Peanuts and Cereal: a Nutritious Way to Make the Familiar Exotic and the Exotic Familiar

Peanuts and Cereal: A Nutritious Way to Make the Familiar Exotic and the Exotic Familiar

S. Coleman Collins National Peanut Board Atlanta, GA, U.S.A.

eanuts and peanut butter are iconic PAmerican foods. In fact, market research has shown that more than 90% of American pantries are stocked with at least one jar of peanut butter. The average child in the United States will eat ≈1,500 peanut butter and jelly sandwiches before they graduate from high school. Enjoyed in many different ways—out of the hand as part of a crunchy, roasted snack; smeared across toasted bread; or mixed into a hot bowl of oatmeal—the flavor, texture, and nutrition of peanuts can be added to any meal. According to a recent survey conducted by the International Food Information Council, taste is the ultimate driving factor for food purchasing decisions, followed by cost and nutrition (1). When considering innovation and product development, South and Central America to Africa. Pad a spoonful of peanut butter swirled into peanuts hold the key because they hit the thai is a widely popular dish containing oatmeal. In foodservice and mark on all three of these consumer peanuts and is a great example of the manufacturing, 2 oz CPUs of peanut concerns. Peanuts have a craveable flavor marriage of the familiar and exotic. butter sold with yogurt, apple slices, that makes people want to come back for While peanut butter has been a familiar muffins, granola bars, etc. give traditional more; they are affordable and widely flavor in children’s cereals for decades, it breakfast and snack foods extra staying available; and they pack nutrition in has recently seen a resurgence in power. every bite. popularity in the adult cereal category. For In addition to their flavor and When it comes to taste, peanuts can also example, earlier this year a major versatility, peanuts can be added to make the familiar exotic and the exotic manufacturer premiered a peanut butter- improve the nutrient density of food familiar for consumers. Because peanuts flavored version of its popular multigrain products: 1 oz of peanuts contains 7 g of have long been a staple food item in the cereal with resounding success. More and protein, 14 g of fat (12 g of which are diets of many Americans, their flavor is more manufacturers are catering to the unsaturated), and 2 g of fiber. Peanuts are familiar and accessible and can easily tastes of adult peanut butter lovers. This a good source of magnesium, vitamin E, evoke warm, happy childhood memories. summer a well-known peanut company folate, copper, and phosphorus and are an For many Americans, the peanut butter launched an “energy mix” line of peanut excellent source of niacin and manganese. and jelly sandwich is synonymous with the butters at grocery stores nationwide. As a result, incorporating peanuts in cereal brown bag lunch. Peanuts are also a staple Created for adult tastes, the products grain applications can help consumers ingredient in ethnic foods from around include mix-ins such as cinnamon raisin boost their intake of certain nutrients, the globe—from Asia to Indonesia to and banana granola nut. The market is including protein. ripe for innovative cereal applications Another reason peanuts and grains are a incorporating peanut products. good match is that eating them together creates a complete protein source. As with Scan to view Farro and The Nutrition Nut other legumes, the amino acid lysine is Mushroom Burger recipe Peanuts and peanut butter are versatile limited in peanuts, so they are best paired incorporating whole grain and nutritious, making them easy to with foods that contain lysine, and whole and peanuts. incorporate in breakfast food applications. grains are ideal. This is one of the many Many consumers are already enjoying things that make a peanut butter and jelly http://dx.doi.org/10.1094/CFW-57-6-0252 crushed peanuts on their cereals, a spread sandwich with whole grain bread not only ©2012 AACC International, Inc. of peanut butter on a whole grain bagel, or delicious, but nutritionally complete.

252 / NOVEMBER–DECEMBER 2012, VOL. 57, NO. 6 Pairing foods with peanuts or peanut knowing the facts can help put concerns Peanuts are available in a variety of forms, butter can help consumers create more about peanut allergies in perspective. but most often are available as balance in their diet while providing good According to the National Institute of flavor. Allergy and Infectious Disease, only 0.6% • In-Shell – Generally roasted, often Faced with increasing rates of heart of Americans have a peanut allergy (2). salted, in-shell peanuts are most com- disease, diabetes, and obesity, many con- This means that more than 99% of monly sold in the United States as sumers are looking for foods and food American consumers can enjoy peanuts “ball park” peanuts. ingredients that can positively impact without any negative health issues. • Shelled – Shelled peanuts are sold in their lives. According to the U.S. FDA, Managing food allergens, including tins, jars, or packets as snack peanuts scientific evidence suggests, but does not peanuts, requires good manufacturing alone or with other nuts and dried prove, that eating 1.5 oz of most nuts per practices throughout the entire process, fruits. day, including peanuts, as part of a diet proper labeling, and sourcing of ingredi- • Peanut Butter – The most commonly low in saturated fat and cholesterol may ents from trustworthy vendors. The U.S. consumed form of peanuts in the reduce the risk of heart disease. Peanuts FDA requires that each of the eight most United States, peanut butter is avail- are also naturally low in sodium, which is common food allergens be clearly labeled able in creamy, crunchy, sweetened, beneficial for those following a low-sodi- so consumers with food allergies can make natural (nothing added), and increas- um diet to help keep their blood pressure safe food purchasing choices in the mar- ingly popular flavored (e.g., chocolate levels in check. Peanuts and peanut butter ketplace (4). Resources such as the Food and cinnamon) varieties. are often a mainstay in diabetic diets be- Allergy Research and Resource Program • Peanut Flour – Peanut flour is made cause they rank relatively low on the gly- at the University of Nebraska-Lincoln can from ground peanuts after most of cemic index, meaning they have a mini- help manufacturers develop plans for test- the oil has been extracted. Peanut mal impact on blood sugar levels. With ing, monitoring, and preventing cross flour is great for boosting nutrition, regard to weight loss and management, contact, and more. The program provides adding body or thickness to liquids peanuts contain protein, fiber, and un- free resources online (farrp.unl.edu) spe- such as smoothies and soups, and as saturated fats, which researchers believe cifically developed for manufacturers. an ingredient in protein or granola may help control hunger and promote bars. Peanut flour is especially feelings of fullness. Peanut Primer important for manufacturers because Increased interest in preventing chronic Peanuts can be grown in a variety of it is a high-protein, gluten-free flour. diseases is leading many consumers to regions, but most U.S. grown peanuts are Peanut flour is also easy to use in dry explore more plant-based diets. produced in Alabama, Georgia, Florida, applications and can help with fat Vegetarian, vegan, pesceterian, flexiterian, Mississippi, North Carolina, Oklahoma, mitigation. In muffins and quick and other variations of plant-based diets South Carolina, Texas, Virginia, and New breads, flatbreads, cakes, cookies, and are on the rise. The USDA Dietary Mexico. There are four primary types of other baked goods, peanut flour can Guidelines for Americans highlight peanuts grown in the United States: be used to add nutritional benefits vegetarian, Mediterranean, and DASH with a minimal amount of fat. It also diets as examples of nutritious plant- • Runner peanuts have a distinctive can be used to improve the based diets, and all incorporate eating peanut flavor and are primarily used nutritional value of gluten-free foods nuts as part of the diet (3). Peanuts are a in peanut butter. Most runner pea- and can make traditionally indulgent great nutritional fit in plant-based diets, nuts are grown in Georgia, which foods more nutritious. As the number providing a tasty plant-based source of produces almost 50% of the U.S. crop. of people diagnosed with celiac protein, vitamins, and minerals. • Spanish peanuts are also called “red disease and those interested in Peanuts can not only play a part in skin” peanuts because they usually reducing gluten in their diets rises, addressing diseases and other health retain the outer red skin of the peanut the demand for gluten-free foods will conditions, peanuts and peanut butter kernel, which contains most of the grow, and peanut flour, along with also meet consumer desires for more peanut’s resveratrol and fiber content. peanuts and other peanut products, natural and “whole” foods. Hundreds of With the highest oil content of all can be an integral and delicious part grocery stores and college dining peanut varieties, Spanish peanuts are of gluten-free diets. operations are now offering peanut butter most often used in peanut confec- • Peanut Oil – Highly refined peanut grinders that allow customers to create tions. They are primarily grown in oil is often used for frying because it their own freshly ground peanut butter— the southwestern United States. is very stable at high heat, while everything from traditional peanut butter • Valencia peanuts are known for their aromatic peanut oil imparts a lovely to varieties ground with chocolate chips sweet flavor. Valencia peanuts are and subtle peanut flavor as a finish to or honey-roasted peanuts. Peanuts also usually sold roasted in-shell and are many dishes. appeal to consumers who wish to also used in specialty peanut butters. purchase locally grown foods from small, Valencias are grown in relatively Whether consumers are looking for family-owned farms. small areas in west Texas and eastern something new and different or a comfort- New Mexico. ing flavor they know and love, peanuts Food Allergies • Virginia peanuts produce the largest and peanut products fit the bill. From the Food allergies are an increasing concern nut and are generally sold as gourmet breakfast bowl to gluten-free snacks and for consumers and manufacturers. snack peanuts in-shell or shelled. globally inspired dinners, peanuts bring Allergies to egg and milk products are These peanuts are produced across nutrition, flavor, affordability, and versatil- more common than peanut allergies, and the U.S. growing regions. ity to the table.

CEREAL FOODS WORLD / 253 References 3. NIAID-Sponsored Expert Panel, Boyce, J. 1. International Food Information Council A., Assa’ad, A., Burks, A. W., Jones, S. M., et Foundation. 2012 Food & Health Survey: al. Guidelines for the diagnosis and manage- Thank You Members! Consumer Attitudes Toward Food Safety, ment of food allergy in the United States: Nutrition and Health. Published online at Report of the NIAID-Sponsored Expert www.foodinsight.org/Content/3840/ Panel. J. Allergy Clin. Immunol. 126(Suppl. Your support 2012%20IFIC%20Food%20and%20 6):S1, 2010. Health%20Survey%20Report%20of%20 4. U.S. Food and Drug Administration. Food makes AACCI Findings%20%28for%20website%29.pdf. allergen labeling. In: Ingredient Lists. Guid- IFIC, Washington, DC, 2012. ance for Industry: A Food Labeling Guide. possible. 2. U.S. Department of Agriculture and U.S. Published online at www.fda.gov/Food/ Department of Health and Human Services. GuidanceComplianceRegulatory Informa- Encourage your Dietary Guidelines for Americans, 2010, 7th tion/GuidanceDocuments/FoodLabeling- colleagues to ed. Published online at www.cnpp.usda.gov/ Nutrition/Food LabelingGuide/ucm064880. Publications/DietaryGuidelines/2010/ htm#label. FDA, Silver Spring, MD, 2011. join AACCI PolicyDoc/PolicyDoc.pdf. U.S. Government Printing Office, Washington, DC, 2010. so that together we can continue With a master’s degree in nutrition, Sherry Coleman Collins takes to advance her role of educating people about nutrition seriously, yet continues to approach food with child-like excitement. Her experience working cereal grain with groups and individuals, particularly with children in pediatric and school nutrition practices, along with her adventurous cooking science style, gives her a unique perspective on food and nutrition. She has been published and quoted in online and print publications, is a sought-after speaker around the country, and has developed a worldwide. variety of training programs. Sherry is active in local and national nutrition and dietetics professional associations. She is the senior marketing manager for the National Peanut Board, helping spread the message of good nutrition and peanuts. Sherry can be reached at sccollins@ nationalpeanutboard.org.

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