What is the identity of fruit and nut flour?

Fruit and nut flour is classified as flour, meal and powder of the products of chapter 8, excluding banana and plantain.

How should fruit and nut flour be stored to maintain quality?

It should be kept in a dry, cool environment, protected from moisture and strong odors to preserve its flavor and prevent spoilage.

Fruit and Nut Flour

Fruit and nut flour is a milled powder made from ground fruit or nut products. It is used as an ingredient in various food preparations.

Prices, specifications and international trade for fruit and nut flour under HS 110630.

Fruit and Nut Flour Price

$6,727USD/t

Published reference · Jul 1, 2026

Fruit and nut flour is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.

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Fruit and Nut Flour Historical Unit Values

Fruit and Nut Flour Suppliers

Find fruit and nut flour suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

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Fruit and Nut Flour Exports and Imports

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Spain led reported fruit and nut flour exports in 2025, at $127M.

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Fruit and Nut Flour Specifications and Quality

Fruit and nut flour grading factors include Particle size distribution, Moisture content, and Fat content and freshness.

Grading Factors

Quality assessment for fruit and nut flour considers Particle size distribution, Moisture content, and Fat content and freshness.

Particle size distribution
Assessed by sieving; a consistent, fine grind ensures uniform texture in baking and prevents gritty mouthfeel in finished products.
Moisture content
Tested to ensure the flour remains free-flowing and does not clump; excess moisture can lead to microbial growth and spoilage.
Fat content and freshness
Naturally occurring oils can oxidize, causing rancidity; labs assess free fatty acids and peroxide value to determine shelf stability.
Color and appearance
Visual assessment for evenness of grind and absence of dark specks or off-colors, indicating raw material quality or processing issues.
Aroma and flavor profile
Sensory evaluation detects rancidity, mustiness, or off-notes that would carry through to final baked goods or confections.

Common Defects

Recorded defects for fruit and nut flour include Rancidity, Clumping or caking, and Foreign material.

Rancidity
Caused by oxidation of unsaturated fats, giving a stale, bitter, or paint-like odor and reducing shelf life.
Clumping or caking
Excess moisture or improper storage causes powder to form hard lumps, affecting flow and blendability.
Foreign material
Shell fragments, stones, or other organic debris from inadequate cleaning during milling can cause quality and safety issues.
Off-color or discoloration
Overheating during milling or poor raw material quality can result in a dull or burnt appearance, indicating quality loss.

Fruit and Nut Flour Facts and HS Code

Fruit and nut flour belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110630.

Fruit and Nut Flour HS Code

Also known as	nut meal, fruit powder, seed flour
Product type	Intermediate
Form	Milled
Position in the chain	Processed
Category	Flours, starches and milled products — Produce, nuts, spices and food ingredients
HS codes	110630
HS6 description	Flour, meal and powder; of the products of chapter 8
Quoted in	USD/t
Reference location	ESP

Production & Handling

Fruit and nut flour storage guidance: Store in a cool, dry place away from direct sunlight and strong odors. Protecting against moisture and oxygen is critical to prevent rancidity and clumping.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Store in a cool, dry place away from direct sunlight and strong odors. Protecting against moisture and oxygen is critical to prevent rancidity and clumping.
Production methods	Farmed
Processing steps	Clean and sort raw nuts, seeds, or dried fruits to remove debris and culls Optional roasting to develop flavor and reduce moisture Grind the raw material into a fine powder using milling equipment Sift or air-classify to achieve a consistent particle size Cool the flour to prevent further oxidation and moisture pickup Pack the flour into moisture-barrier packaging Store in a dry, cool environment before distribution

Packaging

Typical fruit and nut flour packaging includes Multi-wall paper bags, Foil-lined pouches or bags, and Vacuum-sealed packs.

Multi-wall paper bags
Common for larger food-service or industrial quantities; provides moderate moisture barrier and strength.
Foil-lined pouches or bags
Used for retail and premium products; provides strong oxygen and moisture barriers to preserve freshness.
Vacuum-sealed packs
Removes oxygen to slow oxidation and extend shelf life, often for high-fat nut flours.

Uses & Risks

Fruit and nut flour is used in Bakery mixes, Confectionery, and Sauces and thickeners.

End Uses

Bakery mixes
Used as a gluten-free flour component in breads, muffins, and cakes to add moisture, structure, and nutty flavor.
Confectionery
Forms the base for pralines, macarons, and pastry fillings, providing texture and fat content.
Sauces and thickeners
Incorporate to thicken and flavor sauces, gravies, or soup bases, acting as a stabilizer.
Beverage blends
Mixed into smoothies, protein shakes, or dairy alternatives for added nutrition and mouthfeel.
Cake and cookie fillings
Used in fillings and toppings for desserts, contributing richness and binding properties.

Uses and Related Commodities

Downstream industries	Bakery and pastry manufacturing, Confectionery production, Food service providers, Beverage and specialty food companies, Retail packaged foods

Sourcing risks

Risk	Category	Severity	Mitigation
Aflatoxin contamination Food safetyHigh Nuts, especially peanuts, can be contaminated with aflatoxins produced by certain molds; these are carcinogenic and can appear in flour if the raw material was affected.	Food safety	High	Require supplier testing and certificates of analysis, and implement an incoming inspection programme with risk-based sampling.
Temperature fluctuations in transit LogisticsMedium Heat during shipping can accelerate fat oxidation and cause condensation, leading to rancidity or clumping.	Logistics	Medium	Use insulated or temperature-controlled containers and avoid placing the flour near heat sources during transport.
Procurer of certified sustainable raw materials SustainabilityLow The origin of nuts and fruits may involve unsustainable farming practices,	Sustainability	Low	Prefer suppliers that participate in recognized sustainability certifications or provide traceability records.

Fruit and Nut Flour Questions

What is the identity of fruit and nut flour?: Fruit and nut flour is classified as flour, meal and powder of the products of chapter 8, excluding banana and plantain.
How should fruit and nut flour be stored to maintain quality?: It should be kept in a dry, cool environment, protected from moisture and strong odors to preserve its flavor and prevent spoilage.