Does almond flour go bad?

By Dr Tayse Ferreira F. Da Silveira PhD | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 04/29/2023 | Next review date: 04/29/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.

Dr Tayse da Silveira´s Highlights:

Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
Post-doctorate in Food Science, with a one-year training period at Cirad – France.
PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.

Bachelor of Food Engineering at the Federal University of Pará, Brazil.

“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.

Professional experience:

In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.

After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.

During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.

Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.

She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.

Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.

In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).

She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.

Education

2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.

2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.

2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.

Relevant Published work

Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.

You can view some of Dr Tayse´s work below and links to her professional profile:

ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf

Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900

Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT

Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/

Dr Tayse Ferreira F. Da Silveira PhD

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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this short article, we will answer the question “Does almond flour go bad?” We will also talk about the shelf life of almond flour as well as the best ways of storing it.

Does almond flour go bad?

Yes, almond flour goes bad, particularly if stored improperly. There are several ways in which almond flour can spoil, including fat degradation, insect infestation, and mold growth

Almond flour is a fine powder made from ground unpeeled almond nuts, which contain about 50% of oil in its composition.

Hence, almond flour is high in fat, as shown in a study conducted by Yildiz and Gocmen [1], who reported a fat value of 57%.

For comparison purposes, white wheat flour contains 1% fat, whole wheat 2.5%, and rice flour only 0.5% fat [1,2].

The fat content in almond flour is primarily unsaturated. According to research [3], about 90% of the fat in almonds is monounsaturated and polyunsaturated.

Due to this high content of unsaturated fat, almond flour is highly susceptible to becoming rancid.

Rancidity is the result of a chain of reactions that can take place when unsaturated fat degrades due to endogenous enzyme activity or to contact with air, yielding off-flavors and off-odors.

Light and heat may boost oxidation reactions, therefore, protecting the almond flour from these environmental factors helps extend the shelf life of this product with regard to fat degradation.

Almond flour quality may be also substantially reduced if the product is subjected to insect damage during storage, and moisture pickup from the surroundings, which can favor clustering.

As a general rule, the low moisture content of almond flour (3%) inhibits the development of bacteria. However, certain species of fungi may still be present, as shown in a study performed by Lanza and others [4].

Hence, the absorption of moisture could also encourage fungal growth and eventually favor the growth of bacteria [5].

As stated by Lanza and others [4], some mold species can produce toxic compounds known as mycotoxins, making flour unsuitable for consumption.

What Is the Shelf Life of Almond Flour?

Almond flour can last for a few months (6-12 months) in the pantry or refrigerator, provided it is stored properly.

Based on fat oxidation markers, Raisi and others [6] found that ground almonds stored at ambient temperature (23°C) and in contact with the air remained fresh for 6 months.

Under airtight conditions, the authors were able to extend the shelf life to more than 10 months.

Many almond flour manufacturers recommend refrigerating the product, particularly after opening the package.

In the same study, Raisi [6] observed that under refrigeration (4°C), ground almonds remained fresh for more than 10 months, in the presence and absence of air.

Thus, the shelf life of your almond flour will strongly depend on the ambient storage conditions, lasting for 6 months to 1 year. For an exact shelf life, stick to the date printed on labels.

What are the signs that almond flour has gone bad?

Due to the high content of unsaturated fat, fat oxidation is the main spoiling reaction taking place in almond flour. Rancidity can be easily noticed by unpleasant rancid odors and tastes.

Oxidized almond flour will probably make you reject it. Also, be aware that using oxidized almond flour in recipes can ruin them due to the off-flavors that rancid flour can bring to the product. So the wise thing to do is to discard it.

Mold growth is also a possibility, and can be identified by bluish-green spots on the powder. If any signs of mold are detected, it is recommended to discard the flour as certain mold species can produce toxic compounds [4].

If you detect clustering, this indicates that the almond flour absorbed moisture from the environment. It is not safe to consume flour like this because the higher moisture could have favored microorganisms’ growth [5].

You should also look for bugs or flour worms if the item is contaminated. Nut flours attract specific insects, and even though the product is still useful, the appearance of bugs signals that it’s time to throw it out.

How to Keep Almond Flour Fresh?

Keep your almond flour stored in a clean, cool, dry, and dark place, in an airtight package or container. Remember that almond flour is rich in unsaturated fat, which is prone to oxidation.

As fat oxidation reactions occur in oxygen-rich environments and are accelerated by light (such as sunlight) and heat, keeping the flour away from these factors will help keep its quality longer.

Considering oxidation markers, Raisi and others [6] showed that ground almonds stored under airtight conditions remained fresh for longer (>10 months) than ground almonds exposed to air (6 months).

Chilling your flour, notably after it has been opened, extends freshness because chilling reduces the rates at which chemical reactions (such as fat oxidation) and microbial growth occur [7].

For this reason, many manufacturers advise refrigerating almond flour.

Raisi and colleagues [6] concluded that refrigeration (4°C) is necessary for preserving the freshness of almond flour for a longer duration, as compared to storing it at room temperature (23°C).

They also inferred that almonds exposed to air at ambient temperature (23°C) were the least stable compared to those kept refrigerated or protected from oxygen.

Flour, in general, is extremely sensitive to moisture. If any moisture gets into the almond flour, it becomes clumpy at best and soon moldy. It’s critical to keep your flour well-sealed from the weather.

Is it necessary to keep almond flour refrigerated?

Although refrigeration can extend the shelf life of almond flour, as already demonstrated in previous research [6], it does not need to be refrigerated to be safe.

Chilling can help your flour keep fresh longer, but if you store it properly in the pantry or other adequate spot, it will be safe and of good quality until the stated best-before date.

Proper storing conditions include keeping almond flour away from moisture, heat, light, and air contact.

Conclusion

In this short article, we provided an answer to the question “Does almond flour go bad? We also talked about the shelf life of almond flour as well as the best ways of storing it.