Today’s consumers are looking for foods that surprise, that are easy to prepare, and that are both highly sensorial and nutritional. One technology with a great potential to meet these needs is 3D food printing.
At CNTA we research the development of 3D food formulations based on different food ingredients, define preservation strategies, and select the right packaging to maintain the microbiological, sensorial and printable quality of the foods for an appropriate shelf-life duration from a sales perspective. We also work to adapt them from a nutritional point of view, to the needs of different demographic profiles.
This last line of research enables us to make progress in the field of customised nutrition, for example, by developing foods that can be included in special diets created for people with specific dietary requirements.
Formulators, vacuum cooking systems and diverse pieces of culinary equipment
Continuous treatment line and sterile packaging of liquid, semi-solid and particulate foods:
Pasteurisation and preservation line: horizontal and rotating autoclave
Packaging line: bag and tray sealing machines, gas mixer with vacuum application and/or modified atmosphere injection, can and jar closing machines
Packaging in modified atmospheres
At CNTA we transfer knowledge using the following channels: