Three Peanut Organizations Unite to Immerse Dietitians into the World of Peanuts


Three Peanut Organizations Unite to Immerse Dietitians into the World of Peanuts 


National Peanut Board’s Registered Dietitian, Caroline Young (center), hosted a Facebook Live interview with two guest authors of Born to Eat, Leslie Shilling, MA, RDN, (l) and Wendy Jo Peterson, MS, RDN, (r) at the Academy of Nutrition and Dietetics’ Food and Nutrition conference. The authors signed books and highlighted early introduction of peanut foods to infants to prevent the development peanut allergies.

The National Peanut Board, The Peanut Institute and the American Peanut Council partnered together to create unique peanut experiences in an expanded booth space at the Academy of Nutrition and Dietetics’ Food and Nutrition Conference and Expo (FNCE) in Washington, D.C., Oct. 21-23.

More than 10,000 dietitians and health care providers learned about research on the prevention of peanut allergies by introducing peanut foods to infants, the latest research about peanut nutrition and why a peanut-based paste, Ready-to-Use-Therapeutic-Foods (RUTF), is a leading treatment for severe malnutrition.

Interest in Peanut Allergy Prevention Grows
The first day, a two-hour book-signing event showcased early introduction of peanut foods to infants to reduce the risk of peanut allergy and the new guidelines from the National Institute of Allergy and Infectious Diseases (NIAID). Lines formed around the booth to meet co-authors of Born to Eat, Leslie Shilling, MA, RDN and Wendy Jo Peterson, MS, RDN, and receive one of 100 signed copies. The event kicked off with a Facebook Live promotion as NPB’s Caroline Young, MS, RDN, LD, asked the authors about their unique perspective on feeding infants and early introduction of peanut foods.

Sample bags of Puffworks Baby peanut butter puffs were given out as an easy and fun way to introduce peanuts to babies – early and often based on new medical guidelines. Other popular giveaways included the tip sheet, “Five Easy Ideas for Early Introduction,” peanut allergy infographics and peanut swag.

Peanut Nutrition and Innovation Take the Stage
Long lines formed again at the booth for the Build-A Protein Bowl event, highlighting peanuts as a plant-forward food and a nutritious protein choice for any balanced meal (or bowl.) Participants immersed themselves in choices of grains, cooked and raw vegetables, sauces and a topping of chopped peanuts to create a delicious and satisfying dish. The star of the Build-A Bowl experience was a Spicy Peanut Butter Sauce, a new NPB recipe developed by Young.

Most dietitians attend FNCE to stay up-to-date on the latest nutrition research. The Peanut Institute and NPB collaborated on several materials showing how peanuts have a positive impact on health; such as handouts on Omega-6s, heart health, diabetes and plant-based eating.

Peanut innovation was in the spotlight with the sampling of Elmhurst’s Cleanest Protein Shake on the Planet™ – Chocolate Peanut. New to the alternative milk market, the Protein Shake is a ready-to-serve beverage with 20 grams of plant-based protein from peanuts. The protein in peanuts promote muscle recovery – making this a great post-workout drink option and a great way to promote the protein in peanuts.

Peanuts as a Sustainable, Global Food Source Gains Prominence
Dietitians enthusiastically supported Peanut Butter for the Hungry (PB4H), the peanut industry’s initiative to provide RUTF to severely malnourished children. With a $10 donation for a popular Peanut Envy T-Shirt, PB4H received $2295 for production of delivery of RUTF to places where resources are most limited.

A live peanut plant, donated by Kelly Chamberlin, Ph.D., USDA Agricultural Research Service in Stillwater, Okla., fascinated attendees as they learned how peanut farmers are making continuous improvements in water conservation and how peanut plants are a naturally sustainable rotation crop.

Exhibiting at the FNCE booth were Cathy Johnson, Caroline Young and Cameron Blake with the National Peanut Board; Jessica Winski with Golin; Miriam Crosby and Samara Sterling with The Peanut Institute; and Stephanie Grunenfelder and Christina Taylor with the American Peanut Council.


NPB Expands Knowledge of Peanut Allergy Prevention, Diagnosis and Treatment


National Peanut Board’s Registered Dietitian Consultant Sherry Coleman Collins, (l) and President and CEO Bob Parker (r) spoke and networked at FARE’s International Food Allergy and Anaphylaxis Alliance meeting and the European Food Allergy and Anaphylaxis Meeting (FAAM) in Copenhagen.

The National Peanut Board takes seriously its role of communicating evidence-based peanut allergy research and information to consumers and health professionals to further the goal of removing barriers to peanut consumption.

Earlier this month, NPB’s President and CEO Bob Parker and NPB’s Registered Dietitian Consultant Sherry Coleman Collins spoke briefly and networked at two international food allergy meetings in Copenhagen. Food Allergy Education & Research (FARE), a leading food allergy organization in the U.S., holds the International Food Allergy and Anaphylaxis Alliance meeting each year, bringing together food allergy patient advocates from twenty-five countries to listen to the latest in food allergy research. The meeting was held just before the major European Food Allergy and Anaphylaxis Meeting (FAAM), which is a large medical conference focusing on the latest in food allergy research.

“Food allergy is becoming a global problem,” said Parker. “The International Alliance meeting gives me a chance to hear how healthcare professionals, parents and advocacy groups from other countries are dealing with the problem of food allergy. Because it’s held in conjunction with FAAM, it allows me to hear from U.S. and European food allergy researchers to get the latest information on what causes food allergies, how they are being diagnosed, prevented and treated.”

Peanut allergies were a central focus at FAAM. Highlights include:

  • Prevention. Preventing food allergies was discussed in several topics, reiterating the LEAP study results and the benefit of introducing peanut foods early to infants. There was additionally a great deal of talk about preventing milk and egg allergies via early introduction to infants. Other potential interventions to prevent food allergies presented at the conference include preventing or treating eczema, microbiome manipulation, and the potential benefit of diet diversity in infancy.
  • Diagnostics. In light of the limitations of the current skin and blood tests, sessions on diagnostics focused on new and novel approaches to improving diagnosis without needing to use oral food challenges. Because oral food challenges are poorly reimbursed by insurance, take a lot of time, and – most importantly – risk anaphylaxis, many physicians are hesitant to employ them. To that end, new options such as the basophil or the mast cell activation tests were discussed.
  • Treatment. Treatment is a hot topic at FAAM and within all food allergy circles because there is anticipation that options for peanut allergy immunotherapy may be available in the U.S. market as soon as 2019. Both Aimmune and DBV Technologies were in attendance and researchers presented data on oral immunotherapy and epicutaneous immunotherapy, making promising cases for both forms of desensitization therapy. Other novel treatments mentioned included intranasal nano-emulsion which could be used as a vaccine against peanut allergy.

“By attending these international meetings, we are able to keep our finger on the pulse of peanut allergy research,” said Collins. “Both the sessions and networking at IFAAM and FAAM are important ways to build relationships that lead to accurate and effective communications on peanut allergy management, treatment, and prevention.”


Local, Sustainable Peanuts Showcased at International Foodservice Editorial Conference


National Peanut Board’s Keegan Treadaway (l) and Lauren Highfill Williams (r) spoke at an NPB-sponsored learning session featuring acclaimed Chef Jehangir Mehta (center), who presented on his efforts to reduce food waste and increase sustainability.

The International Foodservice Editorial Council (IFEC), which brings together editors of national food trade publications, convened in Raleigh, N. C. this year. The National Peanut Board was there showcasing local, sustainable peanuts as part of the event.

Conference goers were treated to a local peanut and beer pairing during conference registration featuring the North Carolina peanut brands Aunt Ruby’s salted peanuts, America’s Best Nuts Bee-line honey roasted peanuts, and Bertie County Peanut Co. Sans Souci smoky peanuts. Those were paired with beers from North Carolina’s Fullsteam Brewery which included their Paycheck Pilsner, Ferrington Apple Rye IPA, and their Igor Imperial Stout. The pairing choices came courtesy of Fullsteam Brewery founder, Sean Wilson, who joined NPB’s Keegan Treadaway and Lauren Highfill Williams during the sampling.

Attendees also learned about peanut sustainability during an NPB-sponsored learning session on reducing food waste. Acclaimed Chef Jehangir Mehta of Graffiti Earth in New York City told how he strives to minimize waste in his restaurant by making napkins from small strips of fabric discarded by fashion houses in the city, making meals from food scraps sourced from other restaurants, and using sustainable ingredients like mushrooms and peanuts.

“It was a brilliant presentation,” said Mary Humann, an IFEC board member and owner of the Humann Factor, LLC, a public relations agency. “I really loved hearing about how Chef Jehangir lets nothing go to waste in his restaurant. He makes a smart connection by using peanuts as an ingredient that is a zero-waste crop. It showed us how we could each do more to waste less.”

Participants in the learning session received a resource card on peanut sustainability and a brochure about the new web-based resource,

Williams and Treadaway also met with several editors from prominent food media publications; including National Culinary Review, Plate, and Flavor & the Menu. Some of those editors were inspired by Chef Jehangir’s presentation and were interested in following-up on information they heard during the presentation and about peanut sustainability.


Recipe: Snickers Banoffee Pie



This mouth-watering dessert recipe is from one of NPB’s Millennial Summit Attendees and was featured on TODAY. Part of the recipe’s title, “Banoffee,” combines banana and toffee. This classic British recipe takes the already-irresistible flavor combo of banana and peanut to the next level. Ingredients are minimal, you only need about an hour to make it, and there’s even a no-bake option. This is the perfect treat for a last-minute Halloween dessert or a sweet ending to a holiday party. It may even fit right in next to your pumpkin pie at Thanksgiving.


National Peanut Board Calendar for October 30 – November 13, 2018


Moms Meet WOW Summit Nov. 2-3
American Academy of Pediatrics National Conference & Exhibition Nov. 3-5
National Peanut Board Harvest Tour Nov. 6-8
International Peanut Genomics Meeting; Dakar, Senegal Nov. 11-16

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