The first thing you have to ask yourself is, Is there anybody out there who can make this product for me? If there is, what are their minimums? What are the costs? Does it make sense to have them make it for me? There were a few companies who could, but it was cost prohibitive to work with them, because their minimums were so high.

So, I asked, Is there anybody out there who has some of the equipment I need? I found a salsa company in Denver that had a jar filler, and it had a labeler and all these things I needed. I negotiated that on nights and weekends, when they weren't in production, I would come in and use their facility. I did that until I grew enough volume for when it made sense for me to move into my own kitchen. Your preference for creamy or crunchy peanut butter might even give insight into your personality. A study conducted by OnePoll examined the peanut butter preferences of 2,000 Americans – evenly split by their preference of crunchy vs. creamy. Researchers say that those who enjoy the crunchy kind have a cheerier outlook on life. Sixty-three percent of those who prefer crunchy peanut butter describe themselves as optimists, compared to 56% of those who prefer creamy. No matter what your personal preference is, the right brand of peanut butter still matters!We're already a Skippy household for our peanut butter, so when offered the chance to try a squeeze version I took the opportunity. This seems a little more convenient than a DIY version, but the trade-off is of course increased cost; no question that it adds flexibility and portability if you just gotta have that peanut butter when you're out and about. Peanut butter is here to stay. According to a recent survey by Statista, peanut butter is consumed by over 299 million Americans. The most popular brands are still JIF, Skippy and Peter Pan, due to consistency in quality and taste throughout the years. More consumers have turned to making their own spreads, as well as alternatives like almond butter or other nut butters. Related: How This Former Lawyer and Investor Built a Multimillion-Dollar Health Food Company That Now Sells to 10,000 Stores One serving, or two tablespoons of peanut butter, typically contains 190 calories, 7 grams of protein, and 16 grams of fat, with about one-half as monounsaturated and one-third polyunsaturated, with the remaining 15 percent saturated.

North Americans weren't the first to grind peanuts—the Inca beat us to it by a few hundred years—but peanut butter reappeared in the modern world because of an American, the doctor, nutritionist and cereal pioneer John Harvey Kellogg, who filed a patent for a proto-peanut butter in 1895. Kellogg’s “food compound” involved boiling nuts and grinding them into an easily digestible paste for patients at the Battle Creek Sanitarium, a spa for all kinds of ailments. The original patent didn’t specify what type of nut to use, and Kellogg experimented with almonds as well as peanuts, which had the virtue of being cheaper. While modern peanut butter enthusiasts would likely find Kellogg’s compound bland, Kellogg called it “the most delicious nut butter you ever tasted in your life.” As a legume with high protein content, the peanut is one of the world’s most important staple foods. Standard (shelf-stable) peanut butter is the most common peanut butter you’ll find in stores. It contains about 90% peanuts, up to 6% sugar, 2% salt, and additives to improve shelf life and stirring—often hydrogenated oil, such as soybean oil or palm oil. Conventional peanut butter does not contain organically grown peanuts. Although peanuts are non-GMO, growing conventional peanuts requires a high concentration of pesticides. Pesticide intake from residues on foods may adversely affect human health [2]But it's a blessing and a curse to name your business after yourself. The blessing is that it creates this authentic voice. The curse is you're really in high demand, because everybody wants to talk to Justin. Every day has to be your best day, because nobody wants to meet Justin and he's a jerk, tired or whatever. Since his death in 1943, many of the practices Carver advocated—organic fertilizer, reusing food waste, crop rotation—have become crucial to the sustainable agriculture movement. Mark Hersey, a historian at Mississippi State University, says Carver’s most prescient innovation was a truly holistic approach to farming. Refrigeration helps slow the oxygenation rate (spoilage) and minimize oil and solid separation, but keeping natural PB cold is unnecessary. How to tell when PB has gone bad: if it tastes or smells bad, it is bad. Our biggest marketing advantage is that Justin is a real person. We can leverage the persona of the brand or this character named Justin, so we can message our voice with personality. We can message our voice with purpose. A lot of people can connect to food products, because they connect to the philosophy behind it. They know that a person's driving it, and they connect to that person. Hydrogenated oil prevents the peanut oil and peanut solids from separating and improves shelf life. It also acts as a preservative to prevent rancidity by slowing the rate of oxidation. Unfortunately, this hydrogenated oil often means it contains a small amount of nasty trans fat. Note: If you are trying to avoid trans fats (and you should), here is something you should know. 0% trans fats do not mean zero trans fats. 0% can be claimed if it contains less than .49 g per serving (where serving size can be shrunken as needed to meet that claim). You can determine if PB contains trans fat if you see the addition of Monoglycerides and Diglycerides on the ingredient label. Adding mono/diglycerides is a tactic used by food manufacturers to chemically lower the trans fat content to make the “no trans fat” claim. A typical serving for most adults will be around 2 TB (1 oz. or 28g).

ounce of Outdoor Herbivore’s roasted organic peanut butter powder contains 150 calories, 8 grams of fat, 12 grams of protein, 8 grams of carbs, and 0 mg of sodium. When purchasing peanut butter, we recommend one made with roasted peanuts instead of raw. Aflatoxin (produced from a carcinogenic fungus) and Salmonella is a common problem of improper storage & handling of raw nuts. [ 1 ]The roasting process destroys aflatoxin and is believed to improve digestibility. A Seventh-Day Adventist, Kellogg endorsed a plant-based diet and promoted peanut butter as a healthy alternative to meat, which he saw as a digestive irritant and, worse, a sinful sexual stimulant. His efforts and his elite clientele, which included Amelia Earhart, Sojourner Truth and Henry Ford, helped establish peanut butter as a delicacy. As early as 1896, Good Housekeeping encouraged women to make their own with a meat grinder, and suggested pairing the spread with bread. “The active brains of American inventors have found new economic uses for the peanut,” the Chicago Tribune rhapsodized in July 1897.The advantage of “regular” PB is that it requires no refrigeration because it contains added preservatives to keep the oils from turning rancid when exposed to oxygen. The disadvantage is that the hydrogenated oil contains a small amount of trans fat, and the oil is often GMO (soy or cottonseed). It is also higher in sugar and sodium. Natural PB is healthier. The downside is that it may harden and be difficult to spread without stirring it. Jif has been a family favorite for years, as the company was first founded in 1958. “There’s a reason why Jif is America’s most popular peanut butter — it just tastes damn good and has a perfectly whipped consistency,” raves Today. Jif Creamy Peanut Butter 2. Skippy Creamy Natural Peanut Butter Skippy’s natural creamy peanut butter is free of preservatives and flavoring so you can enjoy peanut butter without worrying about what you’re putting in your body. Unlike most natural peanut butters, you don’t need to stir it due to the separation of oil. Cuisine at Home explains “It is also a gluten-free, tree nut-free, certified product suitable for people with any dietary requirements.” Jif’s secret to making such a tasty peanut butter is adding molasses to their formula for a hint of rich sweetness that isn’t overpowering. Mashed writes “the sweetness from the molasses doesn’t overwhelm the flavor from the peanuts. Instead, it helps elevate the peanut flavor to a whole new level that their competitors can’t reach.” Jif also makes a wide range of peanut butter products to choose from.