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Walnuts

Walnuts suppliers and sourcing guide

Walnuts used as a food ingredient are mostly the English or Persian walnut (Juglans regia), grown largely in California, Chile and China; black walnut (Juglans nigra) is a smaller specialty market. After harvest the green hulls are removed and the nuts dried, then cracked, and the kernels are sorted by color and size into halves, pieces and meal. Brands buy shelled kernels for bakery, cereals, bars, confectionery and plant-based foods.

See suppliersWhat to ask for on the COA
Also known as
Juglans regia · English walnut · Persian walnut · Walnut kernels
Facts checked
November 2026

Forms and grades of walnuts

Suppliers sell different products under the same name. Specify the one you need.

  • Halves

    Whole kernel halves for decoration and premium inclusions.

  • Pieces

    Halves and pieces or graded pieces by size, the usual bakery grade.

  • Meal

    Finely ground walnut for fillings and coatings.

  • Color grades

    Extra light, light, light amber and amber kernels, graded against the USDA Walnut Color Chart.

  • Pasteurized or organic

    Kernels pasteurized by steam or other validated process, and certified organic grades.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Moisture
Oven or moisture-analyzer result; kernels must be well dried to resist mold.
Color
Kernel color classification against the USDA Walnut Color Chart.
Rancidity
Peroxide value and free fatty acids, the main shelf-life indicators for nut kernels.
Defects and foreign material
Shell fragments, insect damage, mold and shriveled kernels against the grade ordered.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; ask whether the lot was pasteurized or roasted and how that step was validated.
Aflatoxins
Total aflatoxins and aflatoxin B1 by HPLC or LC-MS/MS on a lot sample drawn by a defined sampling plan.

Storage, lots and expiry

Storage and shelf life

Walnut kernels are high in unsaturated fat and turn rancid with heat, light and air, so store them sealed in a cool, dry place, ideally refrigerated or frozen for longer holds, and away from strong odors they can absorb. Protect stock from insects and rodents. Shelf life is set by the supplier's specification, with peroxide value or flavor checked on older lots.

Lots and expiry dates

Color, size and oil quality vary with variety, origin and crop year. Record grade, color, crop year and peroxide value for each lot and rotate stock first-in, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's food allergen Q&A guidance (Edition 5) lists walnut (English, Persian), Juglans regia L., among the tree nuts FDA considers major food allergens.

    Source: fda.gov (opens in a new tab)

  • The same guidance says the specific type of tree nut must be declared, rather than the general term "tree nuts".

    Source: fda.gov (opens in a new tab)

  • USDA's grade standards for shelled walnuts describe U.S. No. 1 as portions of walnut kernels that are well dried, clean, free from shell and foreign material, with color specified from the USDA Walnut Color Chart.

    Source: ams.usda.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.

Walnuts suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking walnuts 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 walnuts? Request a listing

Frequently asked questions

What forms of walnuts can brands buy?

Common forms include halves, pieces, meal, color grades and pasteurized or organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for walnuts include?

Expect moisture, color, rancidity, defects and foreign material, microbiology and aflatoxins, each with its method, specification and result for that lot.

How should walnuts be stored?

Walnut kernels are high in unsaturated fat and turn rancid with heat, light and air, so store them sealed in a cool, dry place, ideally refrigerated or frozen for longer holds, and away from strong odors they can absorb. Protect stock from insects and rodents. Shelf life is set by the supplier's specification, with peroxide value or flavor checked on older lots.

What is the regulatory status of walnuts?

FDA's food allergen Q&A guidance (Edition 5) lists walnut (English, Persian), Juglans regia L., among the tree nuts FDA considers major food allergens. The same guidance says the specific type of tree nut must be declared, rather than the general term "tree nuts". USDA's grade standards for shelled walnuts describe U.S. No. 1 as portions of walnut kernels that are well dried, clean, free from shell and foreign material, with color specified from the USDA Walnut Color Chart.

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