Services
R&D&i
New preservation strategies and technologies
Consumers are increasingly looking for “natural” or “freshly-made” products, meaning food that is capable of keeping its original characteristics – both organoleptic and nutritional – for longer. This consumer demand presents a challenge for the... see more
Generation of samples and prototypes
When the industry is developing a process or a product, it may require additional resources that allow it to generate and validate samples on a small scale. CNTA’s pilot plant is available to offer support... see more
Fermentation
Fermentation processes have traditionally been used in the food industry to produce cheese, yoghurt, beer, etc. Today, technology has evolved and allows us to go much further, using it in many other products to achieve... see more
Sensorial Objectification
The sensorial attributes of a food product play a crucial role in consumer preferences and are one of the key aspects in its market differentiation. These attributes create the organoleptic footprint of a product and... see more
Shelf-life studies
Shelf-life is the period in which a food remains safe to consume and/or retains its quality in reasonable foreseeable distribution, storage and usage conditions. The shelf-life of a product starts the moment it is produced... see more
Ongoing R&D consultancy
La alta competitividad hace que las empresas, para lograr sus objetivos y diferenciarse en el mercado, tengan que incrementar su actividad en I+D y que ésta sea más eficaz y eficiente. Para ello necesitan un plus adicional en cuanto a conocimientos, recursos, experiencia y herramientas. see more