Our R&D team develops innovative product concepts based on plant-based ingredients. We then apply new technological strategies and processes (fermentation, TVP extrusion, HMEC extrusion, emulsion, etc.) in order to develop new food structures with differential properties. In this process we contribute our expertise in technological development, and product rheology and structure. We also examine how each ingredient affects the final product’s sensory and physical-chemical properties. In this sense, we can also provide solutions based on Artificial Intelligence to develop new products.
We design and characterise plant ingredients in order to select them correctly, taking into account the food to be incorporated or developed. To achieve this, we employ all our experience and methodologies to characterise not only the nutritional value of the ingredient, but also its technological and behavioural properties and its potential health effects on the human body.
We design and apply innovative ingredient functionalisation processes (biotechnological strategies, extrusion technology…) geared towards modifying the properties of ingredients. For example, we use extrusion technology or apply enzymes to increase an ingredient’s protein digestibility. Likewise, we ferment protein substrates to improve the aromatic and sensory properties of an ingredient.
In addition, we use extrusion technologies (TVP and HMEC) to texturise plant-based proteins and generate new meat analogues.
