In recent years, sustainable development and circular economy have become key factors in the food industry. This graduate thesis explored the potential use of by-products from hazelnut processing, such as press cake and sediment from cold pressing, as substitutes for hazelnut paste in sweet spreads. This approach reduces waste and enhances the value of raw materials, contributing to economic and ecological sustainability. Additionally, the study investigated the impact of replacing table sugar with coconut sugar. Such substitution yields a more nutritious sweet spread. The sweet spreads were prepared on the basis of one kilogram in a ball mill at a temperature of 60 °C with 6 kg of balls (made of stainless stell) and at speed rotation of mixer 70 rpm. The properties of the resulting products, including color, colloidal and oxidative stability, texture, rheological properties, and particle size, were analyzed. The results indicate that the addition of hazelnut press cake and sediment significantly alters the color and texture of the products, increases viscosity and hardness, but such addition doesn’t affect colloidal and oxidative stability. Samples with coconut sugar, besides differing in color, exhibited larger particles and minor reduction in colloidal stability, but such samples had improved spreadability. Innovative sweet spreads based on hazelnut by-products were sensorially acceptable, highlighting their market potential. This ensures a circular process in hazelnut processing, valorization of by-products, economic efficiency, product innovation, and environmental conservation. Coconut sugar had similar effects on sweet spreads as by-products. While affecting the sensory properties of sweet spreads, coconut sugar enhances their functionality.