Featured Content

Dramatic Changes in the Eating Habits of American Millennials

October 18, 2019

Camp Walnut 2019 Recap

A select group of industry chefs and foodservice media members were invited to join us at the beginning of the month for the 2019 California Walnut Harvest and the second annual Camp Walnut event. This one-of-a-kind educational chef experience was a replica of a traditional overnight summer camp, allowing the...
October 16, 2019

What’s On The Supermarket Shelf? Going Wal-nuts for Halloween

The time-honored tradition of knocking on doors for candy provides more treats than tricks these days, and parents get just as much fun out of it as kids do. A 2018 survey of 2,000 American adults (1,000 parents and 1,000 non-parents) conducted by OnePoll suggested an astounding 86% of parents...
October 15, 2019

Healthy Indulgence, Snacking on Display at IBIE 2019

The largest baking industry show in the United States recently took place in Las Vegas, and the California Walnut Commission was on hand to promote California Walnuts and their use in baking and snack food product development. The International Baking Industry Exposition (IBIE) takes place every three years and attracts...
September 20, 2019

What’s on the Supermarket Shelf?

Welcome to our new blog where we’ll be detailing our favorite products on supermarket shelves that are made with walnuts! Each month, we’ll feature food and beverage items that use walnuts to impart flavor, texture and healthful nutrients. According to a 2019 Consumer Survey, food trends are shifting. Consumers are...
August 28, 2019

Chef Q&A: Eric Ernest

Meet Chef Eric Ernest, Executive Chef and Associate Director of USC Hospitality and the driving force behind its culinary vision and strategy. Prior to entering the university sector where his team prepares almost 30,000 meals a day, Chef Eric held the position of Executive Chef at various high-end restaurants, participated...
August 28, 2019

Flavor Experience 2019

We just concluded another exciting year at the Flavor Experience conference in Newport Beach, CA with California Walnuts as a Pinnacle Sponsor. This unique industry event showcases trending menu ideas through culinary insights, applications, and menu solutions to a top group of 600 foodservice operators and culinary leaders. We spent...
June 20, 2019

Walnuts at the Tipping Point in Foodservice: Azar Launches Walnut Crumbles at NRA

New product alert! We are excited to partner with Azar Nuts to debut a brand-new plant-based culinary product, its nature Walnut Crumbles! Launched in Chicago last month at the National Restaurant Association Show, it was a standout on the showroom floor. For the duration of the show, thousands of food...
April 15, 2019

The Future of Product Development on Display at Natural Products Expo West

Natural Product Expo West, the largest natural and organic products event in the world, hosted 86,000 people from 136 countries last month. They all came to Anaheim, California to check out the latest in food and beverage products. We were there, too, walking the crowded floors and checking out the...
March 25, 2019

Exploring Walnuts & Mental Health

More and more, consumers are looking for foods beneficial to overall wellness, including both body and mind.1 This comes at a time when the CDC recognizes that almost one in twelve adults have suffered from depression in a given two-week period,2 making it imperative to find accessible strategies, like dietary...
March 20, 2019

Dramatic Changes in the Eating Habits of American Millennials

According to the Department of Agriculture, in 2016, for the first time, Americans spent more of their food budget (50.2%) eating out than at home. The trend has continued to grow, with the latest study from 2017 showing 53.8% of the typical American family’s food budget is spent eating out....
January 31, 2019

Good Fats are Back!

January will always mean the start of New Year’s resolutions, the most popular of which are losing weight and eating healthier. While this may pose a challenge when it comes to menu ideation, it’s not as daunting as it seems, thanks to 2019’s diet of the year, the Mediterranean Diet...
January 31, 2019

Chef Q&A: Grant Morgan

Meet Chef Grant. As the Director of F&B for Velvet Taco, he is overseeing the aggressive expansion from 9 open restaurants to 40 over the next three years. But Chef Grant hasn’t always been on the corporate side. As a chef, he has worked at multiple AAA 4 and 5...
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