Hazelnut Storage & Shelf Life Guidelines
Proper storage is essential for maintaining hazelnut quality across long transport routes, warehouse environments and ingredient processing lines. Whether raw, blanched, roasted, chopped, or milled into paste or flour, each format responds differently to oxygen, temperature, humidity and packaging conditions. This guide explains the scientific and industrial best practices for maximizing shelf life.
1. Why storage conditions matter for hazelnuts
Hazelnuts are naturally high in oil, making them sensitive to oxidation, light exposure and temperature fluctuations. Incorrect storage accelerates:
- Rancidity development
- Flavor deterioration
- Moisture absorption and textural changes
- Increased risk of mold growth
- Reduced shelf life for industrial applications
Proper storage ensures consistent performance across roasting, paste production, bakery formulations and chocolate manufacturing.
2. Ideal environmental conditions for hazelnut storage
Temperature
Hazelnuts should be stored below 10°C (50°F) whenever possible. In warmer climates, refrigerated or climate-controlled storage is recommended for long-term holding.
Humidity
Relative humidity should be kept below 60% to minimize mold risk and prevent kernels from absorbing moisture.
Light exposure
Direct sunlight accelerates oxidation. Hazelnuts must be kept in shaded, non-UV-exposed warehouse areas.
Air quality
Avoid environments with strong odors (spices, chemicals, fuel), as hazelnuts easily absorb external aromas due to their high fat content.
3. Shelf life expectations by hazelnut format
Shelf life varies based on processing level, surface exposure and packaging.
Raw natural kernels
- 12–24 months shelf life
- Lower oxidation risk compared to roasted forms
- Best stored in vacuum packs or big bags in cool environments
Blanched kernels
- 12–18 months shelf life
- Skin removal increases oxidation risk
- Vacuum sealing strongly recommended
Roasted kernels
- 6–12 months shelf life
- Roasting accelerates oil exposure to oxygen
- Inert gas flushing (N₂) preferred in packed products
Chopped / sliced hazelnuts
- 6–9 months shelf life
- High surface area increases oxidation rate
- Must be kept airtight and refrigerated for long-term storage
Hazelnut meal / flour
- 3–6 months shelf life
- Very high surface exposure accelerates rancidity
- Best kept frozen or refrigerated
Hazelnut paste / praline
- 6–12 months shelf life depending on oil separation
- Stored in sealed metal or food-grade containers
- Stable at controlled temperatures (15–20°C)
4. Packaging technologies used to extend shelf life
Industrial packaging plays a critical role in preserving hazelnut freshness from origin to final processing.
Vacuum sealing
The most effective method for kernels, reducing oxygen exposure and stabilizing shelf life during transport.
Modified atmosphere packaging (MAP)
Particularly beneficial for roasted, chopped and milled hazelnuts. Nitrogen-flushed bags slow oxidation significantly.
Big bags (500–1000 kg)
Used for large-volume industrial buyers. Must be kept in cool storage environments and used quickly once opened.
Metal containers for paste
Hazelnut paste is commonly packed in lined steel drums or large pails to reduce oxygen penetration and prevent oil separation.
5. Common storage mistakes to avoid
- Storing hazelnuts near strong odors (coffee, spices, chemicals)
- Keeping roasted or milled formats at room temperature for long periods
- Exposing vacuum bags to direct sunlight or temperature spikes
- Opening bulk bags too early without proper rotation plans
- Mixing fresh and older batches in the same storage zone
Even ideal hazelnut formats degrade rapidly when exposed to the wrong environment.
6. Best practices for importers & manufacturers
- Rotate inventory using **FIFO (First In, First Out)**
- Store pallets at least 10 cm off the ground for air movement
- Use climate-controlled storage for roasted, chopped or milled formats
- Check packaging integrity upon container opening
- Record batch numbers and storage conditions for traceability
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