At Nefisso, ingredient selection and roasting belong together. All ten current varieties are made using our slow, gentle double roasting process. We deliberately give this craft time and attention. Our aim is a recognisable balance of roasted aroma, the character of the ingredients and a satisfying crunch.
Why we roast slowly with moderate heat
Time for our flavour. We roast slowly, gently and twice, using moderate temperatures. Our aim is a balanced roast that brings together roasted aroma, the character of the ingredients and a satisfying crunch. We deliberately take time and apply the experience of our roasting craft.
How roasted aroma develops. During heating, naturally present sugars and amino acids react with one another in what is known as the Maillard reaction. This creates new aroma compounds and the typical roasted colour. Moisture also escapes and the structure changes, developing roasted flavours and the desired bite.
When roasted aroma turns bitter. Browning reactions continue as heat exposure increases. If roasting becomes too intense, dark colour, bitter notes and burnt flavours can develop. The subtle differences between varieties can then become less noticeable. A darker roast does not automatically mean more enjoyment.
What happens to the natural fats. Nuts and seeds contain natural fats with unsaturated fatty acids that can react with oxygen. Heat can accelerate these oxidation reactions. They initially produce hydroperoxides, which are unstable compounds. These can break down further into smaller compounds that affect aroma, including certain aldehydes.
Why this affects quality. These breakdown products can change and accumulate during processing and storage. Depending on their type and amount, they can contribute to cardboard, pungent or rancid notes, reducing the perceived freshness of the snack. This does not mean that every roasted nut becomes rancid: the overall processing and storage conditions matter.
Our care continues with packaging. We aim to develop the desired roasted aromas while avoiding unnecessary heat exposure. Our aluminium barrier laminate then helps protect the unopened pack against oxygen, light and moisture. Roasting craft, packaging and suitable storage work together to help preserve flavour.
Quality means finding the right balance. For us, gentle roasting means developing aroma and texture while avoiding overroasting. A low temperature or a long roasting time alone does not guarantee a better result. The right combination depends on factors including variety, size, moisture and roasting equipment. A shorter roast can also achieve good quality at a suitable temperature.
What this means for your snack. When you taste an almond, pistachio or seed, we want you to experience its character alongside the roasted notes. This balance is our ambition for the Nefisso flavour.
Further reading: studies on roasted almond aroma and consumer acceptance, roasting and pistachio texture, fat changes in processed almonds, and oxidation and flavour in stored almonds. This research describes general relationships and does not test Nefisso products.
