Research subline

New ingredients with specific and health properties

We research and develop functional ingredients from sustainable sources which are enriched with bioactive compounds that deliver proven health benefits. Our solutions range from omega-3 fatty acids to peptides, polyphenols, and functional fibres. We apply biotechnology and rigorous scientific validation to ensure their efficacy, stability, and acceptance within the food and ingredients industries.

Solutions

We design and optimise ingredients with demonstrable biological activity by combining the selection of sustainable raw materials with advanced formulation technologies, such as microencapsulation, and bioactivity testing. We validate their performance in real food matrices, measure health-related biomarkers, and ensure regulatory compliance for market launch.

Efficacy, safety and compliance

Scientific validation and regulatory support for market launch.

Bioactivity studies and measurement of biomarkers associated with health benefits.
Assessment of ingredient stability in different matrices and processing conditions.
Support for health claims and labelling in line with current regulations.

Innovation and sustainability in new sources

Use sustainable raw materials and valorise agri-food by-products as new sources of functional ingredients.

Recovery of bioactive compounds from by-products of fisheries and plant-based industries.
Identification of new marine and agri-food sources with nutritional potential.
Circular economy approach to reduce waste and generate added value.

Bioactive-compound ingredients

Formulation and development of ingredients that support cardiovascular, cognitive, digestive and metabolic health.

• Incorporation of highly stable and bioavailable marine and plant-based omega-3.
• Antioxidant extracts and polyphenols to mitigate oxidative stress.
• Bioactive peptides and prebiotic fibres with measurable functional effects.
• Protection technologies such as microencapsulation and emulsification to preserve bioactivity and sensory properties.

Technology that turns ingredients into health

From the pilot plant to the clinical validation labs, every facility is designed to ensure functional ingredients are effective, safe, and ready to make an impact in industry.

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).