California Almond Hull Powder Secured GRAS Status

The Almond Board of California successfully gained safety approval to transform almond hulls into food ingredients.

Updated on Oct. 5, 2026 in Organic Food

Bold vector editorial illustration showing a rustic bowl filled with almond powder and a few whole almonds on a wooden surface, highlighting sustainable food innovation. — The Almond Board of California has secured safety approval for its almond hull powder, allowing the food industry to repurpose this byproduct into a functional humectant for baked goods. AI Illustration. Upload story photo >

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The Almond Board of California has secured Generally Recognized as Safe (GRAS) status for its new almond hull powder. This development allows the industry to repurpose almond hulls, which make up 50% of the dried fruit, for human consumption.

Why it matters

By transitioning almond hulls from traditional livestock feed to a human-grade food ingredient, the board aims to increase industry sustainability while providing food developers with a new functional tool. The powder offers specific benefits for moisture retention and shelf-life stability in baked goods.

Almond hulls represent 50% of the dried almond fruit and are now processed through a specific regimen of sorting, cleaning, pasteurizing, drying, and grinding. This ingredient joins 13 other existing almond forms available to food developers.

The players

Almond Board of California

This non-profit organization represents the California almond community and focuses on research, marketing, and the promotion of almond products.

The details

Processors use a controlled method to turn raw hulls into a functional powder that acts as a natural humectant due to its phytochemical and antioxidant profile. The Almond Board of California debuted this new ingredient at IFT FIRST 2026 to showcase its potential for improving moisture retention in food products.

July 2026: The almond hull powder was officially debuted at IFT FIRST 2026.

Culture Shift

This development reflects a broader movement in the food industry toward sustainable, circular supply chains that minimize agricultural waste. By elevating almond hulls from livestock feed to human-grade ingredients, the sector aligns with growing consumer demand for upcycled food sources.

Consumers may soon see this ingredient appearing in store-bought baked goods, where it will likely function as a clean-label humectant to keep products moist. Residents can expect this shift to support the agricultural economy by creating value from byproduct materials.

The takeaway

This breakthrough provides the food industry with a new, sustainably sourced functional ingredient that enhances product quality. Manufacturers can utilize the powder to improve the shelf stability of baked goods while effectively reducing agricultural waste.