With all the buzz surrounding gluten-free eating these days, I have been working with the California Walnut Board to come up with new ways to use walnuts.
Articles on subjects including gluten-free cooking and resources for product developers.
In the competitive world of product development, we know that it’s all about staying one step ahead of food trends. Chefs across the globe are using California walnuts in numerous and innovative ways that can provide inspiration for packaged goods. The versatility of walnuts makes them suitable for savory and sweet applications, for adding texture and flavor, and for providing the wholesome nutrition that consumers increasingly demand.
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.
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.
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.