INNOVATION FOR COMPANIES

We develop new products for our customers; our chefs and technologists work together to create new product ideas that meet the required specifications. These ideas are transformed into prototypes that are tested with end consumers or with experts, with the aim of learning what they like about the product, how much they like it and even the emotions the product evoke.

Some examples of what we can offer:

Design and development of new food products at laboratory level, ready for further industrial scale: high gastronomic value, different sectors with specific demands (e.g. flexitarians, vegans, etc.), use of tailor-made ingredients (e.g. surplus agricultural production).
Revaluation of co-products through their inclusion in new food systems of high gastronomic value.
Extensive knowledge in sensory analysis: development of analytical techniques with consumers and trained panels.
Development of studies that connect emotions and food, implicitly (electroencephalography techniques) and explicitly (reported by the person himself).
Development and adaptation of new culinary techniques fit to the needs of society or the individual company.
Incorporation of international cooking techniques in new cultures.
Contemporary application or recuperation of ancestral cooking techniques.
Global gastronomic knowledge network.
Definition of strategies for the promotion of healthy eating habits in different groups.
Nutritional evaluation of products and menus, adapting them to specific nutritional requirements.