Nut Butters: export from Canada to ASEAN

Nut butters are specified on grind (smooth or crunchy, and the particle size within each) plus added ingredients and whether the product is stabilised.

Oil separation is the single most common consumer complaint and it is a formulation decision rather than a defect. Natural unstabilised butters separate; stabilised ones do not. Which is correct depends entirely on the destination market's expectation, and those expectations differ sharply: some markets read separation as a mark of authenticity, others as spoilage. Establish it before formulating.

As with roasted nuts, the raw material is generally imported, so origin claims should follow the nut rather than the manufacturing location.

Rancidity governs real shelf life, and allergen management governs compliance. Both require destination-specific validation rather than a Canadian default, and precautionary labelling rules in particular vary by market.

Nut butters classify apart from whole nuts, with peanut butter frequently in a separate line from tree nut butters. Send the exact composition, since blends can classify differently from single-nut products.