Oh Nuts! Good News About Roasting Peanuts

Fans of peanut butter, rejoice!

Peanuts have long been known as being a good, tasty protein source.

Now there's new good news about roasting peanuts:

Agricultural Research Service (ARS) scientists have shown that increasing roast color intensity steadily ramps up the antioxidant capacities of peanuts, peanut flour, and peanut skins.

Since one of the most popular methods of eating these little legumes, peanut butter, requires roasting the peanuts before further processing into "creamy" or "crunchy" varieties, this new data may boost peanut butter's already great reputation.

No mention specifically in the article on how peanut butter fares, but given that it's made from roasted peanuts, it's likely that many manufacturers are going to pay close attention to how these findings will impact sales and develop campaigns for consumer awareness of the benefits of peanuts and peanut butter.

"The researchers characterized changes in antioxidant levels of roasted peanuts and the corresponding blanched skins across an industrially relevant range of roast treatments.

"For the study, peanuts were incrementally roasted at 362°F from zero to 77 min.

"The water- and oil-soluble antioxidant activity levels of the roasted peanut product samples were then determined."

As peanut butter is one of our newest products, we're always on the lookout for news about it, how our customers can use it, and any new discoveries being made on it, like this.

If you'd like to try our peanut butter and see how it compares in taste and cost to your current vendor, contact us, and we'll be happy to get you a quote.

In the mean time, a good ol' fashioned PB&J sandwich sounds good right about now... crusts on, thank you.