You’d be nuts to try, but she did, and it worked





Katalin Jambor

Katalin Jambor

With nut allergies on the rise to the point where some schools have banned all peanut products from campus, it was only a matter of time before somebody with a concern for health would cook up an alternative product.

Agoura Hills resident Katalin Jambor, 59, has invented a new taste treat she calls SuperButter. The creamy spread captures the flavor of nuts through seeds rather than peanuts and tree nuts, and it doesn’t contain any life-threatening allergens.

A food industry professional for decades and a food inventor since 2000, Jambor spent a year and a half fine-tuning recipes for nut butter substitutes before introducing SuperButter, a nut-free, antioxidant-rich alternative.

Jambor says her seed-based spreads are made from whole ingredients and contain nothing artificial. Roasted sunflower, flax and sesame seeds comprise the base of the butter, and a pinch of cane sugar, palm oil and sea salt add to the taste.

Although the creamy roasted SuperButter is the biggest seller so far, two new flavors are catching on with consumers—a dark chocolate variety and a vanilla bean mix made with Madagascar bourbon vanilla. A crunchy variety is also available. All flavors are peanut, nut and gluten free.

“I have been working in the nut and peanut butter industry for years,” Jambor said. “There are so many issues related to tree nuts and peanuts, and also the issues of allergies. The number of people with allergies are skyrocketing. People wanted an alternative.”

SuperButter, she said, offers the same nutritional value as peanut butter but with fewer calories. She said a small amount of the seed spread is satisfying and filling.

“It’s a terrific way to control weight,” she said, adding that her new product is protein- and antioxidant-rich and contains the right amount of fats.

Jambor has been toying with newfangled peanut butters for 13 years. She launched a savory, organic peanut butter line in 2000 that included flavors like spicy southwestern, onion parsley and hickory-smoked peanut butters. Sunland Inc., once one of the largest organic peanut butter companies in the U.S., purchased her company but later went bankrupt.

Jambor said research shows that peanut butter has become so allergenic because Americans’ “collective immune systems have been weakened and compromised.”

Processed foods, chemicals in food, fast food and the lack of exercise have all contributed to the rise of immunological conditions, she said.

“When the immune system is weak it cannot fight things it used to,” she said. “The rise in obesity is terrifying.”

Jambor said SuperButter is produced in an allergen-free environment. The distribution center operates out of Oxnard.

SuperButter is sold online, and Jambor says sales have been brisk.

She is contacting school districts to get SuperButter “into the hands and kitchens of people who appreciate just how valuable this product is,” she said. “Any place where a lot of people gather, share food or prepare foods for groups, SuperButter (provides) a remarkable opportunity, because this food is safe.”

Jambor has lived in Agoura Hills since 1985 and has two adult children.

For more information, visit www.superbutter.com.


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