From the National Peanut Board


Oh great. . .

"With a growing number of cities implementing trans-fat bans in restaurants, more chefs and operators are also choosing refined peanut oil as a replacement for hydrogenated fats."


Data All Agree - USA-Grown Peanuts are Hot! Posted : Tue, 22 May 2007 12:34:00 GMT Author : National Peanut Board Category : PressRelease CHICAGO, May 22 /PRNewswire/ -- Americans say they love the taste of USA-grown peanuts more than ever, and studies show their affinity for the mighty legume is translating into more menu items in top restaurants and increased sales in grocery stores.

Peanuts are hot in restaurants ... New research from Food Beat, Inc., shows that total peanut mentions on top 200 U.S. restaurant chain menus have grown 142 percent, from 74 in 2000 (when the National Peanut Board [NPB] was formed) to 179 in the second half of 2006. Seventy of the top 200 chains served menu items with peanuts (including peanut butter, peanut flour and peanut oil) in 2006, compared with 38 in 2000 -- an 84 percent increase.

Peanuts are hot in grocery stores ... According to Information Resources, Inc. (IRI), peanut butter sales increased 10.6 percent in February 2007 and 4.1 percent in March 2007 (the most recent months reported) over the same periods in 2006. The trend increase for peanut butter consumption is 7.6 percent since the launch of NPB, while snack peanuts are up more than 56 percent.

Peanuts are hot with consumers across the board ... The increases in restaurants and grocery stores are right in line with what Americans are telling NPB in a new consumer preference study. Eighty percent of consumers say peanut butter tastes great -- an increase of five percent over the past three years. In addition, more than 75 percent of consumers say that peanut butter is a good source of protein.

"For generations, Americans have loved how USA-grown peanuts taste. But today, as we are more informed about nutrition and the differences between "good" fats and "bad" fats, manufacturers are turning to peanuts for their flavor and variety of healthful benefits," says Raffaela Marie Fenn, president and managing director of the National Peanut Board.

Besides being fun to eat and delicious, USA-grown peanuts and peanut butter contain more than 30 essential nutrients and phytonutrients, including vitamin E. A two-tablespoon serving of peanut butter contains 12.2 grams of unsaturated and poly-unsaturated fat and 3.3 grams of saturated fat, and no cholesterol.

As plant-based products, peanuts, peanut oil and peanut flour are trans fat-free. With a growing number of cities implementing trans-fat bans in restaurants, more chefs and operators are also choosing refined peanut oil as a replacement for hydrogenated fats. Peanut oil has been the preferred frying medium for restaurants for many years because of its healthful profile, pleasant flavor enhancement, and long-lasting durability. Naturally trans fat- and allergen-free* (due to extensive processing that removes the protein allergen), this popular oil is ideal for frying applications. "It does not absorb food flavors and has a high smoke point of 450 degrees F," says Laura Pensiero, registered nutritionist and proprietor of GiGi Trattoria in Rhinebeck, NY. Golden Peanut Company recently announced the opening of a new facility that will double the production capacity of refined peanut oil in the United States to meet growing demand.

What's less well known is that trans fat levels in both traditionally commercially prepared and natural peanut butters are undetectable, according to a study by the U.S. Department of Agriculture/Agriculture Research Service. Put another way, research indicates you could eat 156 two-tablespoon servings of peanut butter (the equivalent of 156 peanut butter sandwiches) -- and perhaps many more -- without consuming even 0.5 gram of trans fat -- the Food and Drug Administration threshold for trans fat to be listed on a product label.

"No matter how you like it -- natural or traditionally prepared, crunchy or smooth -- peanut butter provides a variety of healthful benefits for children and adults and is one of the few foods that can be enjoyed for breakfast, lunch or dinner," said Marianne Neifert, M.D., "Dr. Mom", noted pediatrician, author and mother of five.

About the National Peanut Board

Working on behalf of all USA peanut farmers, the National Peanut Board helps consumers and restaurant professionals alike explore the nutritious, delicious wide open world of America's favorite legume. A good source of fuel and energy any time of the day, peanuts provide more than 30 essential vitamins, minerals and phytonutrients. Plus, they are naturally trans fat and cholesterol free. For more information, visit

*Research has shown that individuals with a severe peanut allergy have not had reactions to refined peanut oil. However, people with a food allergy should avoid cold pressed peanut oil because it can contain allergenic proteins. Oils that have been used to fry allergenic foods should be avoided by allergic individuals.

National Peanut Board


On May 23, 2007

[i]Freaking [b]awesome.[/b][/i] [img][/img]

Particularly since this 'non-allergenic' ingredient won't need automatic disclosure.


On May 23, 2007

Oh yes, people LOVE peanuts. If it weren't for the allergy, we'd probably eat them, but not as much as they think we would. The reason people LOVE peanuts is that practically every single snack (and we Americans love our snacks) has a version with peanuts and/or pb. So they buy these things because it's there. No, manufacturers love peanuts so they can keep coming up with new versions of the same products. It's all about $$$.

On May 23, 2007

Do restaurant chefs and workers know if the oil they're using is refined or cold-pressed? Is that easy to find out?

------------------ Kim DS - age 4 - allergic to peanuts and eggs DS - age 2 - no known allergies

On May 23, 2007

Wow...what a spin. Seems to me they are spinning because of all the negative press peanuts are getting from those with PA, peanut free schools etc.

On May 23, 2007

Do we know which of the 200 "top chain" restaurants are adding peanut oil, peanut flour, etc.. I don't buy the "research" about "highly refined peanut oil" is non-allergenic. How do you know which type of peanut oil is being used--highly refined, cold-pressed, or possibly a combination. I think the research about peanut oil being "safe" was with a small, sub-sample of adults, if I remember correctly. Has this research been duplicated with kids with a known history of anaphylaxis to small amounts of peanut protein and Class 6 peanut allergy? I'm just wondering if this across-the-board recommendation from the National Peanut Board is for ALL peanut allergic individuals??!!! I'm guessing they are trying to speak for my child and lumping her in the same category as an adult (probably 4 times+ her weight) with a less-benign history, classification of peanut allergy.

Corvallis Mom--you said my exact initial thoughts in a much nicer way. I had a different F word come to mind, but it wouldn't pass the Internet Nanny [img][/img] Too bad---I see it as so fitting for this article [img][/img]