Hazelnut product design

By Laura Brandt – Contributing Editor to ‘Food Product Design’ magazine

HGA newsletter, June 2004

Industry sources indicate that approximately 8% of the new products introduced over the last two years contain some type of nut. Besides adding visual appeal, nuts contribute texture and crunch, and their unique flavour profiles enhance many foods. As part of a well-balanced diet, nuts provide protein, minerals, vitamin E, fibre, unsaturated fatty acids and phyto-chemicals. The nutritional benefits include reduction of heart disease and certain cancers.

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Hazelnuts for taste and health

HGA newsletter, January 2004

Fresh hazelnuts are certainly good for us. They are a good source of energy, high in monounsaturated fatty acid and oleic acid, and very low in saturated and polyunsaturated fatty acids. They are a good source of micronutrients, vitamin A, E, B12, and amino acids. And best of all they are cholesterol free. 

We usually think of hazelnuts being chocolate covered as a sweet, but they have so many other uses:

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