We integrate upcycled ingredients and alternative proteins into the design of sustainable foods, assessing their impact on nutritional, technological and sensory quality.
The food industry faces increasing pressure to reduce food waste, valorise by-products and offer sustainable protein alternatives. Incorporating innovative ingredients is essential to maintain product quality, ensure consumer acceptance and comply with regulatory requirements.
At AZTI, we develop sustainable formulations through:
Valorisation of by-products using upcycled ingredients.
Characterisation of digestibility, protein quality, rheology and functional properties in food matrices.
Integration of alternative proteins (plant-based, fungal, marine and insect) into food design.
Nutritional trials and validation of sensory and technological impact.
Transfer of solutions to industrial scale with pilot plant support.
Contribution to sustainability and reduction of food waste.
Incorporation of new protein sources aligned with plant-based and alternative protein trends.
Higher added-value products with strong market differentiation.
Assurance of nutritional and technological quality.
Sectors: Food sector, Ingredients industry
Research lines: Bioeconomy, Circular economy, New foods and technologies, One health
Research sublines: Formulation and transformation