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17 Oct

Betsy’s Best Presents “The PBJ Gourmet Experience" at the 2017 FNCE Food And Nutrition Conference, Oct. 21-24

Registered Dietitian and food entrepreneur Betsy Opyt will be presenting “The Gourmet PB&J Experience” and also hosting a group of Ball State University Food Science students at Betsy’s Best Gourmet Nut & Seed Butters Booth 1256 at the annual FNCE Food & Nutrition Conference, Oct. 21-24, Chicago.

The peanut butter and jelly sandwich is going gourmet

Naples, FL (Oct. 16, 2017) – More than making innovative Gourmet Nut and Seed Butters from whole food ingredients blended to sweet and salty perfection, Registered Dietitian and former Miss Indiana Betsy Opyt is committed to educating people about optimal nutrition and health – and making it fun.

As founder of Betsy’s Best® Gourmet Nut & Seed Butters, Betsy will be sampling a variety of unique and delicious nut and seed butter and jelly recipes, dubbed “The Gourmet PB&J Experience,” at the upcoming FNCE Food & Nutrition Conference, Oct. 21-24 at McCormick Place West in Chicago, IL. Using her award-winning Gourmet Nut & Seed Butters and featuring jellies and jams from World of Chia, gluten free, natural and organic veggie and coconut wraps from Wrawp Foods, and artisan sprouted grain Bread Crisps from Angelic Bakehouse, Betsy will present a “PB&J” experience for everyone to enjoy.

Made with whole food ingredients and superfoods such as chia seeds to Betsy's Best Gourmet Nut and Seed butterscreate products noted for their unique taste and texture that appeal to adults and kids alike, Betsy’s Best Gourmet Nut & Seed Butters are Non-GMO Project Verified, gluten free, and palm oil free. Products include Betsy’s Best Gourmet Almond Butter, Cashew Butter, Sunflower Seed Butter and Peanut Butter.

Cultivating the Next Generation of Nutrition Leadership

Produced by the Academy of Nutrition and Dietetics, founded in 1917 and celebrating 100 years, FNCE is the world’s largest meeting of food and nutrition experts. More than 10,000 Registered Dietitians, nutritionists, researchers, policymakers, healthcare providers and other industry leaders participate in this annual event to address key issues affecting the health of all Americans.


Honoring this Centennial event by cultivating the next generation of leadership, Betsy’s Best is also sponsoring a group of Food Science students from Ball State University – where Betsy serves as a distinguished alumnus – to participate in the 2017 FNCE conference.

Working with Deanna Pucciarelli, Ph.D., Associate Professor of Nutrition and Dietetics at Ball State, Betsy’s Best will host the winning group of students in Dr. Pucciarelli’s Food Science and Technology class with an all-expenses paid trip to the FNCE show in Chicago. Students in the class, divided into six groups, were assigned to use Betsy’s Best Gourmet Nut & Seed Butters in developing recipes suitable for individuals suffering from the following conditions: Hypertension, Alzheimer’s Disease, Celiac Disease, Type 2 Diabetes, Arthritis and Anemia. The winning group will present recipe cards at the FNCE show on behalf of all the student groups in the class.
“The advantage of collaborating on this project is that the students take theory and apply it in the real world,” said Dr. Pucciarelli. “The learning outcome, what the students are able to absorb, is that there is a live human being on the other end of the recipe. Everything ha


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