We generate knowledge to develop new food ingredients with improved nutritional, technological and health-related properties, while also exploring more sustainable ways to produce them.
TECHNOLOGICAL INNOVATION
New Ingredients
We meet the need to optimise resources and seek more sustainable strategies in food production.
How do we do this?
01
We identify relevant sources (by-products and other alternative raw materials) and evaluate their potential for utilization.
02
We develop processes for producing new ingredients at laboratory and pilot scale, applying various extraction (extraction, hydrolysis, fermentation) and purification (membrane filtration, chromatography) technologies.
03
We optimize new ingredients using different technologies (drying, encapsulation) to achieve specific objectives, such as enhancing stability, masking flavors and aromas, controlled release, and increasing bioavailability.
06
We model these processes to support companies in the industrialization of new ingredients.
Facilities
Extraction and Purification Laboratory / Food Biotechnology Laboratory
Pilot plant for extraction and purification / Pilot fermentation plant (up to 150 L)
Additionally, we have: certified analytical laboratories, metabolomics platforms, Cell culture and C. elegans research facilities
The development of new ingredients is an emerging opportunity. We see this reflected in several areas of our Foodtech Opportunity Scenario Map, including upcycling, alternative ingredients, alternative proteins and their applications in health-related foods.
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