Albread2025-07-17T18:09:03+00:00

AlBread

The Perfect Fresh Bread

Aromatic plants from Alentejo, probiotics and acorn flour in the development of functional bread

The Project

The combination of aromatic plants native to the Alentejo, probiotic ferments, and acorn flour results in a functional bread that brings together sustainability, tradition, and nutritional innovation. This product represents an opportunity to enhance Portuguese endogenous resources while meeting the demands of modern consumers who seek healthier, more natural foods with additional health benefits.

Suitable for people with food intolerances

Gluten Free

Promote food digestibility

Enhanced shelf-life

Novel added-value product with benefit social/economic impacts

Valorisation of natural resources

Benefits for the society

  • Improve digestion and prevent flatulence
  • Suitable for people with food intolerance

  • Improve health and life quality

Benefits for the scientific community

  • Novel solvent-assisted extraction of EOs

  • Innovative biopolymer-based capsules for EOs and probiotics

  • Synergy between EOs and probiotics

  • Insights in the encapsulation mechanisms and release kinetics

  • Novel bread formulations

  • Easily scalable process

  • Suitable for other substances or EOs

  • Extensible to other regions of Portugal

Benefits for the region

  • Valorisation of “Montado”

  • Alternative source of raw materials to replace cereals (scarcity)

  • Valorisation of native aromatic plants

  • Development of local economy

  • Job opportunities

  • Reduction of desertification

Consortium

The Team

Luis Alves

Maria Rasteiro

Carlos Cavaleiro

Carla Varela

Célia Cabral

Solange Magalhães

Bruno Medronho

Sandra Gonçalves

Hugo Duarte

Anabela Romano

Margarida Oliveira

Isabela dos Anjos

Marta Laranjo

Miguel Elias

Maria Eduarda Potes

Ana Santos

Partnerships

Support Partner

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