Acorn-based food products

The acorn, the fruit of oak, cork oak, and holm oak trees, was for centuries a survival food in several regions of Portugal and the Mediterranean. Although it fell out of use, it is now being rediscovered as a nutritious and versatile ingredient. Rich in complex carbohydrates, fiber, minerals, and antioxidants, the acorn has been studied and transformed into flours, breads, biscuits, and even beverages.

The growing demand for healthier, local, and more sustainable foods has brought back to the table a fruit that for a long time was regarded merely as animal feed. Its resurgence follows the movement to valorize traditional and wild ingredients, while also responding to new demands from modern consumers: fewer ultra-processed products, more gluten-free options, and more flavor combined with sustainability. Several acorn-based food products are already available in some markets:

i. Acorn flour: gluten-free and with a slightly sweet, toasted flavor, it can be used on its own or mixed with other flours to make bread, cakes, pancakes, and cookies;

ii. Bread and pastries: an increasing number of artisanal bakeries are experimenting with incorporating acorn flour. The result is a dense yet nutritious bread, rich in fiber and with a distinctive aroma. Cakes and cookies gain a flavor reminiscent of nuts, working well in both traditional and more innovative recipes;

iii. Acorn-based beverages:

a) acorn coffee: similar to barley or chicory coffee, roasted and ground acorns can replace coffee, offering a caffeine-free beverage with a mild, toasted flavor;

b) craft beer: some Portuguese and Spanish breweries have launched beers made with acorn flour or extracts;

c) plant-based drinks: acorns can be transformed into a “plant milk” type beverage (still under development);

iv. Energy and functional products: energy bars, granolas, and crunchy snacks are new ways to incorporate acorns into modern diets;

v. Other culinary applications: once extracted, acorn starch can be used to thicken soups, sauces, or even in fresh pasta_.

From forgotten food to innovative ingredient, the acorn is gaining ground in modern diets. Embracing the acorn means celebrating history, caring for health, and paving the way for a more sustainable way of eating.

References

Costa, R. et al. (2022). Nutritive value of acorns and food applications. Journal of Mediterranean Food Science.

FAO (2021). Non-wood forest products and rural economies.

Mendes, A. M. (2018). Valorização da bolota na alimentação humana: uma abordagem agroecológica (Master’s thesis). University of Évora.

Rodrigues, M., & Matos, L. (2019). O montado como ecossistema multifuncional e o papel da bolota. Revista de Estudos Rurais, 15(2), 41–58.

Silva, M. & Pereira, J. (2020). Processing methods for reducing tannins in oak acorns. European Food Technology.