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Last updateThu, 15 Sep 2022 5pm

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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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Looking for the perfect package

Consumers, scientists, and companies will meet in Innovacciones 360º, to find out the food package adapted to consumer needs.

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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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Antioxidant compounds from coffee silverskin

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.

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Scientists obtain three bacterial strains that improve isoflavones assimilation

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

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