The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.

A scientific team at the Instituto de Investigaciones Marinas de Vigo has developed a methodology to predict the shelf-life of oily fish. The new method can be applied shortly after fish have been caught and before it is processed or frozen. It will optimize the use of fish catches, which is essential now that global stocks are becoming smaller.

CSIC’s scientists at the Instituto de Productos Lácteos de Asturias (IPLA) have patented the use of low acetic acid producing bifidobacteria that can be used for obtaining new fermented functional products.

A Spanish team from the Institute of Food Science and Technology and Nutrition (CSIC) has patented a natural food coating that reduces the formation of acrylamide up to 80% in food and the formation of hydroxymethylfurfural up to 98%. Acrylamide and hydroxymethylfurfural are potentially carcinogenic compounds that naturally occur in certain foods during cooking, frying, baking or roasting, at temperatures of 120oC or higher. This is the first product that avoids these two compounds occurring, and may provide a solution to a problem that has concerned food safety agencies in the last few years.

Spanish scientists at CSIC have developed a new system to control common foodborne pathogens, such as salmonella, E.coli or listeria, in ready to eat fresh vegetables products.

CSIC researchers have developed a procedure based on the addition of algae, which allows to reduce the salt content in meat products maintaining a good quality and organoleptic properties.

Researchers at the CSIC's Instituto del Frio and Hospital Carlos III, in Madrid, have developed a method for detecting Anisakis allergens in fish.

A group of researchers from the CSIC has developed a process to obtain concentrated juices with improved taste, colour and nutritional qualities.