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News In a Nutshell | November 17, 2020

Virtual Food Summit Highlights Influence of
Gen Z on Future of Food

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This year’s National Peanut Board Next Gen Food Summit was postponed in April as a result of the pandemic, but the summit was still able to take place in a virtual format last week. Chefs, food influencers and culinary industry leaders tuned in to the two-day summit to discuss Gen Z’s point of view on food trends and the future of food, and also learn the latest in peanut allergy research.   

Even though the summit didn’t convene in the serene, foodie destination of Napa Valley, California this year, we were still able to bring the experience of wine tasting to the attendees. Pine Ridge Vineyards sent each attendee three varietals of wine, and the group enjoyed a guided wine-tasting.    

Chef Kevin Gillespie of Red Beard Restaurants in Atlanta also gave a live cooking demonstration for his signature grilled pork belly with pickled apples and smoked peanut butter. Attendees received a box of ingredients and were provided a gift card to purchase the perishable items in advance so that they could cook along during demo.   

Following the food and wine portions of the summit, attendees heard from a variety of food industry professionals and food influencers on the latest food trends and outlook. NPB SVP and Chief Marketing Officer moderated a panel about the impact of both Gen Z and the pandemic on the future of food. The panelists included Chef Kevin Gillespie; Cara Harbstreet, MS, RD, LD, founder of Street Smart Nutrition; Cathy Nehl, National Sales Manager for Bob’s Red Mill; and Tom Nolan, VP Sales and Marketing for Hampton Farms.   

 Attendees also heard from two Gen Z food influencers in a panel that was moderated by NPB marketing specialist, Jada Linton, RD, LD. Elena de las Casas, chef and cookbook author, and Lindy Simmons, food influencer and photographer, talked about what motivates them to go to a store or restaurant, what they look for in food offerings, and how the pandemic has impacted their food purchasing decisions.   

Summit attendees also heard from Cathy Holley, Editor-in-Chief of Flavor and the Menu on the top food trends she’s keeping an eye on in the year ahead. And NPB’s food allergy expert, Sherry Coleman Collins, MS, RDN, LD, updated the attendees on the latest in peanut allergy research.   

Though a little different, this year’s summit still provided an informative analysis about the next generation’s point of view on food and positioned NPB as a thought leader on Gen Z trends.   

Click here to learn more about key takeaways from the summit.

     

Early Introduction Education Continues with  First Bites Webinar

With all in-person medical conferences canceled this year, NPB has been moving full-steam ahead with new projects to ensure health influencers have the information and resources they need to encourage early introduction of peanut foods to help prevent a potential peanut allergy. More than 500 physician assistants, nurses, family physicians and registered dietitians signed up for the National Peanut Board’s Nov. 11 webinar about the benefits and practical application of introducing peanut foods early.     

“First Bites: What to Know About the Early Introduction of Food Allergens” featured NPB’s Sherry Coleman Collins, MS, RD, LD, and family medicine practitioner Dr. Theresa Jacobs as speakers, and pediatrician and chair of NPB’s Food Allergy Advisory Council Dr. JJ Levenstein, FAAP, as moderator. Attendees learned how to use the latest guidelines and recommendations from NIAID and AAP, incorporate best practices into assessments with patients who have suspected food allergies and use evidence-based practice to overcome common barriers to the early introduction of peanut and other potential allergens.    
  • 97% of attendees rated the webinar good or excellent.
  • 94% said they would recommend introducing potentially allergenic foods between 4-12 months. 
  • 85% reported improvement in their knowledge of early introduction.
  • 82% said that would use most or all of the presented information with their patients or clients.  
One attendee shared, "Wonderful webinar. Great information that will be good to share with families. This was wonderfully done!" Another attendee said, "As an allergist, I enjoy hearing perspective from primary care point of view. I have many families that inquire about early intro if they have one allergic kiddo. Very useful info!"

The webinar recording is available for viewing and continuing education credits for family medicine practitioners, nurses practitioners, physician assistants and registered dietitians are available for one year. Click here for more details.

     

Food Trade Media and Industry Pros Meet for IFEC To-Go, Discuss State of Industry

Food media editors and food industry professionals joined together for the International Foodservice Editorial Council annual conference recently, but this time it was a virtual, “To-Go” edition. Top of mind for panelists and speaker presentations was the impact of the pandemic on the restaurant, bar, and hospitality industry.   

Operators shared examples of how they pivoted quickly to provide tailored menu offerings suitable for takeout. Other industry representatives discussed how restaurants were increasingly leaning into technology to advance ordering platforms, reduce touchpoints with digital menus using QR codes, and streamlining the process for pickup and delivery. Restaurants also retooled menus to focus on smaller set of staple dishes, and ones that provide comfort.   

“One thing we’ve consistently seen throughout the pandemic is the resurgence of comfort foods as consumers turn to familiar staples,” said Keegan Treadaway, NPB Marketing and Communications Manager. “That means more opportunities for peanuts and peanut butter.”   

Treadaway, along with NPB Marketing and Communications Director, Lauren Highfill Williams, met virtually with several food trade media editors during the office hours section of the conference. Editors from publications including Prepared Foods, Food Management, and School Nutrition Magazine heard updates about the latest in peanut consumption, promotions, and research. Editors also recommended opportunities for earned media coverage for peanut mentions, and even insights from manufacturers or peanut allergy experts.   

In addition to attending, NPB was a Diamond sponsor this year, which put NPB branding front and center of conference programming. Attendees also got to hear from Chef Virginia Willis in a short promo video about peanuts. As a follow-up, editors will receive samples of two new products, Wholly Rollies, and SkinnyDipped Peanuts. Staying engaged with this year’s virtual conference will continue to help peanuts earn coverage in influential trade publications.

     

Why America’s Favorite Spread is Now a “Favourite” Across the Pond

Peanut butter has been both a food mainstay and pop icon in American culture for more than a century. It’s an affordable, tasty and nutritious food that over 90% of American households have in their pantry. While America’s food preferences have often proven popular with other countries (think hamburgers and fries), peanut butter has more frequently been viewed as an exception that doesn’t appeal to most outside of the North American content (Canada loves it too!). That is until recently when peanut butter suddenly overtook jam sales in the United Kingdom.   

In this interview, National Peanut Board President and CEO, Bob Parker (BP), sat down with Louise McKerchar (LM), vice president and European marketing director for the American Peanut Council, to find out what led to this sudden surge in peanut butter popularity. They explore how the pandemic contributed to its rise, the product explosion of peanut butter product extensions on the market, and how America’s love of this simple spread finally broke through with our friends across the pond.   

BP: How has the cultural perception of peanut butter changed in the U.K. over the years? What are the drivers of this change in perception?   

LM: By way of background, we Brits haven’t traditionally been raised on peanut butter like many children in America have.   

Our love of peanut though began during the second world war when Americans used to send over peanut butter in large tins, mainly for the GIs (ground infantry) based here.  I’m told that people used to line up at the local stores and get their peanut butter in greaseproof bags – apparently it was quite a treat to be allowed to scrape off the last of the peanut butter from the bags as it was transferred into jars.   

After the war peanut butter became a cupboard staple in a lot of homes, although household penetration at about 20% was relatively low compared to the US.  Back when I was growing up, we had the option of smooth or crunchy peanut butter and we really only used it as a spread on bread.   

Jump forward to 2020 and the market is completely different.  I think the biggest change we’ve seen is how peanut butter is used now and the fact that it’s not just perceived to be a spread anymore but is being more widely used by consumers in cooking.  While more traditional mothers might now be baking cookies or cakes, millennials are experimenting with international cuisines and we’re seeing more use of peanut butter in savory dishes.  It’s also gaining more traction as a tasty and versatile ingredient by food manufacturers.  One example of this is the explosion of peanut butter ice creams that have come onto the market in the past year or so.   

New start-ups and market disruptors have brought new flavors using peanut butter as the base or carrier which has opened up peanut butter to a new affluent audience and didn’t cannibalize traditional sales.   

     

Recipe: Grilled Pork Belly with Pickled Apples and Smoked Peanut Butter

Chef Kevin Gillespie of Red Beard Restaurants said that he set out on an “improbable mission to grill pork belly” when he created his signature recipe for grilled pork belly with pickled apples and smoked peanut butter. The trick is to braise the pork belly first to render some of the fat. After that, the pork holds together well enough on the grill to get a crispy sear on the outside, and juicy interior that melts in your mouth. Attendees of this year’s Next Gen Food Summit got to watch Gillespie show how to make this dish, but we’re giving you the recipe as well. You can pickle any fruit or veg to pair with the dish, and while Gillespie normally puts the peanut butter in a smoker, this recipe has an equally effective shortcut by adding liquid smoke. Try it out and see for yourself why it’s still one of the most popular dishes at his restaurant.

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National Peanut Board Calendar for  

 Nov. 17-Dec. 1, 2020
Virtual Marketing Summit
Nov. 17
 US Lactation Consultants Association Webinar  
Nov. 19
  NPB Board Meeting   Dec. 1-3
     

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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.

Marketing & Communications Editorial Team

Ryan Lepicier

Senior Vice President & Chief Marketing Officer


Lauren Highfill Williams

Director

Jada Linton, RD, LD

Specialist



Keegan Treadaway

Manager



Catherine Karanja

Specialist



Sherry Coleman Collins, MS, RD, LDN

Consultant

   
     
 
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