Almond protein

Almond protein is typically made by pressing almonds to remove oil and milling the press cake into a partially defatted, protein‑rich flour. The FDA‑submitted GRAS dossier describes a solvent‑free, mechanical process for this flour. Some products may be further processed into protein concentrates or isolates using water‑based steps. In contrast, parts of the broader oilseed industry use hexane for extraction, and processing aids are not always listed on labels; organic rules prohibit volatile synthetic solvents, which helps consumers who wish to avoid them. On nutrition, almond protein adds plant protein but has limited published DIAAS data—the modern score for rating protein quality—so its amino acid profile is best considered moderate and often complemented with other plant proteins. Almonds provide minerals and polyphenols, some of which persist in defatted flours, though fat‑soluble vitamin E declines when oil is removed. Safety considerations are straightforward: almond is a regulated major allergen, and, like other nuts, almonds require aflatoxin controls that reputable suppliers implement. For most people without nut allergy, almond protein is a reasonable way to increase protein intake in bars and powders.