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Last updateMon, 01 Aug 2022 12pm

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Oleogels to replace solid fats in food processing

They are obtained from a liquid vegetable oil and gelling agents, which allow the oil to become and behave as a solid fat, but with processes that do not damage the properties of the oil. Oleogels avoid the use of saturated fats, which are associated with cardiovascular problems and diseases.

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Robotics to help with agricultural work

The Center for Automation and Robotics, a joint center of the CSIC and the Polytechnic University of Madrid, has developed a prototype robot to help in grape harvest. Developed in the H2020 FlexiGroBots project, the robot has been presented at the Transfiere forum.

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CSIC co-develops a “vegetable meat” using a Mediterranean legume

This ingredient is low in saturated fat, rich in dietary fibre and its composition is based on carob. The product, called Leggie, has been developed by researchers from the Spanish National Research Council (CSIC) and the Francisco de Vitoria University (UFV), and will be marketed by the Spanish company MRM.

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Rice’s climate change adaptation: the key may lie in its DNA

More than a hundred international experts and companies met at the 18th International Symposium on Rice Functional Genomics, which focused on the impact of climate change on rice cultivation. The main themes the debate dealt with were the challenges of climate change, the possibilities of the new CRISPR gene editing tools and the European legislative framework.

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Fruit preservation through an edible pectin gel with a low glycemic index

CSIC has developed a fruit coating gel consisting of low methoxyl and calcium pectins. The gel is an edible protective coating that increases the shelf life of fruits during storage, slows down microbial growth and has a low glycemic index. 

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