Almond hulls, once destined for little more than animal bedding, garden mulch or a base for biochar, could be the next super food after an independent expert panel recently determined powder made from them is Generally Recognized As Safe.
The Almond Board of California, under the guidance of Guangwei Huang, direct of food research and technology at ABC, meticulously compiled a comprehensive dossier of more than 180 pages outlining how to make almond hull powder, its health benefits and safety profile.
Following an expert panel’s review and confirmation of almond hull powder’s safety profile, ABC submitted the dossier to FDA this spring.
While FDA does not current require or approve GRAS notifications, the determination and notification create a pathway for almond hull powder to enter the food market as a functional ingredient.
Almond hull powder “can be used in a wide range of foods, including baked goods, cereals, beverages, bars, and nutritional products,” according to ABC. But, it is quick to add, “that doesn’t mean hulls suddenly replace almonds on the grocery shelf. But it does mean there is a pathway where hulls can move beyond feed and into higher-value food ingredient markets.”
Huang noted the toxicology protocols reveal people can consume 24 to 848 grams of almond hull powder per day for an average weight person, “but in reality the safety margin is much higher.”
The health profile: A functional powerhouse
Fuzzy almond hulls develop around the nut during months of exposure to intense sunlight, accumulating phytochemicals and antioxidants that help protect the almond from environmental stress.
As a result, more than 5% the hull’s dry weight consists of phytochemicals, including chlorogenic acid, catechins and flavonoids that are linked with anti-inflammatory, antimicrobial and cell-protecting properties, Huang said.
Laboratory and animal studies suggest these phytochemicals may enhance antioxidant activity, improve markers of metabolic and vascular health, support cholesterol management and help regulate blood sugar, although additional human research is needed.
Beyond its phytochemicals, almond hull powder could help manufacturers address consumers’ growing interest in fiber as well as the severe shortage of the nutrient in Americans’ daily diets. Research by food innovation firm Mattson found products made with the ingredient contained substantially more fiber than comparable formulations, a potentially valuable claim given that most Americans fall short of recommended fiber intake.
A bar prototype that Matteson made with almond hull powder had more than double the bigger and half the carbohydrates of conventional protein bars, according to ABC. Likewise, bread made by Matteson that swapped just 5.2% of all purpose flour with almond hull flour qualified for FDA’s “good source of fiber” claim.
The same fiber that boosts nutrition also gives almond hull powder a high water absorption capacity. Huang said formulators may need to pre-hydrate the ingredient to ensure consistent texture, although its moisture retention could help extend freshness in baked goods.
Almond hull powder is also about one-third naturally occurring sugars, allowing manufacturers to reduce added sugars while preserving some of sugar’s functional properties, including browning during baking, which is an important consideration when reformulating baked products.
Flavor pairs well with coffee and cake
Huang also sees potential in coffee applications. With coffee supplies increasingly threatened by climate change and disease, almond hull powder could serve as a complementary ingredient, and research by Matteson showed up to 20% of coffee could be replaced by almond hull powder.
He added its mildly bitter, fruity flavor with vanilla notes pairs naturally with coffee.
Supply: ready to scale
Commercial production of food-grade almond hull powder remains in its early stages, but Huang said the industry is well positioned to scale.
Existing almond processing equipment can already produce the powder, eliminating the need for major capital investments.
He also noted that the hulls’ naturally high antioxidant content contributes to shelf stability, provided moisture levels remain below 12%.
Whether almond hull powder ultimately becomes a mainstream ingredient will depend on adoption by food manufacturers. But with the regulatory pathway established and processing infrastructure largely already in place, Huang said the industry is ready if demand materializes.
