Maximizing the healthfulness of baked goods continues to be a goal of the commercial baking industry. Consumers are no longer content with bakery foods that simply satisfy hunger cravings.

A driving trend shows consumers seek flavorful bakery products that also help lower their cholesterol count.¹ Hazelnuts are used in bakery foods as a cholesterol-lowering ingredient. They are also known for their popular flavor and visual appeal.

Hazelnuts allow bakers to comply with the demands of health-conscious consumers. They are readily recognized by consumers as healthful and wholesome because of their long-term health benefits – such as lowering LDL cholesterol. High LDL is one of the primary risk factors for disease.

Eating nuts reduces the risk of developing blood clots that can cause a fatal heart attack, and can improve the health of artery linings.²

Americans See Nuts as Healthy
Seven in ten consumers are aware of the health benefits of eating nuts and 75 percent perceive nuts as healthy. In fact, they know enough to cite all of these benefits of nut consumption: protein, healthy fats, no cholesterol and fiber.³

1. “The lowdown on cholesterol-lowering ingredients”, Baking Management, February 2007
2. “Nuts and your heart: Eating nuts for heart health” MayoClinic.com, May 2007
3. Hazelnut Council Consumer Attitude Study, Wave IV, November 2006

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