Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers from small to large often have questions or concerns about managing allergens, specifically peanut, in their facilities. 

An exciting development with huge potential appeal for those with allergies, as Paradise Fruits Solutions by Jahncke launches a new range of allergy-free nut flavored granulates.

The average American eats 7.4 pounds of peanuts each year and peanuts are staying relevant with younger generations as the favorite nut of millennials. But what are today’s trends with peanuts on menus and how can those ideas be adapted in prepared foods? Here are three key applications ripe for exploration:

Over the past eight years, the National Peanut Board has been working to help bring peanut milk to market and into the homes of peanut lovers across the country.

The Peanut Institute recently held a symposium presenting the latest research on peanuts and indications are that the peanut is the most nutrient-dense of all nuts—not just in calories from protein, carbohydrates and healthy fats but vitamins, minerals and other functional compounds.

In the referendum, 92% of those who voted favored continuation of the program.

While the total number of people with nut allergies is fairly small, their needs are leaving a big footprint.

The findings were similar for salted and unsalted peanuts.

Expenses associated with buying special allergen-free foods, placing children in allergy-sensitive schools and making special arrangements for child care in facilities that are willing to banish peanuts represented a total $5.5 billion.

Children of those who ate peanuts and tree nuts while pregnant were less likely to develop asthma or allergies than the kids whose mothers shunned nuts.