Walnuts in the News

California Walnuts’ Eye on India - India Market Access Granted

On July 12, the Ministry of Agriculture in India published notification of Schedule VI of Plant Quarantine Order 2003 allowing California walnuts to be shipped to India. Walnuts can ship immediately with special conditions under the phytosanitary protocol defined in Order 2003.

2013 Marks 20th Anniversary of Landmark Clinical Research from Loma Linda University

In 1993, the New England Journal of Medicine (NEJM) published landmark research from Loma Linda University showing the heart protective quality of walnuts. In the two decades since, 91 studies and counting, worldwide, have linked numerous potential health benefits from walnuts in the areas of heart health, diabetes, weight management and cognitive function.

Walnuts for Diabetes - NYTimes.com

Nicholas Bakalar of the New York Times discusses a study suggesting walnut consumption may reduce the risk for Type 2 diabetes in women.

By Andrew Scrivani for The New York Times

A Whole New World for Walnuts

Approximately 75% of the world's trade of walnuts comes from California, but that far distance does not stop people from all over the globe from importing walnuts into their own country so they can take advantage of California walnuts' delicious flavor and healthful properties.

By Rachel Zemser

To Understand Walnut Flavor, Get Under the Skin

When you think about walnuts, you probably imagine a complex taste that's earthy, fruity, and tart — maybe with hints of astringency. That's why developers of walnut products must go beyond the surface to understand this nut's multidimensional flavor. Once they explore the components (polyunsaturated fat and mild tannins) found in the walnut's skin, they can easily match ingredients that complement the unique sensory attributes of walnuts.

By Rachel Zemser

Nut-Thickened Sauces of the Mediterranean

It's official! Spain has been deemed the "New France" for foodies, and Spanish gastronomy has become one of the hottest international cuisines in the U.S. It started with the tapas craze in the 1990s, but since then Spanish main dishes and ingredients have caught on quickly, filtering down from fine-dining to fast-casual venues.

By Rachel Zemser