OUR EXPERIENCE IS
DEVELOPED WITHIN
THE FOLLOWING FIELDS OF WORK
FOOD QUALITY & SAFETY
Improvement of final product quality
Reduction of contamination in the final product
Optimisation of analytical techniques for product quality
control
Product quality control
Shelf-life studies | Predictive microbiology | Challenge test
studies
In vitro studies of microbial inactivation
Effectiveness of alternative methods of disinfection
Food and Health
-Development of healthier foods
– Adaptation to specific population groups
Product innovation and new formats
-New formats
-New textures
-Plant-based alternatives
Reformulation
– Nutriscore improvement.
– Clean Label Products.
Bioprocesses
– Obtaining biomass as a source of proteins and
metabolites of interest.
- Revalorisation of by-products.
INGREDIENTS & INNOVATIVE PRODUCTS
INGREDIENTS & INNOVATIVE PRODUCTS
Food and Health
-Development of healthier foods
– Adaptation to specific population groups
Product innovation and new formats
-New formats
-New textures
-Plant-based alternatives
Reformulation
– Nutriscore improvement.
– Clean Label Products.
Bioprocesses
– Obtaining biomass as a source of proteins and
metabolites of interest.
- Revalorisation of by-products.
PROCESS TECHNOLOGY AND ENGINEERING
Heat treatment
– Optimisation of heat treatments.
– Heat penetration studies.
Process modelling and digitisation
Process efficiency
– Optimisation of equipment and processes.
Energy efficiency
Process technology and engineering:
– New technologies.
Digitalisation of processes
Adaptation to new packaging materials.
Optimisation of packaging conditions and increase in shelf life.
Minimal processing and modified atmosphere packaging.
Post-harvest treatments and optimisation of storage
conditions for fruit and vegetables.
Analysis and validation of sustainable and natural
alternatives to synthetic disinfectants and fungicides.
PACKAGING & PRESERVATION
PACKAGING & PRESERVATION
Adaptation to new packaging materials.
Optimisation of packaging conditions and increase in shelf life.
Minimal processing and modified atmosphere packaging.
Post-harvest treatments and optimisation of storage
conditions for fruit and vegetables.
Analysis and validation of sustainable and natural
alternatives to synthetic disinfectants and fungicides.
SENSORY & CONSUMER
Market-based gap analysis for product development or
improvement.
Study and validation of trends.
Anticipation of market needs.
SENS PREDICTIVE, use of Artificial Intelligence in the
analysis of information to discover existing and emerging
consumer profiles.
Tracking of users’ response to different product and brand
related trends based on their profiles and interests.
Market confirmation | Concept testing and product testing.
Emotional response analysis | Taste vs. Brand.