Integration of acorn flour into the food chain as an ingredient with high nutrition value

This project addresses three priority challenges in line with the EIT Food missions of creating a Fair and Resilient Food System and achieving a Net Zero Food System: reducing food loss by transforming acorns—an abundant but underutilized resource—into valuable food ingredients; increasing the availability of affordable, nutritious and sustainable food products to help reduce non-communicable disease (NCD) risks in key markets and demographics; and improving manufacturing processes to utilise food waste and side streams, thereby creating economic value from these resources. Leveraging sustainable resource use from traditional oak forests in Portugal and Spain, the project develops nutritious acorn-based ingredients, including gluten-free acorn flour for bakery and plant-based meats, and a caffeine-free acorn coffee substitute.

These products support NCD risk reduction by offering high-fibre, antioxidant-rich, low glycaemic index alternatives aligned with consumer trends in health and eco-friendliness. Through innovative manufacturing processes, Landratech turns acorns into commercially viable food products, promoting sustainability and adding value to food systems. The project will launch a caffeine-free acorn coffee substitute in capsule form targeting health-conscious consumers, introduce acorn flour as a gluten-free, versatile ingredient for bakery and alternative meat products, and develop tailored acorn-based recipes that support food manufacturers in meeting sustainability KPIs and market demand for health-oriented, eco-friendly products. A Life Cycle Assessment (LCA) will evaluate the environmental impact of acorn-based products, identify areas for improvement and provide data to support food manufacturers in achieving their sustainability goals.