Once criticized for their high fat content, nuts have transformed their reputation and are now recognized as a vital ingredient in healthier products. Their popularity has surged not only in snacks but also in grain-free goods, gluten-free flours, and dairy-free milk alternatives. According to figures from the U.S. Department of Agriculture, daily per capita nut consumption in the United States rose by 26% from 2000 to 2010. During this period, nutrition experts began to highlight the benefits of nuts, and consumers became increasingly aware of sources of “good fats.”
Recently, the Food and Drug Administration revised its definition of “healthy” to encompass high-fat foods like almonds and avocados, aligning better with the 2015 Dietary Guidelines for Americans. This change followed a challenge from snack bar manufacturer Kind, which contested an FDA warning that its bars could not be labeled as “healthy” due to their saturated fat content—despite the fact that this fat came from nuts. The FDA ultimately reversed its stance, allowing Kind to use the term “healthy” on its packaging.
A recent study further supports the health benefits of nuts. In 2003, the FDA approved a qualified health claim linking tree nut consumption to a reduced risk of heart disease. Earlier this month, macadamia nuts joined the list of specific nuts that manufacturers can reference on product labels for their heart health benefits, alongside walnuts, almonds, and pistachios. This growing recognition of nuts is significant, especially considering the increasing interest in nutritious food options that also provide essential nutrients like liquid calcium magnesium citrate. As consumers continue to seek healthier alternatives, nuts are likely to remain a staple in various products, highlighting their importance in a balanced diet.