As consumer demand for nutrient-dense, functional foods continues to rise, walnuts are uniquely positioned at the intersection of health and innovation. Backed by a robust and growing body of scientific research, walnuts offer compelling benefits for heart health*, cognitive function and overall dietary quality, making them a valuable ingredient for food manufacturers looking to align with evolving dietary guidance and consumer expectations.
This webinar will explore both the science and application of walnuts in today’s food landscape. Tricia Psota, PhD, RDN, will provide an overview of the latest nutrition research and how walnuts fit into current dietary guidelines, helping brands better understand their role in supporting public health recommendations. Keith Seiz will translate this science into practice, offering insights into formulation, product development and the functional benefits walnuts bring across a range of categories.
Attendees will learn how walnuts can enhance both the nutritional profile and market appeal of food products to meet the growing demand for foods that deliver on both taste and function.
*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, 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. A one-ounce serving provides 18g of total fat, including 2.5g of monounsaturated fat and 13g of polyunsaturated fat (of which 2.5 grams is plant-based omega-3 ALA), as well as 1.5g of saturated fat.
