Our quality philosophy is simple: start with great almonds, mill them precisely, roast with care and keep the ingredient list clean. That’s how you get a spread that tastes real, stays naturally stable with a quick stir and supports the “steady energy” profile you expect.

1) Sourcing that preserves flavor & integrity

Almonds with a fresh crop profile (good moisture, low peroxide/anisidine values, intact vitamin E) are the foundation. Proper post-harvest handling and cool, dry storage extend palatability and delay rancidity—almonds are uniquely long-lived when stored under the right conditions (cool <15 °C, <60% RH; good moisture control and oxygen barriers) [5].

2) Grind = mouthfeel (and flow)

Particle-size distribution drives texture and spreadability. A tighter, controlled grind yields a creamy mouthfeel; excessive fines can make a paste feel “stiff,” while too many coarse particles feel sandy. Food-structure studies on nut butters show that particle size directly affects rheology and the consumer-perceived texture [3].

3) Roast profile: flavor first, nutrients in mind

A controlled roast unlocks nut aromatics while keeping oxidative stress in check. In almonds, roast conditions and packaging atmosphere influence oxidation and aroma development; careful roasting and appropriate packaging help preserve quality markers over time [4].

4) Natural oil separation = real food

We don’t use added stabilizers. In “stabilized” nut butters, regulations explicitly allow certain hydrogenated vegetable oils as optional stabilizing ingredients to prevent oil separation [1,2]. When you skip those, the native almond oil can rise—just stir before first use. That’s how you know you’re getting the real thing.

5) Nothing unnecessary

No palm oil, no emulsifiers, no artificial flavors or preservatives. Just the ingredients you expect. It’s better for flavor and it keeps the matrix closer to whole-food behavior.

6) Store it smart

Keep jars cool and dry, away from heat and light. For longest freshness, use good closures and consider refrigeration if your kitchen runs warm—lower temperature and limited oxygen exposure slow rancidity in high-MUFA nuts like almonds [5].

Allergen note (EU)

Almonds are a tree-nut allergen under EU rules; always read labels if you have food allergies or intolerances. Annex II of Regulation (EU) 1169/2011 lists allergens that must be indicated when used as ingredients in foods [6].

See it in action

Apply the quality to performance: build a 3-speed breakfast—honey (fast), whole carb (mid), Nonna Energia almonds (slow). Try the Greek yogurt bowl for smooth focus and satiety.

References

1. [1] Peanut butter: optional stabilizing oils to prevent separation. Law Cornell
2. [2] USDA AMS spec: stabilized nut butters may include added ingredients to prevent oil separation. USDA AMS
3. [3] Mohd Rozalli NH, et al. Particle size distribution & dynamic rheology of peanut butter. J. Food Process Eng. (2015). Taylor & Francis
4. [4] Bolling BW, et al. Roasting/pasteurisation/storage: oxidation & aroma in almonds. Crit Rev Food Sci Nutr review (open-access summary). PMC
5. [5] Almond Board of California: storage & shelf-life guidance (cool <15 °C; RH <60%). PDF
6. [6] Regulation (EU) No 1169/2011 — Annex II allergens (tree nuts). EUR-Lex

This article is for educational purposes and is not a substitute for medical advice.