Agro-food technologiesLooking for the perfect package
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- Category: Projects
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05 Apr 2013
Consumers, scientists, and companies will meet in Innovacciones 360º, to find out the food package adapted to consumer needs.
Antioxidant compounds from coffee silverskin
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- Category: Technological offers
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04 Apr 2013
CSIC has developed and patented a procedure for the extraction of antioxidant compounds from coffee silverskin, a residue of roasted coffee beans. The extracts obtained contain high amounts of bioactive compounds such as chlorogenic acid and caffeine, with applications in cosmetics, food and health. Industrial partners interested in the development and commercialization of this technology, are sought.
Scientists obtain three bacterial strains that improve isoflavones assimilation
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- Category: Technological offers
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17 May 2012
The CSIC has isolated and patented three bacterial strains that can grow in soymilk and improve the isoflavones bioavailability.
Low calorie bread goes on sale
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- Category: Success stories
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28 Sep 2012
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.
New method predicts the shelf life of oily fish
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- Category: Technological offers
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11 Apr 2012
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.
