Food Business News - November 23, 2021 - 31

INGREDIENT TRENDS
ELMHURT, JENNA SKUTNIK AND CORE & RIND
New ways to enjoy nuts
I
Product developers are expanding nut-based applications
t's that time of year where nostalgia
sets in. Some shoppers may splurge
for chestnuts to roast on an open fire,
or others may attempt to open whole
walnuts using a vintage nutcracker. Then
there are those who like to eat nuts and
will likely reach for a canister to enjoy
pecans and cashews.
Some consumers may be drinking
their nuts this holiday season. Elmhurst
1925, Elma, NY, processors of plant-based
milks and creamers, is offering a seasonal
OatNog made with oats and cashews. The
company also has added pistachio creamer
to its line. The dairy-free product starts
with a base of oats and hemp that gets
blended with pistachios for flavor.
" We used real pistachios for incredibly
indulgent products, " said Heba Mahmoud,
senior director of brand marketing.
" The Barista Edition has rich, natural hints
of pistachio, whereas the Crème Creamer
tastes undoubtedly like melted pistachio
ice cream. "
Like all Elmhurst products, the new
items rely on a process that uses water. It
separates the components of a nut, grain
or seed before reassembling them as a
beverage-ready emulsion, maintaining
the full nutrition of the source ingredient
without adding gums or emulsifiers.
In addition to drinking nuts, some
consumers may be dipping a chip or crudites
into them. Core and Rind, St. Louis,
was founded by two culinary nutrition
30
Food Business News
experts and friends who yearned for a
non-dairy option that would satisfy their
cravings for cheese. After years of development
and more than 150 variations, the
two finally landed on a formulation where
cashews are the second ingredient. Pumpkin
is first. Other ingredients include olive
oil, some apple cider vinegar for tang and
nutritional yeast.
Nutritional yeast is a deactivated
yeast that is dried into a powder and used
as a flavoring in vegan meals, as it has
a strong cheesy, nutty flavor profile and
provides umami, a savory taste some
plant-based foods lack. It is also a complete
protein, an important consideration when
formulating nut-based foods.
While nuts are one of the highest
sources of protein in the plant world, they
are not complete proteins. This means
they do not contain the nine essential
amino acids in the ratio the body requires.
They can become complete proteins if
paired with one or more other proteins to
form a " complete " amino acid profile.
To make a front-of-package claim,
protein must be calculated as a complete
protein. " Good " or " excellent " source of
protein claims refer to the amount of complete
protein in the product - 5 grams or
10 grams per serving for each respective
claim. This is important information for
vegans who are at risk of being deficient
in some essential amino acids. Deficiency
may have a negative impact on muscle
repair and growth, fluid balance and hormone
production.
Nastasha McKeon, founder of the
Choice Superfood Bar and Juicery vegan
food chain, Carlsbad, Calif., and author of
" Plant Food Is Medicine, " has long been
pairing proteins to make them complete.
For a vegan taco filling, she combines
walnuts with nutritional yeast, tomatoes
and spices. Nuts are a go-to for her in
many recipes.
To make vegan ceviche, she combines
sunflower seeds with cashews, soaking
them until soft. They are processed with
chopped onion, olive oil and seasonings
into a tuna salad-like consistency.
She also developed several flavorful
salad toppers, with some providing a complete
protein. The " Parmesan " combines
Brazil nuts, cashews, hemp seeds with
nutritional yeast and a touch of salt and
garlic powder.
Ms. McKeon also likes to use cashews
as a base in many of her " cheesy " sauces,
just like Core and Rind and, now, Follow
Your Heart SuperMac. The Los Angeles-based
Danone subsidiary's latest plantbased
innovation is a macaroni product
paired with sauces containing vegetables,
beans and cashews.
Vegans may choose nuts for their
protein content, but keto cooks often have
another motive. It's not so much about
adding protein, but it's about avoiding carbohydrates.
These folks may be surprised
November 23, 2021

Food Business News - November 23, 2021

Table of Contents for the Digital Edition of Food Business News - November 23, 2021

Food Business News - November 23, 2021 - 1
Food Business News - November 23, 2021 - 2
Food Business News - November 23, 2021 - 3
Food Business News - November 23, 2021 - 4
Food Business News - November 23, 2021 - 5
Food Business News - November 23, 2021 - 6
Food Business News - November 23, 2021 - 7
Food Business News - November 23, 2021 - 8
Food Business News - November 23, 2021 - 9
Food Business News - November 23, 2021 - 10
Food Business News - November 23, 2021 - 11
Food Business News - November 23, 2021 - 12
Food Business News - November 23, 2021 - 13
Food Business News - November 23, 2021 - 14
Food Business News - November 23, 2021 - 15
Food Business News - November 23, 2021 - 16
Food Business News - November 23, 2021 - 17
Food Business News - November 23, 2021 - 18
Food Business News - November 23, 2021 - 19
Food Business News - November 23, 2021 - 20
Food Business News - November 23, 2021 - 21
Food Business News - November 23, 2021 - 22
Food Business News - November 23, 2021 - 23
Food Business News - November 23, 2021 - 24
Food Business News - November 23, 2021 - 25
Food Business News - November 23, 2021 - 26
Food Business News - November 23, 2021 - 27
Food Business News - November 23, 2021 - 28
Food Business News - November 23, 2021 - 29
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Food Business News - November 23, 2021 - 31
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Food Business News - November 23, 2021 - 56
Food Business News - November 23, 2021 - 57
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