Hazelnut Milk, Plant-Based Beverages, and Hazelnut Coffee¶
Content generated by artificial intelligence — verify before application
This article was automatically compiled from a collection of hazelnut literature with the aid of artificial intelligence and may contain errors or outdated information. It serves as a starting point for further research, not as professional advice. Dosages, products, and timelines are informative and depend on the cultivar, location, and applicable regulations — always consult an advisory service and official sources before application.
Plant-based nut beverages are one of the fastest-growing segments of the food market, and hazelnut is increasingly appearing in them — either alone or in combination with rice, oats, or almonds. For small processors and family farms, this is a product with high added value: from raw material that is otherwise sold in bulk (kernels, fragments, "off-grade" calibers), a beverage, flavored coffee, or instant mix can be created that is sold packaged, with a brand and a story about its origin. This article explains how hazelnut plant-based beverages are produced technologically (grinding, extraction, emulsification, stabilizers, pasteurization, shelf life), how flavored coffee and hazelnut-based coffee substitutes are made, and — crucially for sales — what EU rules apply to labeling: why a plant-based beverage must not be called "milk" and under what conditions nutritional claims such as "source of protein" may be highlighted.
Why a beverage and coffee — the logic of added value¶
It is clear from the hazelnut literature corpus that primary processing on small farms usually stops at dried nuts, oil, flour, and paste. An investment study for innovative hazelnut-based products describes a typical path: cold pressing yields oil (bottled in 250 and 500 ml bottles), and the cake remaining after pressing is ground into flour for sweets. Beverages and coffee products are a logical next step because:
- they utilize fragments and lower calibers — for beverages and coffee, perfect whole nuts are not required, so raw material that commands a lower price on the kernel market is utilized;
- they expand the farm's product range — the corpus already mentions specialized products for the Croatian market, such as organic pancake mix and "rice and hazelnut beverage," indicating that demand exists;
- they allow for a longer shelf life than fresh nuts when properly stabilized and heat-treated.
It is important to be realistic: beverages are technologically more demanding than flour or oil because they require fine grinding, homogenization, and heat treatment equipment, as well as good hygiene practices. Without stabilization, the product separates quickly (sediment at the bottom, fat layer on top), and without proper pasteurization, it has a very short shelf life.
Kernel composition as a starting point¶
The quality of the beverage is determined by the composition of the kernel itself. Multiple sources in the corpus provide similar ranges (values vary by cultivar, season, and method):
| Component | Typical content in kernel | Note |
|---|---|---|
| Fats (oil) | 56–69 % (average ~61.5 %) | carrier of energy and creamy texture; prone to oxidation |
| Proteins | 12–21 % (Croatian cultivars often 10–13 %) | influence the possibility of the "source of protein" claim |
| Carbohydrates | ~14–20 % | part of natural sweetness |
| Dietary fiber | up to ~18 % | part remains in the cake after pressing |
| Water | 2.5–5.6 % | |
| Ash (minerals) | ~2 % | |
| Energy | ~600–680 kcal / 100 g kernel | raw material; beverage is much more diluted |
The key implication for beverages: hazelnut is very fatty, so the main technological challenge is emulsification — how to keep this fat permanently dispersed in water so the product does not separate. The high fat content also means a tendency toward oxidation (rancidity), which is why raw material selection, heat treatment, and potential antioxidants are important.
Figures are informative and depend on cultivar, location, and season; for labeling, use your own laboratory analysis of the finished product.
How a small processor produces hazelnut plant-based beverage¶
The production path for hazelnut plant-based beverage is fundamentally the same as for other nut and seed beverages, only adapted to the high fat content of hazelnut. Below is the typical sequence; specific parameters (temperatures, time, pressure) depend on the equipment and must be optimized through trial batches.
1. Preparation and (optional) soaking of raw material¶
Peeled, blanched kernels or lightly roasted kernels are used. Roasted kernels provide a more pronounced "toasted" aroma but have a less stable fat profile. Kernels can be soaked in water for several hours to soften and grind more easily; soaking also reduces some anti-nutrients and improves extraction.
2. Grinding with water¶
Soaked kernels are ground with water (using a mill, colloid mill, or powerful blender) into a thick paste. The ratio of kernel to water determines the "strength" of the beverage and the cost of goods sold — more kernels mean a creamier and more nutritionally rich, but more expensive, product. At this step, a coarse suspension of fat, proteins, and fibers in water is formed.
3. Extraction and pressing¶
The paste is pressed through fine cloth, a bag ("nut milk bag"), or a screw/centrifugal press. The liquid part is the beverage, and the solid residue is cake (okara) — rich in fiber and partially in protein. Consistent with the logic in the corpus (where cake after oil pressing is ground into flour), okara is not discarded: it can be dried into flour for baking, added to cookies, or used as a component in other products. Warm water and slight heating at this stage increase extraction efficiency.
4. Formulation: emulsification and stabilizers¶
Raw pressed beverage separates because fat and water are not permanently bonded. Stability is achieved through a combination of:
- Homogenization — high-pressure size reduction of fat droplets. Professional literature for nut beverages cites a pressure range of approximately 20–60 MPa (200–600 bar); size reduction of fat globules prevents phase separation and yields a creamier, "homogenized" product. For hazelnut milk, advanced methods such as thermosonication (ultrasound + heat) have been investigated to reduce sedimentation during storage.
- Emulsifiers and hydrocolloids (stabilizers) — additives that "bind" the emulsion and prevent sedimentation. Typically, hydrocolloids (e.g., gellan gum, xanthan, carrageenan, guar) and lecithin as an emulsifier are used. Research on hazelnut beverages shows that hazelnut type and hydrocolloid concentration significantly affect physicochemical and sensory properties.
- Flavor correction — often a small amount of salt, optionally a sweetener (sugar, agave), and a very small amount of oil for creaminess are added. EU rules on claims (see below) limit how low sugar content or added sugar can be highlighted.
To protect against oxidation (rancidity), the hazelnut oil corpus systematically mentions natural antioxidants: rosemary and green tea extracts (synergistically the strongest protection), sage, pomegranate, and citric acid as a synergist (e.g., in the order of 0.01 %). The same logic applies to fatty beverages — cold chain, protection from light and oxygen, and permitted antioxidants as needed extend shelf life.
5. Heat treatment: pasteurization (or UHT)¶
For the beverage to be microbiologically safe and have a usable shelf life, it must be heat-treated. For nut beverages, pasteurization, sterilization, or UHT treatment are used to destroy microorganisms. Roughly (parameters must be validated for the specific line):
| Process | Approximate regime | Consequence for shelf life |
|---|---|---|
| Pasteurization (HTST) | ~72–75 °C for 15–20 s or milder "batch" heating | chilled product, short shelf life (days to a few weeks) |
| High-temperature pasteurization | ~85–95 °C, shorter time | slightly longer chilled shelf life |
| UHT | ~135–145 °C, a few seconds + aseptic filling | shelf life of months at room temperature, but requires expensive equipment |
Small processors usually opt for pasteurization + chilled storage, as a UHT line is capital-intensive. Filling should be as clean as possible (preferably in washed, disinfected packaging material), and the product should be cooled immediately.
All regimes listed are informative; validation according to HACCP principles and requirements of the competent sanitary/veterinary inspection is mandatory.
6. Shelf life and common errors¶
- Separation (sediment/fat ring): the most common defect; caused by insufficient homogenization or too little/wrong stabilizer. Solution: optimize homogenization pressure and hydrocolloid concentration on trial batches.
- Rancidity: a result of fat oxidation; protect from heat, light, and oxygen, use fresh raw material, and use permitted antioxidants as needed.
- Short shelf life / spoilage: a result of insufficient heat treatment or poor filling hygiene; without aseptic conditions, expect a chilled, short shelf life and declare it clearly ("store at +2 to +8 °C, consume within X days after opening").
- Grittiness: too coarse particles — grind finer and press better.
Shelf life must not be "guessed": it is determined by a stability study (microbiological and sensory analyses over time) for the specific recipe and packaging.
Flavored coffee and coffee blends with hazelnut¶
Under "coffee with hazelnut" on the market, three very different products are hidden, and the difference is important because it entails different labeling rules:
- Flavored real coffee — roasted and ground coffee (Coffea bean) to which hazelnut aroma has been added. Here, hazelnut is the carrier of aroma, not a nutritional component. The aroma can be natural (obtained from real hazelnut) or "flavor identical to natural"; the labeling method ("natural hazelnut flavor" vs. just "flavor") is prescribed by EU flavor regulations, and this determines whether an image of the nut on the package is permitted.
- Coffee substitute / "decaffeinated" plant-based coffee — a product without real coffee, composed of roasted and ground plant raw materials. A classic commercial example is mixtures based on chicory (root), barley, rye malt, carob, etc., to which roasted hazelnuts/almonds are added as flavor carriers. These products are caffeine-free and acid-free, and chicory provides soluble fiber (inulin).
- Instant mixes and "hazelnut latte" — a combination of coffee (or substitute) with hazelnut powder/paste and optionally plant-based beverage powder, for quick preparation.
Technological steps (small processor)¶
| Step | What is done | Note |
|---|---|---|
| Roasting (toasting) | hazelnut and, in the case of substitutes, chicory root/barley are roasted to the desired color and aroma | roasting develops "coffee-like," toasted aroma; too dark = bitter/burnt |
| Grinding | roasted ingredients are ground to a granularity suitable for the chosen preparation method | "all-purpose" granularity suits most home appliances |
| Blending | dosing the proportion of coffee/substitute and hazelnut according to the recipe | batch uniformity is key for consistent taste |
| (Optional) extraction + drying | for instant: boiling, extraction, and spray drying | more capital-intensive |
| Packaging | into airtight, preferably aroma-barrier packaging | fatty hazelnut is prone to rancidity — barrier and shelf life are critical |
The same warning applies to roasting as for beverages: hazelnut is fatty, and roasted products go rancid faster, so raw material freshness, barrier packaging (with inert gas if necessary), and a realistic shelf life are key. Chicory in substitutes carries inulin (a prebiotic), which is a common marketing point, but claims regarding this must comply with claim regulations (below).
EU labeling rules: why it cannot be called "milk"¶
This is the most critical regulatory section and a common source of violations for small producers.
According to Regulation (EU) No 1308/2013 (common organization of agricultural markets), the term "milk" is reserved exclusively for products of animal origin (secretion of the mammary gland), and terms such as cream, butter, cheese, and yogurt are reserved for dairy products. The Court of Justice of the European Union ruled in 2017 (case C-422/16, "TofuTown") that the term "milk" and reserved dairy terms must not be used for pure plant-based products when placing them on the market and in advertising — even with clarifying additions indicating plant origin. In other words, "hazelnut milk" is not an permitted name on the EU market (including Croatia).
There is a narrow list of traditional exceptions (Commission Decision 2010/791) where the term with "milk" is tolerated because the name is traditional and the nature of the product is clear — e.g., coconut milk or peanut butter. Hazelnut is not on this list of exceptions.
Practical implications for labeling:
- Instead of "milk," use "plant-based drink" or "hazelnut drink" (English: "drink"/"beverage"). This is why all major brands write "oat drink," "almond drink," etc.
- Do not use "cream," "yogurt," "cheese," or "butter" for plant-based versions (except for the aforementioned traditional exceptions).
- The name must be truthful and not misleading according to Regulation (EU) No 1169/2011 on the provision of food information to consumers (FIC): mandatory elements include the food name, ingredient list, allergen declaration (hazelnut is a tree nut allergen!), net quantity, shelf life/date, storage conditions, operator details, and nutritional declaration (table per 100 ml/100 g).
- Allergens: hazelnut must be emphasized in the ingredient list (e.g., bolded). If the line processes other allergens, consider a statement on possible traces.
Nutritional claims: what is allowed and what is not¶
Claims such as "source of protein," "high fiber content," or "sugar-free" are regulated by Regulation (EC) No 1924/2006 on nutrition and health claims made on foods. They may only be used if listed in the Regulation and if the product meets the prescribed conditions. The most important thresholds are:
| Claim | Condition (according to Regulation 1924/2006) | Application to hazelnut drink |
|---|---|---|
| "Source of protein" | at least 12 % of energy value from protein | diluted drinks often do not exceed the threshold — check via analysis |
| "High protein content" | at least 20 % of energy value from protein | rarely achievable without fortification |
| "Source of fiber" | at least 3 g fiber / 100 g or 1.5 g / 100 kcal | some fiber remains in the pomace, so the drink may contain little |
| "High fiber content" | at least 6 g fiber / 100 g or 3 g / 100 kcal | difficult in a liquid drink; easier in a substitute with chicory |
| "Sugar-free" | maximum 0.5 g sugar / 100 ml | possible if no sugar is added |
| "No added sugar" | no added sugars or sweetening ingredients | check the recipe |
Key takeaway: for liquid drinks, claims are calculated at the actual level in the finished product, not on the concentrated raw material (the kernel has high protein, but the drink is diluted). Any claim requires your own laboratory analysis of the finished product. Health claims (e.g., regarding the heart, antioxidants) are subject to an even stricter regime — only approved claims from the EU register of health claims may be used under prescribed conditions; general statements like "antioxidants help cells," commonly found in popular literature, are not permitted on labels without approval.
Checklist before entering the market¶
- [ ] Recipe and kernel-to-water ratio defined and reproducible
- [ ] Homogenization/stabilizers established — product does not separate throughout shelf life
- [ ] Pasteurization/thermal regime validated (HACCP)
- [ ] Stability study determined actual shelf life and storage conditions
- [ ] Laboratory nutritional analysis of the finished product (for labeling and claims)
- [ ] Name is not "milk" — use "plant-based drink / hazelnut drink"
- [ ] Hazelnut (allergen) emphasized in the ingredient list
- [ ] All nutritional/health claims verified according to 1924/2006 and the EU register
- [ ] Labeling compliant with Regulation 1169/2011 (FIC)
- [ ] Facility registration and records with the competent inspection authority
Practical recommendations¶
- Start small and measured: produce several trial batches with different kernel-to-water ratios and different stabilizers, and monitor separation over several days.
- Utilize the pomace: the dried cake becomes flour or a cake additive — reducing waste and cost, in line with the cascade utilization logic from hazelnut literature.
- Coffee/substitutes are a technologically easier entry: roasting, grinding, and packaging require less equipment than homogenization and pasteurization, making them a good first step into value-added products.
- Do not improvise with names and claims: labeling violations ("milk," unapproved health claims) are the most common cause of inspection issues; it is better to invest in correct labeling than risk product withdrawal.
- Use official sources for regulations and support: specific measure codes, calls for proposals, and support amounts change — check APPRRR, the Official Gazette (Narodne novine), and advisory services; figures in this text are informative.
Sources¶
This article is an AI summary from an internal collection of hazelnut literature (Lijeskopedija RAG corpus) supplemented with public sources on EU regulations and processing technology. Main sources used:
From RAG corpus (hazelnut literature):
- Investment study for the production of innovative hazelnut-based products (Corylus avellana L.), 2019. — oil pressing, flour from pomace, packaging.
- Master's thesis / works on the chemical composition of hazelnut kernels (PBF/PTFOS, 2017–2022) — fat, protein, carbohydrate, and energy contents.
- "Cascade utilization of hazelnut and aronia by-products," 2025; "Potential of hazelnut shells as a rich source of polyphenols," 2024 — composition, by-products, phenols.
- Works on the oxidative stability of cold-pressed hazelnut oil (Štefančić/Moslavac et al., 2018–2023) — natural antioxidants (rosemary, green tea, sage, pomegranate), citric acid as a synergist.
- "Organic production and organic hazelnut products in Croatia" (final thesis, 2022) — spreads, rice-hazelnut drink, Croatian market.
- Economic works on the profitability of hazelnut production and processing mechanization (2018–2022) — added value of processing.
Public sources (web):
- Regulation (EU) No 1308/2013 on the common organization of markets (protection of the term "milk") — EUR-Lex: https://eur-lex.europa.eu/eli/reg/2013/1308/oj
- CJEU Judgment C-422/16 (TofuTown), 2017 — prohibition of "milk" names for plant-based products; USDA FAS summary: https://www.fas.usda.gov/data/eu-28-european-court-prohibits-use-dairy-names-non-dairy-products
- Regulation (EC) No 1924/2006 on nutrition and health claims made on foods — EUR-Lex: https://eur-lex.europa.eu/eli/reg/2006/1924/oj
- Regulation (EU) No 1169/2011 on the provision of food information to consumers (FIC) — EUR-Lex: https://eur-lex.europa.eu/eli/reg/2011/1169/oj
- Stability of milk-free drinks (IntechOpen): https://www.intechopen.com/chapters/75536
- Thermosonication and homogenization of hazelnut drink (PMC): https://pmc.ncbi.nlm.nih.gov/articles/PMC6423208/
- Influence of hazelnut type and hydrocolloids on drink properties (ScienceDirect): https://www.sciencedirect.com/science/article/abs/pii/S0308814622022506
- Examples of commercial coffee substitutes with chicory and hazelnut (Teeccino): https://teeccino.com/products/hazelnut-herbal-coffee
For current regulations, support, and facility registration, check official sources: APPRRR, Narodne novine, the Ministry of Agriculture, and the competent advisory service. Figures and regimes in the article are informative and depend on cultivar, location, equipment, and current regulations.
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Handheld Nut Cracker
For processing small batches of nut kernels.
| Use Case | Option Type | What to Check Before Purchase |
|---|---|---|
| Small quantity processing | Manual lever cracker | Crushing mechanism and shell separation |
| Kernel preservation | Adjustable pressure tool | Ease of cleaning and durability |
| High volume needs | Electric cracking machine | Professional equipment for speed |