Launch of an innovative 'meal solution' which combines long-shaped madeleines and a flavoured cream.
Development of innovative cocoa-based products (in terms of texture and/or aromatic properties) through the elaboration of techniques to modify the physico-chemical properties of cocoa.
The project is focused on conducting a study into how raw material characteristics and composition may affect composed animal feeding-stuff quality and safety, by analysing their impact on the final product.
An evaluation of the inclusion of surfactant and a study into the different fatty acid incidences and combinations in the feeding of different farming species
Development of a butyric prodrug combining anti inflammatory and prebiotic properties.
The present project is focused on the development of a new automatic system to incorporate additives (new antibiotic and other additives) to animal feedingstuffs, to control salmonella.
It is foreseen that products containing a low salt content will be rising due to the fact that high blood pressure problems are proliferating in our society. Beef-al aims at obtaining dried-cured and semi-cooked sliced lean veal with a low salt content fit for dietetic, hospital and halal markets