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News In a Nutshell | December 8, 2020
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Leading Allergy Groups Release Evolving Recommendations for Early Introduction
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At last month’s American College of Allergy, Asthma andImmunology (ACAAI) meeting, a new paper A Consensus Approach to the Primarily Prevention of Food Allergy Through Nutrition was released. These new clinical guidelines were developed by a group of leading allergists and pediatricians in North America and have been endorsed by ACAAI, American Academy of Allergy, Asthma and Immunology (AAAAI) and Canadian Society for Allergy and Clinical Immunology (CSACI). The new guidelines represent an evolution of current guidelines that incorporate the latest research on early infant feeding, diet diversity, breastfeeding and more, because so much research has been published in this area since the National Institute of Allergy and Infectious Diseases (NIAID) published their addendum guidelines for preventing peanut allergies in 2017. It’s important to note that the NIAID guidelines still stand and are the current federal recommendations for early introduction of peanut to help prevent a potential peanut allergy.
There are a few big changes to the new recommendations, which are based on the latest research. In particular, these guidelines go beyond the NIAID guidelines, which only addressed the early introduction of peanut foods. - They include a strong recommendation to introduce cooked egg at around 6 months, but not before 4 (the same recommendation as for peanut).
- As with previous guidelines, having severe eczema is still considered an indicator of high-risk for developing food allergy.
- Further and similar to the NIAID guidelines, infants with mild to moderate eczema, a family history of atopy (i.e., allergic disease) in either or both parents, or infants with one known food allergy are potentially at some increased risk of developing food allergy (or an additional food allergy).
- In addition, these guidelines do not recommend automatic referral to pediatrician or allergist for evaluation in advance of introducing peanut, egg or any other allergenic food. However, they recommend shared decision making with the parents to help ensure that they do receive a referral if that will expedite or ensure the introduction of the allergenic foods, since some parents are so hesitant to introduce allergens otherwise.
As research in the area of food allergy prevention grows along with our understanding of infant feeding, the guidelines and recommendations for caregivers will also change. Parents and caregivers with questions about when and how to introduce potentially allergenic foods should. discuss these with their healthcare provider. For more information on preventing peanut allergies, visit PreventPeanutAllergies.org. |
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Key Takeaways from NPB Marketing Summit |
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The National Peanut Board hosted the 2020 Marketing Summit virtually on Nov. 17. Attendees included peanut state representatives who were eager to learn the latest shifts in consumer trends and marketing as it pertains to peanut consumption. Here are some of takeaways from our discussion:
The pandemic has changed social media usage. Content is more important than ever.
The pandemic has changed social media usage. Content is more important than ever. With consumers being home now more than ever, social media usage is up. That means more online conversations, more engagement, and more creation of new content. During lockdown, Americans spent 90% percent more time using apps to create and edit visuals than they did before the pandemic. TikTok exploded with over 12 million unique U.S.-based visitors in March alone. To rise above the noise, content needs to be more authentic and relevant to consumers than ever – especially when trying to connect with Gen-Z.
NPB plans to reintroduce peanut butter, a conventional staple to some, to this up-and-coming generation by educating them about where this plant protein nut got its start by creating digital moments online. This generation cares about where their food comes from. Our digital campaign will motivate people to learn more about how their food is grown with new compelling content.
Restructuring programs to be more flexible is key to surviving the ever-changing world climate. ​This means that events and influencer activations will need to look a bit different in the coming year.
In-person meetings with influential members of our industry will be forever changed as a result of 2020. While we wait for the world to shake out what trade shows and industry events will look like as the world opens back up – it’s important to consider how you can reach these audiences online. For example, NPB’s work with healthcare professionals presents a great opportunity to recognize and take advantage of how new technology is affecting this industry. Parents are open to hearing about early introduction from a variety of sources – including through telemedicine. Our parent influencer activations will now also include a series of video content –which will detail their personal peanut introduction journey with their baby through Instagram rather than chatting about their experience in-person at events. To learn the latest on our programs, news and events, please visit www.nationalpeanutboard.org.
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New Officers Appointed at NPB December Board Meeting |
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The National Peanut Board held its last meeting of 2020, Dec. 2-3, both in-person in Atlanta and virtually. The Board approved a new slate of officers for a one-year term beginning Jan. 1, 2021. The new officers are: Andy Bell of Georgia as chairman, Les Crall of Oklahoma as vice chairman, Paul Rogers of Virginia as treasurer and Greg Baltz of Arkansas as secretary.
Committee meetings were also held including Domestic Promotions, Export and International Trade, Budget and Finance, Evaluation and Measurement and Grower and Industry Communications.
The next Board meeting is planned for Feb. 1-3, 2021 in-person in Atlanta and virtually. |
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An NPB Friend’s Recipe Survival Guide Inspires Stuck-at-Home Cooks
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When the global health crisis struck and shut the world down, food and hospitality guru Ed Engoron started a COVID-19 Survival Guide, sharing recipes with friends and colleagues every weekday. Engoron, who owns Perspectives, a consulting firm specializing in food product and menu development and innovation, has been at it ever since. The recipes range from entrees to cocktails and all include interesting stories. The National Peanut Board’s product innovation work with Engoron and Perspectives goes back well over a decade. We’ve enjoyed his Survival Guide so much, we wanted to share it with you. We especially love all the great peanut recipes (NPB did not sponsor these recipes).
Ryan Lepicier: After I read the first few Survival Guide emails in March, I reallystarted looking forward to them. A nice treat in my inbox, right!? Did you start this just for fun? How long can you keep it going?
Ed Engoron: At first, we thought the lockdown was only going to last two or three weeks. We knew that many people relied more on eating out or ordering in than they did on their own kitchen skills. To be helpful we started testing recipes using an Instant Pot(not sponsored) as it is an easy way to cook. When the pandemic didn’t resolve itself, we just kept going buoyed by the number of comments we started to get. My partner started posting links on LinkedIn, Facebook and Twitter and established quite a following. My compulsive nature and a library of over 40,000 recipes keeps it going.
RL: I enjoy reading the recipes, but really love all the great stories you share. What’s one of your favorite stories?
EE: Aside from trying to share great recipes I use two creative avenues—places I’ve been and things I’ve done; and the history of some of the recipes and how they came to be the way they are today. The “places” are easy—I’ve traveled to over 130countries (137 at last count). I’ve cooked for and dined with presidents, royalty and so many wonderful locals. I’ve studied the anthropology of food and have volumes of notes on the origins of many recipes. My all-time favorite is my grandfather’s peanut brittle (Cooking Lesson #82). The recipe is magnificent—it is the best darn peanut brittle you could ever taste. And, it’s made with one of my favorite ingredients—US-grown peanuts.
RL: You’ve featured many recipes that include peanut ingredients. The Bangkok Mango Salad with PeanutDressing is one my favorites. What’s one of your favorite Survival Guide peanut recipes and why do you love it?
EE: Actually,I have two—Cooking Lesson #87—Instant Pot Peanut Chicken Curry and CookingLesson #134 CPK Kung Pao Spaghetti Hack. They are both peanut forward and absolutely delish! Using an Instant Pot cut the preparation and cooking time down by more than 2 hours and there’s only one pot to clean.
RL: What are your top chef tips for those of us who are cooking at home more than ever?
EE: That’s easy… - Read all instructions completely before beginning
- Do not take short cuts—think quality
- Measure all ingredients and have at your side
- Don't be afraid to try something different
You can access our recipes, ChefSecrets and COVID-19 Quips of the Day by sending are quest to me directly ed@perspectives-la.com or go to our website https://www.perspectives-la.com/covid-19-survival-guide. By going to the website you will be able to see all previous postings.
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Peanut Farmer Profile: Douglas Harrell of Whigham, Georgia
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Douglas Harrell is the son of former National Peanut Board Chairman John Harrell and his wife Deena. Douglas grew up on the farm north of Whigham, Georgia. As kids, he and his cousin Lafe were given lots of manual labor on the farm and they both couldn’t wait to get off the farm. “We both went to the University of Georgia and we’re both full-time farmers now,” Douglas said. “I hate to say farming is just in your blood, but there’s something about it that brings you back.”
This is Douglas’ 11th crop since he started farming full time in 2010. “It’s an honor and privilege to call myself the seventh generation of the family farm because I know we have such high inputs and operating costs that you can’t get up one day and say, ‘we’re going to farm.’” Douglas’ favorite season of the year is peanut harvest time.“There’s something about September and October. In southwest Georgia we get that cool crisp morning and it’s just like Christmas in the fall. It’s cool enough that you want to be in the sunshine outside. That smell of the dirt and peanuts drying down; it’s as if mother nature was baking.”
Read more of article here.
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Recipe: Grandpa’s Peanut Packin’ Brittle
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Perspectives/The Consulting Group, Inc. |
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This is one of Ed Engorin’s, the owner of Perspectives highlighted in the earlier article, favorite recipes. According to Engorin, “While traditional peanut brittles tend to be a bit hard on the teeth(filling-pullers) and somewhat difficult to eat, grandpa’s secret recipe combines an abundance of Spanish, red-skin, US-grown peanuts into a perfectly-cooked, buttery sugar brittle. The result is a much lighter bite that leaves a long-lasting, wonderful all-natural flavor. If you truly appreciate great peanut brittle, you will understand why everyone says, it is the very best they ever tasted. |
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National Peanut Board
Calendar for
Dec. 8 -Dec. 22, 2020 |
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| APC Winter Meeting | Dec. 8-10 | SNA Webinar: School Nutrition, Food Allergies & Food Insecurity in the Pandemic
| Dec. 16 |
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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 & Chief Marketing Officer
Lauren Highfill Williams Director |
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Jada Linton, RD, LD Specialist
Lindsay Stevens Specialist
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Catherine Karanja Specialist
Sherry Coleman Collins, MS, RD, LDN Consultant |
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