From flours and spreads or to use as a legume, peanuts can be eaten in so many different ways. While we are most familiar with peanut butter, peanut confections and just plain peanuts, other applications are just as good for you and make cooking and eating more fun and exciting. Here is a look at how the foodservice industry can incorporate peanut products to create healthy and delicious recipes for their customers.

Peanut plants have been growing in South America since 1500 BCE. In Peru, peanuts were highly valued – so much so that the Incans of Peru used them as a sacrificial offering and entombed them with mummies to help their deceased relatives in their spirit life.

Since 1989, the Tracking Nutrition Trends (TNT) nutrition study has been following the self-reported food/nutrition knowledge, attitudes and behaviours of Canadians. The 2013 survey results have recently been released.

Peanuts have been a fan favourite for years, but do you know about their important walk through history? Today, many enjoy roasted peanuts at the ball game, a classic PB&J for lunch or even as a new beer flavour (yes, this is now a thing!), but the peanut’s vital role in Southern agricultural history dates back to the early 1900s with inventor George Washington Carver.

It’s not easy for busy Canadians to maintain a healthy diet with their long work hours and lack of time to cook or prepare meals at home. More and more Canadians are looking for quick and healthy dining options, and are relying on the restaurant industry to provide some guidance.

Whether crunchy or smooth, on a slice of toast for breakfast or in a wrap with chicken and veggies, added to a spicy Thai peanut dressing or smothered on graham crackers with marshmallows, there are so many ways peanut butter can be used to spice up your menu.

 Although the patios will be closed, sports games and playoffs keep the bars and pubs busy in the fall. While French fries and chicken wings will satisfy some customers, the more sophisticated customers will be looking for a refined, healthier menu selection that will keep them energized until the end of the season.

Here’s some really good news to spread around. A large and powerful prospective epidemiology study published in the September 2013 issue of Breast Cancer Research and Treatment found that American girls consuming peanut butter, peanuts and other nuts may reduce their risks for developing benign breast disease (BBD) when they are young women in their ‘20s. Even better news is that their risks in later life of developing breast cancer may also fall significantly.

By: Dr. Andrew Craig, APC Health Consultant

More evidence has emerged that oral immunotherapy (OIT) is a very promising therapy for food allergy and for stopping peanut allergy in children in particular. A research team at Addenbrooke’s Hospital in Cambridge (UK) reported recently in The Lancet on the STOP II trial of peanut OIT in 99 children with all severities of clinically-confirmed peanut allergy, aged 7-16.¹

According to the International Food Informational Council (IFIC) 2014 Food and Health Survey, conducted in the U.S. in March and April 2014, the healthfulness of food and beverage products is increasingly important. Now, more than ever, shoppers are considering health benefits when filling up their grocery carts.

Ramping up marketing efforts for the holiday season is essential in the retail world. While traditional marketing strategies are still valuable, many retailers have shifted their marketing efforts to social media to gain a competitive advantage. 

The possibilities are endless when it comes to cooking with peanuts and peanut butter, especially during the holiday season. As a cost-effective and healthy holiday choice, peanuts and peanut butter are staple items to have on hand. Not only a great ingredient for appetizers and main dishes, they’ll provide all the energy the party planner needs to get through holiday party and dinner preparations. 

Travelling for business – or pleasure – can take a toll on healthy eating habits. Factors at play are lack of sleep, high-calorie, grab-and-go restaurant meals, and hectic schedules. And, when you’re away from home, temptation is sure to set in.

Nutritious, delicious and sustainable – that’s what U.S.-grown peanuts are. Recently, the National Peanut Board, a farmer-funded national research, promotion and education check-off program, developed an insightful PowerPoint presentation that provides the retail industry with an overview of peanut growing in the US, including the types of peanut, different peanut oils, flours and nutrition information. Part of the NPB’s Perfectly Powerful Peanut campaign, the all-mighty peanut is portrayed as a nutrition powerhouse.

Recently, researchers in Australia have produced promising results that a possible cure for peanut allergies is on the way. Their research study consisted of 28 children and involved giving children with a diagnosed peanut allergy a small dose of the peanut protein along with the probiotic Lactobacillus rhamnosus.  This particular bacteria is commonly used in yogurts, semi-hard cheeses, and pasteurized milk.

By Dr. Andrew Craig, American Peanut Council Health Consultant

Nobody in the peanut industry likes “may contain” precautionary stickers which are too often plastered all over products just in case they may be contaminated by traces of peanut protein. Peanut allergic consumers dislike them too and the evidence is that overuse is confusing, anxiety-producing and, worse, encourages disregard and risk-taking.

When it comes to retail marketing and merchandising, the American Peanut Council (APC), has some great tips to share to help maximize returns. Canadians love their peanuts and Canada remains the largest single country importer of quality U.S. peanuts.

Social media has become a preferred method of communication for many – and it’s here to stay. In fact, recent research shows that 70% of Canadians use social media and 59% use the various platforms more than once a day.

As reported on February 23, 2015, a new study suggests that introducing products containing peanut protein, such as snacks or peanut butter, early in life might prevent peanut allergy. The landmark study was conducted by lead researcher, pediatric allergy professor Gideon Lack, and was included in the latest issue of the New England Journal of Medicine.

According to recent consumer market research, Canadians’ love of peanuts and peanut butter is continuing to “spread.” As the largest single-country importer of quality U.S.-grown peanuts, Canadians can’t seem to get enough. Whether it’s the taste, nutritional value or pure love of this pantry staple in homes across the country, Canadians believe in the power of peanuts.

Written by: Dr. Andrew Craig, APC Health Consultant

It’s called LEAP – Learning Early about Peanut Allergy – and it has been five long years in the making. Now this ground-breaking study has been published in the New England Journal of Medicine. LEAP’s lead investigator Dr. Gideon Lack, Professor of Paediatric Allergy at King's College, University of London, presented the study’s findings simultaneously at the American Academy of Asthma, Allergy and Immunology (AAAAI) meeting in Houston on February 23, 2015.

Trends to the foodservice industry are what peanut butter is to jelly – they go deliciously hand-in-hand. In March 2015, the Restaurants Canada Show welcomed foodservice professionals from across the country to Toronto’s Direct Energy Centre, and delivered insights into culinary trends and innovations that are shaping the industry.

When it comes to peanuts, the culinary possibilities for the foodservice industry are endless, especially when you consider the cost-effectiveness of this healthy nut. The versatility of peanuts and peanut products lends not only to cooking with the powerful legume, but also cooking with peanut oil (refined and aromatic roasted), peanut butter and peanut flour.

Nutritious, delicious and sustainable – that’s what U.S.-grown peanuts are. Recently, the National Peanut Board (NPB), a U.S.-based industry-funded national research, promotion and education program, developed an insightful presentation that provides the foodservice industry with an overview of peanut growing in the U.S.

When it comes to sustainability, U.S. peanut farmers have dramatically improved their environmentally favourable crop production practices over the years. The result? A nutritious and delicious crop that Canadians have come to know and love.

What happens when peanut butter lovers take on New York? In April, the National Peanut Board "spread" the peanut butter love in New York City, with activities including social media-fueled PB&J deliveries, nutrition sessions and delicious recipes. 

In a previous issue of In a Nutshell, you read about the love Canadians have for peanuts and peanut butter. Canadians enjoy peanut butter for a variety of resons such as taste, convenience and health attributes, but there's more to the story!

If you're nuts for peanuts, you're in good company! In a recent article for People Magazine, Harley Pasternak shared why peanuts are a nutritional powerhouse. Here's a recap of what the celebrity trainer and nutrition expert said about our favourite legume.

Summer has arrived and so have our appetites! Consumers are already thinking everything outdoors – barbeques, sporting events, camping and much more. Summer is a high-traffic shopping time of year when retail customers are out to browse and buy. To be prepared for the summer rush (and heat!), check out our merchandising tips to help put some sizzle in your sales.

Penny pinching, tech-savvy and last (but certainly not least) health-conscious. This is the modern consumer, as indicated by trends uncovered in Brandspark’s 2015 Shopper Study. Surveying more than 65,000 Canadians coast to coast, they learned how Canadians shop – and what they shop for.