Product development and improvement
Services

R&D&i

Product development and improvement

Developing new food and beverage products is a complex process that requires knowledge of the ingredients, the formulation of foods, their processing techniques, their packaging, food legislation, aspects of food quality and safety and consumer demands and preferences from a sensorial perspective.

At CNTA we provide our experience and knowledge in all of these fields. We also have all the necessary facilities: kitchen for product development, and facilities in the pilot plant, so that ideas can be developed from conception to prototyping.

Thanks to this we can achieve:

  • Reformulated products
  • New products
  • Novel foods
  • Functional products
  • Natural products

CNTA Methodology:

1Selecting and/or developing ingredients based on their functionality and technological features
2Designing formulations and associated processes
3Creating prototypes (laboratory and pilot plant)
4Adapting / developing packaging
5Fully evaluating the products:

  • Sensorial
  • Shelf life
  • Nutritional characterisation
6Optimising formulations and processes
7Providing technical assistance in labelling, nutritional and/or health claims
8Guidance in the technical, quality and safety aspects of industrialisation

Why choose CNTA?

CNTA has broad experience and knowledge in the development and improvement of products, so its ideas can be developed from the moment they are conceived through to prototyping. To carry this out we have:

Researchers

Researchers

Researchers and technicians specialised in: food science and technology, chemistry, biology, agronomic engineering and nutrition.

Laboratorios

Equipment

  • Pilot scale fermenter 50L
  • Experimental fermenters (2-7 L)
  • Anaerobic incubation cabin
  • DHPLC Transgenomic System with fraction collector for DNA analysis (SNPs, etc.)
  • Cell culture system
  • Phase-contrast microscope with epifluorescence lamp
  • Deep freezers (-80C)
  • Microbiology Laboratory
  • Molecular Biology Laboratory

Cepario

Research areas

  • Ingredients
  • Nutrition and health
  • Vegetable protein
  • New Strategies and Preservation Technologies
  • Industrial Microbiology
  • Sensorial Objectification
  • Quality and Food Safety 4.0
  • Circular economy: Recovering sub-products: Extraction / fermentation substrate


All of these aspects, along with our experience accumulated since 1981 in finding technical solutions to industry challenges, make CNTA the best ally for obtaining strains and the functional characterisation of micro-organisms.

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