Sun11282021

Last updateThu, 25 Nov 2021 10am

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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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Developed a fast tool to detect patulin toxin in apples and its derivatives

Scientists at the Instituto de Agroquímica y Tecnología de Alimentos (IATA) have developed and patented the first immunoanalytical method for detecting patulin, a toxin that can be found in apples and, therefore, in derivatives products such as apple juices, purées and baby food. Two companies will commercialize the method.

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Low calorie bread goes on sale

Scientists at the “Instituto de Agroquímica y Tecnología de Alimentos” (IATA) have developed a formula to make bread with up to 45% fewer calories. A restaurant in Madrid will commercialize the product from next Autumn and will offer the customers pizza, bread and bakery products with fewer calories.

 

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Tritordeum, a novel natural cereal, reaches the market

Agrasys, a spin-off of the CSIC, has launched Tritordeum, a new cereal which has has accreditation as natural crop species and now reaches the market. After 30 years of breeding, Tritordeum is a cereal with good nutritive and agronomic characteristics (high resistance to drought and heat stress).

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The genome of a bacteria used in food fermentation has been obtained

A group of scientists led by José Luis Ruiz Barba and Antonio Maldonado at the CSIC has obtained the genome of Lactobacillus pentosus, a bacteria used in food fermentation such as the called “Spanish style” olives. The specific genome sequenced comes from the L.pentosus IG1 strain. The results, published in the magazine Journal of Bacteriology will allow the unveiling of biotechnological and probiotic characteristics of the bacteria.

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