At CNTA, we research technological properties and apply knowledge from various research areas to understand ingredient interactions in food formulation and their effects during processing.
TECHNOLOGICAL INNOVATION
Food Development
We meet the challenge of developing healthy and sustainable foods adapted to consumer needs.
How do we do this?
02
We have created our own ingredient database, currently featuring over 2,000 references.
We analyze the sensory, rheological, microbiological, nutritional and physicochemical properties of the foods developed.
03
We evaluate the best available food processing technologies to achieve the desired characteristics.
04
We design and formulate products at laboratory and pilot scale, ranging from the most traditional to the most cutting-edge innovations: functional foods, alternative proteins, plant-based, salt/sugar/fat reduction, personalized nutrition, and special needs groups.
05
We select ingredients with the most suitable technological, nutritional, functional, and sustainable properties.
07
We study the potential shelf life of the developed products, both in pilot and industrial productions.
08
We create food prototypes at pilot and pre-industrial scale.
Our facilities
Industrial kitchen
Pilot plants for extruded products, meat products, fresh-cut foods, ready meals, bakery and confectionery, dairy and beverages.
Clean rooms
Standardized sensory analysis rooms
MUNDOSABOR consumer community
Certified analytical laboratories
The development of healthy foods tailored to consumer needs is a key focus in food research, highlighted in several areas of our Foodtech Opportunity Scenario Map.
Want to know which ones?