Macadamias: Sustainable and keto friendly

There is so much to know about macadamia nuts. Since February is the month dedicated to the popular tree nuts, we’re sharing some fun facts. Make sure to check back next week.

Heather Carter, Associate editor

February 10, 2023

1 Min Read
macadamia nuts on trees.jpg

In honor of National Macadamia Nut Month, each week Food & Beverage Insider is highlighting some neat factoids about the popular nuts from the World Macadamia Organisation (WMO), an international nonprofit representing macadamia-growing countries, which is dedicated to educating consumers about the various benefits of these versatile nuts.

Check out some more macadamia nut tidbits below:

Did you know?

  • Eating lipid- and protein-rich macadamia nuts can help maintain satiety (Int. J. Food Sci. 2021;56[10]:5340-5351).

  • Macadamias are sustainably grown because irrigation is not needed due to natural tropical environment.

  • Younger consumers may be more open to “good fat” messaging than older consumers who have lived with the “fat is bad” marketing.

  • Macadamias are sustainable. Instead of discarding the husk and shell, farmers use the husk as compost and shells are often burned as fuel in the factories.

  • Macadamias are keto friendly.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

About the Author

Heather Carter

Heather Carter

Associate editor, SupplySide Food & Beverage Journal

With over a decade of diverse professional experience under her belt, Heather has journeyed from the bustling world of local news reporting to the intricate realms of trade publishing. She has covered a wide array of topics, ranging from architecture and design to the food and beverage industry.

During her illustrious career, Heather also ventured into the realm of public relations, where she gleaned invaluable insights into the art of strategic communication and brand storytelling. Yet, her heart has always been anchored in the vibrant world of F&B, a passion deeply ingrained in her roots as the daughter of a seasoned chef. She has always held a profound appreciation for the role food plays in shaping cultures and connecting people.

With each story she tells, Heather seeks to illuminate the profound impact of food and beverage on people’s lives, celebrating its ability to evoke emotions, foster connections and weave the fabric of our shared human experience.

As SupplySide Food & Beverage Journal's associate editor, she co-publishes a weekly news column, Business Bites, which showcases the latest industry news, highlighting key business updates, food and beverage innovation, industry events and more. Some of her other articles touch on important topics, such as ultra-processed foods, plant-based foods primed to change the food landscape, international flavors and ingredients, as well as better-for-you CPGs. She also frequently covers top trends at various industry events and has moderated first-of-their-kind education sessions at Informa events.

She can be reached at [email protected].

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