Have you ever cut into a loaf of walnut bread only to find the inside is purple? According to the Journal of Agriculture and Food Chemistry, this is due to ingredients containing iron (such as certain flours) having a chemical reaction with the gallic acid found in walnut skins. Of…

Consuming walnuts and select other whole foods as part of a healthy diet may be associated with a reduced risk of physical function impairments throughout the aging process in women. Folsom, Calif., (June 22, 2016) – A new study published in the Journal of Nutrition suggests that consuming 1-2 servings…

FOLSOM, Calif. (April 14, 2016) – The California walnut industry welcomed the news of the proposed Trans-Pacific Partnership (TPP) Agreement which is expected to reduce or eliminate trade barriers in the Asia Pacific Region. Under the terms of the proposed agreement between Australia, Brunei, Chile, Canada, Japan, Malaysia, Mexico, New…

In November of 2015, the California walnut industry began its first sizable advertising campaign in the US, featuring two television commercials which highlight walnuts’ exceptional versatility as a recipe ingredient. Read Full CWC March 2016 Newsletter

Trent Page, who is the General Manager of Bon Appétit at Google (working specifically at the YouTube Café), took some time with us recently to share a bit of information about his culinary journey and his love of California Walnuts. It all started while working in Finance, where Trent frequently…

Restaurants around the nation, from quick service to casual dining, are updating their menus to include more California Walnuts. In the recently released 2016 Dietary Guidelines, the USDA recommends that consumers eat between two and five ounces of nuts and seeds per week, based on a caloric intake ranging between…