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News In a Nutshell | May 2, 2023
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Next Gen Food Summit
Shares Peanut Love
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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.
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We Grow Self-Care: How Peanuts Can
Be Included in Comforting At-Home Rituals
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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.
Sources:
[1] https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/#h3
[2] https://www.ars.usda.gov/news-events/news/research-news/2022/peanut-skins-more-than-meets-the-eye/#:~:text=Peanut%20skins%20also%20contain%20bioactive,grape%20skins%20and%20other%20sources
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NPB
Promotes Peanuts at Global Plant Forward Culinary Summit
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(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.
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NPB
Visits John Deere while in Des Moines
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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.
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The
Peanut Podcast Episode 17: What Works in Marketing in 2023
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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.
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Recipe: Peanut Empanadas with Peanut Sauce
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Sweet potatoes
and peanuts power up these empanadas and pair deliciously with tangy peanut
sauce. Find the full recipe here.
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National Peanut Board
Calendar for
May 1, 2023 - June 1, 2023
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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.
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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
Associate
Sherry Coleman Collins, MS, RDN, LD
Consultant
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Catherine Karanja
Specialist
Markita Lewis, MS, RD Associate
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