Overview
Oakoffee - Acorn Coffee Substitutes: A Sustainable Bioeconomy for the Revitalisation of the Montado is a pilot research and innovation project focused on developing new coffee substitutes from roasted acorns while promoting the sustainable valorisation of the montado and its endogenous forest resources. Coordinated by LandraTech in partnership with CATAA - Agri-food Technology Support Centre, the project combines expertise in acorn processing, extraction technologies, food development and sensory analysis to create solutions suitable for pilot and semi-industrial production.
Context and Challenge
The montado is an agroforestry system characteristic of the Iberian Peninsula, with significant environmental, economic, landscape and cultural value. In addition to supporting biodiversity and protecting soils, it plays an important role in carbon sequestration, water retention and the adaptation of rural territories to climate change. Despite the high availability of acorns, a significant proportion of this resource remains underused or is exclusively destined for animal feed. The limited organisation of the value chain, the seasonality of the raw material and the predominance of small-scale processing methods restrict the development of food products for human consumption. Most coffee substitutes currently available on the market are produced from cereals or chicory. Oakoffee aims to develop a Portuguese alternative that is caffeine-free and naturally gluten-free, based on a forest resource that does not require irrigation or intensive soil management.
Objectives
Oakoffee’s main objective is to optimise the processing of roasted acorns in order to develop two types of coffee substitute:
- A soluble powder for dissolution in hot water;
- A low-solubility powder for use in capsules.
The project aims to:
- Optimise the processing and roasting of holm oak and cork oak acorns;
- Test advanced technologies for extracting soluble compounds;
- Select efficient drying processes for producing soluble powdered beverages;
- Optimise the preparation and filling of capsules with roasted acorn powder;
- Assess the nutritional profile, safety, stability and consumer acceptance of the products;
- Evaluate their economic viability and market potential;
- Define a strategy for exploiting and commercialising the project results.
Technological Development and Innovation
The project integrates different food-processing technologies, covering the entire process from raw-material preparation to the production and validation of the final products. Different processing conditions will be studied for roasting holm oak and cork oak acorns, before or after reducing their tannin content, with the aim of preserving their nutritional characteristics and obtaining suitable sensory profiles. Technologies including ultrasound, pulsed electric fields and high hydrostatic pressure will be tested to produce the soluble coffee substitute. The resulting extracts will then be processed using methods such as vacuum evaporation, oven drying, spray drying and drum or roller drying. The products will undergo nutritional, physicochemical, microbiological, sensory and shelf-life assessments. Consumer acceptance and preference tests will also be conducted to identify the formulations with the greatest market potential.
Impact and Contribution
Oakoffee aims to contribute to:
- Valorising acorns as a raw material for the food industry;
- Creating new sources of income for forest owners and acorn producers;
- Encouraging the sustainable management and preservation of the montado;
- Reducing dependence on imported raw materials used in conventional coffee substitutes;
- Developing caffeine-free and naturally gluten-free products;
- Creating knowledge, skills and production capacity in inland regions;
- Promoting shorter, locally based supply chains;
- Strengthening the commercialisation and internationalisation potential of acorn-derived products.
The project also has a social and cultural dimension, helping to recover the traditional use of acorns and reinterpret it through food products aligned with current consumer trends.
Project Information
Programme: Promove Programme 2024 - Innovative Pilot Projects
Project title: Oakoffee - Acorn Coffee Substitutes: A Sustainable Bioeconomy for the Revitalisation of the Montado
Application Code: PL24-00153
Total Investment: €199,986.67
Financial Support: €149,990.00
Funding Rate: 75%
Consorcium Co-funding: €49,996.67
Duration: 36 months
Start Date: 01/08/2024
End Date: 30/08/2027
Coordination: LandraTech
Consortium: LandraTech and CATAA - Agri-food Technology Support Centre
Status: Ongoing