Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 150: Reviving Forgotten Foods: From Traditional Knowledge to Innovative and Safe Mediterranean Food Design
Foods doi: 10.3390/foods15010150
Authors:
Manica Balant
Judit Català-Altés
Teresa Garnatje
Fuencisla Cáceres
Clara Blasco-Moreno
Anna Fernández-Arévalo
Clàudia Knudsen
Valeria De Luca
Jana Peters
Ignacio Sanz-Benito
Marc Casabosch
Marc Talavera
Esther López-Viñallonga
Carla Cárdenas Samsó
Natàlia Cuberos-Sánchez
Anabel Cepas-Gil
Joan Vallès
Airy Gras

Global food security and dietary diversity depend on identifying novel and sustainable food sources. Wild edible plants (WEPs) traditionally used in Mediterranean regions offer considerable potential due to their rich history of use. Here, ethnobotanical knowledge was systematically compiled for the fruits and cones of five taxa (Arbutus unedo, Prunus spinosa, Quercus spp., Pinus spp. and Rosa spp.), documenting alimentary uses, preparation and conservation methods across diverse food categories. Analysis of over 2800 traditional use reports identified 54 distinct alimentary uses from 16 categories, with raw consumption and sweet preserves being the most prevalent. Rosa spp. exhibited the highest diversity of uses (36), whereas the family Pinaceae showed the lowest (19). Statistically significant associations between individual fruits and specific food preparations were also observed, offering guidance for innovative product development. Information on processing methods that preserve nutritional components, along with documentation of potential harmful effects and the methods to mitigate them, was collected, providing essential guidance for developing safe and functional alimentary products. Together, traditional knowledge, regulatory adherence, and sustainable practices create new opportunities to develop innovative, safe, culturally grounded, and sustainable food products that enrich diets and preserve cultural and ecological heritage.