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Nanoencapsulation of active ingredients, new challenge for food industry Monday, 25 January 2010 08:28
Five Spanish technological centres are working on the DINAMO project to come up with techniques and procedures that will enable applying nanotechnology to the field of foodstuffs, by the nanoencapsulation of active ingredients. DINAMO (Development of Nanoencapsulation for Alimentary Use), due to finish in 2011, will generate new knowledge in the development and application of nanotechnology in food. To this end, they are investigating the selection of functional raw materials that have a need to be encapsulated in order not to lose their health-benefiting properties. Likewise, various coating materials are being tested which are apt for alimentary use, enabling nanometric sizes to be reached and guaranteeing their validity and safety for human consumption. The technological centres involved are: Fundación CARTIF (Valladolid. Coordinator); AINIA (Valencia); AZTI-Tecnalia (basque Country); CNTA (Navarra); and INBIOTEC (León). Translation: Basque Research Comparte este contenido:              |
EFSA will benefit from the participation of AZTI-Tecnalia experts in the scientific debate held before the actualisation of the “Novel Food” Regulations Monday, 21 December 2009 09:48
Derio. 21 November 2009. Nearly one hundred European experts in food regulation and safety from European agencies from different countries, as well as from the scientific and business sectors, held a meeting at the end of November in Amsterdam in the XIII scientific symposium organised by the EFSA (European Food Safety Agency). The symposium arose from the request of the European Commission for scientific support from the EFSA regarding certain aspects covered in the proposal draft for the modification of Regulation 258/97 on “Novel Foods” (food and ingredients not consumed in the EU before 1997), that has been in force for more than 10 years. This new proposal covers four primary areas: the centralisation of the authorisation process for new foods/ingredients, in order to speed up processing to periods shorter than 21 months; the history of the safe consumption of traditional foods from third world countries before their commercialisation in the EU; more data protection for the companies that research and launch new foods; and the collection of data to validate the safety of new foods processed with emerging technologies, such as nanotechnologies. Specifically, Josune Ayo, from AZTI-Tecnalia, was selected by the EFSA as an expert to participate in the unification of the criteria followed for the collection of data regarding food consumption, paying special attention to functional foods/ingredients and dietary supplements between the different EU countries. This consumption database will serve as a tool to assess the impact of the new functional ingredients and foods on the global diet of the average European consumer before their approval. This way, the maximum doses and consumption specifications for these products will be established. This debate has covered key aspects that will help companies to provide the necessary technical and scientific information to prepare the applications for new foods and ingredients before their commercialisation within the European Union. The first reading of the regulation proposal will be done in December (Proposal for a Regulation of the European Parliament and of the Council on Novel Foods and Amending Regulation (EC) 1331/2008) based on the scientific opinions from the consensus met in the symposium. If there is a consensus, the proposal would move forward, and it would be adopted in the next two months, coming into effect in approximately two years, in 2012. Further information: http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902675847.htm Comparte este contenido: ECOALIM: nuevas tecnologías para el ecodesarrollo de productos de alimentación Thursday, 17 December 2009 00:00
El proyecto tendrá como eje central la investigación y desarrollo de nuevas tecnologías más limpias y eficientes a lo largo del ciclo de vida de un alimento-tipo, teniendo en cuenta la eficiencia desde el punto de vista productivo, económico y ambiental. El alimento elegido para el estudio ha sido el pollo fresco envasado en plástico, aunque los resultados del proyecto serán extrapolables a otros productos alimenticios, con las adaptaciones necesarias para cada caso particular. La iniciativa busca desarrollar nuevas tecnologías que apoyen el ecodiseño y ecodesarrollo en cuatro aspectos claves en la sostenibilidad de un producto agroalimentario: el aprovechamiento y valorización de residuos agroalimentarios y posible reutilización de los mismos, la reducción del uso de agua en los procesos mediante su reutilización, reciclabilidad y biodegradabilidad de los materiales de envasado, y finalmente la eficiencia en la cadena de suministro. Así, entre los objetivos específicos a conseguir se encuentran la reducción de costes de producción asociados al producto (mediante la optimización del consumo de materiales, agua y energía así como la eliminación de pérdidas asociadas a las ineficiencias del proceso) y la reducción del impacto ambiental del mismo sin poner en entredicho la seguridad alimentaria y la calidad sensorial. AZTI-Tecnalia participa como coordinador del proyecto, liderando además las tareas asociadas al Análisis de Ciclo de Vida de la cadena alimentaria y el desarrollo de nuevos sistemas de reutilización de las aguas de proceso. El proyecto ECOALIM surge en un contexto en el que concepto de ecodesarrollo se perfila con un importante crecimiento de la demanda tanto social como tecnológica a corto plazo, debido a una sociedad cada vez más concienciada por el desarrollo sostenible. Comparte este contenido: Pasaia holds a conference on the prevention of labour risks in the fishing sector Wednesday, 16 December 2009 11:00
Pasaia, 16 December 2009. Within the Labour Risks Prevention Plan in the Fisheries Sector of the CAPV, Itsaspreben, a conference will be held on the 18th and 19th of this month in Pasaia to raise awareness and train different workers of the sector, both in ports or boats, as well as for the general public, on everything related to fishing labour safety and prevention. The Itsasmendikoi Centre will hold this conference, in a classroom-workshop format, free to everyone. On Friday, from 5:30 pm to 7:30 pm, technical presentations will be given directed specifically to professionals of the sector, where the risks present in fishing ports and the appropriate use of equipment and machinery in fishing boats will be covered to avoid accidents. Training focused on improving labour prevention in fishing activities will also be offered. The classroom doors will be opened to families and anyone interested with a special section for children, who can participate in games, workshops with interactive programs and painting activities, and prizes and diplomas will be handed out. AZTI-Tecnalia participates in the classroom-workshops providing the necessary technical consulting for the development of the material, programs and games, as well as the presentation of technological developments that make fishing boats more operative, and that allow for improved labour safety and comfort for the crew. Also, the technological centre contributes with one of the technical presentations focused on the machinery of the boats, which allows for the fishing company professionals to have a better understanding regarding fundamental safety aspects of the machinery and technology on board. Comparte este contenido: Mugaritz evaluates the nutritional profiles of their menus with AZTI-Tecnalia Tuesday, 15 December 2009 09:18
Derio, 15 December 2009. A great source of motivation of haute cuisine is to offer new sensations and experiences by revealing unexpected flavours and textures. However, the curiosity of the members of the Mugaritz restaurant regarding nutrition and the importance of a healthy diet has led them to take steps in a new direction. Aware of the quality of the ingredients used in haute cuisine catering, they have conducted a study to measure the nutritional value of dishes and to provide added value to the sensorial experience of visiting Mugaritz. These studies have been developed together with AZTI-Tecnalia, who provided the scientific knowledge needed to assess the nutritional profile of the dishes and the contribution of the restaurant’s menus to the overall diet quality. To do so, they used scientific-technical criteria based on the scientific opinions of the EFSA (European Food Safety Agency). The nutritional composition studies of the menus have been carried out based on a complete analysis of their composition, taking into account both macronutrients (proteins, sugars and saturated, monounsaturated and polyunsaturated fats), as well as micronutrients (sodium, potassium and calcium), along with fibre, cholesterol and EPA and DHA omega-3 fatty acids, among others. The study made it possible to obtain information on the caloric and nutritional contribution of the menus offered by Mugaritz. It is a pioneer study that reveals the importance of haute cuisine as a reference, not only in the gastronomic sector, but in the nutrition field, taking nutrition into account in the context of a pleasure diet and acting as a prescriber for other sectors of modern catering. Comparte este contenido: |
- Grants offered by the Environment, Territorial Planning, Agriculture and Fisheries Department of the Basque Government
- AZTI-Tecnalia collaborates on a book given their experience in traceability
- Basque Culinary Center and AZTI-Tecnalia come together to foment research in culinary sciences
- Innovative, healthy and safe food products to ensure the competitiveness of CAPV agrofood companies