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 may offer 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.
From snacks and bakery products to plant-forward foods, prepared foods and globally-inspired formulations, walnuts are moving beyond their traditional applications to become a versatile ingredient for next-generation innovation. Their combination of a satisfying crunch, rich flavor profile, nutritional benefits and culinary versatility makes them a valuable tool for brands responding to today’s evolving food landscape.
Join nutrition scientist Tricia Psota, PhD, RDN and food industry expert Keith Seiz as they explore how walnuts can help manufacturers create products aligned with current consumer trends, dietary guidance, and market opportunities. The webinar will examine emerging applications, nutrition research, formulation considerations, and real-world examples demonstrating how walnuts can contribute value throughout the product development process.
Attendees will learn how walnuts can support innovation strategies by enhancing both the nutritional profile and market appeal of food products to meet the growing demand for whole food ingredients that balance taste with nutrition.
*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.
