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and safe treatments for controlling
pests at the seedling stage.”
University of Guelph chair in
pollinator conservation Professor
Nigel Raine (Canada): “Reducing
pesticide exposure by removing
the use of these three most widely
used neonicotinoids (Clothianidin,
Imidacloprid and Thiamethoxam)
from outdoor use is a major step
towards improving pollinator
health in the EU. It represents part
of the story to support pollinators
– we also need to ensure there
are sufficient flowers and nesting
sites for these animals that
support production of one in three
mouthfuls of food we eat. The
science supporting this decision
has been unfolding over a number
of years, particularly around
important effects on behaviour
and reproduction following low
level chronic exposure to these
insecticides. It has also become
increasing clear that different types
of bees respond in different ways
to similar exposure, and wild/unmanaged
populations of pollinators
may be more sensitive. Policy
makers in other jurisdictions will
be paying close attention to these
decisions. We rely on both farmers
and pollinators for the food we eat.
Pesticide regulation is a balancing
act between unintended consequences
of their use for non-target
organisms (including pollinators)
and giving farmers the tools
they need to control crop pests.
Disagreements around the extent
of impacts of neonicotinoids have
underlined the need to properly
understand the ramifications of
different routes of exposure.”
NUTS
BOOST FOOD
PRODUCTS
Functionality as an ingredient also plays a key role
when using nuts in food products, along with the
many health attributes. Nuts are a tasty and simple
solution for enhancing the fat, fibre and flavour
profile of foods. While their crunchy texture and
rich flavour add value to the eating experience of a
wide variety of products, their healthy oil and fibre
contents help enhance satiety.
The crunch and richness of nuts - such as walnuts,
almonds or macadamias - is an excellent combo
for trail mixes, cereals, main meals, baked goods,
cookies, desserts and much more. Nuts can also be
dry or oil roasted, enhancing the flavour profile that
becomes part of the taste profile of the finished
product.
Consumer interest in health and wellness is a
major driving factor for the increase in demand for
nut products. The ever-popular Paleo diet, with
its emphasis on protein, including nuts, has driven
many new nut-based product launches. Snacking
between meals is on the rise, increasing the
demand for nut-based snack foods. Consumers also
appreciate the relationship between frequent nut
consumption and reduced risk of heart disease and
type 2 diabetes.
As a key food ingredient, nuts can be chopped,
ground or processed into oils, pastes and butters
or flour. Peanuts are the most commonly used nut
ingredient because they’re the least expensive.
Almonds are used extensively because they provide
an upscale value proposition to consumers and their
fatty acid profile makes them more shelf-stable.
James Crisp is a leading New Zealand importer and
supplier of quality nuts to bakers, food service and
the food manufacturing industry. Sourced from
around the world, James Crisp offers an extensive
selection of high quality nuts. The variety of nuts
available is extensive but include almonds, brazils,
cashews, hazelnuts, macadamias, peanuts and
walnuts.
Nuts offer New Zealand food
manufacturers flavour, texture and
the appearance advantages that can
transform an ordinary product into a
premium product.
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