Maximizing the Shelf-Life of Almonds: Refrigeration and Freezing

Fans of almonds may have noticed that they can go stale and taste awful. Can knowing how to store almonds help extend their shelf life?

Almonds

Almonds are a healthy, satisfying snack rich in nutrients, including fiber and protein. However, they can go stale and should not be eaten. Whole almonds stay fresh the longest because chopped, roasted, or ground almonds release their oils, which are exposed to more oxygen and go rancid more quickly.

Storage

They should be stored in an airtight container in the refrigerator or freezer for extended life. They are not recommended to be stored at room temperature for long periods, so storing them in the pantry is not recommended. However, enough for a snack can be taken from storage for a day or two while keeping the rest safe and fresh.

Shelf-Life

The shelf-life depends on how they’re produced, processed, and packaged. (Almond Board of California, 2024)

• Natural almonds can be stored in the refrigerator or freezer for two years or more.
• Roasted almonds can stay fresh for up to a year in an airtight container in the refrigerator or freezer.
• Almond paste is recommended to be refrigerated and can stay fresh for 2 to 2 1/2 years.

Rancidity

Almonds are rich in omega-3 and monounsaturated fats, so they are recommended for heart health. (Cleveland Clinic, 2023) However, the fats become rancid if the almonds are exposed to oxygen, especially at room temperature. Rancid oil gives the stale almonds a bad taste. Spoiled almonds are not poisonous, but the fats no longer benefit health. It is possible that rancid fat could contribute to chronic health problems if consumed regularly. (Estévez M. et al., 2017) Almonds last longer than other nuts because they contain some phytochemical antioxidants that protect the nuts. So, if they taste bad, it’s time to throw them out. (University of California Agriculture and Natural Resources, 2010)

Salmonella

Salmonella is a bacteria that causes symptoms of food-borne illness, including upset stomach, vomiting, diarrhea, and fever. Almonds are generally safe from salmonella. However, raw almonds were responsible for two salmonella outbreaks in the United States and Canada. Salmonella outbreaks have also been reported in Australia. In response to those cases, the nuts now must be roasted, blanched, processed, steamed, or treated with a gas called propylene oxide. And none of these treatments remove the nutritional benefits.

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References

Almond Board of California. (2024). Shelf Stability and Shelf Life. www.almonds.com/tools-and-resources/food-safety-and-quality/shelf-stability-and-shelf-life

Cleveland Clinic. Clinic, C. (2023). Nutrition: Nuts & Heart Health. health.clevelandclinic.org/benefits-of-nuts

Estévez, M., Li, Z., Soladoye, O. P., & Van-Hecke, T. (2017). Health Risks of Food Oxidation. Advances in food and nutrition research, 82, 45–81. doi.org/10.1016/bs.afnr.2016.12.005

University of California Agriculture and Natural Resources. (2010). Nuts: Safe Methods for Consumers to Handle, Store, and Enjoy. ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/44384_0.pdf