Nut butter is a spreadable product made by grinding roasted nuts to a smooth consistency, sometimes with added salt, sugar or stabilisers, and it must comply with EU food safety and labelling requirements including allergen declaration.
In trade practice
Manufacturers control oil separation through stabiliser selection and homogenisation, and texture is assessed against reference samples agreed with the buyer. Aflatoxin testing of the nut input is mandatory before processing, as EU maximum levels set in the applicable regulation apply to the finished product. Ingredient declarations on finished packaging must match the agreed recipe exactly, and any recipe change requires prior buyer approval under most supply agreements.
In a specification
A nut butter specification covers texture and spreadability criteria, oil separation limit, roast colour range, microbiological standards, aflatoxin limit referencing the applicable EU regulation, and a full ingredient declaration.