Creating the foods of the future

Consumer profiles have changed drastically in today’s society. New market preferences and needs have emerged and any company that wishes to be competitive must respond. There are many reasons to support the development of new products:

• Demands of new sectors of the population (children, older people, new communities, globalisation, influence of tourism…), and the food industry (no E-numbers, additives,…)
• Improvements in organoleptical aspects (aroma, colour, flavour, texture, succulence…)
• Nutritional and health-related aspects: food products aimed at certain sectors of the population with specific requirements (children, pregnant women, the elderly, people with cardiovascular problems, etc.):, reduction of certain nutrients (saturated fat, sodium, sugars,…) and/or incorporation of other nutrients (dietary fibre, vitamins, minerals, etc.) or bioactive compounds (antioxidants, polyunsaturated fatty acids, etc.) which can bring consumers health benefits and a greater quality of life.

Today’s consumers demand food products that are easy to prepare, relatively unprocessed – maintaining and improving their nutritional properties – functional foods, low in fat, lower in salt, with health benefits – safer, longer shelf-life – flavoursome, healthy and at a competitive price.

AZTI-Tecnalia works in close collaboration with the food industry, offering companies comprehensive solutions to develop new products or improve existing products. It specialises in the design of functional foods, foods that are easy to prepare and products with new presentation formats, textures, flavours, aromas, etc.

AZTI-Tecnalia conducts outstanding research in the field of ‘easy’ foods, aimed at microwavable products and the design of sterilised and refrigerated pre-cooked dishes, with new cooking techniques that enable the product to resemble the sensorial and nutritional characteristics of home-made food. Similarly, we have excellent experience in the design and manufacturing of new food products using the most modern techniques for restructuring, texturisation and formulation.

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