Source86 supplies bulk nuts and seeds for food manufacturing and CPG formulation, offered raw, roasted, salted, or pasteurized depending on the product. Almonds, cashews, and peanuts carry the widest form range, from whole pieces down to meal and finished butter. Chia seeds and pine nuts are the two products in the family also carried in organic and conventional versions.
Buyers compare products in this family primarily on size or count and broken percentage, which determine whether a lot qualifies as a whole-piece ingredient or is diverted to meal and butter production. Moisture, foreign material, and oil or fat content are checked as baseline purity and stability measures, and treatment status is documented separately since raw, roasted, and pasteurized versions of the same product carry different handling requirements.
Key Product Selection Criteria
- Size or Count Grade: Nuts and seeds are graded by piece size or count per pound, which determines which form fits a given application, from whole pieces to meal.
- Broken Percentage and Defects: These limits set how much of a lot is usable whole versus suited only for meal, butter, or lower-grade blending.
- Treatment Status: Raw, roasted, salted, and pasteurized versions of the same nut or seed carry different shelf life and use requirements.
- Oil or Fat Content: This affects rancidity risk and shelf stability, and it is checked where relevant across the family.
- Foreign Material and Moisture: These baseline checks confirm cleaning quality and storage stability before a lot ships.
- Certification and Segregation: Organic and conventional versions are tracked separately for products like chia seeds and pine nuts.
- Microbiological Limits: Validated pathogen testing matters given the field and processing origin of raw and roasted nuts and seeds alike.
Common Manufacturing Applications
- Snack and Trail Mix Production: Roasted and salted almonds, cashews, and pistachios serve as base ingredients for snack mix and roasted nut lines.
- Nut Butter and Spread Manufacturing: Peanuts, almonds, cashews, hazelnuts, macadamia nuts, and pistachios go into nut butter formulation as whole nuts or finished butter.
- Baking and Confectionery: Walnuts, pecans, hazelnuts, and pine nuts support baked goods, confections, and inclusion applications.
- Milk and Dairy Alternative Bases: Almonds and cashews serve as the raw material base for nut-based beverage and dairy alternative production.
- Bakery and Cereal Topping: Sunflower seeds, pumpkin seeds, poppy seeds, and sesame seed support topping, inclusion, and cereal bar applications.
- Oil Extraction: Flaxseed, sunflower seeds, and sesame seeds are also sourced for oil pressing separate from whole-seed use.
Documentation and Qualification Support
- Certification Documentation: Organic certificates and certified sourcing records are maintained per version for products like chia seeds and pine nuts.
- Traceability and Segregation Records: Certified and conventional lots are tracked separately through segregation and traceability documentation where certification status varies by version.
- Microbiological Testing: Pathogen and microbial limit testing is available per lot given the field and processing origin of this family.
- Grade and Defect Documentation: Size, count, and broken percentage results are documented against the family’s baseline spec fields to confirm grade.
- Treatment Verification: Raw, roasted, pasteurized, and salted status is documented separately by version across products like almonds, cashews, and sunflower seeds.
FAQ
Treatment status changes shelf life, flavor, and food safety handling requirements, and it is documented separately by version. Source86 carries multiple treatment versions for products like almonds, cashews, and peanuts.
Organic versions exist for select products, including chia seeds and pine nuts, tracked separately from conventional stock. Certification status varies by legacy version rather than applying across the whole family.
Size or count grade sorts whole pieces by dimension, while broken percentage measures how much of a lot is fragmented rather than whole. Both affect which application a lot is suited for.
Nut butter versions of almonds, cashews, hazelnuts, macadamia nuts, and peanuts are documented on their own product pages with butter-specific spec fields. Whole nut and butter versions of the same nut are tracked separately.
Moisture, foreign material, and microbiological limits form the baseline checks across the family, with oil or fat content checked where relevant. These apply regardless of whether the product is raw or roasted.
