U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts

• Published in: Journal of food protection Vol. 86; no. 9; p. 100132
• Main Authors: Swinehart, Maeve, Harris, Linda J., Anderson, Nathan M., Feng, Yaohua
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.09.2023; Elsevier
• Subjects: Fermentation; Food safety; Low-moisture foods; Needs assessment; Survey; Tree nuts; Survey; Food safety; Fermentation; Low-moisture foods; Needs assessment; Tree nuts; food safety; needs assessment; fermentation; survey; tree nuts; low-moisture foods
• ISSN: 0362-028X; 1944-9097
• DOI: 10.1016/j.jfp.2023.100132

•6% of participants (n = 718) soaked nuts at room temperature for 12 h or more.•63% of participants who soaked nuts (n = 655) dried them, often at low temperatures.•34% of participants who made nut-based dairy analogs (n = 934) fermented the nuts.•98% of participants who fermented nut-based dairy analogs (n = 320) used soaked nuts. Tree nuts, a low-moisture food, are typically perceived as being a low risk for foodborne illness. In the past five decades, the consumption of tree nuts (dry, soaked, or as nut-based dairy analogs [NBDA]) has increased along with corresponding foodborne illness outbreaks and recalls associated with these products. We developed an online survey to assess tree nut handling practices of U.S. consumers, and to select study participants who have soaked tree nuts and/or made NBDA at home. We distributed our initial survey questions in October 2021 to a convenience sample (n = 12) to test for clarity and comprehension. In January 2022, participants (n = 981) who met the criteria completed the survey. The most popular soaked tree nuts were almonds (54%), followed by cashews (36%), walnuts (32%), and pistachios (22%). Participants soaked tree nuts for direct consumption (67%) and during the preparation of NBDA (80%). Participants soaked tree nuts under refrigerated conditions for 1–24 h (22%), on the countertop at room temperature (est. 65–75°F [18–24°C]) for 1–5 h (21%), or at room temperature for 12 h or more (6%); 16% used a hot or boiling water, short time treatment. Some participants added acid (28%) or salt (25%) to the soaking water. Among those participants who dried their tree nuts after soaking (63%), 89% reported drying at a temperature lower than 46°C (115°F). Some participants (34%) used their tree nuts to make fermented dairy analogs (e.g., “cheese” or “yogurt”) by adding “probiotics” (56–86%) or a yogurt starter culture (37–99%), respectively, and then, most frequently, holding at or below 20°C (68°F) for 12 h or less (29%). The safety of many of these practices has not been adequately investigated, but the findings of this study will inform future risk assessment and risk modeling studies on tree nut food safety in home kitchen settings.