Food Research Services & Products

We develop sustainable products, services and business initiatives aimed at activating the industrial fabric while preserving natural resources. We strive to get to know our customers, their future and current needs, market trends, etc.

Quality, safe and harmless products

The consumer of 2020 in 8 food trends.

A comprehensive service to help food companies to develop or adapt their business strategy and innovation process

Concepts ready to be transferred

An extensive range of analysis and testing services for food and the environment

The most suitable and state-of-the-art food preservation processes/technologies

Environmental activity improvement goes hand in hand with cost reduction and increased
productivity

We include the social variable in process improvement, achieving increased business productivity and competitiveness

Life-cycle analysis, eco-design and use of IT tools for product and process optimisation

Continuous system to optimise the use of process water and waste discharge

The most profitable and innovative options to manage by-products & waste generated

We guarantee legal and environmental requirements of technologies and compliance with technical and market requirements

Reducing management costs while boosting economic benefit through energy generation

Improving our analysis competitiveness.

A method for detecting the presence of mandarin in orange juices

Expansion technologies to achieve dehydrated and crispy food

Economic savings and cost reduction

A safe and cost-effective way to save on water consumption

Trichloroanisole (TCA) analysis in cork, wine, auxiliary material and atmospheric captures in wineries

Wine-based, low alcohol and sensory improved drinks

We can detect presence of up to 2% of Robusta coffee in Arabica, in both green and roasted coffee

We are looking for alternatives to cover the increasing demand for fish and aquaculture products

An alternative for fisheries product recovery

Improved food quality and safety while reducing costs and improving competitiveness

The environmental and social problems that the planet is currently facing, such as climate change or pollution, are proof that today’s economic model is unsustainable. The bioeconomy is a revolution in the way in which society obtains vital sources of energy and carbon, reducing the dependence on oil and other traditional sources of energy in […]

Bacteriophages (Greek for “bacteria eaters”) or phages are viruses that naturally infect and replicate within specific target bacteria without affecting other beneficial bacteria, nor human/animal/plant cells or the environment. Phages are the most abundant microorganisms in our environment, being part of the indigenous microbiota of eukaryotic organisms, including humans. Phages represent part of the natural […]

FOOD DESIGN for HEALTH, PREVENTION and WELLBEING. We draw a direct way from bioscience to FOOD and GASTRONOMY research to develop personalized products and meals, giving response to consumer nutritional needs and preferences.  

Zebrafish is a small freshwater fish that shares many genetic characteristics with vertebrates and for this reason it is widely used as a model for human diseases (such as cancer, cardiovascular, metabolic and neurological dysfunctions), development of new drugs and as a model for eco-toxicology. AZTI pioneered in Europe the use of zebrafish as a […]