Almonds
Almonds suppliers and sourcing guide
Almonds are the kernels of Prunus dulcis, grown mostly in California, with Australia and Spain the next largest sources. After harvest they are hulled and shelled, graded by size and grade under USDA or industry standards, and California almonds are pasteurized before sale. Brands buy them whole natural, blanched (skins removed), sliced, slivered, diced, roasted, as almond flour from blanched kernels, or as meal.
- Category
- Food staples and powders
- Also known as
- Prunus dulcis · sweet almond · almond kernels
- Facts checked
- November 2026
Forms and grades of almonds
Suppliers sell different products under the same name. Specify the one you need.
Whole natural
Skin-on kernels graded by variety (such as Nonpareil) and size count, used for snacks, inclusions and roasting.
Blanched
Skins removed with hot water, used for white almond flour, slices and confectionery.
Sliced, slivered and diced
Cut kernels in standard sizes for toppings, bakery and bars.
Almond flour and meal
Finely ground blanched kernels (flour) or natural kernels (meal), used in gluten-free baking.
Roasted
Dry- or oil-roasted kernels, salted or plain, with their own moisture and rancidity limits.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Grade and size
- Size count per ounce, chips and scratches, doubles, and defects such as insect damage and gum, against the USDA or supplier grade.
- Pasteurization record
- Confirmation of the treatment process (steam, PPO or other) and its validated log reduction for Salmonella.
- Moisture and oil quality
- Loss on drying, peroxide value and free fatty acids.
- Aflatoxins
- Aflatoxin B1 and total aflatoxins by HPLC or LC-MS/MS, often required at export limits.
- Microbiology
- Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella; low-moisture foods that are eaten without a cooking step need a negative Salmonella result per lot.
Storage, lots and expiry
Storage and shelf life
Keep almonds sealed in a cool, dry place, ideally refrigerated for long storage, away from strong odors; flour and cut forms oxidize faster than whole kernels. Shelf life is set by the supplier's specification, and older stock is retested for peroxide value, odor and insects.
Lots and expiry dates
Size, variety mix and skin color vary by crop year and grower, which affects appearance in products. Record the pasteurization method and lot code for each lot, and rotate cut and ground forms first in, first out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
A 2007 final rule under the California almond marketing order requires handlers to subject almonds to a treatment process achieving a minimum 4-log reduction of Salmonella, or ship under one of two exemptions.
Source: federalregister.gov (opens in a new tab)Under that rule, containers of untreated almonds shipped under the exemptions must be identified with the term "unpasteurized."
Source: federalregister.gov (opens in a new tab)FDA's food allergen guidance (Edition 5) lists almond (Prunus dulcis) in its table of tree nuts that FDA considers major food allergens.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Almonds suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking almonds suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell almonds? Request a listingFrequently asked questions
What forms of almonds can brands buy?
Common forms include whole natural, blanched, sliced, slivered and diced, almond flour and meal and roasted. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for almonds include?
Expect grade and size, pasteurization record, moisture and oil quality, aflatoxins and microbiology, each with its method, specification and result for that lot.
How should almonds be stored?
Keep almonds sealed in a cool, dry place, ideally refrigerated for long storage, away from strong odors; flour and cut forms oxidize faster than whole kernels. Shelf life is set by the supplier's specification, and older stock is retested for peroxide value, odor and insects.
What is the regulatory status of almonds?
A 2007 final rule under the California almond marketing order requires handlers to subject almonds to a treatment process achieving a minimum 4-log reduction of Salmonella, or ship under one of two exemptions. Under that rule, containers of untreated almonds shipped under the exemptions must be identified with the term "unpasteurized." FDA's food allergen guidance (Edition 5) lists almond (Prunus dulcis) in its table of tree nuts that FDA considers major food allergens.
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