Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1625: Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards
Foods doi: 10.3390/foods15101625
Authors:
Petra Lončarić
Marko Jukić
Darko Velić
Jasmina Lukinac

Acorns (Quercus spp.) have a long history of use in human nutrition and represent an underutilized plant resource with considerable potential for sustainable food systems. In recent years, acorn flour (AF) has attracted scientific interest as an innovative ingredient, particularly in breadmaking, due to its lack of gluten, favorable nutritional profile, and technological functionality. This review summarizes bread made with AF as a sustainable and innovative food product, with particular emphasis on its technological properties, including rheological behavior, sensory attributes, and nutritional profile. To our knowledge, this review is among the first to integrate an analysis of recent technological advancements in breadmaking with the current European Union regulatory framework, specifically EU Organic Regulation 2018/848. By bridging the gap between food technology and legislative requirements, the review outlines a comprehensive pathway for the commercialization of acorns as a certified organic resource. It concludes that although acorns have significant potential to enhance food security and sustainability, further standardization and increased consumer awareness are necessary to ensure their successful market integration.