image description


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.


Our laboratories

To achieve the goals within the projects, BCCInnovation have specific laboratories for carrying out the various activities, highlighting:

Physical-chemical analysis laboratory

  • High performance liquid chromatograph (HPLC)
  • Texturometer
  • Spectrophotometer
  • Rotavapor
  • Colorimeter
  • Centrifuge
  • Refractometer and salinometer
  • Precision balance
  • Laboratory equipment for sample preparation

Tasting room

  • Cabinets
  • Ambient and artificial light
  • Sinks and running water at each post

Sensory Analysis Laboratory 

  • Electroencephalography amplifier (32 channels)
  • Emotiv EPOC (14 channels)
  • Projection of 3D images
  • Stadiometer
  • Body Composition Analyzer (Tanita)

Laboratory of new elaborations

  • Fully equipped kitchen
  • Freeze dryer
  • Stoves
  • Packaging machines
  • Vacuum sealers
  • Immersion circulators
  • Gastrovac: vacuum cooking pot
  • Thermomix

Prototype Laboratory

  • Fully equipped kitchen
  • Korean double boiler
  • Blast chiller
  • Dehydrator
  • Sealer C300
  • Pacojet
  • Smoker
  • Vacuum sealer
  • Caviar box
  • Thermomix

Microbiology Laboratory

  • Autoclave
  • Laminar flow cabin
  • Stoves
  • Thermogravimetric balance
  • Laboratory equipment for sample preparation

We have a network of organisations which we can rely on for the use of other equipment necessary for the development of the projects.