Pecans: A Powerhouse For Nutrition, Taste, & Texture

Thursday, March 24 | 2:30 PM - 3:00 PM CT


Steve Petusevsky, Chef Spokesperson at National Pecan Shellers Association
Diane Welland, MS, RDN, Director of Nutrition Communications at National Pecan Shellers Association

After two years of pandemic life, consumers still crave globally inspired food, and their desire for creative, flavorful and healthy options continues to grow. Pecans are the perfect ingredient, essential to research and development programs, because they can meet both consumer demand with their unique nutritional profile and distinctive taste and texture, and foodservice needs for versatility and adaptability due to the many form options (such as pecan halves, pieces, flour and oil) available. Furthermore, they have the ability to drive interest and excitement, enhancing every meal component.

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