KARMA Featured in Food Processing Magazine

 

  

"...Technology also has caught up to cashew skins. KARMA NUT CO. devised an innovative method of processing cashews to render the normally unpalatable skin edible. Termed “wrapped” cashews, they function in formulations as do regular cashews, but the skin adds a “more intense, nutty and flavorful taste experience,” according to Lisa Dean, a research food technologist and associate professor of food, bioprocessing and nutrition sciences at North Carolina State University.

“Studies have shown that, by leaving the skins on, the health benefits of cashews increase exponentially,” Dean adds. “Fruits and vegetables contain polyphenols that are reported to reduce oxidative stress and prevent chronic diseases. The ORAC [oxygen radical absorbance capacity] test indicates that nut skins are a rich source of antioxidant compounds such as polyphenols. And in unblanched cashews, the ORAC value of the nut is increased by almost 10 times over the level of blanched cashews.”

Dean notes that one ounce of wrapped cashews has an ORAC value equal to, or slightly higher than, one half cup of healthy berries, such as blackberries and raspberries."