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News In a Nutshell | May 2, 2023


Next Gen Food Summit Shares Peanut Love

Chef Pyet DeSpain during cooking demonstration

The National Peanut Board (NPB) returned to the Culinary Institute of America (CIA) at COPIA in Napa, CA, 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 brands, as well as notable food media and 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 Thai mashups, afternoon snacking and Asian inspired breakfasts. NPB Marketing and Communications Associate Lindsay Stevens and consultant Valeri Lea of Sherman Moritz hosted a future of food panel featuring: Thomas Adams, NPB alternate board member; Kristina Cho, cookbook author, recipe developer and content creator; Pyet DeSpaiun, global private chef and winner of the TV show Next Level Chef; Jaclyn London, registered dietitian and podcast host; and Chelsea Lindbeck, director of product development for Better Body Foods. Next, Chef Pyet DeSpain did a cooking demonstration using peanuts in various ways. Attendees heard directly from Golin’s Caroline Coyle about current trending tastes and got to see behind the scenes of content creation with Kristina Cho. Thomas Adams of Alabama provided inside knowledge on how peanuts are grown and harvested and Sherry Coleman Collins, MS, RDN, LD presented about access and affordability across the food system.


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.


We Grow Self-Care: How Peanuts Can Be Included in Comforting At-Home Rituals

Self-care routines are a cherished ritual for many and can involve anything from beauty and skincare to simply lighting your favorite candle. The wellness industry is filled with self-care products, but peanuts are an unexpected addition to routines that offer both nutritional and topical benefits.


Long respected as a healthy snack, peanuts provide more plant-based protein than any other nut with 7 grams per serving, along with more than 30 essential vitamins and minerals. Additionally, they are a good source of fiber and vitamin E, a dietary antioxidant, providing around 10% of the Daily Value for each. 


Adding peanuts into an evening of self-care will not only provide nutritious fuel but may also support skin health thanks to their vitamin E content.1 Plus, red skin peanuts in particular may provide additional antioxidants as emerging research is ongoing to better understand the antioxidant levels and potential properties found in peanut skins.*2 


While peanuts deliver a variety of nutrient benefits, many may not be as familiar with some of the topical benefits peanuts can provide, including those found in peanut oil. Thanks to its fatty acid profile and vitamin E content, peanut oil is one of the best-kept moisturizing secrets for both hair and skin. Best of all, peanut oil is highly accessible and affordable, and can be found at most grocery retailers, making it a beauty secret available to the masses. 


The We Grow Self-Care activation highlights these lesser-known benefits of peanuts all in a soothing, comfort kit that will be shared with media and influencers to spread the word about peanuts’ self-care benefits. Learn more here.


*Disclaimer: The data for antioxidant capacity of foods generated by test-tube methods cannot be extrapolated to human effects. Clinical trials to test benefits of dietary antioxidants have produced mixed results. 






NPB Promotes Peanuts at Global Plant Forward Culinary Summit

(L-R): Ryan Lepicier, National Peanut Board; Kaley Volkmann, Golin; Valeri Lea, Sherman Moritz.

The National Peanut Board sponsored the Global Plant Forward Culinary Summit at the Culinary Institute of America (CIA) in Napa, CA. This event brings together corporate chefs, research & development chefs and foodservice operators. The content is focused on emphasizing plants on menus and provides foodservice operators inspiration and solutions to do this effectively while ensuring taste, presentation and consumer demands remain at the forefront.


The global culinary trends that rose to the top throughout the event included Irresistible Vegetables, Modernized Comfort Food, Low-Waste Menus and Mindful Proteins.

  • Irresistible Vegetables – By using modern techniques, vegetables can take center stage and move from a side dish to the main component of the plate.
  • Modernized Comfort Food – With a new spin on familiar, comfort dishes, foods can keep their sense of connection to culture and give diners that “tastes like home” feeling.
  • Low-Waste Menus – This approach aims for minimum waste and maximum flavors in dishes. It is an effort to reduce food waste and costs by incorporating clever uses of ingredients.
  • Mindful Proteins – By including different protein sources on plates, chefs and foodservice operators can reduce costs and offer dishes that are healthier and better for the planet. 

“The latest culinary trends, along with our long-standing partnership with the CIA, allow us to continue to find new opportunities for peanuts and peanut butter in menu development as consumers explore a plant-forward approach to eating,” said Bob Parker, CEO of the National Peanut Board.


A few of the plant-forward peanut dishes served during the event included Peanut Butter Chocolate S’mores Parfait; Masala Sweet Potato Omelet with Green Chile Peanut Chutney; Peanut Butter, Oatmilk Cream Cheese and Plantain Blintz; Boiled Peanut Chaat, Chicken and Lentil Patties with Cilantro and Peanut Pesto; and Aquafaba Meringues with Cocoa and Peanuts.


NPB Visits John Deere while in Des Moines

The National Peanut Board held its quarterly Board and committee meetings in Des Moines, Iowa, April 4 – 6. During the meeting, the Board saw plans for the first activation of our 2023 consumer marketing campaign, We Grow Comfort. Committees that also met while in Des Moines included By-Laws, Grower Communications, Budget & Finance and Diversity Oversight.


While in Des Moines, the Board stopped by several John Deere campuses to learn more about the business and how they incorporate diversity at their company. The Board was also able to see new equipment including the See-And-Spray Ultimate Sprayer and listen to how automation is being incorporated on the farm through their products and software.


The Peanut Podcast Episode 17: What Works in Marketing in 2023

With the few months of 2023 behind us, it’s time to understand what’s working and what’s on the horizon in marketing. Are Gen Z and millennials still the darlings of marketing? How are brands and organizations reaching them, and what can the peanut industry learn? How do exports play into marketing trends? We’ll find these answers in this episode with perspectives from Caroline Coyle from Golin, Radhika Murari from OmMade peanut butter, Shelly Nutt from the Texas Peanut Producers Board and food trend expert Skye Estroff.

Read the full recap here, and listen to the full episode wherever you listen to podcasts or on our website.


Recipe: Peanut Empanadas with Peanut Sauce

Sweet potatoes and peanuts power up these empanadas and pair deliciously with tangy peanut sauce. Find the full recipe here.


National Peanut Board Calendar for  

May 1, 2023 -  June 1, 2023

           National WIC Association Conference

(San Diego, CA)

May 1 – May 4


        Commodity Roundtable CEO Meeting

(Miami, FL)

May 2- May 3

Curious Plot Food Leadership Program

(Minneapolis, MN)

May 17- May 18

American Academy of Physician Assistants Conference

(Nashville, TN)

May 20- May 24

University of Michigan Food Allergy Symposium

(Ann Arbor, MI)
June 1

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News in a Nutshell is a 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


Lindsay Stevens


Sherry Coleman Collins, MS, RDN, LD


Catherine Karanja


Markita Lewis, MS, RD


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