We accompany businesses from the innovation idea generation to transformation into the food of the future.

We are experts in:

  • new products development within the health and nutrition scope.
  • development of new products oriented to other market demands such as convenience, comfort, quality, ethics and environmental awareness and competitiveness.
  • manufacturing processes, processing and preservation technologies to develop products and improve process efficiency from the technological point of view.
  • conceptualisation of ideas to create real food prototypes.
  • validation of new technology in the food sector.
  • characterisation of the technological functionality of new components and ingredients.
  • identification of consumers’ behaviour, habits and emotions so as to integrate them into the design of new foods and marketing-communication for consumers.

Our research projects are focused on four fields of application:

Healthy food

Addressing consumer needs through healthy products.

We meet food-related health needs through the research and development of new nutritionally-balanced formulations, as well as the application of new ingredients with an impact on health which can be declared on a label for the control of compliance with EU legislation.

We improve food using new technologies which cause lower impact on nutritional properties and molecules of health interest which are naturally present in foods.

We take into account consumers with specific organoleptic, nutritional and health needs (seniors, diabetics, pregnant women, food allergy and intolerance sufferers, people with cardiovascular risk factors, children, etc.).

Convenience, Sustainability and Enjoyment

Innovating with products to suit consumers’ usage needs, consumption and emotions.

We develop new products aimed at meeting market demands, such as convenience, comfort, quality, ethics and environmental awareness, focusing on the consumer and adapting them to consumer needs (well-being, sports, consumption time, etc.).

We innovate products with improved sensory properties, textures, colours, flavours, usage applications, and also working from the gastronomic point of view.

The orientation of the products we develop is adapted to industrial production, and therefore we take into account factors such as sustainability, ecodesign, and orientation to the sales channel and market.

Food Processing and Preservation Technology

Improving the quality, preservation and efficiency of products.

Our innovation achieved through technology improves (nutritional and organoleptic) quality, preservation (product shelf-life), technological qualities (such as thickening or emulsifying capacity) and (environmental and economic) efficiency of food products.

Our researchers are experts in the validation of new technologies in food processes from the quality (physical-chemical, micro-structural and organoleptic properties), nutritional (nutritional profile, molecules of health interest), and safety points of view.

We focus our knowledge and expertise on improving food processes, which are aimed at the preparation of the most attractive products for consumers and analysed from the industrial feasibility point of view.


Building on consumer and user preferences.

Sensory analysis is an essential tool in the design of the food of the future adapted to the specific nutritional, sensory and emotional needs of each person, and in accordance with sustainable development principles. Our sensory laboratory has the most advanced sensory analysis methods, as well as statistical tools necessary to conduct research in the consumer field.

We work with food panel experts, restaurant owners and consumer, to conduct different research oriented to the needs of companies in the fields of quality, innovation, sales or marketing. Our work involves.

  • defining the sensory profiles of products.
  • studying the degree of acceptance of products before market launching.
  • identifying the impact of a change in the formula or manufacturing technology on the sensory quality of the product, and analysing whether the consumer is sensitive to these changes or not.
  • determining whether a product meets the sensory quality specifications demanded by Law, defined by a client or established as corporate internal requirements.
  • studying the real-time evolution of the sensory characteristics of a product under specific conservation conditions (product sensory shelf-life).
  • measuring the degree of product acceptance, preference and purchase intent by the target consumer, both in face-to-face (at AZTI laboratories or home delivery of products) as well as on-line studies.
  • creating product maps, cross referencing data from expert panels and consumers, identifying the preference variables of products and comparing them with other products on the market.

We focus our knowledge and expertise on improving food processes, which are aimed at the preparation of the most attractive products for consumers and analysed from the industrial feasibility point of view.

Understanding consumer behaviour – from feelings to emotions related to food (Neuromarketing).

We bring food innovation through the identification of consumer consumption habits, preferences, needs and expectations, working with qualitative research techniques (focus groups, one-to-one or group interviews); and quantitative research (consumer research: face-to-face communities or on-line).

  • Emotions play a central role in our purchasing decision-making process. Understanding how consumers are influenced by their feelings when selecting a product or brand is very useful for companies and in particular, for their R&D and Innovation and marketing departments.
  • We contextualise and identify the emotions which take part in food acceptability and consumption, using state-of-the-art neuromarketing tools and technologies such as eye tracking and facial expression with special focus on children.
  • At AZTI we collaborate with the food sector in the concept development of new product and/or service prototypes, as well as innovating and increasing the effectiveness of marketing and communication campaigns.