of Morford’s
original recipe, Double Chocolate and Peanut Butter Energy Bars.
Then, NPB tapped into the potential of RD-to-Be
dietitian students with a special after-hours event--#RD2Be Peanut Fanatic
Dinner. By invitation only, a media and food-savvy group of young dietitians
were treated to a three-course peanut-inspired dinner at the award-winning
restaurant, Talula’s Daily.
Sherry Coleman Collins, NPB’s dietitian consultant,
gave a short presentation about peanut allergies and the role NPB plays in
communicating that peanuts are good for our health, the environment and the
economy. A question-and-answer session with Morford and Coleman Collins
addressed audience questions such as, “how do peanuts stand out over other
nuts,” “why do peanut allergies seem so common,” and “how do you feel about the
growth of other nut butters in the market?”
Dietitians Want the Latest Nutrition and Peanut Allergy Research
Most dietitians attend FNCE to stay current
on the latest nutrition research. The Peanut Institute (TPI) focused on how
peanuts have a positive impact on health, with handouts on heart health,
diabetes, peanut consumption and chronic diseases and plant-based eating. TPI
educated attendees on their Peanut Research Library and scientific nutrition
information.
To celebrate peanuts as a superfood, TPI promoted the
launch of the 30/30
Peanut Challenge, a campaign encouraging all Americans to incorporate 30
peanuts or two tablespoons of peanut butter into their daily diets for the 30
days of November.
Sample bags of Earth’s Best peanut butter puffs were
given out as an easy and fun way to introduce peanuts to babies - early and often based on medical guidelines. Other popular giveaways included the tip sheet,
“Five Easy Ideas for Early Introduction,” peanut allergy infographics and
peanut swag.
Peanuts as a
Sustainable, Global Food Source Gains Prominence
Dietitians enthusiastically supported Peanut Butter for
the Hungry (PB4H), the peanut industry’s initiative to provide RUTF to severely
malnourished children. With a $10 donation for a popular Peanut Envy T-Shirt and
an insulated and sustainable lunch bag, PB4H received $2,960 for production and
delivery of RUTF to places where resources are most critically needed.
A live peanut plant was provided by Casey Cox, NPB’s
Georgia alternate. Learning how peanuts grow fascinated attendees as they
learned how peanut farmers are making continuous improvements in water
conservation, disease resistance and how peanut plants are a naturally sustainable rotation crop.
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NPB and APC Seen as Allies in Fight Against Food Allergy
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NPB's Bob Parker (shown above) and APC's Patrick Archer advanced the conversation
around food allergies at the International Food Allergy & Anaphylaxis meeting recently.
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National Peanut Board (NPB) President & CEO Bob Parker participated in the annual International Food Allergy & Anaphylaxis Alliance (IFAAA) meeting hosted by Food Allergy Resource & Education (FARE) in Florence, Italy on October 15 and 16.American Peanut Council (APC) President Patrick Archer also participated.
Representatives from food allergy advocacy organizations from all over the world attend this meeting each year to hear from medical researchers on the avoidance, treatment and potential cures for food allergy. NPB and APC provided financial support for the meeting and were invited to update attendees on their activities on peanut allergy.
“Attending this meeting for a number of years has allowed Patrick and me to establish personal relationships with leaders in the food allergy advocacy and research communities in the United States and other countries. We are now seen and appreciated as partners in the fight against food allergy. At one time, the peanut industry was viewed with suspicion by many in the food allergy community but is now recognized for its many contributions to research, education and awareness of food allergy,” said Parker.
Financial assistance from NPB and APC allows many attendees to also attend the European Academy of Allergy and Clinical Immunology that immediately follows IFAAA.
This year the group heard from companies that are working to bring immunotherapy products—one oral and one as a skin patch—to market within the next one or two years. Researchers also debated the risks and benefits of oral immunotherapy, which is the closest to coming to market of the two therapies.
Proponents say that although there is an increased risk of anaphylaxis for those in oral immunotherapy, the benefit of improved quality of life from eliminating the fear of a severe reaction from accidental ingestion makes it worthwhile.
The group also heard of research on improved diagnostic methods to eliminate the need for oral food challenges and emerging research on vaccines to totally cure food allergy. One potential vaccine drawing a lot of attention will be administered nasally rather than through the skin.
Finding a solution to peanut allergies has been part of NPB’s vision since its inception. A positive, united front from the peanut industry helps support these important advancements in food allergy prevention and treatment.
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Peanuts Showcased at
Food Trade Media Conference
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NPB's Lauren Highfill Williams (l) and Keegan Treadaway (r) showcased a Peanut Butter & Jelly Gelato with chef Giovanni Novella from Bar Corallini at an event at the International Foodservice Editorial Council meeting.
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The National Peanut Board
networked with food trade media editors in Madison, Wis. last week at the
annual conference of the International Foodservice Editorial Council (IFEC).
The conference brings editors from leading trade magazines together with
commodity boards and publicists to learn about trends and innovations, build
relationships and inspire media coverage.
NPB showcased peanut
ingredients in a variety of ways during the conference. Local chef Giovanni
Novella from Bar Corallini created an irresistible Peanut Butter & Jelly
Gelato with Zeppole (bite size Italian doughnuts) for the Chef Showcase event.
NPB also sponsored a tailgate-themed reception with Spicy Peanut, Plum and
Chili Wings, and provided gifts for editors of Pasokin peanut snacks and peanut
butter-filled Bob’s Better Bars from Bob’s Red Mill to highlight what’s new at
retail with peanuts.
A core component of the
conference is one-on-one meetings with editors. NPB’s Keegan Treadaway and
Lauren Highfill Williams met with several editors from publications including
Flavor and the Menu, Plate, QSR, School Nutrition Association and more.
“Being involved in IFEC is a
great way to keep peanuts top of mind for media that influence food
professionals,” said Williams. “Whether we’re educating about food allergen
management or positioning peanuts as exciting and on-trend for food service and
packaged foods, engaging with editors helps support peanut usage in these
channels.”
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The Peanut Butter Banana Dog:
A Grand Slam Hit
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Just in time for post-season baseball, NPB’s consumer handle @PeanutsHere decided to shake up one of America’s favorite ballpark picks with a new food combination straight out of left field: The Peanut Butter Banana Dog.
Combining the beloved ballpark hot dog bun, the sweetness of a ripe banana, and some crunchy peanut butter perfection creates a nutty menu item that is sure to appeal to even the most seasoned baseball fan.
To help bring the snack to life, @PeanutsHere partnered with the online media outlet Atlas Obscura and their food-dedicated site, Gastro Obscura, to share the news about our food innovation. Both Atlas and Gastro are dedicated to highlighting unique stories and bizarre food trends, so the Peanut Butter Banana Dog fit right in. They shared the news on their Instagram handles to nearly 300,000 followers and received praise from consumers interested in making it themselves.
Even though baseball has ended for the year, you can bring the ballpark to your home year-round with the Peanut Butter Banana Dog. All you will need are hotdog buns, peanut butter, ripe bananas, jelly instead of ketchup and crushed peanuts for garnish.
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Recipe: Curried Peanut Dip
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Check out this Curried Peanut Dip from Bon Apetit to spice up your favorite vegetable, leftover chicken roast, or roasted sweet potatoes. The peanutty, creamy, spicy-sweet dip is full of flavor! The sauce can be served warm or chilled. This is a great way to snack on deliciousness at lunch or at home.
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National Peanut Board Calendar for Nov. 5-19, 2019 |
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| American College of Allergy, Asthma, and Immunology Annual Scientific Meeting | Nov. 7-10
| American Peanut Council Trade Mission, Japan
| Nov. 11-15
| National Peanut Board Marketing Summit
| Nov. 19
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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 much more. |
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Marketing & Communications Editorial Team |
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Ryan Lepicier Senior Vice President
Lauren Highfill Williams Director |
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Cathy Johnson Associate
Keegan Treadaway Manager
Jada Linton, RD, LD Specialist |
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Catherine Karanja Specialist
Sherry Coleman Collins, MS, RD, LDN Consultant |
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