Ingredients industry archivos - Page 2 of 4

Health and functionality
1. Development and validation of functional ingredients
  Extraction, filtration, fermentation, hydrolysis and stabilisation of food biomass to obtain ingredients with health benefits.
2. Characterisation of ingredients (digestibility, protein quality, rheology, etc.)
  Ensuring that ingredients meet functional and nutritional performance requirements.
3. Clinical studies and scientific validation of ingredients
  Providing scientific support for health and functionality claims.
Sustainability and circular economy
1. Recovery and valorisation of food by-products
  Using by-product streams to create new ingredients and foster a more circular food system.
2. Development of circular materials and products from recovered raw materials
  Innovation in ingredients and sustainable packaging.
3. Environmental footprinting and Life Cycle Assessment (LCA) of ingredients
  Demonstrating sustainability performance and reducing environmental impact.
Alternative proteins
1. Design of foods with alternative proteins and bioactive compounds
  Development of ingredients from plant sources, microalgae, fungi, etc.
2. New biotechnology opportunities based on microorganisms
  Production of alternative proteins via fermentation and other biotechnological routes.
3. Sustainable nutrition with upcycled ingredients
  Obtaining alternative proteins from food by-products and side streams.
Sensory and cultural acceptance of alternative ingredients
1. Sensory studies with consumers (HUT, benchmarking, acceptability)
  Assessing acceptance and preference for new ingredients.
2. User-experience evaluation and support in product/service design
  Aligning ingredients and applications with the cultural and sensory expectations of target markets.
3. Consumer research and neuromarketing
  Understanding emotional responses and perceptions towards alternative ingredients.
Digitalisation and quality control
1. Digitalisation and automation of biosensors and rapid test kits
  Real-time quality control and reduction of human error.
2. Predictive models and AI for ingredient and process quality
  Optimising production and reinforcing traceability.
3. Non-destructive, IoT-based monitoring systems
  Continuous tracking of critical parameters in ingredient manufacturing.
Industrial scale-up and sourcing of new ingredients
1. Validation and piloting of ingredient production processes at industrial scale
  Ensuring the technical and economic feasibility of scale-up.
2. Selection and validation of technological alternatives for by-product valorisation
  Supporting diversification of ingredient sources and sustainable sourcing strategies.
3. Knowledge transfer and support for industrialisation
  Accompanying the transition from laboratory to industrial plant.
Regulation and safety
1. Comprehensive advice on food regulation and safety
  Supporting regulatory compliance for new and functional ingredients.
2. Rapid, digital methods for detecting contaminants and allergens
  Guaranteeing safety and quality.
3. DNA-based methods and genetic systems for authenticity and traceability
  Reinforcing trust and transparency along the value chain.

Sourcing and development of new ingredients

Functional ingredients and extracts from fruit and vegetables fermented with filamentous fungi
Fungus-fermented ingredients from fruit and vegetable matrices
Microalgal protein concentrates
Ingredients from microorganisms obtained by fermentation
Technologies to convert biomass into proteins and circular ingredients (protein hydrolysates)
Extraction, filtration, fermentation, hydrolysis and stabilisation of food biomass (bioproduction in food)
Formulation of sustainable foods with upcycled ingredients
Alternative proteins in food design

Valorisation of by-products to create new ingredients

Prevention and reduction of food waste
Valorisation of food by-products
Selection, testing and validation of alternatives for by-product valorisation
Comparative studies and/or technology validation for food by-product valorisation

Functional, nutritional and technological characterisation of ingredients

Ingredient characterisation and impact on food matrices (digestibility, protein quality, rheology, etc.)
Characterisation of new ingredients with health benefits

Biotechnology applied to ingredients

New biotechnology opportunities and developments based on microorganisms

Processing and advanced technologies for ingredients

Ultra-High-Pressure Homogenisation (UHPH)
Structural design of foods
High-Pressure Processing (HPP) for new products
Development of new products using co-extrusion technology

Digitalisation, quality and efficiency in ingredient production

Smart, non-destructive quality control
Predictive models for quality and process performance
Digitalisation and automation of biosensors and rapid test kits
Industry 4.0 diagnostics for more efficient processes
Optimisation of production processes through data analytics (AZPilotManager)
Distributed sensor platforms based on IoT

Sustainability and environmental assessment applied to ingredients

Calculation of environmental footprints (carbon, water)
Life Cycle Assessment (LCA)
Environmental and social indicators for local products
Design of new sustainable products and formulations
New circular products and materials from by-products
Environmental labelling and sustainability-based differentiation strategies

Acceptance, market validation and sensory assessment

Sensory studies with consumers (acceptability tests, HUT, benchmarking)
Expert panel analysis
Preference mapping techniques
Quantitative studies of consumer habits and preferences
Qualitative studies (focus groups, in-depth interviews)
Emotional response prediction (neuromarketing)
Product emotional testing
User-experience evaluation

3SLEKA: Pulses for a sustainable future – innovation towards European self-sufficiency

The 3SLEKA project is generating the knowledge and technologies needed to create new pulse-based ingredients and foods.

Reuse of brines and protein recovery in the canning industry

AZTI has developed a brine regeneration system for tuna canneries that makes it possible to reuse up to 90% of cooking water, recover high-value proteins, and reduce both costs and environmental impact.

From grape stems to valuable resources: circular economy for more sustainable wine

AZTI has shown how the circular economy can turn wine by-products into added value. Through innovative processes, grape stems are transformed into bioethanol and high-nutritional-value animal feed, reducing environmental costs and waste. The model connects agriculture, food, and livestock production, positioning Rioja Alavesa as a benchmark in sustainable bioeconomy.

View all success stories

Ingredients industry

Sector challenges – AZTI’s solutions

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Jaime Zufía

Coordinator, Efficient and Sustainable Processes Area

Success stories

3SLEKA: Pulses for a sustainable future – innovation towards European self-sufficiency

Reuse of brines and protein recovery in the canning industry

From grape stems to valuable resources: circular economy for more sustainable wine

Related research lines and sublines