Say nuts to your foodservice accounts

Bruce Kotz, vice president of Golden Peanut Co., Alpharetta, Ga., attributes good positive press on the health benefits of peanuts as a driver for new and creative ways to incorporate peanuts and peanut-derived ingredients into recipes.

Peanuts and nine tree nuts (specifically almonds, Brazil nuts, cashew nuts, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts) received a qualified health claim from the FDA in July 2003 linking them with reducing cholesterol and heart disease: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

Nearly a year later, walnuts got their own, though greatly watered-down, claim: “Supportive but not conclusive research shows that eating 1.5 ounces per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.”

The claims are slowly paying off. “More food companies than ever are now trying to enhance the nutritional profile of their products with the addition of almonds,” says Harbinder Mann, technical director of the Almond Board pf California.

Mann reports that more recent clinical research developed subsequent to securing the FDA claim supports the role of almonds as a food that can lower cholesterol. Mann indicated flavonoids and vitamin E are thought to be responsible for the cholesterol-lowering abilities. Research at Tufts University suggests synergism from the flavonoids found primarily in almond skins with vitamin E in the almond meat in preventing LDL cholesterol from being oxidized. Oxidization apparently makes “bad” cholesterol stickier and more likely to clog arteries.

Extended contact with moist ingredients and freezing can soften the texture of nuts, so care must be taken in formulating for these conditions.

Not surprisingly, the almond industry is doing its part to raise awareness of the importance of flavonoids in almond skins and promote their application in foods. Almond bran powder is expected soon as a new offering for enhancing the fiber content, nutritional profile and flavor of foodservice fare.

Already armed with two health claims, walnut producers received a boost when fast food icon McDonald’s created the Fruit and Walnut Salad. McDonald’s version of the popular Waldorf salad includes a side of low-fat vanilla yogurt instead of mayonnaise and relies on the protein, fat and fiber content of walnuts and the fiber in apples to create the feeling of satiety.

In the process, McDonald’s is mainstreaming omega-3s in restaurant foods with its selection of walnuts — which have the highest concentration of the fatty acids of all nuts. Omega-3s are unsaturated and also very susceptible to spoilage. To protect this ingredient from spoilage, McDonald’s selected candied walnuts from for Diamond Foods Inc., Stockton, Calif. The candy coating adds sweetness to soften the sometimes sharper taste of walnuts and, most importantly, acts as a barrier to oxidation and spoilage.

Walnuts are showing up in the baked goods produced by quick-service restaurants with artisan bread selections. Companies such as fast-growing Panera Bread, St. Louis, and the Chicago-based Corner Bakery chain are adding walnuts to their fare. Dick Wolf, vice president of ingredients and foodservice at Diamond, also foresees walnut-based pesto and other sauces, walnut veggie burgers and nut coatings for frozen fish.

Dealing with rancidity

Rancidity is a major issue with nuts. Tate & Lyle, Decatur, Ill., developed a panning coating process, used much like candy or confection panning, which can adhere flavors to soy nuts, hazelnuts and peanuts. The nuts are tumbled with a bland syrup for better adherence of the flavors or spice mix added next. It also gives the nuts a crisp cracker-like coating.

“The coating may be baked or fried for further color and taste development without changing the integrity of the coated nuts,” says Doris Dougherty, senior food scientist at Tate & Lyle. These ingredients are finding their way into upscale restaurants where chefs are increasingly applying a nut-based crust to rapidly brown and add flavor and texture to a fish fillet, a slice of foie gras or a piece of meat.