The digitalisation and automation of the agro-food industrial sector is a pathway that the companies have already began to venture down, and in which CNTA is able to contribute great value, given its more than 36 years of experience working in the processes of this industry.
Furthermore, food quality and safety play a key role in this sector, which is why this strategic line aims to apply 4.0 concept to its management.
With this, the company will be able to perform on-line analyses, predict results, make real-time decisions, etc. In short, processes and decision-making are streamlined.
The aim of this new direction is to objectively control product quality from a sensorial perspective. This way companies can guarantee the “sensorial brand” of their products. In other words, the consumer will always be able to identify the same sensorial quality in a specific product.
In order to guarantee this, CNTA aims to identify the physical-chemical parameters that influence the sensorial characteristics of each product, and thereby define the model for its “sensorial brand”.
This model is achieved by working to control both raw materials and the product manufacturing process.
This is an evolution of the analysis service to control food quality and safety specifications. A large part of CNTA’s current activity is linked to this service, vital to ensure competitiveness.
To do this, a target has been established to provide a comprehensive offer in terms of scope, time frame and accreditations, but above all the purpose is to provide added value based on experience.
It is not simply data that is offered, rather help in resolving incidences and in optimising control plans.
This drive is an area that CNTA has been working on intensively in recent years, and it has achieved a clear position within the market based on a thorough knowledge of bacterial ecology applied to optimising fermentation processes. CNTA has its own strain collection of lactic bacteria, capable of giving diverse functionalities to food products.
The aim is to take full benefit of micro-organisms and to use them for technological and functional purposes. Specifically, it will focus on improving fermentation processes and on producing technologically interesting ingredients (texturing, anti-oxidants, anti-microbial, etc.) and of functional interest (from a nutritional perspective).
Furthermore, by working with micro-organisms for these intents, the use of additives and preservatives can be avoided, achieving more natural and healthier products.
New preservation strategies and technologies
CNTA has been working in food preservation for 36 years. So it makes sense that preservation is one of its key strategies.
It aims to incorporate new preservation trends, technologies and strategies with the aim of maximising the time during which food products can retain their original organoleptic and nutritional characteristics.
Its broad knowledge of preservation technologies and food products, means CNTA is able to pinpoint the most appropriate preservation strategy and technology in each individual case.
It involves gathering and sharing key information from the sector with the members of CNTA: consumer trends, product launches, technological advances, legislation, etc. allowing the decision-making process to be based on real figures and helping predict market changes.
Results to market
Its target is to harness all the knowledge generated within CNTA, ensuring that this is passed on to the companies so that the new technology can be applied more effectively to the industry.
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