Research subline

Innovation in foods for special needs

We develop tailor-made food solutions for groups with particular needs, from childhood and healthy ageing to people with medical conditions or dietary restrictions. We use biotechnology, advanced formulation and sensory validation to deliver safe, nutritious and appealing products that improve quality of life.

Solutions

We create foods that address the challenges of different population groups, combining nutritional science, processing technologies, and user testing to ensure our products are both accepted and effective. Products are designed with sensory attributes, food safety and ease of consumption in mind, and are backed by AZTI’s scientific and technological expertise.

Populations with dietary restrictions

Development of safe products that preserve eating pleasure and nutritional value while excluding specific allergens.

‘Free-from’ reformulation (e.g. gluten-free, lactose-free, nut-free) with cross-contamination control.
Traceability and regulatory compliance in allergen labelling.
Sensory validation to ensure consumer acceptance.

Populations with health conditions

Products developed to support the nutritional status and quality of life of people with specific clinical needs.

High energy and protein density for easy intake and digestion.
Sensory adaptations (flavour, aroma and texture) to address changes in taste and appetite.
Bioactive compounds with scientific backing and user validation included.
Homogeneous, cohesive textures suitable for safe swallowing.
Enriched with protein and essential micronutrients.
Acceptance and usability testing with people living with dysphagia.

Life-stage populations

Food solutions designed to support the specific nutritional and sensory needs of each life stage, with safe and balanced products that meet high consumer acceptance standards.

Platform of nutritional needs, segmented by population group, to support food design and marketing strategies.
Design foods with a balanced supply of macronutrients and micronutrients, tailored to population segments and consumption occasions.
Acceptance testing with children, older adults, athletes, etc.
Formulations with nutrition and health claims.
Reduction of sugars, fats and salt.
Easy-to-consume textures and formats.
Focus on preventing sarcopenia and maintaining independence.

Our services

We offer specialised services in designing food products for groups with specific needs—such as children, older adults, oncology patients, and people with dysphagia or food allergies—as well as in developing alternative proteins and products for vegan diets, combining technological innovation with a personalised nutrition approach.

See our services

Infrastructure for the development of tailored food solutions

We have infrastructures that cover the entire cycle of designing and validating tailored food products, including a pilot plant, an experimental kitchen, a microstructure laboratory, and product development and sensory analysis laboratories. In addition, integrated capabilities in quality control, biotechnology, sustainable processes, and clinical analysis ensure the safety, effectiveness, and consumer acceptance of the products developed.

Pilot plant

Semi-industrial scale facility for the development and validation of products, processes and equipment.

Experimental Cuisine

An area fitted out as a professional kitchen, designed to develop, test and refine new food concepts with industrial potential.

Sensory analysis and product laboratories

Facilities designed to support the development, reformulation and validation of food products, focusing on sensory quality and consumer experience.

Microstructures laboratories

In this laboratory we research the internal structure and functionality of food ingredients and matrices at microscopic and molecular scale.

Clinical and omic analysis laboratory

Prepared to work with potentially infectious human samples (saliva, blood, faeces).