This article contains content that is written like an advertisement. (July 2017)
|Place of origin||Canada|
|Main ingredients||Brown peas|
The product was first prepared by Alberta farmer Joe St. Denis in July 2002 who realized that the brown pea had certain similarities to peanuts. Oils such as canola and cottonseed are combined with icing sugar and mixed with crushed solid brown peas to form the spread.  Besides the absence of peanut material, Peabutter is devoid of gluten and cholesterol, although a small amount of hydrogenated oil, a trans fat, is present.
Children who are susceptible to peanut-triggered anaphylaxis may not be able to distinguish between peabutter and peanut butter. Some schools have also banned peabutter, fearing potential confusion with peanut butter.
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- Paskey, Janice (18 February 2006). "Peanut allergy? Give peas a chance". Maclean's. Archived from the original on 22 February 2012. Retrieved 23 January 2009.
- "Peabutter takes the nut out of peanut butter". CTV News. 14 December 2002. Archived from the original on 31 December 2006. Retrieved 23 January 2009.