Summary
- Profile Type
- Technology offer
- POD Reference
- TOES20240402009
- Term of Validity
- 2 April 2024 - 2 April 2025
- Company's Country
- Spain
- Type of partnership
- Commercial agreement with technical assistanceResearch and development cooperation agreement
- Targeted Countries
- All countries
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General information
- Short Summary
- A Spanish technology center offers characterization of food products and raw materials. For companies in the food sector, it is essential to determine certain physicochemical measures of food that allow them to characterize their products, compare them with counterparts, or evaluate them throughout their shelf life. This information is necessary both to comply with current regulations and to assure consumers that they are dealing with a safe and quality product.
- Full Description
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The Spanish technology center, founded in 1998, is focusing in agrifood sector, in special, in research and analysis of cereals.
The characterization of food products involves a series of measurements and analyses that help describe the suitability of the product both initially and throughout its shelf life. The data obtained is used to compare products with counterparts, improve quality compared to them, or serve as a guide for starting a new food production.
Within the measurements and analyses that are general and common to most food products, the following are included: measurement of their dimensions, which, depending on the product being evaluated, certain aspects may be highlighted color, texture, pH, moisture, acidity, and peroxide index to ascertain their stability and conditions, thus determining both safety for consumption and acceptability by the consumer.
The measurements of dimensions allow for a detailed understanding of the morphology of a product (size, volume, or shape). The results are highly useful, for example in baking when developing a new product, or in cookie manufacturing, given the limitations of the number/volume of cookies per package.
Color and texture play a crucial role in the potential acceptability of a product by the target population. They also help evaluate products over time, assessing their initial condition and providing data on their progressive deterioration, facilitating the decision on acceptable limits for consumption from a sensory point of view.
pH, moisture, and water activity are used to assess the overall stability of the food, while acidity analysis and peroxide levels provide information on the state of the fats they contain.
All these results contribute to analytically determining the state of the products, comparing different products with each other, and evaluating them at different times to make modifications and improvements or to determine their shelf life. Likewise, they serve as support and complementary information for other measurements such as sensory analysis of food.
Thanks to these determinations, food companies will be able to make decisions about their products and understand their behavior, helping them to stay ahead of market competition or improve existing products through formulation or processing modifications.
The technology center is looking for commercial agreement with technical assistance and/or research and development cooperation agreement with food industries and companies related to cookies, pasta, and bakery products in general. Also, animal feed companies. - Advantages and Innovations
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Characterizing food products and raw materials allows to understand their key properties and use them to enhance their quality compared to existing market products or to compare them with each other and with their competitors. It also enables the evaluation of the shelf lives of foods when modifications in formulation, processing, or packaging have been carried out.
That analyses are completely tailored to the needs of the clients. It is understood that the nutritional composition of each product determines the tests required for proper evaluation, so not all the described measurements are always conducted; instead, many others are tailored to each type of food. This way, not only official methods are applied, but test conditions are designed to provide as much information as possible. - Stage of Development
- Already on the market
- Sustainable Development Goals
- Goal 12: Responsible Consumption and ProductionGoal 3: Good Health and Well-being
Partner Sought
- Expected Role of a Partner
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The technology center is interested in standout sectors are agriculture and food, covering everything from bakery products, pastries, pasta, cookies, and confectionery to animal feed. They analyze from raw materials to finished products.
The most comprehensive information to be obtained by the companies seeking their services will be based on the information provided by them, tailored to their specific needs. - Type and Size of Partner
- Big companyR&D InstitutionSME 11-49SME 50 - 249University
- Type of partnership
- Commercial agreement with technical assistanceResearch and development cooperation agreement
Call details
- Coordinator required
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Yes
Dissemination
- Technology keywords
- 08001002 - Food Additives/Ingredients/Functional Food08001005 - Food Technology08002001 - Detection and Analysis methods08002002 - Food Microbiology / Toxicology / Quality Control
- Market keywords
- 05008002 - Food and feed ingredients05009001 - Food & feed ingredients05009004 - Plant health
- Targeted countries
- All countries