The ICMAB-CSIC and the Center for Research in Agricultural Genomics have developed an effective method for plant tissue regeneration that involves the use of a bacterial cellulose-based biopolymer. It enhances the formation of new cell layers which boosts the healing processes.

A procedure, based on a molecular marker, enables fast determination of the sex of birds in situ, in less than 90 minutes, without the need of specialized laboratory and with no risk for the animals.

The Instituto de la Grasa of the CSIC has obtained a peptide from plant proteins that shows anti-inflammatory activity and stimulate the immune system. With a high solubility in a wide range of pH, it can be considered as a hypoallergenic product and could be applied in anti-inflammatory drugs, functional foods or cosmetic formulations.

Researchers of the Galicia Biological Mission (MBG) of the CSIC have obtained new varieties of beans. One of them called Pop, or nuñas, which can be prepared as a snack and the Ollo de Pita beans, a traditional variety with high gastronomical and culinary value. This centre has been working for a long time to improve the different crops of the Galician region and for the conservation of its plant genetic resources.

A process to obtain phenolic extracts from Uncaria tomentosa L. (Cat's claw) has been developed. The extracts have antioxidant, antimicrobial, and anti-proliferative activity, and they are useful for preparing food additives, cosmetic and pharmaceutical compositions.

Scientists at the CSIC and the CRSA, in Italy, have isolated two strains of Pediococcus damnosus, a lactic acid bacterium, for malolactic fermentation in white wines. These bacteria improve the organoleptic characteristics of wine which have an increased honey aroma and less acidity.

Scientists at the CSIC and the University of Valencia have generated antibodies to determine the fungicides boscalid, cyprodinil, pyrimethanil and fludioxonil thus ensuring that maximum residue limits in food crops are met. This scientific team has expertise in obtaing virtually any antibody for toxin detection in food at the request of companies.

Spanish scientists at the CSIC, the Universidad Autonoma de Madrid and at the Hospital de La Paz have developed a functional drink that combines hops extracte and wine without alcohol. The drink, that looks like wine, has antioxidants and anti-inflammatory properties. Also, in vivo essays have shown that the drink helps to reduce tryglicerids. It is an interesting alternative for the prevention of cardiovascular diseases. Companies interested in the developement and commercialisation of this drink, under a patent licence, are sought for.