How does pasteurization affect MaraNathas Raw Almond Butters?
The pasteurization method used for our almonds employs moisture from steam to kill surface bacteria that might reside on the almond skin. This extremely rapid process requires less than one minute and does not heat the internal almond meat. The Almond Board of California has conducted extensive testing on the impact that this quick treatment has on the nutritional value of the almonds and has determined that the raw almond characteristics remain unchanged. This finding has also been confirmed by independent laboratory analyses of pasteurized and unpasteurized almonds, which showed no degradation of the nutritional value of almonds after treatment. It should be noted that raw is not a regulated term and we do not wish to mislead consumers who are following a strict raw-eating plan. At MaraNatha we make our raw almond butter using the almond industry’s definition for raw, which calls for the use of almonds that are not roasted prior to grinding. More information on this subject can be fo
