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News In a Nutshell | April 26, 2022
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Next
Gen Food Summit Returns to Napa Valley
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Caption: Event attendees prepare for the Market Basket Challenge in the CIA Hestan Teaching Kitchen. From left to right: Ryan Lepicier (NPB), Chef Chris Muller (CIA), Erika Welsh (Wild Friends Foods), Chef Eric Adjepong, Carol Podolak (B-Nutty), Chef Jason Wang, Laurie Crall (NPB), Michael Patrick (Chick-Fil-A), and Nicole Linares (Wild Friends Foods). Photo Credit: Kristen Loken.
After two
years of virtual events, the National Peanut Board and our guests gathered in
person at The Culinary Institute of America (CIA) at COPIA in Napa to discuss
the future of food during the annual Next Gen Food Summit. This event brings
the industry together – professional chefs, recipe developers, food service
directors, consumer package goods (CPG) brands, as well as notable food media
and Gen Z content creators – to learn and adapt to the tastes of the next
generation. A generation that is more globally focused, more socially aware,
and more adventurous when it comes to food.
During the
two-day event we discussed current food trends, the direction the industry is
heading as consumers demand more, and what makes Gen Z different from other
generations when it comes to the culinary scene.
Flavor
& The Menu
Publisher and Editor-in-Chief, Cathy Nash-Holley presented the Top 10 Food
Trends and concepts to watch. Several of these trends provide a platform to
incorporate peanuts, such as charcuterie boards, Boondi, Htipiti,
banana-inspired desserts and snacks and a continued emphasis on plant-based
foods. Chef Eric Adjepong, author and public health & nutrition
professional (Finalist of Bravo’s Top Chef and contestant on Top Chef
All-Stars) demonstrated a Benin Miso Noodles with Peanuts recipe. Attendees
heard directly from Gen Z influencers, Chef Gabriel Lewis and Chef
Kai Kani, who
shared insights on what inspires their content, what resonates with their
audience and the culinary expectations they have when dining out. NPB Chairman,
Les Crall and his wife, Laurie of Oklahoma provided inside knowledge on how
peanuts are grown and harvested and Sherry Coleman Collins, MS, RDN, LD
presented the latest in peanut allergy research.
The event
concluded with a fun and interactive Market Basket Challenge. Attendees were
given limited ingredients and asked to create a dish that reflected the summit
discussions and incorporated a variety of peanut formats.
Attendees
left feeling energized and inspired! EatingWell’s registered dietitian
and digital editor, Jessica Ball, M.S., RD, penned an article titled, “Are peanuts healthy? Here’s What a
Dietitian Has to Say”
and Chef and Food Educator, Chantele Jones of Estella’s
Vegan Cuisine and Desserts
added a Vegan Peanut Butter & Jelly
Cheesecake to her
menu. Overall, the Next Gen Food Summit provided a unique opportunity for
professional chefs, food influencers and culinary leaders to gather, engage and
inspire each other.
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Media
Eat Up the Nutty Neutralizer
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Capsaicin, the chemical compound that makes spicy
foods, well, spicy, can be dissolved in fat and oil, not water. That’s why milk
is the usual go-to for counteracting spice, but there’s another staple that can
be just as effective but not as well known – peanut butter.
The National Peanut Board is making sure our
target audience, millennials and Gen Z know about this Nutty Neutralizer by
engaging them in a #pbspicechallenge. To spread the hot news, NPB created the
first ever Spice Bureau to engage media covering food and beverage, health and
wellness, lifestyle and social media content creators interested in recipe
development, food hacks and unexpected food combinations.
Media and influencers were sent a Nutty
Neutralizer kit that includes different levels of hot sauces, and of course an
antidote to the spice, some peanut butter. The main goal of the kit is to build
relationships with target media. To date, almost 60 kits have been distributed.
Below is a sampling of the coverage.
Food Network rated
the most conventional ways to cool spice and included one surprise – peanut
butter. PB’s neutralizing score was a perfect 5. The story also praised the
spread because “lots of us already have peanut butter in our pantries –
helpful, if you get stunned by too much spice in your takeout, or drizzle on a
bit too much chili crisp.”
EatingWell offered 6 tips to fix dishes that are too
spicy. Number three – add nut butters to “neutralize excessive spice,
but also add protein, [good] fats and nutrients to whatever you’re making. This
gives us yet another reason to make sure we have peanut butter in our
pantries.”
Famadillo’s story
was straight forward – Did you know peanut butter cools down hot sauce?
The article even used imagery of the Nutty Neutralizer kit.
The campaign is gaining momentum. We’ve garnered
interest from publications like Bon Appetit, EatingWell, LA Times and Well
+ Good and prominent influencers who have a combined following of 439.5M.
In addition, influential registered dietitians who contribute to a variety of
outlets including TODAY and Good Morning America have shared on
their widely followed (245.5K combined) social media accounts.
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NPB Donates 10,000
Peanut Butter Jars to Louisiana Food Bank
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Through
Peanut Proud, the National Peanut Board made a donation of more than 10,000
jars of peanut butter to the Northeast Louisiana Food Bank in March. The
donation was made to support the food bank’s peanut butter drive during National
Peanut Month. Louisiana was the home state of At-large board member Micah
Barham, who passed away in February after a brief illness.
Peanut
butter’s shelf-stability, 7 grams of protein per serving, great taste and
versatility make it a top requested item for food banks. And, 10.5% of U.S.
households were food insecure throughout 2020, according to USDA.
Barham
served on the National Peanut Board in at-large alternate and board member
positions for many years. NPB Chairman and Oklahoma farmer Les Crall said,
“Micah was a wonderful person and an excellent farmer with a generous spirit.
We are saddened to have lost Micah as a member of our peanut family,
but proud that we can help make a difference in the lives of others.”
Read more
about Micah here.
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8
Simple Steps to Grow Your Own Peanuts at Home
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Welcome to
the GIY (Grow It Yourself) lifestyle! Don’t worry if space for a traditional
garden is limited (or non-existent). Peanuts are a hardy plant that can grow on
a deck, patio, windowsill, or countertop in a container. A single peanut plant
can easily produce a bountiful harvest of 30-40 delicious nuts.
The
growing season for peanuts is from 130 to 160 days, which is why it is often
considered a Southern crop. However, peanuts can grow in northern regions too,
just start them indoors until the ground is at least 65 degrees.
Ready to
get started? Let’s go! Click here to learn more.
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How
to Compost Peanut Shells
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With
summer coming soon, you might be thinking about showing off your green thumb by
starting a garden. One valuable addition to any home garden is compost, which is a mixture of “browns” (branches, twigs,
leaves, etc.), “greens” (grass clippings, vegetable and fruit trimmings, etc.),
and water.[1] Adding compost to your garden adds moisture to your soil,
promotes the growth of helpful bacteria and fungi in your soil, helps fight
plant diseases and pests, and promotes overall sustainability. The
ever-versatile peanut can be a valuable addition to your compost as a “brown”
ingredient. The carbon that peanuts contain acts as a valuable energy source for the microorganisms that
help break down your compost.[2] If you’ve ever wondered about how to compost
peanut shells, but you’re not sure where to start, you’ve come to the right
place.
Overall, composting peanut shells is fairly simple. Your first step is to check
your peanuts for signs of infection or lesions. Avoid composting peanuts that
appear to be infected, as they may contribute to plant diseases taking root in
your garden. However, this is more likely to be an issue if you’re getting your
peanuts from a garden. If you’re choosing to compost with leftover
peanuts/peanut shells you’ve bought at a store or restaurant, this is unlikely
to be a problem.
Learn more.
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Recipe: Spiced
Peanut Curry Trail Mix
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Try out
NPB’s latest trend, the Nutty Neutralizer, with this spiced peanut curry trail
mix recipe. Perfect for those wanting to spice things up while hiking or for
those wanting a snack with a kick while working from home. Get the full recipe here.
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National Peanut Board
Calendar for
April 26 - May 31, 2022 |
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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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Lindsay Stevens Specialist
Sherry Coleman Collins, MS, RD, LDN Consultant
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Catherine Karanja Specialist
Darby Johnson Specialist |
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