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Edition 84. Nº 3 November 2021 INC PAVILION ANUGA 2021 The INC’s Return to In-person Events p. 58 www.nutfruit.org
Edition 84. Nº 3 November 2021
The INC is the international umbrella organization
for the nut and dried fruit industry and the source
for information on health, nutrition, statistics, food
safety, and international standards and regulations
regarding nuts and dried fruits.
BOARD OF TRUSTEES
Michael Waring - Chairman
Business News 9 INC News 58
MWT Foods, Australia
Ashok Krishen - 1st Vice Chairman 9 New Corporate Branding for Olam Food 58 The INC Returns to In-Person Events with
Olam Food Ingredients, Singapore Ingredients (ofi) Anuga 2021
Pino Calcagni - 2nd Vice Chairman
Besana Group, Italy 10 Diamond of California® Debuts Nut 60 INC Academia: Where Industry Leaders
Riccardo Calcagni Coatings, Winning Best New Low Carb Are Shaped
Besana Group, Italy Trick from Food Network Magazine
Bill Carriere 62 Update on Real Power for Real People
Carriere Family Farms, USA Campaign
Karsten Dankert
Max Kiene GmbH, Germany
Roby Danon
Gourmet 14 65 INC Pavilion Returns to the Middle East for
Gulfood 2022
Voicevale Ltd, UK
Cao Derong 14 Chef Tim Raue, Germany
China Chamber of Commerce, China
Joan Fortuny
De Prado Almonds, Spain
Global
Giles Hacking Legal Update 17 Statistical Review 67
CG Hacking & Sons Limited, UK
Mike Hohmann 81 Special Report, China Trade
The Wonderful Company, USA
Cheng Hung Kay
CHK Trading Co, Ltd,, China, Hong Kong Feature Articles 21
Mark Jansen
Blue Diamond Growers, USA 21 6 Global Trends Accelerated During the Industry News 85
Jack Mariani Pandemic
Mariani Nut Company, USA 85 Going Nuts for Your Gut: Pistachios as
Mark Mariani 23 A Look to the Future of Nuts and Dried Gut Food
Mariani Packing Company, USA Fruits
Stephen Meltzer California Prunes Celebrate Success of
Balcorp Ltd., Canada 25 Barriers and Facilitators to Nut
86
Brand Logo Integration Globally
Russell Mooney Consumption: A Narrative Review
Intersnack Procurement B.V., Netherlands
Pratap Nair 27 Siberian Pine Nut By-Products and 87 New US Retail Program Drives Interest in
Vijayalaxmi Cashew Company, India Processed Products –a Valuable Source Snacking on Walnuts
Osman Oz of Essential Nutrients
Aegean Exporters Associations, Turkey
Antonio Pont - Honorary President
88 Almonds Bring the “It” Factor to New
Borges Agricultural & Industrial Nuts (BAIN), Spain Product Introductions
Antonio Pont Jr,
Crisolar Nuts, S.L., Spain Country/Product 89 How Pecan-Centric Consumer Research
Chen Qi
Qiaqia Food Co, Ltd., China
Spotlight 33 and Trends Inform Our Marketing
Strategy
Jan Vincent Rieckmann
August Töpfer and Co. (ATCO Group), Germany 33 Cashews, India
Michael Rund
90 Macadamia Change Makers Take Centre
Bösch Boden Spies GmbH and Co. Kg, Germany Stage in New Campaign
Hasan Sabir
Sabirlar Findik Ihracat Ltd. Sti., Turkey Health News 44 91 Nuts for Life Update: Nut Industry 2030
Dick Walden Vision Launched
The Green Valley Pecan, USA 44 Nuts in the Prevention of Hyperuricemia
and Gout: A New Line of Research 92 From Mountains to Seaside: A Summer
EXECUTIVE COMMITTEE
Full of Nucis Promotional Activities
Michael Waring Chairman
Ashok Krishen 1st Vice Chairman
Pino Calcagni 2nd Vice Chairman A Chat
Bill Carriere
Giles Hacking
Board Member
Board Member with the Industry 48 Advertisers List 94
Jack Mariani Board Member
Mark Mariani Board Member 48 Fabrizio Fabbri, Sustainability Policy
Pratap Nair Board Member Manager, Euro Coop, Belgium
Antonio Pont Board Member
Goretti Guasch Secretary General and
Executive Director
INC Congress 51
For all editorial and advertising enquiries:
Marc Centelles 51 The INC Congress is Back In-Person!
marc.centelles@nutfruit.org
INC HEADQUARTERS The Nutfruit magazine is published three times a year by the International Nut and Dried Fruit Council - INC (Fundació Privada International Nut
Carrer de la Fruita Seca, 4 and Dried Fruit CIF G-43738475). This magazine, including all articles and illustrations, is copyright protected. Any utilization beyond the light
limits set by the Copyright Act is subject to publisher’s approval.
Polígon Tecnoparc, 43204 Reus, Spain All the trademarks, brand identities and graphic images shown in this publication are the property of their respective owners.
Tel: +34 977 331 416 While the publishers believe that all information contained in this publication was correct at the time of going to press, they can accept no
Email: inc@nutfruit.org liability for any inaccuracies that may appear or loss suffered directly or indirectly by any reader as a result of any advertisement, editorial,
www.nutfruit.org photographs or other materials published in the Nutfruit magazine.
November 2021 | 5
JOIN THE VIRTUAL EXHIBITION
Tim Paine
Australian Cricket Captain
Joseph Ebbage - Marketing Manager
Almond Board of Australia
Peter Hayes - Chair
Almond Board of Australia
Ross Skinner - CEO
Almond Board of Australia
Go to www.australianalmonds.com.au/expo to register
and experience our Virtual Reality Trade Exhibition.
Our 3D expo will give you the latest updates on our 2021 Australian Harvest now underway.
PROUDLY SUPPORTING
www.almondco.com.au www.nutproducers.com.au
www.brightlightagri.com
www.olamonline.com www.selectharvests.com.au
www.australianalmonds.com.au
INC Foreword
INC Executive
Committee
Discusses the
Future of the
Industry
MICHAEL WARING
INC CHAIRMAN
As we near the end of the 2021 calendar year, a look back at the planning a webinar that will cover some of the biggest issues
previous year for nuts and dried fruits can give us a glimpse of for the industry such as the shipping and logistic crisis, as well
what to expect for the future. In September, the INC Executive as energy. Moving into 2022, the INC Pavilion will once again
Committee came together to hold a webinar on the future return to Gulfood in February, and most importantly, from
of the industry, and discuss some of the most pressing and May 11-13, 2022, the INC Congress is set to return at the
important topics for the sector. Despite the many challenges magnificent Madinat Jumeriah Resort in Dubai. The congress
that have been presented over the past year, nuts and dried will convert Dubai into the center of the nut and dried fruit
fruits have been resilient. Driven by more health-conscious business, and we are excited to bring the sector together under
consumers, we saw consumption increase in many markets one roof again.
around the world, and new consumers were introduced to nuts The continuation of the Real Power for Real People
and dried fruits, enjoying them as a snack or as an ingredient. campaign is now well under way and so far it has been a great
The webinar also highlighted just a few of the many ways success. The campaign remains centered on promoting the
that the nut and dried fruit industry can support the United message that nuts and dried fruits can give you power to get
Nation’s Sustainable Development Goals (SDGs). Today, through each day’s challenge. So far, the campaign’s six short
sustainable practices within the industry have become a videos have accumulated more than 4.1 million views and the
necessity and we know that we need to continue to invest total interactions from social media are over 245 thousand.
our time and our efforts in sustainability and work on these INC remains committed to increasing sustainable practices
questions that are put to us as an industry. And of course, within the nut and dried fruit industry, and on this note, we
it goes without saying that the shipping crisis we are are pleased to announce the formation of a new Sustainability
experiencing is unprecedented, but with time, there is belief Working Group which will be chaired by INC 2nd Vice Chairman,
that the supply chain will return to a sense of normalcy. Pino Calcagni. The first meeting of the new Working Group
We are also pleased to announce that this past October, was held on October 19, and focused on what tangible actions
the INC made its official return to in-person events, with the the INC can support to further sustainable actions within the
INC Pavilion at Anuga in Cologne, Germany. A total of sixteen sector.
member companies joined, and the pavilion served as the main As an industry, there are many challenges and
meeting point for the entire sector. This past October also opportunities to come, and the importance of coming together
saw the second of three planned INC Webinars, “Consumption as a sector to address them cannot be understated. The INC
Trends in the Nut and Dried Fruit Industry”, which saw Alfonso continues to play a critical role in this regard, allowing the
Marian, President of Ogilvy Spain and former Chief Creative sector to form a united front.
Officer of Ogilvy USA, and Nuria Moreno, Director of OOH and I look forward to meeting with you all again soon, and
Usage Panels for Kantar. The webinar chaired by Pratap Nair, as always, thank you for your continued support of the INC
member of the INC Executive Committee, shared the latest Foundation.
trend research on consumption in the food industry, and how
to build a clear and concise marketing strategy. Yours sincerely,
Looking forward to the coming months, there are many
reasons to be excited. The last week of November, the INC is
November 2021 | 7
8 November 2021 |
Business News
New Corporate Branding For Olam Food Ingredients (ofi)
A global leader in natural and sustainable food ingredients and solutions, Olam Food
Ingredients (ofi) has revealed a new corporate brand. The identity taps into themes and colors
which reflect ofi’s ability to drive innovation in all areas of its business to deliver more growth
and impact for customers.
Shekhar, CEO of ofi, said: “The new ofi brand carries the strong origination and supply
chain heritage of Olam but equally signals our exciting aspirations for the future. It conveys
the distinct and accelerated changes being made in the business to continuously improve and
deliver a differentiated customer value proposition.”
“We are innovating across all areas of our business, right from plant to palate. Ongoing
investments in application development and R&D expertise will unleash the full natural
potential of our highly complementary portfolio to deliver further value-added ingredients
and solutions for our customers. At the farm level, we are investing further to deepen the
physical and digital presence in sustainable sourcing that we are already well known for. We
are also increasingly helping our customers to fast track their journey to net zero, providing
specific programs for carbon reduction by working closely with smallholder farmers and other
communities across the chain.”
Nestlé Unveils Plans to Nestlé has laid out its plans to support and accelerate
the transition to a regenerative food system –one that
Support the Transition to a aims to protect and restore the environment, improve
Regenerative Food System the livelihoods of farmers and enhance the well-being
of farming communities. Nestlé will work with its food
system partners, including the company's network of
more than 500,000 farmers and 150,000 suppliers, to
advance regenerative farming practices at the heart of
the food system. As part of this journey, the company will
also initiate new programs to help address the social and
economic challenges of the transition.
The announcement was made in the lead up to
the UN Food Systems Summit in New York, as part of
Nestle's contribution to help achieve the Sustainable
Development Goals (SDGs) by 2030. It also follows the
recent report from the United Nations' Intergovernmental
Panel on Climate Change that shows the climate crisis is
intensifying. Nestlé is investing CHF 1.2 billion over the
next five years to spark regenerative agriculture across the
company's supply chain.
Cargill Conducts Cargill has completed a recent survey of 3,008 consumers across three continents
that uncovered that interest in immune health support increased since the
Study Revealing pandemic began and is predicted to continue longer-term. Among participants in
Consumer Cargill’s recent global Feed4Thought survey, 84% of Chinese, 64% of American and
58% of British consumers noted that immune support has become more important
Interest in to them since the start of the pandemic.
Immune Support The survey showed that most will take proactive measures to support their
gut and immune health, including taking immune support supplements. 43% of
U.S. consumers surveyed said they will take an immune health supplement in the
next six months (an 8% increase since the start of the pandemic), while 46% of
respondents in China (6% increase) and 33% of U.K. consumers (4% increase)
reported they will increase their immune supplement use in coming months.
“Consumers are recognizing the benefits of taking action for their immune and
gut health to support overall health and well-being,” said Chuck Warta, president of
Cargill Health Technologies.
November 2021 | 9
Business News
Diamond of California® Debuts Nut Coatings, Winning Best
New Low Carb Trick from Food Network Magazine
Diamond of California® has announced their latest innovation, Nut Coatings, which
was awarded the Best New Low Carb Trick from the Food Network Magazine. Nut
Coatings are a keto-friendly and low-carb breading alternative crafted with a nut
base of walnuts and pecans simply seasoned with herbs, spices, and other real
ingredients. Nut Coatings are available in three flavors including Original, Italian, and
Ranch and serve as a true alternative for standard breading in recipes like meatballs,
chicken, macaroni and cheese, eggplant parmesan, and more.
In order to create a nut-based breading alternative that can crust, top, and
coat, Diamond of California® partnered with its product development team and
specialty spice experts to create the perfect texture and flavors that complement
meats, vegetables, pastas, and plant-based proteins. Nut Coatings were also tested
thoroughly to ensure they could stand up to everyday cooking techniques. Plus, due
to the natural oils present in nuts, Nut Coatings adhere without binders like eggs
or flour and even perform best when baked or air fried without the addition of extra
fats, allowing for less fat overall and delivering an appealing texture.
Craig Tokusato, CMO of Diamond of California®, said, “With the rise of keto and
plant-based diets, we saw a need for a cleaner breading alternative using what we
know best, nuts.”
Wonderful Pistachios Flagstone Foods to Source
Expands Esports Marketing 100% of its Almonds from
with Content Partnership Bee-Friendly Farms by 2025
Wonderful® Pistachios is furthering its investment in esports As a part of its Healthy Bees, Happy Snackers initiative,
through a content partnership with streamer Brennon Flagstone Foods, a private label manufacturer of snack nuts,
“GoldGlove” O’Neill. As part of this marketing campaign trail mixes, and other nut-based snacks, has announced
across Twitch and YouTube gaming channels, Wonderful its commitment to promote a more sustainable almond
Pistachios is targeting adventurous snackers who are in industry by sourcing 100 percent of its almonds from bee-
pursuit of flavor to bring awareness to its newest No Shells friendly farms by 2025. Flagstone Foods CEO Robert Scalia
BBQ and No Shells Sea Salt & Vinegar varieties. commented, “We aim to work collaboratively with almond
According to a report by MRI Simmons, 47 million U.S. growers, processors and bee-friendly organizations through
adults are esports fans and more than 80% of esports fans our Healthy Bees, Happy Snackers initiative, all focused on
reported that they eat or drink while watching (Newzoo). “Our supporting the needs of the honey bee, which ultimately aids
esports expansion only furthers our mission to share our the almond industry as a whole.”
favorite plant protein snack nut with new audiences, and on In addition to its sourcing pledge, Flagstone Foods’
newer platforms that have tremendous growth potential,” Healthy Bees, Happy Snackers program includes verification
said Adam Cooper, senior vice president, Wonderful and certification of bee-friendly farming practices, a
Pistachios. Wonderful Pistachios No Shells flavor varieties commitment to sustainable farming practices more
are available in convenient .75 oz single-serve packs that are broadly, and charitable contributions to Project Apis m.,
perfect portion control for gamers between meals, as well as an organization that funds honey bee research and the
larger 5.5 oz, 11 oz, or 22 oz options for sharing. expansion of pollinator habitat and forage.
10 November 2021 |FOR MORE INFORMATION CONTACT sales@multiscan.eu
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12 November 2021 |November 2021 | 13
Gourmet
TIM RAUE
CO-FOUNDER AND CHEF,
RESTAURANT TIM RAUE
IN BERLIN, GERMANY
Tim Raue is one of Germany’s most
renowned chefs and, together with his
business partner Marie-Anne Wild, is
founder of the two Michelin-Starred
Berlin restaurant that shares his
name. Restaurant Tim Raue has also
made the list of Top 50 Restaurants
in the world for various years now.
He uses Asian elements to inspire
his cooking and provide diners with a
truly unique menu. Apart from running
Restaurant Tim Raue, Chef Raue has
made numerous appearances on TV,
being featured on the Netflix series,
Chef’s Table, VOX program Kitchen
Impossible, and Germany’s version of
MasterChef, among others.
© Nils Hasenau
You are a renowned chef, not only in Germany, First of all, that we are fully booked! Together with my
but in the world. Did you ever think that this business partner Marie-Anne Wild, we are focused on
would be result of your journey in the culinary making money to pay our team –and as funny as this might
world? When did you know that this was the sound, this is not very common in a German Michelin starred
path you wanted to take? restaurant. Most of them are not successful businesses but
That happened by accident, as I was invited as a guest chef to rather a location that is sponsored by someone who sees it
international fairs, I was invited by others whom I met there and as his/her task to support this culture. Secondly, all awards
so I began a journey that allowed me to present myself and my are attracting people to come to our restaurant, which is
culinary vision around the globe. And to be listed at The Worlds great. And thirdly, I am extremely proud that we do so great
50 Best and having a Netflix "chef´s table" episode are two every day.
things that allow us to reach customers from the entire world.
Your menu is constantly putting an emphasis
Your cooking style is inspired by many Asian on health. What inspired you to take this
elements. What led you to become interested in approach to creating your menu? What do you
this fusion and what are you trying to convey believe is the future for healthier eating?
with your food? How would you describe your I was learning about medicinal cooking in Hong Kong and spent
culinary style? time at the "Chinese pharmacy" to understand more about this
When I was working for Swissotel & Raffles at the beginning of thousand-year-old tradition and how to heal people with food.
2000, I traveled to Singapore, Hong Kong, Tokyo & Bangkok and That made me change the menu and avoid ingredients which
got to know cuisines that touched me in a way, French cuisine people do not really need.
never did. So, I forced myself to invent a unique style, that
nowadays seems to be a unique selling point for me. Speaking of health, nuts and dried fruits are
lauded for being an excellent addition to
Restaurant Tim Raue has been awarded two healthy diets. How do you use nuts and dried
Michelin Stars and is considered one of the fruits in your menu?
top restaurants in the world. What do these We use almonds, hazelnuts, pecans and cashews all the time,
accomplishments and acknowledgements as well as their oils. Dried fruits like apricots, raisins and dates,
mean to you? we use to sweeten dishes instead of using sugar.
14 November 2021 |Gourmet
QUICK-FIRE ROUND!
Apart from health, nuts and dried fruits also What do you enjoy the most about
add great taste and texture to many dishes. being a chef?
For you, what can nuts and dried fruits add to It’s my passion.
a recipe?
Nuts are crunchy and oxidative, as we always combine truffle What is your personal favorite dish
with hazelnuts. with nuts or dried fruits?
Topinambur with hazelnut, winter truffle & raisins and
You are not just the owner and chef at nutty butter.
Restaurant Tim Raue. You embrace the
entrepreneur spirit, getting involved in many What is the next big gastronomical
aspects of the culinary world. What can we trend in the world?
expect to see from Tim Raue in the future? I don`t care, I hate trends, I love traditions.
Do you have any exciting projects that you’re
working on? What nuts and dried fruits do you
I never make plans, so it comes naturally, and I have no clue always have in your kitchen at home?
where and when. Nothing, I love to go out to restaurants.
Quince, Macadamia & Passion Fruit
Macadamia Mousse: Macadamia Crunch: Caramel Tubes: Quince Sorbet:
100 g Macadamia nougat 200 g Macadamia nuts 250 g Isomalt powder 275 g Quince concentrate
150 g Heavy cream 125 g Sugar 140 g Glucose powder 135 g Passion fruit puree
125 ml Water 125 ml Water 150 g Water
Put the nougat into a bowl. Bring 40 g Salted butter 37,5 g Glucose powder
the cream to a boil and stir into the Put the nuts and the sugar into a 50 g Honey
nougat. Emulsify, and then chill for sauté pan with the water and bring Put the Isomalt and the glucose 1,3 g Guar gum
2 days. Transfer the mixture into a to a boil. Continue boiling, stirring powders into a saucepan with the 1,3 g Locust bean gum
blender and beat to a mousse. constantly, until a caramel forms water and cook to a dark caramel.
and sticks to the nuts. Transfer the Stir in the butter. Pour onto a Put all the ingredients into a
mixture to a baking mat and let baking mat and let cool. In a food blender and blend for 10 minutes
Quince and Passion cool. Roughly crush with a mortar processor, process the mixture to at a medium speed. Transfer
Fruit Chutney: and pestle. dust. Sift the caramel dust onto a the mixture to a Pacojet beaker
300 g Quinces, peeled and grated baking mat as 4x8 cm rectangles. and chill overnight, then freeze.
Flesh and seeds of 3 passion Place the mat onto a baking sheet Pacotize in the Pacojet 1 hour
fruits Quince Gel: and melt the caramel dust under before serving, then freeze again.
50 g Quince concentrate 50 g Quince concentrate a salamander. Roll the paper-thin
50 g Quince puree 50 g Quince puree caramel sheets around a metal
pipe to make a tub. Store in a cool,
Garnish:
25 g Muscovado sugar 150 g Quince juice
2 g Ground star anise dry place. For each person:
10 g Agar powder
0,1 g Saffron powder 1 Steam Paztizz tops
2 Traces of ground turmeric
2 Traces of ground turmeric 5 Saffron threads
A pinch of freshly ground wild
Put all the ingredients into a sauté
Put all the ingredients into a Madagascar pepper
pan, bring to a boil, then simmer
saucepan and bring to a boil. Let for 5 minutes. Transfer to a food
the mixture cool, then vacuumize processor and let cool, then
it. Cook the chutney in a process the mixture to a smooth
CombiMaster for 20 minutes at 82 gel. Transfer to a spray bottle.
degrees Celsius.
©Joerg Lehmann, Callwey Verlag, MY WAY November 2021 | 15SINCE 192 1
1 00 Y EARS OF NUTS AND DRIED FRUIT
From field to fork – a hundred years of history to look to the future
Since 1921, the Besana Group, an international leader in the processing of nuts and dried fruit, is the
leading private label supplier to the main distribution chains in Europe and worldwide. Its Industry division,
meanwhile, supplies semi-finished products to major international food companies and to the HoReCa
channel.
Besana has an integrated business model with a worldwide network of producers. This virtuous and
sustainable supply chain, from farmer to consumer, provides a supply of high quality raw materials, with
full traceability.
The Besana Group is a family business that has grown thanks to the commitment and dedication of 4
generations of the Calcagni family. Since 2020, following the integration with the Spanish group Importaco,
they have become one of the top ten companies in the European market.
A century of land,
people and nuts
www.besanaworld.comLegal Update
Food Safety
EU: New MLs for Cadmium FAO: Guidance for
As previously announced, the European Commission (EC) set new maximum levels Preventing Transmission
(MLs) of cadmium in tree nuts and peanuts. Commission Regulation (EU) 2021/1323
of COVID-19 within Food
of 10 August 2021 amends Regulation (EC) No 1881/2006, setting the following MLs
(mg/kg wet weight) for cadmium: 0.20 in tree nuts (except pine nuts) and peanuts;
Businesses
The Food and Agriculture Organization
0.30 in pine nuts.
of the United Nations (FAO) published
The new MLs entered into force on August 31. However, foodstuffs that were
the COVID-19: Guidance for
lawfully placed on the market before the entry into force may remain on the market
preventing transmission of COVID-19
until February 28, 2022.
within food businesses. Updated with
new evidence, this guidance highlights
INDIA: Walnut Kernels Standard additional measures that food
The Food Safety and Standards Authority of India (FSSAI) published the third businesses and authorities regulating
amendment of the Food Safety and Standards (Food Product Standards and Food the sector can take to protect workers
Additives) with effect from February 1, 2022. It relates to the standards for walnut from person-to-person spread of
kernels, among other products. Walnut kernels “shall be of uniform in colour (With COVID-19. It is intended to help
permissible variation 15%) with characteristic taste and flavour. It shall be free from ensure that the integrity of the food
added colour. It may be either in the form of halves or pieces” and shall conform to chain is maintained and adequate, and
the following requirements: safe food supplies are available for
consumers.
Parameter Limit While COVID-19 may pose an
Moisture content, percent by mass (Maximum) 5.0
occupational safety risk for workers in
Acid-insoluble ash, percent by mass (Maximum) 0.1 any type of business or industry where
Extraneous Vegetable matter, percent by mass (Maximum) 1.0 individuals work in close proximity to
Foreign Matter, percent by mass (Maximum) 0.1 one another, coronavirus itself is not
Damaged units, percent by mass (Maximum) 4.0 considered a direct food safety hazard.
Acidity of extracted fat expressed as Oleic Acid percent by mass (Maximum) 1.25
Labeling
NETHERLANDS: Nutri-Score Logo USA: Food Labeling Modernization Act
The Minister for Medical Care of the Netherlands is On August 3, the Food Labeling Modernization Act of
designating Nutri-Score as a food choice logo and its 2021 was introduced to the House and the Senate with
conditions of use (Regulation on the designation of food the aim of stablishing a single, standard front-of-package
choice logo). The Netherlands intends to adopt the logo nutrition labeling system. The bill is intended to strengthen
developed by Santé Publice France and registered with the current law to target trends in marketing that confuse or
European Union Intellectual Property Office (EUIPO). mislead consumers when they are attempting to compare
food products. Specifically, the legislation will require new
guidelines for the use of the words “natural” and “healthy”.
Sustainability
EU: Climate Neutrality
The European Commission published the Regulation (EU) 2021/1119 of the European Parliament and of the Council of 30
June 2021 establishing the framework for achieving climate neutrality and amending Regulations (EC) No 401/2009 and (EU)
2018/1999. This Regulation establishes a framework for the reduction of anthropogenic greenhouse gas emissions by sources
and enhancement of removals by sinks regulated in EU law. It sets out a binding objective of climate neutrality by 2050 –reducing
emissions to net zero. The Regulation entered into force on July 29.
To achieve the reduction of net greenhouse gas emissions by at least 55% by 2030 compared to 1990 levels, the Commission
adopted a package of proposals and legislative tools to deliver on the targets agreed in the European Climate Law. They combine:
application of emissions trading to new sectors and a tightening of the existing EU Emissions Trading System; increased use of
renewable energy; greater energy efficiency; a faster roll-out of low emission transport modes and the infrastructure and fuels
November 2021 | 17Legal Update
to support them; an alignment of taxation policies with the EU: Due Diligence
European Green Deal objectives; measures to prevent carbon The European Commission and the European External
leakage; and tools to preserve and grow natural carbon sinks. Action Service published a guidance on due diligence to
With the same objective, the New EU Forest Strategy for help companies to address the risk of forced labor in their
2030 was adopted on July 16. The strategy contributes to operations and supply chains, in line with international
the package of measures proposed to achieve greenhouse standards. This document is intended to provide European
gas emission reductions of at least 55% by 2030 and climate companies with practical guidance to implement effective
neutrality in 2050. It will also help the EU deliver on its human rights due diligence practices to address the risk of
commitment to enhance carbon removals by natural sinks forced labor in their supply chains. In particular, the guidance
as per the Climate Law. The Forest Strategy sets concrete explains practical aspects of due diligence and provides an
actions for increasing the quantity and quality of forests in overview of international standards on responsible business
the EU and strengthening their protection, restoration and conduct and due diligence that are relevant for combatting
resilience. It also foresees the development of payment forced labor.
schemes to forest owners and managers, and proposes to step The Commission is expected to publish a legislative
up forest monitoring, reporting and data collection in the EU. proposal on supply chain due diligence during the fourth
To that end, the Strategy includes a roadmap outlining how quarter of 2021. This upcoming legislation should introduce
the Commission will help to achieve the 3 billion additional a mandatory due diligence duty requiring EU companies to
trees by 2030. identify, prevent, mitigate and account for sustainability
impacts in their operations and supply chains.
Pesticides Update
EFSA: Fosetyl MRLs Review
The European Food Safety Authority (EFSA) published the Reasoned Opinion on the joint
review of maximum residue levels (MRLs) for fosetyl, disodium phosphonate and potassium
phosphonates according to Articles 12 and 43 of Regulation (EC) No 396/2005.
As fosetyl, potassium phosphonates and disodium phosphonates degrade to phosphonic
acid, EFSA considered appropriate to jointly review the residues of these three active
substances. Based on the assessment of the available data, MRL proposals were derived and
a consumer risk assessment was carried out. The consumer risk assessment is considered
indicative only, and some MRL proposals still require further consideration by risk managers.
The following MRL recommendations were derived.
Existing CXL,
Existing EU Proposed MRL
Code Commodity Codex MRL Comments
MRL (mg/kg) (mg/kg)
(mg/kg)
Enforcement residue definition (existing): fosetyl-Al (sum of fosetyl, phosphonic acid and their salts, expressed as fosetyl)
Enforcement residue definition 1 (proposed): phosphonic acid and its salts expressed as phosphonic acid
120010 Almonds 500 400 1,000 Recommended
120020 Brazil nuts 500 400 400 Recommended
120030 Cashew nuts 500 400 400 Recommended
120060 Hazelnuts 500 400 1,000 Recommended
120070 Macadamia 500 400 400 Recommended
120080 Pecans 500 400 400 Recommended
120090 Pine nuts 500 400 400 Recommended
120100 Pistachios 500 400 1,000 Recommended
120110 Walnuts 500 400 1,000 Recommended
140010 Apricots 2.0* - 60 Recommended
140040 Plums 2.0* - 1 Further consideration needed
151010 Table grapes 100 60 100 Recommended
154020 Cranberries 2.0* - 0.1* Further consideration needed
161010 Dates 2.0* - 0.15 Further consideration needed
161020 Figs 2.0* - 0.3 Further consideration needed
401020 Peanuts/groundnuts 2.0* - 3 Further consideration needed
* Indicates that the MRL is set at the limit of quantification.
18 November 2021 |Legal Update
ITALY: Samurai Wasp Authorization
Last July, the Ministry of Ecological Transition of Italy approved the 2021 plan for the biological
control of the Brown Marmorated Stink Bug (H. halys). The use of the Samurai wasp (T. japonicus)
was authorized in the regions of Marche, Campania, Liguria, Sardegna, Lazio and Umbria.
In Campania, the first releases of the wasp started at the end of July. In Piedmont, they had
completed the first release by then.
Trade News
Australia-UK: Free Trade Agreement EU: Suspension of Tariffs on US
Australia and the United Kingdom reached an agreement in Goods
principle, being the first major bilateral free trade agreement The European Commission published the Implementing
by the UK since it left the European Union. They commit to Regulation (EU) 2021/1123 of 8 July 2021 suspending
establishing mechanisms that will provide for the liberalization commercial policy measures concerning certain
of tariffs on each other’s goods and that will address non-tariff products from the United States of America imposed
barriers to trade between the two countries. by Implementing Regulation (EU) 2020/1646, following
the adjudication of a trade dispute under the Dispute
EU-Thailand: Free Trade Agreement Settlement Understanding of the World Trade
The European Union and Thailand agreed to resume Organization. The application of Implementing Regulation
negotiations on a free trade agreement (FTA), seven years (EU) 2020/1646 is suspended for a period of five years. The
after talks collapsed in 2014. If the two sides complete a deal, 25% duty on peanuts inshell (1202 41) and shelled (1202
it would be the EU’s third FTA with an ASEAN member state, 42) is removed.
following agreements with Singapore and Vietnam.
WCO: 7th Edition of the HS Nomenclature
The World Customs Organization (WCO) launched the HS 2022, which is the seventh edition of
the Harmonized System (HS) nomenclature. The HS 2022 will succeed the current HS 2017. It
shall enter into force on January 1, 2022.
As for tree nuts, peanuts and dried fruits, the correlation between the 2022 edition and the
2017 edition of the HS is summarized here:
2022 2017
Remarks
Version Version
0802.91 ex 0802.90
Subheading 0802.90 has been subdivided as a result of the FAO proposal to provide separately in the HS
0802.92 ex 0802.90 nuts
for pine nuts in shell, and shelled, because of the increasing volume of trade in these products.
0802.99 ex 0802.90 nuts
Your partner for
sustainably sourced
dried fruits and nuts.
www.yourharvest.ch
November 2021 | 19Advertorial
Borrell Celebrates Its Centenary With
Innovative Technology
2022 is a year of special significance for Borrell, as we celebrate our centenary.
In 1922, Angel Borrell Ivars patented his first automatic almond cracking
machine. This was the first step on the technology-driven path we've followed since.
His son, José Borrell Collado, continued with technological innovation and
commercial expansion, and transformed Borrell into a sector leader and an
international Company. Josefa Borrell successfully took over her father’s legacy, and
the Company is currently run by the family’s fourth generation.
In 2009, we opened a Subsidiary Company in California (USA) and in the near
future we plan to open new facilities in Andalusia (Spain).
This success would not have been possible without our team nor without
our customers, who we thank profoundly. Our team is key in delivering excellent
machines and service, and our customers keep us motivated in achieving the highest
quality and efficiency when dealing with almonds & nuts processing.
Our take on the future is confident. Not only because of our experience, but
also because of our effort in R&D and constant investments in state-of-the-art
manufacturing and engineering systems.
There is nothing like celebrating our centenary than by making better machines
and production lines for our customers. And the best news is we have many
innovations coming. Efficiency, quality and productivity improvements covering all
processes: cleaning, hulling, shelling, sorting, blanching and drying; as well as high
value-added products such as cutting, flour refining and roasting processes.
20 November 2021 |Feature Articles
6 Global Trends Accelerated
During the Pandemic
NÚRIA MORENO Consumer habits have been severely impacted since
GLOBAL DIRECTOR OUT OF
the pandemic started and consumer behavior adapted
HOME & USAGE PANELS, KANTAR to the circumstances dictated by COVID-19 restrictions
Núria has 20 years of professional and vaccination rates across countries. 18 months after
experience in market research and the pandemic, we are already beginning to return to pre-
analytics. She has spent most of her pandemic lifestyles in some regions. Worldpanel, Kantar’s
professional career in Kantar, occupying
different roles. After 5 years of working in
division experts on consumer behavior, have analyzed
client service for local clients, she moved how consumers evolved during this period so we can
to Europanel as regional client manager anticipate what trends will stay once the pandemic is over.
for large FMCG multinationals. In the
second stage of her professional life, she
moved back to Spain as Product Director, Out-of-Home Brings Growth for Drinks and Snacks Industry
to develop consumption panels and Greater freedom to explore the outside world post lockdown has seen the value of
analytics tools such as shopper and media snacks and drinks sales out of home (OOH) rise 49% around the world (Q2 2021 vs
effectiveness. In 2021 she moved to a Q2 2020), while in-home consumption has retained its lockdown gains.
global role as head of consumption panels The increasing consumption of snacks and drinks out of the home has enabled
for In and Out of Home. the OOH market to record 12% growth year on year in Q2, the first quarter with
growth for the total industry.
Snacks & Non-Alcoholic Drinks. Quarterly value sales & growth ($000Mio)
OOH Take Home
28,0
30,2
30,0
25,3
32,6
25,5
27,5
27,2
27,7
23,4
18,2
17,4
15,3
16,9
13,2
12,3
11,4
8,8
19 19 19 20 20 20 20 21 21
2 20 3 20 4 20 1 20 2 20 3 20 4 20 1 20 2 20
Q Q Q Q Q Q Q Q Q
Combined year-on-year growth
12%
-14%
-3%
-4%
-5%
-6%
19 19 19 20 20 20 20 21 21
2 20 3 20 4 20 1 20 2 20 3 20 4 20 1 20 2 20
Q Q Q Q Q Q Q Q Q
Source: OOH panels, Worldpanel Division, Kantar; Global results based on 8 markets: UK, France, Spain,
Portugal, China, Thailand, Brazil, Mexico
Analysis of the Worldpanel Division’s OOH FMCG panels around the world found
that Q2 2021 saw a stunning rebound, with total quarterly sales of $30.7bn. The
recovery from the extreme lockdowns in Q2 2020, which more than halved OOH
consumption globally, has been led by European markets. Markets such as the UK
and Spain have seen OOH value grow by 176% and 147% respectively.
November 2021 | 21Feature Articles
On the Way to Pre-Pandemic habits. As lockdowns were extended, we the already fast-growing trend before
Levels reduced the amount of baking, snacking COVID-19 started. We have learned that
Despite these rises, OOH consumption and desserts, and we kept the extra it is more of a competitor for cooking at
still has not returned to its pre-pandemic occasions connected to OOH, especially home than for eating out.
share of the total market. The only through breakfast, delivery and drinks. Unsurprisingly after being in and out
market where OOH numbers are higher As OOH makes a full recovery and of lockdowns, consumers are looking
is China, where OOH consumption is now restrictions are lifted we can anticipate forward to going back to on-premise.
49% of the total market compared to that some of these behaviors will fade. Over 70% of consumers in China, France,
47% in the same quarter of 2019. Our prediction is that the majority Portugal, Spain and the UK said that meal
Taking China and Europe as a of meal occasions that migrated to in- delivery will never replace going out to a
reference, we should expect that OOH home will return to OOH by Q1 2022, if restaurant.
will go back to pre-pandemic levels restrictions are eased.
globally soon after restrictions are fully As a Result of the Pandemic,
relaxed, but with a different structure Snacking Is Linked to Sustainability is MORE
of occasions and channels, companies Enjoyment but We’ll Shift Important for 49% of
should revisit the brand and channel Back to Health Shoppers!
strategy for this industry to make sure Snacking habits change substantially COVID-19 may have moved the topic
that the new consumer demands are across regions and consumer of sustainability out of the top news
met. motivations can be very different, but recently, but its importance in terms of
enjoyment is generally the first reason for global population only continues to grow.
Ecommerce Should Retain snack consumption and this is especially We examined the impact of the pandemic
High Performance the case in countries such as France, the on the level of concern for sustainability
One of the few winners of the pandemic UK, Mexico and Spain. issues in our 3rd edition of Who Cares,
has been ecommerce. Ecommerce Once restrictions are relaxed, we Who Does? Global report, ran in 26
remains the fastest growing channel expect healthy snacking will become countries.
in 2021 for in-home grocery shopping. more important again and we already Almost half of all shoppers think it is
Although in the last quarters, ecommerce spot signs. We can see an example in the now more important, with 17% thinking
is not accelerating anymore, we expect UK; between March and July (the first UK it is much more important, and only 7%
that online shopping will remain 50% lockdown) consumers were clearly de- thinking it is less important.
higher than pre-pandemic levels. prioritizing health, but once restrictions Eco-Actives are shoppers who are
Manufacturers and retailers will need to eased from October to December, health highly concerned about the environment,
adapt their portfolios and promotions as a reason for consumption grew again, and make the most effort to reduce their
in a more competitive environment especially positive health drivers such waste. They feel an intrinsic responsibility
compared to traditional offline shopping. as “health benefits”, “more natural”, to be more sustainable, follow the
“provide a varied diet”. topic more actively and have a greater
Work-From-Home Will Be the Health will always be relevant in our awareness. Currently they represent
Only Change Affecting Our snacking choices but that concept is likely 22% of global FMCG shoppers, and we
Eating & Drinking Habits to change. We can expect consumers to predict Eco-Actives will account for half
Consumers have maintained their total continue shifting from simply managing the population by 2030.
number of eating and drinking occasions their health to a more wellbeing led 85% of shoppers intend to reduce
during the last 18 months despite approach as we observe in US, where their carbon footprint in at least one way,
spending more time at home. They beverage occasions have shifted to the most likely to be packaging related
dropped out-of-home in favor of in-home wider concepts like the healthiest choice i.e., buying more sustainable packaging
due to lockdowns and restrictions, but we possible, to feel good, or trust, rather and using refillable or re-usable products.
can assume that we are loyal to our habits than managed health needs such as low- These 6 trends were part of
independently of the circumstances carb or low-fat. consumer reality before COVID-19,
around us, and so, we can expect to but they have accelerated as a result of
go back to pre-pandemic habits soon, Meal Delivery Will Offer Big the pandemic and will stay in the post-
once restrictions are eased with a few Competition for Ready-To-Eat pandemic world. Any player in snacks
exceptions; and working from home is Options and drinks industry will need to revisit
probably the most relevant one. Together with ecommerce, meal delivery strategic priorities to convert them into
Treating ourselves and recreating the has been one of the biggest winners opportunities.
OOH experience drove first lockdown during this pandemic, accelerating
22 November 2021 |Feature Articles
Looking Towards the Future
of Nuts and Dried Fruits,
Exclusive Insights from the
INC Executive Committee
Since the global pandemic Economic, social, and environmental challenges have been exacerbated in every
sector throughout 2020 and 2021. Up and down the entire supply chain, these newly
started, there have been a
presented problems have forced the food industry to rethink its daily operations,
wide array of challenges reach consumers through new means, and reevaluate its strategy. Although the
facing the sector, however global pandemic has exposed weak points of the global food system, there still
the future of the industry remains reason for optimism, especially when looking at the nut and dried fruit
industry. In September 2021, the INC Executive Committee came together to
still looks positive and
present a webinar designed to discuss the most pressing and important topics facing
the positioning of nuts the nut and dried fruit sector.
and dried fruits remains
strong. The INC Executive Global Demand and the Lingering Impact of COVID-19
Committee held a webinar
to provide exclusive
insights into the outlook
for the industry.
Through the rollercoaster ups and downs of COVID-19, the demand for nuts and
dried fruits has been resilient. Thanks to the healthy positioning of nuts and dried
fruits and the increase in health-conscious consumers, as a result of the pandemic,
certain areas like retail, snacking, and ingredient have experienced strong demand.
During the webinar, Mark Mariani, the Executive Chairman for Mariani Packing
Company in the US shared that the pandemic has certainly introduced new
consumers to dried fruits, and that in general, North American markets, but also
global markets were experiencing strong demand, especially for dried fruits.
Considering other regions of the world, Managing Partner of Vijayalaxmi Cashew
Company in India, Pratap Nair pointed out that India, which faced some of the
strictest lockdowns, is now improving and he believes demand for nuts and dried
fruits will remain solid. Mr. Nair pointed to an aggressive vaccination campaign and
government stimulus as part of the reason India is “learning to live with COVID.”
Antonio Pont, INC Honorary President, and Honorary President of Borges in Spain
commented on the psychological effect and the shift toward more health-based
foods as a positive sign for consumption of nuts and dried fruits in Europe, but also
throughout the world. Given the increased consumption throughout the pandemic,
and looking towards the coming months, Mr. Pont said he expected these new trends
to stay.
November 2021 | 23Feature Articles
Sustainability in the Nut and and Managing Director of Edible Nuts
Dried Fruit Industry at Olam Food Ingredients in Singapore,
One topic that continues to gain traction dove into some specifics areas that
across the entire food industry is the sector could impact. Among these
sustainability. Not only are consumers areas were livelihoods, human rights and
more health conscious with their food inclusion, health and nutrition, the living
selections, but more and more are world, and greenhouse gas emission.
considering other factors when choosing
food, like environment, traceability, and Supply and Shipping Outlook
human rights, among others. With this The third major area of discussion in the
in mind, there is a growing necessity webinar was a combination of supply and massive labor shortages across the
for the nut and dried fruit industry shipping. For supply, there is no doubt globe. As fewer and fewer workers are
to promote and support sustainable that growers have been faced with many available for transport and unloading
activities within the sector. Bill Carriere, challenges, but Jack Mariani, President in warehouses, the wait times may
President/CEO of Carriere Family Farms of Mariani Nut Company in the US continue to build, causing disruption of
in the US started the conversation on reported that various products across the supply chain just ahead of and into
sustainability during the webinar; he California had experienced record supply the holiday season.
discussed the state of the drought in as well as shipping, demonstrating the Rounding up the webinar, Michael
California, and how it has impacted strong position and resilience of nuts Waring, the INC Chairman gave a brief
growers all over the state. According to and dried fruits. overview of the topics discussed,
Mr. Carriere, as of this past September, Global shipping has impaired the mentioning that as an industry, we
the California water reservoirs were at global economy significantly since the must work together to ensure that nuts
significantly lower levels compared to start of the pandemic, with the price and dried fruits can reach consumers
previous years. However, he highlighted of containers and shipping routes and that consumers understand the
that in California, the agricultural sector skyrocketing to around 300% higher importance of their health benefits.
continues to face this issue head on than pre-pandemic. At the time of the He also brought up the importance of
and proactive steps are being taken writing of this article, some shipping investing in sustainability within the
to ensure sustainable usage of water companies announced that they did sector, saying, “at this point, we know
throughout the state. not plan on increasing rates further, that we need to continue to invest our
Turning to Pino Calcagni, 2nd INC providing some hope that the prices time and our efforts in sustainability and
Vice Chairman and Honorary President are set to decrease. Despite these working on these questions that are
of Besana Group, the discussion moved breaks, prices still have remained put to us as an industry”. Considering
to a broader look at what steps the INC significantly higher than pre-pandemic shipping and looking to the future, Mr.
is taking with regards to sustainability. times. The elevated prices have also Waring reminded that while it is difficult
Mr. Calcagni announced the formation been accompanied with record delays to know where things might go over the
of a new Sustainability Working Group and waiting times for container ships coming months, with time, we can hope
that will advise and oversee the good at some of the world´s largest ports, to see this situation return to a sense of
development of the INC Sustainability such as the Port of Los Angeles. Giles normalcy.
Agenda, and that will work to identify, Hacking, Managing Director of CG
promote, and support the Sustainable Hacking and Sons Limited in the UK
Development Goals set forth by the pointed out during the webinar that the If you would like to watch the on-demand version of
the webinar, you can visit the Member Area of the
United Nations. Later in the discussion, logistic problems are not only coming INC Website. For more information on this webinar
Ashok Krishen, 1st INC Vice Chairman from inflation on containers, but also series, please visit the INC website.
24 November 2021 |Feature Articles
Barriers and Facilitators
to Nut Consumption
ELIZABETH NEALE,
GEORGIE TRAN,
RACHEL BROWN
Dr. Elizabeth Neale is an Advanced
Accredited Practising Dietitian and
Lecturer at the University of Wollongong,
Australia. Elizabeth’s research interests
include the impact of nut consumption on
risk factors for chronic diseases, and the
evidence-based framework in nutrition,
with a particular focus on systematic
reviews and meta-analyses in nutrition.
Georgie Tran is an Accredited Practising
Dietitian. She is completing a PhD at the Nuts are a core food which are recommended to be
University of Wollongong in translational eaten regularly. However, research suggests that, on
research of healthy eating and active average, we currently don’t eat enough nuts at levels
living in children. Dr. Rachel Brown is a
Professor at the University of Otago, NZ.
linked with health benefits.
Her research interests include the health
benefits of regular nut consumption.
Nuts are a healthy food which we should aim to regularly include in our diet. Nuts are
rich in protein, unsaturated fats (“good fats”), fibre, and vitamins and minerals such
as folate, vitamin E, and magnesium (1). The scientific evidence tells us that regularly
eating nuts is linked with many health benefits. For example, regularly including nuts
in our diet is associated with lower risk of cardiovascular disease (such as having a
heart attack or stroke) (2-5). In clinical trials where participants are provided with nuts,
eating nuts has been found to result in improvements in total cholesterol, low-density
lipoprotein cholesterol (“bad cholesterol”) and triglycerides (6-8).
As a result of the benefits from eating nuts, they are recommended in dietary
guidelines around the world (9). The exact amount recommended differs slightly
between countries; however, it’s typically recommended that we eat around 30 grams
of nuts per day. This should be within a healthy diet rich in vegetables, fruits, whole
grains, dairy, and protein foods such as fish, lean meat and poultry, eggs, legumes, and
soy products. Population studies have found that there are several characteristics
which are often associated with higher consumption of nuts. For example, people who
eat more nuts tend to have a higher level of education or socio-economic status (10-
12), and tend to live healthier lifestyles overall (10, 13).
However, research suggests that, on average, we don’t currently eat the
recommended amount of nuts on a regular basis. In Australia, less than 40% of the
population reported eating nuts, with only 2.2% of the population meeting the
recommendation to eat 30 grams of nuts per day (11). Similarly, less than 30% of
New Zealanders reported eating nuts, and the average intake of nuts was 5.2 grams,
well below the recommended 30 grams (12). Similar patterns are seen for the United
States and countries in Europe. In the United States, mean intake of nuts was found
to be 3.3 grams of nuts per day (10, 14). In a study of 10 different European countries,
there was variation in the amount of nuts eaten between countries (with higher nut
intake in Southern European countries such as Spain), but overall less than a third of
the population reported eating nuts on the day of the study (15).
Given that intakes of nuts tend to fall far below the recommendations, it is
important to consider the factors that might hinder or encourage people to regularly
include nuts in their diet. Next we discuss a range of barriers and facilitators to nut
consumption which have been reported in the scientific literature.
November 2021 | 25Feature Articles
One factor which is often reported as discouraging people encourage greater intakes. Consumers also reported that
from regularly eating nuts is concern regarding their effect they ate nuts because they were a good source of protein and
on body weight. A number of studies have suggested that energy, and were convenient and portable (26). Consumers have
consumers are confused or worried that eating nuts will also reported that they would be likely to eat nuts if a doctor or
cause them to gain weight (16, 17). Interestingly, the scientific other health professional recommended they do so (24, 27),
evidence suggests that this is a myth. While it is true that nuts which suggests that advice from health professionals might be a
are high in energy and fat, the research suggests that eating strategy for encouraging greater nut intake.
nuts does not lead to weight gain (18). There are a number of Given the known benefits of regular nut intake on our
reasons for this. Research suggests that due to the structure of health, and the large gap between recommended nut intakes
nuts, we are not able to absorb all of the fat from nuts when we and the amounts consumed, we need to explore strategies
eat them, meaning that we instead excrete the fat in our faeces to encourage regular nut consumption. Addressing the
(19, 20). Eating nuts may also help us feel fuller for longer, so we common barriers such as confusion relating to the effect of
eat less at subsequent meals, and may also lead to increases nuts on weight could be a potential strategy to increase nut
in the amount of energy we burn (21). Taken together, these consumption.
factors mean that regularly including nuts in a healthy diet does
not lead to weight gain.
Another reported barrier to nut intake was the price of Barriers and facilitators to nut consumption
nuts. Concerns regarding the cost of nuts have been reported reported in the scientific literature
in studies from a number of countries, including New Zealand
(12), Australia (22), China (23), and the United States (24). While
NUT CONSUMPTION
nuts tend to be less expensive than other snacks like cereal bars CHARACTERISTICS associated with higher nut intake: education, healthier lifestyle
(12), concerns regarding price are clearly a common barrier for
consumers. Furthermore, individuals who have problems with
their teeth, can find it difficult to eat nuts. For these individuals, BARRIERS FACILITATORS
nut spreads such as peanut or almond spread might be a Nuts are perceived as
suitable alternative. Confusion regarding
Tasty
Healthy
There are also factors that may encourage individuals to the effects of nuts on
Good source of protein
body weight
eat more nuts. Surveys of consumers and health professionals Cost
and energy
Convenient and portable
have found that nuts are thought to be tasty, and are seen to Dentition
Health professionals can
be a healthy and nutritious food (16, 22, 25), but they are often encourage nut intake
not aware of the exact health benefits of eating nuts (17).
Highlighting health benefits in public health messages could
References
1. Ros E. Health benefits of nut consumption. Nutrients. 2010;2(7):652-82. 2. Eneroth H, Wallin S, Leander K, Nilsson Sommar J, Akesson A. Risks and Benefits
of Increased Nut Consumption: Cardiovascular Health Benefits Outweigh the Burden of Carcinogenic Effects Attributed to Aflatoxin B(1) Exposure. Nutrients.
2017;9(12). 3.Zhou D, Yu H, He F, Reilly KH, Zhang J, Li S, et al. Nut consumption in relation to cardiovascular disease risk and type 2 diabetes: a systematic review
and meta-analysis of prospective studies. The American Journal of Clinical Nutrition. 2014;100(1):270-7. 4. Luo C, Zhang Y, Ding Y, Shan Z, Chen S, Yu M, et al.
Nut consumption and risk of type 2 diabetes, cardiovascular disease, and all-cause mortality: a systematic review and meta-analysis. The American Journal of
Clinical Nutrition. 2014;100(1):256-69. 5. Mayhew AJ, de Souza RJ, Meyre D, Anand SS, Mente A. A systematic review and meta-analysis of nut consumption and
incident risk of CVD and all-cause mortality. The British journal of nutrition. 2016;115(2):212-25. 6. Coates AM, Hill AM, Tan SY. Nuts and Cardiovascular Disease
Prevention. Curr Atheroscler Rep. 2018;20(10):48. 7. Sabate J, Oda K, Ros E. Nut consumption and blood lipid levels: a pooled analysis of 25 intervention trials.
Arch Intern Med. 2010;170(9):821-7. 8. Del Gobbo LC, Falk MC, Feldman R, Lewis K, Mozaffarian D. Effects of tree nuts on blood lipids, apolipoproteins, and blood
pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials. The American Journal of Clinical Nutrition. 2015;102(6):1347-
56. 9. Neale EP, Tapsell, L.C. Nuts in Healthy Dietary Patterns and Dietary Guidelines. Health Benefits of Nuts and Dried Fruits. Boca Raton, FL, USA: CRC Press;
2020. 10. O'Neil CE, Nicklas TA, Fulgoni VL, 3rd. Tree nut consumption is associated with better nutrient adequacy and diet quality in adults: National Health and
Nutrition Examination Survey 2005-2010. Nutrients. 2015;7(1):595-607. 11. Nikodijevic CJ, Probst YC, Batterham MJ, Tapsell LC, Neale EP. Nut consumption in a
representative survey of Australians: a secondary analysis of the 2011-2012 National Nutrition and Physical Activity Survey. Public Health Nutr. 2020;23(18):3368-
78. 12. Brown RC, Tey SL, Gray AR, Chisholm A, Smith C, Fleming E, et al. Patterns and predictors of nut consumption: results from the 2008/09 New Zealand
Adult Nutrition Survey. Br J Nutr. 2014;112(12):2028-40. 13. Dikariyanto V, Berry SE, Pot GK, Francis L, Smith L, Hall WL. Tree nut snack consumption is associated
with better diet quality and CVD risk in the UK adult population: National Diet and Nutrition Survey (NDNS) 2008-2014. Public Health Nutr. 2020;23(17):3160-9.
14. O'Neil CE, Fulgoni VL, 3rd, Nicklas TA. Tree Nut consumption is associated with better adiposity measures and cardiovascular and metabolic syndrome health
risk factors in U.S. Adults: NHANES 2005-2010. Nutr J. 2015;14:64. 15. Jenab M, Sabate, J., Slimani, N., Ferrari, P., Mazuir, M., Casagrande, C., Deharveng, G.,
Tjonneland, A., Olsen, A., Overvad, K., et al. Consumption and portion sizes of tree nuts, peanuts and seeds in the European Prospective Investigation into Cancer
and Nutrition (EPIC) cohorts from 10 European countries. Br J Nutr. 2006;96:S12-S23. 16. Yong LC, Gray AR, Chisholm A, Leong SL, Tey SL, Brown RC. Barriers to
and facilitators and perceptions of nut consumption among the general population in New Zealand. Public Health Nutr. 2017;20(17):3166-82. 17. Neale EP, Tran G,
Brown RC. Barriers and Facilitators to Nut Consumption: A Narrative Review. Int J Environ Res Public Health. 2020;17(23). 18. Guarneiri LL, Cooper JA. Intake of
Nuts or Nut Products Does Not Lead to Weight Gain, Independent of Dietary Substitution Instructions: A Systematic Review and Meta-Analysis of Randomized
Trials. Advances in Nutrition. 2020. 19. Mandalari G, Grundy MM, Grassby T, Parker ML, Cross KL, Chessa S, et al. The effects of processing and mastication on
almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis. The British journal of nutrition. 2014;112(9):1521-9.
20. Ellis PR, Kendall CW, Ren Y, Parker C, Pacy JF, Waldron KW, et al. Role of cell walls in the bioaccessibility of lipids in almond seeds. Am J Clin Nutr. 2004;80(3):604-
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22. Tran G. Investigating the Role of Nutrition Information and Misinformation in Dietetic Practice: A Case Study Exploring the Perceptions of Nut Consumption
in Health Professionals and Consumers [Bachelor’s Thesis]. Wollongong, Australia: University of Wollongong; 2020. 23. Hong L, Yao, L., Xie, P., Li, W. An empirical
study on consumer purchase intention for nuts and influencing factors - Survey based on consumers from Zhejiang. Food Control. 2020;117. 24. Pawlak R, Colby
S, Herring J. Beliefs, benefits, barriers, attitude, intake and knowledge about peanuts and tree nuts among WIC participants in eastern North Carolina. Nutr Res
Pract. 2009;3(3):220-5. 25. Brown RC, Gray AR, Yong LC, Chisholm A, Leong SL, Tey SL. A comparison of perceptions of nuts between the general public, dietitians,
general practitioners, and nurses. PeerJ. 2018;6:e5500. 26. Yong LC, Gray AR, Chisholm A, Leong SL, Tey SL, Brown RC. Barriers to and facilitators and perceptions
of nut consumption among the general population in New Zealand. Public Health Nutrition. 2017;20(17):3166-82. 27. Pawlak R, et al. Perception of nut intake among
individuals with or at risk for heart disease and/or diabetes. J Behav Health. 2012;1:185-8.
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