Peanut flour
Peanut flour suppliers and sourcing guide
Peanut flour is made by pressing roasted or raw peanuts to remove much of the oil and then milling the press cake. Suppliers sell it by fat level (for example 12 percent or 28 percent fat) and roast level (light, medium, dark), and it is used to add peanut flavor and protein to bars, baked goods, sauces and drink mixes. Powdered peanut products sold to consumers are often the same material with sugar and salt added.
- Category
- Food staples and powders
- Also known as
- Arachis hypogaea flour · defatted peanut flour · partially defatted peanut flour · peanut powder
- Facts checked
- November 2026
Forms and grades of peanut flour
Suppliers sell different products under the same name. Specify the one you need.
Light roast, low fat
Partially defatted flour from lightly roasted peanuts, mild in flavor and pale, used in protein blends.
Dark roast
Flour from darker-roasted peanuts, stronger peanut flavor for bars, sauces and baked goods.
Higher-fat grades
Less fully pressed flour with more residual oil, richer flavor but shorter shelf life.
Seasoned powder
Flour blended with sugar and salt for spreads and drink mixes.
Organic
Flour pressed from certified organic peanuts, from fewer suppliers.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Fat and protein
- Residual fat by solvent extraction or NMR and protein by combustion (Dumas), which define the grade.
- Aflatoxins
- Aflatoxin B1 and total aflatoxins by HPLC or LC-MS/MS; pressing concentrates aflatoxin in the cake relative to the starting peanuts.
- Moisture and particle size
- Loss on drying and sieve analysis (for example percent through a given mesh).
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli and Salmonella, since the flour is often used in products that are not cooked.
- Oil quality
- Peroxide value and free fatty acids on the extracted fat, especially for higher-fat grades.
Storage, lots and expiry
Storage and shelf life
Store sealed in a cool, dry area away from odors; lower-fat grades keep longer than higher-fat grades because there is less oil to oxidize. Shelf life is set by the supplier's specification, and older stock is checked for rancid odor and moisture before use.
Lots and expiry dates
Fat, protein and roast color vary by press run, which changes flavor and color in finished products, so record the actual fat and protein for each lot. Handle under peanut allergen controls and keep aflatoxin results on file.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Natural Health Products Ingredients Database lists Arachis hypogaea (peanut) flour, dry or powdered, as a non-medicinal ingredient with the purpose viscosity increasing agent.
Source: webprod.hc-sc.gc.ca (opens in a new tab)FDA's food allergen guidance defines a major food allergen to include peanuts and any food ingredient that contains protein derived from them.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Peanut flour suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking peanut flour suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell peanut flour? Request a listingFrequently asked questions
What forms of peanut flour can brands buy?
Common forms include light roast, low fat, dark roast, higher-fat grades, seasoned powder and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for peanut flour include?
Expect fat and protein, aflatoxins, moisture and particle size, microbiology and oil quality, each with its method, specification and result for that lot.
How should peanut flour be stored?
Store sealed in a cool, dry area away from odors; lower-fat grades keep longer than higher-fat grades because there is less oil to oxidize. Shelf life is set by the supplier's specification, and older stock is checked for rancid odor and moisture before use.
What is the regulatory status of peanut flour?
Health Canada's Natural Health Products Ingredients Database lists Arachis hypogaea (peanut) flour, dry or powdered, as a non-medicinal ingredient with the purpose viscosity increasing agent. FDA's food allergen guidance defines a major food allergen to include peanuts and any food ingredient that contains protein derived from them.
More food staples and powders
- Cocoa powderCocoa · Cacao powder
- Chocolate liquorCocoa liquor · Cocoa mass
- Cocoa nibsCacao nibs · Cracked cocoa
- Roasted coffeeCoffea arabica · Coffea canephora
- Instant coffeeSoluble coffee · Instant coffee powder
- MatchaMatcha green tea powder · Powdered green tea
- Black teaCamellia sinensis · Thea sinensis
- Nonfat dry milkNFDM · Skim milk powder
- Whole milk powderDry whole milk · WMP
- Sweet whey powderDry sweet whey · Dried whey
- Buttermilk powderDry buttermilk · Dried sweet cream buttermilk
- Dried whole eggDried eggs · Whole egg powder
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.