The general objective of the project is to investigate a range of gluten-free cold soups, specifically designed for the celiac disease population, by studying the effect of introducing a new raw material into the formulation that has not been studied or commercialized, such as acorn flour, thus achieving a healthier nutritional profile.

Participants

- Huerta Dehesa El Alcornocal, S.L. IBERITOS

- National Agrifood Technology Center CTAEX

Funded by: