Raisins
Raisins suppliers and sourcing guide
Raisins are dried grapes (Vitis vinifera), mostly Thompson Seedless and related seedless varieties. Natural seedless raisins are sun-dried on paper trays between the vine rows, while golden seedless raisins are dipped, treated with sulfur dioxide and dried mechanically to keep a light color. After drying they are cleaned, destemmed, washed and often coated with a little vegetable oil to keep them free-flowing.
- Category
- Food staples and powders
- Also known as
- dried grapes · Vitis vinifera · sultanas · golden raisins · Thompson Seedless raisins
- Facts checked
- November 2026
Forms and grades of raisins
Suppliers sell different products under the same name. Specify the one you need.
Natural (sun-dried) seedless
Dark raisins dried in the vineyard; the standard choice for cereal, baking and snack mixes.
Golden seedless
Mechanically dried and treated with sulfur dioxide to hold a yellow-gold color.
Sultanas and other types
Sultana and seeded (with seeds) raisins, plus small currant-type raisins such as Zante currants.
Oiled, coated or infused
Lightly oiled to prevent clumping, or sugar-infused, yogurt-coated or diced for specific applications.
Raisin paste and juice concentrate
Ground raisins or raisin juice concentrate, used as binders and sweeteners in bakery fillings and bars.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Moisture
- Measured with a dried fruit moisture tester or an equivalent method; it sets texture and shelf life.
- Sulfur dioxide
- Residual sulfite in golden raisins, by Monier-Williams or LC-MS/MS, which decides sulfite labeling.
- Defects and foreign material
- Capstems, stems, sugared, moldy or damaged raisins, and extraneous material such as sand or vineyard debris.
- Size and count
- Size grade or count per weight, which matters for even distribution in a product.
- Microbiology
- Yeast and mold, total plate count, coliforms and E. coli.
- Pesticide residues
- Multi-residue screen by LC-MS/MS and GC-MS/MS against the destination market's limits.
Storage, lots and expiry
Storage and shelf life
Keep raisins in sealed, lined cartons in a cool, dry place; refrigeration slows sugaring (sugar crystals on the surface), darkening of golden raisins and insect activity. Avoid temperature swings that cause condensation. Shelf life follows the supplier's spec, often set by moisture and storage temperature.
Lots and expiry dates
Moisture, color, size and capstem levels vary by crop year, variety and drying method, so record the type, grade and origin on each lot. Golden raisins can lose sulfur dioxide and darken over time, so check sulfite results if you declare them and rotate first-expiring lots first (FEFO).
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
USDA's voluntary U.S. Standards for Grades of Processed Raisins cover four types: seedless, golden seedless, raisins with seeds, and sultana raisins.
Source: ams.usda.gov (opens in a new tab)Under those standards, U.S. Grade A seedless raisins contain not more than 18 percent moisture by weight.
Source: ams.usda.gov (opens in a new tab)The standards define moisture as determined by the Dried Fruit Moisture Tester Method or other methods that give equivalent results.
Source: ams.usda.gov (opens in a new tab)Under 21 CFR 101.100(a)(4), a sulfiting agent with no technical effect in the finished food counts as an insignificant incidental additive only if none is detectable, and 10 ppm or more is a detectable amount.
Source: ecfr.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.
Raisins suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking raisins 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 raisins? Request a listingFrequently asked questions
What forms of raisins can brands buy?
Common forms include natural (sun-dried) seedless, golden seedless, sultanas and other types, oiled, coated or infused and raisin paste and juice concentrate. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for raisins include?
Expect moisture, sulfur dioxide, defects and foreign material, size and count, microbiology and pesticide residues, each with its method, specification and result for that lot.
How should raisins be stored?
Keep raisins in sealed, lined cartons in a cool, dry place; refrigeration slows sugaring (sugar crystals on the surface), darkening of golden raisins and insect activity. Avoid temperature swings that cause condensation. Shelf life follows the supplier's spec, often set by moisture and storage temperature.
What is the regulatory status of raisins?
USDA's voluntary U.S. Standards for Grades of Processed Raisins cover four types: seedless, golden seedless, raisins with seeds, and sultana raisins. Under those standards, U.S. Grade A seedless raisins contain not more than 18 percent moisture by weight. The standards define moisture as determined by the Dried Fruit Moisture Tester Method or other methods that give equivalent results. Under 21 CFR 101.100(a)(4), a sulfiting agent with no technical effect in the finished food counts as an insignificant incidental additive only if none is detectable, and 10 ppm or more is a detectable amount.
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