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.

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 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.

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.

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.

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.

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.

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.

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.

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.