A large number of agents threaten the safety of food. Although they are all detectable by conventional analytical techniques, new biotechnological techniques offer a number of advantages such as improved sensitivity in the detection system, greater portability (small equipment that is easy to transport), better adaptation to production systems (they can be included in production systems without affecting normal operations) and, in some cases, a reduction in control costs.

At AZTI-tecnalia, we research new methods and designs for detection systems to control, identify and trace food products, thereby improving not only the quality of the product but also the time between purchase and consumption. All without forgetting the importance of the environment, through the development of sustainable foods: we introduce an environmental component into all products and processes aimed at reducing the impact of manufacturing (lower packaging weight, less packaging, cleaner technologies to produce fewer emissions).

New technologies, methods and design of detection systems for the control, identification and traceability of agrifood products:

• New diagnosis methods.
• Biosensors.
• Molecular biology techniques.
• Smart packaging.

Bionsensors

In response to growing demand in the food industry for systems to monitor and control raw materials, processes and products, AZTI-Tecnalia offers you the opportunity to include biosensors.

Biosensors are alarm systems integrated into packaging, based on the incorporation of a kind of ‘bar code’ with a substance (pH or gas) which, under certain circumstances generated by the growth of microorganisms, undergoes a change in appearance, for example, in its colouring.

Biosensors can detect many substances such as: fertilisers, additives, pesticides, heavy metals, anti-nutrients, toxins, pharmaceuticals, organic contaminants, allergens, etc.

Molecular biology techniques

AZTI-Tecnalia’s molecular biology laboratory responds to the needs of companies in the food industry by applying state-of-the-art techniques in Molecular Biology for the analysis, characterisation and study of vegetable, animal and food samples.

The authentication of commercialised products becomes a major problem the moment external characteristics are lost during product processing, making it impossible to identify the species of origin. Therefore, the capacity to identify species of commercial interest is acquiring a great deal of importance in the agrifood industry, enabling companies to control their raw materials and avoiding fraud in the labelling of processed products.

Molecular Biology techniques are able to resolve the main challenges posed by the transformation and commercialisation of food products, quickly and precisely. In particular:

• Food Traceability: authentication of animal and vegetable species, and analysis of genetically modified organisms.
• Diagnosis of pathogenic agents (virus, bacteria and funguses) in plants, animals and food using PCR techniques.
• Genetic characterisation of vegetable and animal samples: We have the technology required to obtain species genetic markers in order to identify any other kind of organism on the basis of the DNA extracted from the foods.

There are many advantages to using these techniques in companies: as well as speed of diagnosis, they ensure the reliability of the results obtained.

We are also an ideal technology partner for the development of R&D activities in food companies, to which we provide consultancy services and technical assistance in the matter of biotechnological applications.

Smart packaging

The continual adaptation of product presentation for new market niches and consumer needs (safer, more nutritional, longer-lasting and high quality foods) means that the evolution of packaging systems is just as dynamic as that of new products, with new formats, packaging and materials etc. constantly appearing on the market (e.g. plastic materials with similar properties to glass).

The demand for ease and safety guides the design of food packaging throughout the world. Ease refers to the ease of opening, the possibility of resealing the packaging once opened, etc. In packaging innovation, it is also crucial to bear factors such as environmental awareness and differentiation in mind, among others.

AZTI-Tecnalia will help you to design and create “bespoke” packaging, fully adapted to the product, and in accordance with the specific requirements of the food contained. So, the design (opaqueness, for example), permeability, gas composition, type of material used, etc., will depend on the product.

Furthermore, ready-to-cook packaged products adapt perfectly to the pace of life led by modern consumers, and mean they can be cooked without removing them from the packaging (packaging prepared for microwave ovens, steam cooking, etc.). These new solutions prolong shelf-life and improve hygiene.

Maintaining quality for longer with active packaging

The most frequent cause of alteration in most fresh or processed foods is bacterial growth. New smart packaging techniques modify packaging conditions to prolong shelf-life, produce safer foods and maintain organoleptical characteristics for longer. These systems help to increase the shelf-life of the product, which undoubtedly benefits the consumer, but also provides an economic advantage for producers.

Active packaging refers to materials and objects aimed at increasing conservation time, or maintaining or improving the condition of packaged food, and which are purposefully designed to incorporate components that transmit substances to the packaged food and their environment, or absorb substances from the packaged foods or the environment.

Why not make edible packaging?

Edible films and coatings help to improve food conservation owing to their good barrier properties and can also add functional and nutritional properties to the food. Delay no more and move over to edible coatings right away; they offer a whole host of advantages: renewable resources, biodegradable, biocompatible, non-toxic, anti-bacterial materials with excellent barrier properties.

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