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.

A double-blind clinical trial has demonstrated the antihypertensive activity of peptids isolated from milk proteins. The peptids will be commercialized by the Spanish biotech company Innaves as a food ingredients.

Investigadores del Instituto de Diagnóstico Ambiental y Estudios del Agua del CSIC están desarrollando métodos para detectar y medir contaminantes perfluorados en diferentes productos. En trabajos recientes han presentado varios métodos para detectar estos compuestos en pescado, marisco, alimentos infantiles y leche materna. Los perfluorados, presentes en numerosos objetos de nuestra vida cotidiana, forman parte de los llamados contaminantes emergentes, que no están regulados por ley y cuyos efectos sobre los organismos y el medio ambiente aun no están, todavía, bien evaluados.

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.

Bioglane, a spin-off company from the CSIC, has developed several original biotechnological processes for the competitive production of novel iminosugars, particularly fagomine, which will open up an array of possibilities for the design and formulation of new tasty functional foods.

CSIC has developed a method to elaborate restructured foods from by-products from the fish and mollusc processing industry and a natural fibre (glucomannane). Fish fillet, crab meat, squid rings and smoked salmon analogues have been manufactured and many other food analogues can be designed. Industrial partners to license agreement are sought.

Un grupo de investigadores del CSIC ha desarrollado un nuevo puré de patata congelado con características similares a las del puré de patatas fresco. El puré se produce directamente de patata, se estabiliza añadiendo un polisacárido, tal como la goma xantana, unido a otro o a una proteína, y se congela rápidamente. Se conserva envasado al vacío y congelado, y se prepara para su consumo mediante calentamiento en microondas. Ahora los investigadores buscan socios industriales interesados en la licencia de la patente.