Students’ Desire for Allergen Safe Snacks Continue to RiseStudents’ Desire for Allergen Safe Snacks Continue to Rise

While the classic PB&J is an appealing option for students whose schedules may conflict with dining hall hours or who lack cooking facilities of their own, it’s not a fully inclusive one.

Over the past 20 years, the number of Americans with peanut allergies has increased dramatically: researchers estimate that peanut allergies now affect between 2 and 10% of American children and nearly 3% of adults. Peanut allergies are among the most fatal, and, unlike allergies to milk or eggs, they last a lifetime. Allergies to tree nuts, such as cashews and pecans, have been increasing, too, and 11% of college students report some sort of food allergy.

With nut allergies as prevalent as they are, it should be no surprise that, according to “Campus Dining: 2030 and Beyond,” a new study from the National Association of College & University Food Services, college students today have become staunch self advocates about their need for a variety of allergen friendly foods. In a poll taken by the NACUFS, students indicated that this was their second most important priority, just behind their need for nutritionally balanced food options.

SunButter^®, made from sunflower seeds, is a versatile and inclusive alternative to peanut and other nut butters. It can be substituted directly for peanut butter in sandwiches, cookies, soups, smoothies, dressings, and dips. It comes in both creamy and crunchy varieties, as well as sugar-free, organic, and chocolate, and it’s available in a range of packaging, making it appropriate for all phases of campus dining at all times of day, from cafeteria meals to grab-and-go kiosks to campus convenience stores. For on-the-go dining, there are Jammies, ready-made SunButter^® and jelly sandwiches in grape and strawberry.

In terms of nutrition, SunButter^® contains as much protein as peanut butter, but it has one-third less saturated fat and no trans fats. The raw seeds come from carefully vetted growers and suppliers, and they’re processed in a nut-free facility to avoid cross-contamination. It’s non-GMO certified, gluten-free, and contains none of the other top allergens, including soy, dairy, eggs, wheat, fish, sesame, and shellfish. SunButter^® is also vegan and kosher-certified, making it a good way to satisfy the dietary needs of more student populations.

The SunButter^® website contains a collection of recipes for breakfast, lunch, dinner, and snacks. These encompass a range of flavors and cuisines, from a Chocolate SunButter^® and Acai Berry Bowl to SunButter^® Red Curry Coconut Soup and Baked Chicken with SunButter^® Sauce to SunButter^® Rice Crispy Treats.

By incorporating SunButter^® into their dining programs, colleges and universities have a chance to offer students more food options that serve their needs and start a conversation about the importance of nutrition and food literacy.

For more information about SunButter^® and to request free samples, click here.