SA.60012(2020/X) The subject of the project will be implementation of research results carried out in our R & D department and commissioned to increase the content of pyrazines in nuts, in particular for the production of vegetable beverages. In the process of preparing raw materials (i.e. nuts) for the production of vegetable beverages, an innovative method (applicable for patent protection — application number P.436469) will be used so far, consisting of moisturising nuts and then heating them using microwaves at reduced pressure. The methods used so far are based on the supply of heat from the environment with a high temperature to the interior of a material with low humidity, which results in differential intensity of Maillard reactions occurring inside the nuts and makes it difficult to control the roasting process, aimed at forming a favorable chemical composition characterised by the predominance of the pirazine content. The raw material formed according to this method (in the form of various types of nuts) will be distinguished by a significantly higher content of pyrazines (over 70 g/g) than its counterparts prepared using traditional methods, and as a result, significantly better sensory properties that will take over the final product, in the form of vegetable drinks based on nuts. An additional advantage will be the lower content of harmful acrylamide (in raw materials and beverages) and reducing vitamin losses in the process of roasting nuts.The planned implementation of the results of R & D works on the market will consist of: carrying out construction works and the purchase, delivery and assembly of a technological line. As a result of the project, we will bring to the market significantly improved products, in the form of vegetable drinks based on nuts with distinctive features on the scale of the European market. The scope of the project includes five tasks. All tasks start on 01.01.2022 and end on 31.12.2023.