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News In a Nutshell | November 7, 2023
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Peanuts Stand Out at FNCE
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(L-R): Samara Sterling, The Peanut Institute; Lauren
Highfill Williams, National Peanut Board; Sherry Coleman Collins, National
Peanut Board; Avery Street, BetterBody Foods; Markita Lewis, National Peanut
Board; Christina Taylor, American Peanut Council.
This year, the Academy of Nutrition and Dietetics, the
largest organization of food and nutrition professionals, held its annual Food
& Nutrition Conference & Expo (FNCE) in Denver, Colorado, from October
7-10. The conference had over 5,500 dietitians, nutrition professionals and
students in attendance. The National Peanut Board (NPB) exhibited with The
Peanut Institute (TPI), Peanut Butter for the Hungry, and BetterBody Foods
(BBF). Lauren Highfill Williams, Markita Lewis and Sherry Coleman Collins
represented NPB; Samara Sterling and Miriam Crosby represented TPI; and
Christina Taylor represented PBH at the event.
At the expo, TPI and NPB educated nutrition experts on early
introduction of peanuts and allergy prevention, how peanuts fit into healthy
aging and dining with comfort, with a recipe tasting of West
African Peanut Stew. For this year’s fundraiser, PB For the Hungry had retro-styled “Peanut
Butter is Love” shirts and raised over $4,300 to go towards hunger prevention
both domestically and internationally. Avery Street from BBF showcased cookies
made with their new PBfit Multipurpose
Peanut Flour Baking Blend and attendees received samples of the baking
blend and their original Pbfit powder. Attendees showed how much of a
#peanutfanatic they were at our photo booth by posing with friends as neon
light peanuts, inspired by our recent Dine with Comfort activation.
Sherry Coleman Collins was a co-presenter on a session
titled “Making Infant Feeding of Common Allergens Practical” with experts
Malina Malkani and Michael Pistiner, educating on practical applications of the
current allergen guidelines. Additionally, this year NPB sponsored several
dietetic practice groups (DPG) and member interest groups (MIG) of the Academy
to continue NPB’s outreach towards RDs from different backgrounds and practice
areas. We were happy to collaborate with the School Nutrition Services DPG, the
Latinos and Hispanics in Dietetics and Nutrition (LAHIDAN) MIG, and the
Dietitians in Business Communications DPG.
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In China, NPB Promotes US Peanut Oil Potential
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NPB President & CEO Bob Parker attended the
International Peanut Industry and Technology Innovation Conference and 2023
International Peanut Annual Meeting in October. The conference was hosted in
the city of Jixian in Liaoning Province, which is the northern fringe of the
country’s peanut production area where they are introducing more mechanized
farming technology.
Parker presented an overview of the U.S. peanut industry and
shared ideas on how the U.S. has an opportunity to meet China’s huge need for
normal-oleic and high-oleic peanut oils through new innovations.
“Large export markets like China have an insatiable appetite
for peanut oil,” said Parker. “With our current production of high-quality
edible peanuts, the economics don’t work for China to consistently buy US
peanuts for oil. This conference was a beneficial opportunity to promote US
peanuts for this use. I believe if we had more peanuts suitable and affordable for
oil production, we would become more competitive in the world oil market and China
would be at our doorstep.”
During the trip, Parker was accompanied by the American
Peanut Council’s in-country consultant Wen Huang.
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Dine with Comfort with the National Peanut Board
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(L-R): Kaye Lynn Hataway, Alabama Peanut Producers
Association; Allie Randell, American Peanut Council; Chef Marcus Samuelsson;
Libbie Johnson, Alabama Peanut Producers Association; Bob Parker, National
Peanut Board; Ryan Lepicier, National Peanut Board.
In October, the National Peanut Board (NPB) and 8x James
Beard award-winning chef, author, and restaurateur Chef Marcus Samuelsson
teamed up to bring Atlanta ‘foodies’ the ultimate peanut butter dining
experience through the nostalgic tastes and atmosphere of American
diners.
When it comes to peanuts and peanut butter, NPB is no
stranger to its comforting taste and nutritional goodness. In fact, a recent
study showed that Americans are eating more peanuts and peanut butter since the
pandemic. This rise in consumption was influenced by its taste, convenience and
affordability, evoking a sense of nostalgia from childhood favorites - like the
PB&J. Diners also have a rich history of cultivating unique communities
around a common love of great food at a great price. It’s the memories of
sharing your favorite meal with friends and family that nourish the body and
fill the soul that inspired NPB to create the peanut pop-up diner experience.
Using his first-class culinary skills, Chef Marcus
Samuelsson reimagined classic diner comfort food using peanuts as the star
ingredient. Inspired by global cuisine and southern staples, these recipes
celebrated the versatility and textures of peanuts. Some of the limited-edition
recipes were the PB&J Old Fashioned, Peanut Butter Chicken &
Waffles and Peanut Brittle Pudding. For five days, his restaurant,
Marcus Bar & Grille transformed into a 60s-inspired retro diner to feature
these nutty recipes. Local Atlanta foodies couldn’t get enough of the dishes
and quickly took to social media to share their experience.
“The team and I had so much fun curating these recipes, we
hope these dishes inspire everyone to find more unique ways to incorporate
peanuts into their at-home cooking,” said Chef Marcus Samuelsson.
The event was covered in the Atlanta
Journal-Constitution, Rough
Draft Atlanta, Tasting
Table, Fox 5 Atlanta
and more. While the peanut-inspired pop-up may have only been around for a
limited time, but the recipes will continue to live on nationalpeanutboard.org/recipes
for everyone try at home!
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Published twice a year, in the spring and fall, PQ brings
you the latest in peanut news, food innovations, wellness and marketing. Read
the full issue here. For more publications from the National Peanut
Board, see our Grower and Industry Communications page. To see
previous PQ issues, click here.
PQ 48 includes:
- 47
Years in Peanuts: In 2012, the National Peanut Board hired
Bob Parker to take over as president and CEO. During his tenure serving
the Board and industry, Parker has created a lasting impact in production
research, peanut allergy advancements and more.
- New
Strategic Plan Sets Future Roadmap, Builds on Previous Success: National
Peanut Board leadership undertook developing a new strategic plan in 2022.
Approved by the Board in 2023, the new strategic plan sets NPB’s mission,
vision and strategies up for success through 2025.
- Grower
Voices: Michael Newhouse has been farming alongside his
father and grandfather in Donley County, Texas for most of his life. They
grow peanuts, cotton, hay and wheat, and raise cattle.
- NPB
Changes the Conversation of Peanuts in Schools with Summer School Summit: Due
to ongoing supply chain challenges and staffing and retention issues,
district leaders are looking for easy solutions to matters like food
allergies. While banning peanut foods initially seems like the best
solution to some, more districts are realizing the benefits of including
peanuts on the menu and choosing management instead of bans.
- Peanut-Inspired
Takeaways From the Next Gen Food Summit: From presentations
to menu items, peanuts were the star of the show at the Next Gen Food
Summit. We have four ways to incorporate peanuts into current culinary
trends.
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The Peanut Podcast Episode #22: Mexico: U.S.
Peanuts’ Newest Top Export Market
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Mexico is known for its rich cultural heritage, vibrant
traditions and delicious cuisine. The country has also recently established
itself as the top export market for U.S. peanuts. In this episode, we explore
the work the American Peanut Council has done to nurture this market, the
popularity and uses of the peanut in Mexico (and the potential for peanut
butter) and what characteristics of peanuts matter to Mexican buyers and
consumers. Guests are the American Peanut Council’s (APC) Peter Vlazakis, Mónica
Moreno Arellano from Grupo PM, dietitian Esther Schiffman and Evelyn Lopez from
Hormel. Read our recap for quick a look at what we discussed in our episode or
click here
to listen to the full episode on our website.
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Recipe: Mushroom / Chicken & Peanut Butter Waffles
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Recipes by Chef Marcus Samuelsson
For our Dine with Comfort activation, the National Peanut
Board and eight-time James Beard Award-winning chef, Marcus Samuelsson partnered
to reimagine classic comfort dishes with a limited-time only peanut-inspired
pop-up dining experience at his restaurant, Marcus Bar & Grille in Atlanta
fit with a 1960s-inspired setting and retro vibes. Chef Marcus Samuelsson
curated several delicious peanut-forward recipes that boast the versatility and
textures of peanuts inspired by global cuisines and Southern staples. Try the Mushroom
& Peanut Butter Waffles or our Chicken
& Peanut Butter Waffles and let us know which dish you like more!
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National Peanut Board
Calendar for
November 5, 2023 - November 16, 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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