Playing with nuts
National Walnut Day – celebrated on May 17 – was another reminder to consumers of the benefits of the humble nut.
From tree to supermarket shelves, walnuts hold a special place in product development, being revered for their rich, buttery flavor and their omega-3 ALA qualities, according to the California Walnut Board
It added the national day allowed consumers to not only savor the unique flavor an nutritional benefits of walnuts but also to reflect on the interconnectedness of food, culture and the environment.
Beyond their nutritional profile, walnuts add a delightful crunch and depth of flavor to a wide array of products. Walnut trees can also benefit the environment, with plantations in China found to increase soil carbon and promoted microbial growth and activities. And black walnuts are potentially even more sustainable, at least on a small scale, since they are wild-grown and harvested by hand.
Walnuts are versatile and can be incorporated into a range of snacks and baked goods.
They can be a nutrition addition to snack bars, providing a crunchy texture and nutty flavor. Combined with oats, honey or dried fruits, appeal in the snack bar category is raised by using walnuts.
Such as Eat to Heal’s Apple Real Food Bar. This nutrient-dense bar is a fresh-tasting, never baked experience. Each bar is vegan, non-GMO and certified organic.
Walnuts are a classic ingredient in baked goods like cookies, muffins and bread.
Duncan Hines has capitalized on the added flavor and texture for its Banana Nut & Bread Mix under the Dolly Parton brand.
And you can’t go wrong with walnuts in granola or cereal, such as Wildway’s Organic Planet Friendly Oats Banana Nut, loaded with walnuts, real dried bananas, a touch of coconut sugar and a hint of cinnamon.
From salad toppings to dairy and frozen treats, walnuts can also be used to create plant-based and dairy-free options to add texture and a rich, nutty flavor that adds depth and complexity.