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Spread the Safety: Making Nut Butters

In this column, the author explores the science, food safety risks, and processing steps involved in nut butter manufacturing.
open jar of peanut butter
Richard Stier

Food Technology Magazine

  • Processing Science

    Understand the science behind nut butter manufacturing.

  • Food Safety Risks

    Gain insight into the food safety risks and pathogen control measures necessary when making nut butters.

  • Processing Steps

    Learn about the fundamental processing steps used in nut butter production.

To many people, the term “nut butter” means peanut butter, but really, it’s a moniker that involves many different spreads. Look at the nut butter products currently on your supermarket shelves. Of course, there is peanut butter, which is actually a legume, not a nut, but there are also nut butters made from almonds, cashews, walnuts, and hazelnuts and those made from seeds such as sunflower. There is definitely a greater choice than there was in the past.

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Authors

  • Richard Stier Food Scientist

    Richard F. Stier is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation, quality systems, process optimization, GMP compliance, and food microbiology (rickstier4@aol.com).

Categories

  • Food Safety and Defense

  • Food Ingredients and Additives

  • Processing Equipment

  • Nuts and Seeds

  • Applied Science

  • Food Technology Magazine

  • Food Processing and Technologies