Overview
AcornXtract was a food-innovation project dedicated to developing and scaling an acorn-based solution for use as a caffeine-free coffee substitute. LandraTech was one of ten European companies selected under the Affordable Nutrition Scale-Up Challenge, promoted by EIT Food and Blendhub. The selected companies received innovation services worth €25,000, supporting their progress from market-opportunity analysis to industrial validation and commercial preparation.
The project combined LandraTech’s knowledge of acorn processing and valorisation with Blendhub’s expertise in the development, formulation, industrialisation and commercialisation of powdered food products.
Context and Identified Problem
Acorns are an abundant natural resource in the Quercus woodlands of the Iberian Peninsula but remain poorly integrated into conventional food value chains. Acorn flour and granulate offer potential for developing plant-based ingredients and beverages, including coffee alternatives for consumers seeking to reduce or eliminate caffeine.
However, developing an acorn-based coffee substitute presents technical challenges. The high starch content of acorns and its gelatinisation in hot water may hinder filtration and limit the use of the product in espresso machines, capsules and other extraction systems. AcornXtract addressed this challenge by developing a formulation that was technically feasible, sensorially suitable and compatible with larger-scale production.
Previous Experience and Validation
The project built upon previous trials conducted by LandraTech using acorn flour and roasted acorns. Consumer testing carried out with the Côr de Tangerina restaurant showed that 87.5% of participants were satisfied with dishes and drinks containing acorn flour.
Roasted acorn infusion also received mostly positive feedback, with sensory notes described as cocoa, woody and coffee-like. An excessively roasted flavour was identified by some participants as an area for improvement. In blind testing of an almond spread containing 10% roasted acorn powder, consumers preferred the acorn formulation to a commercial almond spread. These results provided preliminary validation for the development of AcornXtract.
Objectives
AcornXtract’s main objective was to assess and validate the technical, economic and commercial feasibility of scaling an acorn-based coffee substitute and its bioactive-rich extracts. The project aimed to:
- Analyse market trends for coffee substitutes and caffeine-free beverages;
- Identify the customer segments and applications with the greatest potential;
- Define the product’s positioning, format and value proposition;
- Develop and optimise an acorn-based formulation;
- Assess the economic feasibility of the solution;
- Produce and test laboratory prototypes;
- Conduct sensory assessment with an expert panel;
- Validate industrial-scale production;
- Define manufacturing and quality-control parameters;
- Produce a first industrial batch;
- Identify potential customers and commercial channels;
- Prepare the solution for market introduction.
Development and Innovation
The project was implemented through five complementary stages.
1. Market intelligence
The first phase examined relevant market trends, food categories, competing products, prices and target markets. This work identified differentiation opportunities, priority applications, potential claims, product formats and customer segments. Portugal and Spain were considered the initial markets, followed by potential expansion into other European countries. The target group primarily included adults interested in caffeine-free alternatives, healthier lifestyles and food products with a lower environmental impact.
2. Product design and formulation
Based on the market analysis, the project defined the desired product characteristics, including format, nutritional profile, raw-material selection and positioning strategy. Different ideas and formulations were assessed, leading to the selection of a final solution for laboratory development and subsequent scale-up.
3. Laboratory testing and sensory assessment
The formulation was tested and optimised in Blendhub’s food laboratory, considering ingredient functionality, cost, quality and sensory characteristics. Prototypes were produced and assessed by an expert panel, providing feedback on taste, aroma, texture, usability and suitability for the intended application. This stage resulted in the selection of the final recipe and the definition of its raw materials, suppliers and quality-control parameters.
4. Industrial validation
The selected formulation was transferred from laboratory to larger-scale production. Industrial mixing and processing parameters, estimated costs, quality criteria and optimisation opportunities were defined. The project also included the development of digital quality-control models using near-infrared technology. Scale-up validation culminated in the production of a first 50 kg batch for samples, demonstrations and initial commercial interactions.
5. Commercial preparation
During the final stage, potential customers and commercial contacts were identified. LandraTech received mentoring on value-proposition development, commercial messaging, presentation materials and engagement with initial market opportunities. The project delivered a final formulation prepared for exploitation and commercialisation by LandraTech.
Project Information
Programme: Affordable Nutrition Scale-Up Challenge
Supporting Organisation: EIT Food
Project Name: AcornXtract
Development and Scale-up Partner: Blendhub
Beneficiary: LandraTech
Main Application: Acorn-based Coffee Substitute and Infusion
Support Awarded: €25,000.00 in innovation, product-development and scale-up services
Start Date: 22/07/2023
End date: 31/03/2024
Status: Completed