Course:FNH200/2014w Team12 PC

From UBC Wiki

President's Choice Blue Menu Peanut Butter - Stir vs. No Stir

Introduction

PC Blue Menu Smooth Peanut Butter with Omega-3 - No Stir (left) and PC Blue Menu Just Peanuts Smooth Peanut Butter - Stir (right)

Many people can relate to having enjoyed the decadence of a peanut butter and jelly sandwich during their childhood and perhaps continue to do so throughout their adulthood! Although the jelly adds a fruity taste, there is nothing quite like enjoying a bite of the sweet, savoury and sticky goodness of peanut butter. However, the joys of eating peanut butter are not limited to sandwiches and can be enjoyed on many other snacks including bananas, banana bread, smoothies and apples! Not only does peanut butter taste great, but there are also health benefits to adding peanut butter to your daily diet. For example, it is rich in unsaturated fats, which can contribute to lowering cholesterol levels and is also a good source of protein.[1]. In fact, peanut butter was invented as a protein substitute by an American doctor in 1890 for people who had such bad teeth they were incapable of chewing meat[2]. This delicious paste can be traced to a myriad of regions across the globe. In China, “creamy peanut sauces have been around for centuries, while records show that in Africa, peanuts have been ground for stews since at least the 15th century”[3]. And during the Civil War in America, a creamy porridge made with peanuts was given to soldiers[4]. Since this spread is enjoyed by so many, our aim is to examine the processing and ingredients behind the creation of this delicacy and to explore various alternatives for those living with allergies to these products. Is it true that only certain kinds of peanut butter need stirring and others don't? Are we eating the healthiest choice of peanut butter in our daily lives? What is the manufacturing process? Do all peanut products cause us allergic reactions? Are there any rules surrounding the term "butter" as a product name? Want to learn some interesting facts about peanut butter? We hope to answer these questions throughout our project!



Peanuts

[5]

Our focus would have preferred to concentrate on the Canadian process of making peanut butter, but unfortunately our attempts at finding sources were unsuccessful. Our approach lead us to report the American way of processing since we are close geographically and share common tastes as a Western culture. Our inability to investigate Canada’s practise must be due to the privacy and secretive aspect of the food’s recipe. It is evident that each company produces peanut butter in different ways and therefore we will present the conditions of how peanut butter is made in the United States.

Did you know… “the amount of peanut butter eaten in a year could wrap the earth in a ribbon of 18-ounce peanut butter jars one and one-third times” [6].

How Peanut Butter Is Made

Planting and Harvesting[7]

When the soil begins to warm up following the last frost in April, the peanut kernels (which behave as seeds) are planted about one to two inches away from each other and two inches below the surface. Sprouting occurs roughly ten days later and flowers should form approximately 40 days after planting. Once the peanut ovary forms, it enters the soil and the petals of the flowers fall off. Although the peanut flowers grow above ground, they fruit below ground.

120 to 160 days after planting is when the peanuts are finally harvested. This time usually falls somewhere around September and October. In order to prevent the peanuts from sticking to the ground, the soil conditions for harvesting must not be too wet, but not too dry either.

Did you know… “before the age of 18. the average American child consumes 1,500 peanut butter and jelly sandwiches”[8].

Manufacturing Process[9]

Runner peanuts are the best and most common type of peanuts used to make peanut butter. They are uniform and roast more evenly, thus making them optimal for processing. To make a 500g jar of peanut butter, the pre-peeled nuts undergo the following process in the factory:

At a temperature of 204 degrees celsius, the nuts travel through a hot air roaster. Over 3,006 kg of peanuts travel through the roaster per hour and are shaken so they are roasted more evenly. The nuts resemble a white to light brown colour after roasting and are then cooled to room temperature with suction fans, which promote fast air circulation. Cooling is essential to prevent excessive oil loss from the nuts. Using a machine called a blancher, the peanuts are blanched and by rubbing the nuts between two rubber belts, their outer skin is removed. The kernels are then split and the heart (bitter tasting part of the peanut) is also removed. The discarded material will not be used in the nut butter, but will be used for pig and bird feed.

After landing in a large stainless steel container, the peanuts are dropped into a grinder to be made into a paste. It is at this stage where the supplementary ingredients are added, including salt, sugar and any hydrogenated oils, which are used as stabilizers.

Did you know… “the month of November is designated as Peanut Butter Lovers’ Month”[10].

Peanut Plant

[11]

Packaging and Storage

The process of making peanut butter is now complete, however, all the previous mixing has raised the temperature of the spread to 60 degrees celsius[12]. The product must therefore be cooled to about 38 degrees celsius and can then be packaged into jars [13].

Finally, the jars of peanut butter are capped with an aluminum seal using heat and a capping machine, which creates an anti seal. The production and expiration date are printed on the jars with a machine. The tightly sealed product will stay fresh for about a year but after being opened, the peanut butter may only last for 4 months[14].

Peanut Butter Kiss Cookies

[15]

Peanut butter is a healthy, protein rich food with plenty of vitamins, minerals and fiber. It has no cholesterol but does contain fat. More than 80% of the fat is unsaturated and is good for the body and also has the potential to lower some forms of cholesterol levels in the blood. About 20% is trans fat, which comes from the oils that are used as stabilizers. If you want to avoid the added oil, a "stir" variety of peanut butter may be an alternative as it is all natural and does not contain stabilizers. There are no preservatives or artificial flavours in peanut butter, so generally it does not need to be refrigerated. However, particularly in natural peanut butters, you will have to stir the peanut oil that collects at the top of the jar before use. Refrigeration is recommended to prevent the product from going rancid and may allow the product to be kept for several months[16].

Did you know… “the world’s largest peanut butter factory churns out 250,000 jars of the tasty spread daily[17].

Food Chemistry

As learned in class, food chemistry is a science that examines food in terms of their structure, properties, composition and chemical reactions that occur when processing the product.[18].

Properties

Peanut butter is a paste made up of primarily crushed peanuts. It is a brownish colour due to the natural colour of the peanuts. Depending on the type and brand of the peanut butter, it can be possess a viscous consistency or a more liquid one.

Composition

  • Roasted peanuts- Here is the formula for peanut oil

C57H104O6

  • Sugar- composed of carbon, hydrogen and oxygen

C12H22O11

  • Hydorgenated Vegetable Oils
  • Salt- composed of Sodium and Chlorine

NaCl

Chemistry Aspect

As you can see, peanut butter contains mostly naturally occurring substances, although it is a man-made manufactured product itself. There are no chemical reactions occurring during processing- however chemical reactions occur during spoilage, or if one uses peanut butter in other baking, for example. The growing of the peanuts itself does require a chemical reaction, which is further explained in the “Planting and Harvesting” section above. [19].

Peanut butter is a high source of protein, but is also high in fat. The ingredients will later be discussed.

Spoilage

Chemical reactions occur during spoilage. Peanut butter is quite a stable product, and usually does not spoil very easily. Putting certain types of peanut butter in the refrigerator helps slow down the growth of any harmful microorganisms, and to keep it fresh.

In the US (no information known about Canada) peanut butter often will contain a very small amount of a mould toxin called aflatoxin. It is produced by a storage mould called aspergillus, which can be found in damp nuts and grains, which can be a result of improper storage. Aflatoxin is a carcinogenic substance, which, as learned in class, can lead to cancer. Like in Canada, there are inspection agencies in the US that monitor levels of aflatoxin. By US standards, the maximum legal limit of aflatoxin is 15 parts per billion. Currently, there is no evidence demonstrating that the amount of aflatoxin ingested while consuming the normal daily intake of peanut butter has led to any harmful effects such as cancer.[20]

Types of Peanut Butter

Smooth vs. Crunchy

At the supermarket, consumers can usually choose between two types of consistencies of peanut butter. These textures include crunchy and smooth. In the smooth product, all peanuts are ground up to produce a creamy paste. In crunchy peanut butter, the only difference is that chopped peanuts are added to produce a lumpy and more crunchy final product[21].

Regular vs. All Natural

Peanut butter is also categorized into “regular” and “all natural” varieties. Regular types of peanut butter usually contain extra hydrogenated oils that are added to serve as emulsifying agents. Emulsifying agents allow for one phase of a product to remain dispersed in another phase[22]. This is why most “regular” types of peanut butter do not need to be stirred. On the other hand, most “all natural” peanut butters do not contain any other ingredients other than peanuts and sometimes a small amount of salt. When these products are first opened, most of the peanut oil is on the surface and must be physically mixed in prior to consumption[23].

Did you know… “there is a name for the fear of getting peanut butter stuck to the roof of your mouth? It’s called arachibutyrophobia”[24].

Ingredients

Depending on the brand of peanut butter purchased, the ingredients can slightly vary from one another. For the simplicity of our research, we narrowed our focus on President’s Choice Blue Menu Peanut Butter varieties. These scrumptious products may be bought at your local Real Canadian Superstore as well as No Frills in the Vancouver area. President's Choice products are also available in Canada at Loblaws, Zehrs, Your Independent Grocer, Fortinos, Valu-mart, Freshmart, Provigo, Maxi (including Maxi and Co.), Atlantic Superstore, Atlantic Save-Easy, Super Valu, Dominion in Newfoundland, The Real Canadian Wholesale Club, Extra Foods, Shop Easy Foods and Lucky Dollar Foods[25].

PC Blue Menu Smooth Peanut Butter with Omega-3 - No Stir[26].

Consistency of President's Choice Blue Menu No-Stir Peanut Butter

This variation of peanut butter contains 100 calories per table spoon.

Peanuts: Main ingredient (typically runner peanuts used)

Evaporated cane syrup: Sweetening agent[27].

Palm oil: Non-hydrogenated oil that acts as an emulsifier to prevent oil separation in peanut butter[28].

Encapsulated fish oil [refined fish oil (anchovy, sardine), fish gelatin, sodium ascorbate, canola oil, natural flavour, tocopherols (from soy), sunflower oil, citric acid]: Fish oil is sometimes added to fortify the peanut butter with Omega 3 fatty acids[29]. It is listed as a health claim on the label[30].

Salt: Typically added for flavour.

Soybean lecithin: Serves as an emulsifier[31].

"May contain tree nuts and sesame seeds": Peanuts, tree nuts and sesame seeds are all considered priority allergens in Canada and therefore must be labelled on products that may contain traces of these ingredients[32].

PC Blue Menu Just Peanuts Smooth Peanut Butter - Stir"[33]

Consistency of President's Choice Blue Menu Stir Peanut Butter

100% freshly roasted peanuts is the only ingredient present in this natural peanut butter.

Did you know… “one acre of peanuts can produce enough peanut butter for 30,000 sandwiches”[34].

Alternatives

Allergies in the world today are becoming more prevalent than ever before. The US National Library of Medicine concludes that in Montreal Canada in 2005, just under 2% of its population was concerned with peanut allergies, which is a definite increase from their study in 2000[35]. Because of the increase of peanut allergies, there has been a shift towards peanut butter alternatives. The most popular alternatives include: almond butter, hazelnut butter, pecan butter, soy butter and walnut butter. For now, we will be comparing almond butter and peanut butter in terms of its composition of compounds.

An alternative: President's Choice Blue Menu Smooth Almond Butter - Stir Variation



Almond butter has a superior source of our essential omega-3 and omega-6 fatty acids than peanut butter. Almonds are “the most nutritionally dense nut, meaning they’ve got the highest concentration of nutrients per calorie and ounce”. [36] To name a few, almonds have higher vitamin E, magnesium, and phosphorus than peanuts. They are also rich in the B vitamins including folate and thiamin[37]. Comparing peanuts butter and almond butter production, peanut butter is relatively cheaper than almond butter to produce, therefore sold at a lower price.

Most people with peanut allergies tend to stay away from peanuts and sometimes all tree nuts. Why is this the case if they are only allergic to peanuts? This is because a lot of products are not produced in peanut free factories and may contain traces of peanuts. This can be very dangerous to anyone even slightly allergic to peanuts. Being one of the most common allergies worldwide, in Canada we have strict regulations regarding the safety of our food products. Health Canada has mandated producers to declare on their lists of ingredients if there could be any trace of peanuts in their products[38].

Did you know… “peanut butter is a good source of protein, B-complex vitamins, iron, calcium, magnesium, and potassium”[39].

Health Benefits

No stir contains other ingredients to maintain the composition of the peanut butter as well as enrichment of the product to provide health benefits. These ingredients allow for the peanut butter to be a homogeneous mixture as opposed to a layer of oil that sits on top of the peanut butter. The no stir peanut butter contains a product called evaporated cane syrup which is very similar to table sugar. It is filtered juice from a sugar cane, which then gets evaporated into a syrup, and crystallized then cured. Evaporated cane syrup is simply a less refined sugar with little amounts of vitamins (riboflavin and niacin) and calcium[40]. No stir peanut butter from President’s Choice also contains a food product called encapsulated fish oil. Encapsulated fish oil contains a few products namely, fish gelatin, sodium ascorbate, tocopherols, citric acid and soybean lecithin. It also contains high amounts of Eicosapentaenoic acid (EPA) and docosahaexanoic acid (DHA). EPA and DHA are two essential omega-3 fatty acids that are correlated with prevention of many diseases[41]. Considering most Canadians do not receive their required intake of omage-3 fatty acids, enriching peanut butter with it is “a good way to raise the omega-3 PUFA content in the diet, without radical changes of eating habits”[42]. Encapsulated fish oil, however, does tend to have a fishy taste to it and is masked by foods with sweetening agents while improving the nutritional quality of the food.


'Did you know… “Grand Saline, Texas holds the title for the world’s largest peanut butter and jelly sandwich weighing in at 1,342 pounds. In November 2010, Grand Saline outweighed Oklahoma City’s 900 pounds peanut butter and jelly sandwich. Oklahoma City, OK had been the reigning champ since September 7, 2002”'[43].

Allergens

When considering allergies, the peanut allergy is likely the first one to come to mind. Different from tree nuts, peanuts belong to the legume family[44]. This allergy can sometimes cause strong body reactions like severe inflammation, shortening of breath or even shock. The peanut allergen, which is the protein, exists in peanut kernels. When peanut, peanut butter or peanut flour is consumed, the proteins, or the allergen, react with the human immune system and cause different kinds of clinical symptoms. Different from some other kinds of allergies, the severity of allergic reactions that the peanut allergen can cause varies in people depending on their age. However, it is also similar to other kinds of allergies in the sense that it can easily happen to compromised crowds. These people are usually very young, old or sick. When these individuals digest peanuts, their allergic reaction can happen very quickly, since allergic proteins can be easily digested and can be spread all over the body via blood circulation.

Peanut butter and banana slices! A great, healthy and delicious home-made snack.

One may also consider that peanut oil in peanut butter can contain the peanut allergen too and thus it cannot be consumed by peanut allergic crowds. However, this is not the case. During the production of peanut oil, most of it undergoes a highly refining process. As such, when it is "purified, refined, bleached, deodorized and correctly processed, the proteins in the oil, which are the components in the oil that can cause allergic reactions, are removed"[45].

The prevalence of the peanut allergy has been increasing over the past few decades and has became a major health issue in recent years. As a result, people have been studying the detection of peanut contamination in food products and have consequently developed strict regulations on labeling the contents of peanut butter on its packaging. The purpose of doing so is partially due to the fact that the cure for peanut allergies has not been developed and the only way to avoid the possibility of having an allergic reaction is to strictly avert the intake of the peanut allergen, which can be done by examining the packaging of food products. As for the detection of peanut contamination, there are 2 main methods that exist today. One is a protein-based assay and the other one is a DNA-based assay. According to Wen, the function of each assay is explained as follows: "Protein-based assays detect either a specific peanut allergen (Ara h1 or Ara h2) or total soluble peanut proteins. DNA-based techniques detect the presence of allergens by amplifying a specific DNA fragment of a peanut allergen gene through polymerase chain reaction (PCR)"[46].

Did you know… “according to the National Peanut Board, approximately 540 peanuts are used to make one 12-ounce jar of peanut butter”[47].

Regulatory Standards

Canadian Food and Drug Regulations

The Canadian Food and Drug Regulations is the official government document detailing important and up to date information regarding foods and their “standards of composition, strength, potency, purity, quality”[48]. There are over 300 foods listed in this document. These specific foods listed are referred to as “standardized foods”[49].

Standardized foods are listed in bold face type in the Canadian Food and Drug Regulations and are also the prescribed common names of the food. The Canadian Food and Drug Regulations also indicates the descriptions of these foods and the contents it must contain to be legally called that common name in Canada. The common name, if one exists, must be used. For example, jam is listed as a standardized food in Canada, and therefore any companies wanting to make and sell jam must adhere to the rules set out in the Food and Drug regulations in order for it to be labelled as such. And when jam is attained, it must be labelled as (fruit) jam. Jam:

(a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient;
(b) shall contain not less than
  • 45 per cent of the named fruit, and
  • 66 per cent water soluble solids as estimated by the refractometer;[50]

Since peanut butter is not listed in the Canadian Food and Drug Regulations in bold face type, it can be considered an unstandardized food. This means that peanut butter does not have a regulated set of ingredients and processes for it to be legally labelled as “peanut butter. ” Therefore, there can be many different variations of peanut butter, and legally can still be called by its common name.[51]. However, even though it is not prescribed by regulation, “peanut butter” is still its common name, which is the name that is usually put on labels. Although using the name "peanut butter" for a manufacturer that makes what we know as "peanut butter" is not mandatory, the common name is not enforced by law since it is not a standardized product. However, it is in the company’s best interest to keep the common name “peanut butter” when labelling the product so as not to confuse consumers.[52]

Labelling Standards

Like any other pre-packaged food product in Canada, it is mandatory to have the following on the labels to provide basic information about the product to the consumer:

  • Common name of the food
  • Net quantity of the food
  • Contact information of the person/company that made the product
  • List of ingredients- descending order of proportion
  • The Nutrition Facts table- calories, fat, sodium, carbohydrate, fiber, sugars, protein, calcium, vitamins
  • Durable life date and storage instructions- for foods with a storage life of 90 days or less
  • Bilingual labelling- entire label must be in both French and English
PC Smooth Peanut Butter with Omega-3 - No Stir
PC Nutrition Facts Label No Stir
PC Just Peanuts Smooth Peanut Butter - Stir

Even though peanut butter is an unstandardized food, it must be labelled correctly with all these components. The Consumer Packaging and Labelling Act (CPLA) provides standards for labelling and prevents false label information that could mislead consumers.[53]

Taken Directly from the Consumer Packaging and Labelling Act:

  • “No dealer shall apply to any prepackaged product or sell, import into Canada or advertise any prepackaged product that has applied to it a label that contains any false or misleading representation relating to or that may reasonably be regarded as relating to that product [7(1), CPLA].”
  • “No dealer shall, in advertising any prepackaged product, make any representation as to net quantity except in accordance with this Act and the Regulations [5, CPLA].”[54].

Standard Container Size

For peanut butter specifically, it has a standard container size as set out by the CPLR. Other products such as wine and syrups also have this container regulation. For peanut butter, the standard container sizes are as follows:

  • 250, 375, 500, 750 g
  • 1, 1.5, 2 kg[55].

Using the word "Butter" in a name

In general, the word “butter” in a name or food description must be used with great care. The word “butter” can be used in a name of a product in two ways:

  • The word “butter” should be used in a name if it contains a sufficient amount of butter to characterize the product.
  • The word “butter” can be used if it refers to texture, form or colour and not the butter content in the food[56].

Reference Amounts and Serving Sizes

On peanut butter labels, in order to make a nutrient content claim and to prepare a Nutrition Facts table, it is required that the reference amount is 30g and the serving size is 15-30 g.[57].

PC Nutrition Facts Label - Stir

Reasonable Daily Intake

The Reasonable Daily Intake is usually one average serving of the food and evaluates the nutrition content that the particular food contributes to the diet. For peanut butter, it is 1 oz or 28 g, which is the amount that one can consume per day. However, the reasonable daily intake is not standard for everyone. This amount can vary depending on your height, weight, amount of exercise done, and other factors. [58].

Food Group

There are 4 categories of food, and they are as follows

  • milk products and milk product alternatives such as fortified plant-based beverages;
  • meat, poultry and fish, and alternatives such as legumes, eggs, tofu and peanut butter;
  • bread and grain products; and
  • vegetables and fruit.

Peanut butter falls under the “meat and alternatives” group.[59].

Omega-3 Declaration

It is optional to declare additional content information of a product (other than what is required on the food labels). Only a certain set of additional information can be put in the Nutrition Facts Table, as set out by the CFIA. Additional information must also follow a specific format if added in the Table.

However, there are certain types of additional content information that is required to be indicated in the additional information list. An additional substance becomes mandatory when the labelling of a food makes a nutrient content claim or a health claim.[60].

In our example, the PC Blue Menu Smooth Peanut Butter with Omega-3 No Stir indicates the presence of Omega-3 on the label, which is a nutrient claim. According to the CFIA Guide to Food Labelling and Advertising, omega-3 is a nutrient that must be declared. In order for a substance to declare omega-3 on the label, it must contain:

  • 0.3 g or more of omega-3 polyunsaturated fatty acids per reference amount and serving of stated size; or
  • 0.3 g or more of omega-3 polyunsaturated fatty acids per 100g, if the food is a pre-packaged meal[61].

Overall, peanut butter is an unstandardized food, which means that its composition varies among companies and manufacturers, but can still legally be called peanut butter. This is why our group found it difficult to find specific standards of composition, as it varies greatly with each brand. However, the general labeling regulations still apply, and even though it is unstandardized, manufacturers are required to disclose ingredients and additional substances so as not to deceive the consumer. It is also in the manufacturers best interest to not go too far away from what is conceived as “peanut butter” by the normal consumer in Canada, so to be as truthful to the consumer as possible.

Did you know… “it is estimated that nearly 94 percent of US households have a jar of peanut butter in their kitchens”[62].

Look at that smile, a true peanut butter lover! (UBC Student and Paired Preference Test Participant)

Video: Paired Preference Test

Stir vs. No Stir President's Choice Peanut Butter

Our sign: Come try our peanut butter!

We will be administering a paired-preference test between Blue Menu President’s Choice "no stir" and Blue Menu President's Choice "stir" varieties of peanut butter. A preference test is known as a consumer test, and the objective is to evaluate a person’s response to the products. To conduct a legitimate experiment, we have chosen the same brand of peanut butter as our dependent variable, and our independent variable will be the two different types of peanut butter. As learned in lesson 3, we realize that these tests require 1000s of people to get accurate results, but we are doing a small scale version of this test for the purposes of this video. Our ultimate goal is to determine if UBC students can tell the difference between the two and which one they prefer. Watch our video to see the results!

Exam Question

Question:

Which of the following statements is true about peanut butter?

a) Peanut butter is high in saturated fats
b) The cooling of peanuts after the hot air roaster is essential for the removal of oil from the nuts
c) "Stir" varieties of peanut butter contain hydrogenated oils that must be physically mixed in
d) None of the above

Answer:

D is the correct answer as none of the statements are correct. A is incorrect because as explained and identified on the label of the product, peanut butter is high in unsaturated fats, and can lower cholesterol. B is also wrong because the cooling of peanuts prevents oil loss during processing. C is incorrect because the stir variety only has natural peanut oils, which we must stir into the product prior to consumption. The regular, non-stir variety contains the hydrogenated oils that act as stabilizers. While regular peanut butter contains hydrogenated oils, natural peanut butter produces natural oils from the only ingredient it contains: roasted peanuts.

Conclusion

We hope you've gotten great insight about peanut butter! From planting to packaging of this tasty product, it is important to know what occurs during manufacturing process! The different types of peanut butter offered and their alternatives if you are allergic are available at your local grocery store. Now it's your turn to decide which peanut butter variation you like most? Enjoy!

References

  1. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 3. Print
  2. ↑ "How It's Made - Peanut Butter." YouTube. YouTube, 10 Mar. 2013. Web. 29 Mar. 2015. <https://www.youtube.com/watch?v=uh752bxHEeU>
  3. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 61. Print.
  4. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 61. Print.
  5. ↑ Peanut. 2014. Pixabay.com, n.p.
  6. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 35. Print.
  7. ↑ "How It’s Made." Peanut Butter Lovers RSS. Peanutbutterlovers.com, n.d. Web. 29 Mar. 2015. <http://peanutbutterlovers.com/pb-lovers/pb101/how-its-made/>
  8. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 101. Print.
  9. ↑ "How It's Made - Peanut Butter." YouTube. YouTube, 10 Mar. 2013. Web. 29 Mar. 2015. <https://www.youtube.com/watch?v=uh752bxHEeU>
  10. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 49. Print.
  11. ↑ Peanut. 2014. Pixabay.com, n.p.
  12. ↑ "How It's Made - Peanut Butter." YouTube. YouTube, 10 Mar. 2013. Web. 29 Mar. 2015. <https://www.youtube.com/watch?v=uh752bxHEeU>
  13. ↑ "How It's Made - Peanut Butter." YouTube. YouTube, 10 Mar. 2013. Web. 29 Mar. 2015. <https://www.youtube.com/watch?v=uh752bxHEeU>
  14. ↑ Cathy. "National Peanut Board." » How Long Will That Peanut Butter Last? Nationalpeanutboard.org, 30 May 2014. Web. 29 Mar. 2015. <http://nationalpeanutboard.org/foodie/how-long-will-that-peanut-butter-last/>
  15. ↑ Vicci. Moon Stars and Paper. Digital image. Moon Stars and Paper. N.p., 2006. Web. 27 Apr. 2015.
  16. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. Print.
  17. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 47. Print.
  18. ↑ Chan, Judy. “Couse:FNH200/Lesson 02.” - UBC Wiki. The University of British Columbia, 9 Jan. 2014. Web. 1 April. 2015 <http://wiki.ubc.ca/Course:FNH200/Lesson_02>
  19. ↑ Sloan, Catherine. “The Chemistry of Peanut Butter.” Chemistry is Life. Web. 1 Apr. 2015. <http://www.chemistryislife.com/the-chemistry-of-peanut-butter>
  20. ↑ Ronzio, Robert. A. “Peanut Butter.” The Encyclopedia of Nutrition and Good Health. New York: Facts on File, Inc. 501. Ebook. <https://books.google.ca/books?id=1bzCYeHoJ8sC&pg=PA501&lpg=PA501&dq=spoilage+peanut+butter&source=bl&ots=gogfaIptG8&sig=oFotbR_XQN2339fDmKNQ0B-MB_c&hl=en&sa=X&ei=aG8cVevrAsbdoAS20YCABw&ved=0CFAQ6AEwCA#v=onepage&q=spoilage%20peanut%20butter&f=false>
  21. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 3. Print.
  22. ↑ Chan, Judy. “Couse:FNH200/Lesson 02.” - UBC Wiki. The University of British Columbia, 9 Jan. 2014. Web. 1 April. 2015 <http://wiki.ubc.ca/Course:FNH200/Lesson_02>
  23. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 3. Print.
  24. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 37. Print.
  25. ↑ "FAQs." FAQs. Presidentschoice.ca, n.d. Web. 01 Apr. 2015. <http://www.presidentschoice.ca/en_CA/community/faqs.html>
  26. ↑ "PC Blue Menu Smooth Peanut Butter with Omega-3." PC Blue Menu Smooth Peanut Butter with Omega-3. Presidentschoice.ca, n.d. Web. 29 Mar. 2015. <http://www.presidentschoice.ca/en_CA/products/productlisting/pc_blue_menu_smooth_peanut_butterprod1520049.html>
  27. ↑ Reisman, Rose. "What's Healthier Between Sugar, Substitutes and High-Fructose Corn Syrup?" The Huffington Post. TheHuffingtonPost.com, 14 July 2014. Web. 29 Mar. 2015. <http://www.huffingtonpost.ca/rose-reisman/sugar-and-substitutes_b_5533859.html>
  28. ↑ "Peanut Butter & Co: F.A.Q.s about Palm Fruit Oil." Peanut Butter & Co: F.A.Q.s about Palm Fruit Oil. N.p., n.d. Web. 29 Mar. 2015. <http://ilovepeanutbutter.com/faq-palm-fruit-oil>
  29. ↑ Greene, Amanda. "Soy Lecithin: Why Is It In Everything?" The Huffington Post. TheHuffingtonPost.com, 18 Mar. 2013. Web. 29 Mar. 2015. <http://www.huffingtonpost.com/amanda-greene/soy-lecithin-why-is-it-in_b_2891780.html>
  30. ↑ "Specific Nutrient Content Claim Requirements Omega-3 and Omega-6 Polyunsaturated Fatty Acid Claims." Government of Canada,Canadian Food Inspection Agency,Food Labelling and Claims Directorate. N.p., n.d. Web. 29 Mar. 2015. <http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/specific-claim-requirements/eng/1389907770176/1389907817577?chap=7>
  31. ↑ Greene, Amanda. "Soy Lecithin: Why Is It In Everything?" The Huffington Post. TheHuffingtonPost.com, 18 Mar. 2013. Web. 29 Mar. 2015. <http://www.huffingtonpost.com/amanda-greene/soy-lecithin-why-is-it-in_b_2891780.html>
  32. ↑ "Common Menu Bar Links." Food Allergies. Health Canada, 24 Dec. 2013. Web. 29 Mar. 2015. <http://www.hc-sc.gc.ca/fn-an/securit/allerg/fa-aa/index-eng.php>
  33. ↑ PC Blue Menu Just Peanuts Smooth Peanut Butter." PC Blue Menu Just Peanuts Smooth Peanut Butter. Presidentschoice.ca, n.d. Web. 29 Mar. 2015. <http://www.presidentschoice.ca/en_CA/products/productlisting/pc_blue_menu_just_peanuts_peanut_butter_smooth17085.html>
  34. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 85. Print.
  35. ↑ Ben-Shoshan, M. e. (2005, April). Is the prevalence of peanut allergies increasing? A 5-year follow-up study in children in Montreal. Retrieved from Pub Med: http://www.ncbi.nlm.nih.gov/pubmed/19348918
  36. ↑ Lebowitz, S. (2012, November 6). 12 Healthy Alternatives to Peanut Butter. Retrieved from Greatist: http://greatist.com/health/healthy-alternatives-peanut-butter
  37. ↑ Wikipedia. (n.d.). Retrieved from http://en.wikipedia.org/wiki/Almond
  38. ↑ HC. (2012). Peanuts - One of the ten priority food allergens. Retrieved from Health Canada: http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_peanut-arachide/index-eng.php
  39. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 65. Print
  40. ↑ King, M. (2012, October 12th). Is Evaporated Cane Juice Better Than Sugar? Retrieved from GreenMedInfo: http://www.greenmedinfo.com/blog/evaporated-cane-juice-better-sugar
  41. ↑ Kolanowski, W. (1999). International Journal of Food Sciences and Nutrition. Retrieved from Informa Healthcare: http://informahealthcare.com/doi/abs/10.1080/096374899101409
  42. ↑ Kolanowski, W. (1999). International Journal of Food Sciences and Nutrition. Retrieved from Informa Healthcare: http://informahealthcare.com/doi/abs/10.1080/096374899101409
  43. ↑ "National Peanut Board." National Peanut Board Fun Facts Comments. Nationalpeanutboard.org, 2 Feb. 2015. Web. 29 Mar. 2015. <http://nationalpeanutboard.org/the-facts/fun-facts/>
  44. ↑ "Allergens." Allergens. Anaphylaxis Canada, 1 Jan. 2011. Web. 31 Mar. 2015. <http://www.anaphylaxis.ca/en/anaphylaxis101/allergens.html>
  45. ↑ "Eating Well." Peanut Oil: No Allergens. The Peanut Institute, 1 Jan. 2015. Web. 31 Mar 2015. <http://www.peanut-institute.org/eating-well/allergy/peanut-oil-no-allergens.asp>
  46. ↑ Wen, Hsiao‐Wei, et al. "Peanut Allergy, Peanut Allergens, and Methods for the Detection of Peanut Contamination in Food Products." Comprehensive Reviews in Food Science and Food Safety 6.2 (2007): 47-58.
  47. ↑ Robertson, Robin. Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts. Emmaus Pa.: Rodale, 2006. 85. Print.
  48. ↑ Food and Drug Act: Food and Drug Regulations, C.R.C., c. 870. Canada. Department of Justice. 2014. Department of Justice. Web. 29 Mar. 2015. http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-1.html#h-2
  49. ↑ Consumer Packaging and Labelling Act. Common Name, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/common-name/eng/1354906212164/1354906290936?chap=0
  50. ↑ Food and Drug Act: Jams, C.R.C., c. 870. Canada. Department of Justice. 2014. Department of Justice. Web. 29 Mar. 2015. http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-132.html#h-89
  51. ↑ Consumer Packaging and Labelling Act: Common Name, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/
  52. ↑ Consumer Packaging and Labelling Act. Common Name, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/common-name/eng/1354906212164/1354906290936?chap=0
  53. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 1-2. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  54. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 1-2.http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  55. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 2-10. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  56. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 4-4. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  57. ↑ .Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 6-9. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  58. ↑ .Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 6-21. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  59. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 7-9. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  60. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 5-3. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  61. ↑ Consumer Packaging and Labelling Act. Guide to Food Labelling and Advertising, Canada. Canadian Food Inspection Agency. 2014. Canadian Food Inspection Agency. Web. 29 Mar. 2015. 7-34. http://www.alimentheque.com/divers/GuideFoodLabellingAdvertising_CFIA_dec2011.pdf
  62. ↑ "National Peanut Board." National Peanut Board Fun Facts Comments. Nationalpeanutboard.org, 2 Feb. 2015. Web. 29 Mar. 2015. <http://nationalpeanutboard.org/the-facts/fun-facts/>
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