At AZTI we have a technical team of experts in the design of specific solutions for senior consumers: new products with a nutritional and sensory profile adapted to their requirements.

  • Incorporation of macro and micronutrients (minerals, vitamins, proteins, superfoods, and others) with an effect on nutrition.
  • Adaptation of flavours, aromas and textures to improve their acceptability: ingestion, chewing and swallowing.
  • Development of texture and rheology measurement methodologies and senior consumer panels.

We have worked on specific nutrient fortification and dysphagia projects in collaboration with companies and universities. We have experience both in the design of products with modified textures based on dysphagia scales (IDDSI) and in the adaptation of the sensory and nutritional profile in products of diverse origin including vegetables, meat, dairy, fish and aquaculture products.

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