TECNALIA INSPIRING BUSINESS
WE TRANSFORM TECHNOLOGY INTO HEALTH We innovate with the food industry to offer consumers healthier food so that they can have a better quality of life and active and healthy ageing.
TECNALIA · HEALTH & AGEING
WE CAN DO SO MUCH TOGETHER Our work is not understood without yours; we want to work together so your company can compete better. Because together, we can develop technologies that transform the present. The future is technological, let's share it!
HEALTH & FOOD
WE INNOVATE TO CREATE THE INGREDIENTS AND FOOD OF THE FUTURE
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TECNALIA Parque Científico y Tecnológico de Gipuzkoa Mikeletegi Pasealekua 2 E-20009 Donostia-San Sebastián. Gipuzkoa (Spain) Tel.: +34 902 760 000
Health & Food Director Mª Carmen Villaran mcarmen.villaran@tecnalia.com
www.tecnalia.com
www.tecnalia.com
HEALTH & FOOD
WE HELP TO DEVELOP THE FOOD OF THE FUTURE
WE EVALUATE, CREATE AND DEVELOP INGREDIENTS AND FOOD TO IMPROVE THE QUALITY OF LIFE OF PEOPLE.
TECNALIA INSPIRING BUSINESS
WE OFFER OUR EXPERTISE IN:
Active compound identification and production.
Innovative ingredient formulation.
Design and development of food with high nutritional value.
Design and development of functional food.
Natural alternatives for food preservation.
Advanced characterisation of compounds, ingredients and food.
WE CAN BE YOUR TECHNOLOGICAL PARTNER FROM THE CONCEPTION TO THE DEVELOPMENT OF THE FOOD THROUGH: Selection and production of natural food ingredients
Protection, stabilisation and controlled release of food ingredients
Improvement and automation of processes in the food industry.
New technologies for the food sector.
Bioeconomy applied to the food sector. Identification of raw materials to obtain active compounds.
AT TECNALIA, WE RESEARCH AND OFFER ADVANCED TECHNOLOGICAL SERVICES TO ACCOMPANY THE FOOD SECTOR ON ITS PATH TOWARDS INNOVATION IN PRODUCTS AND PROCESSES.
We passionately build a healthy future each day. Our technologies provide the food industry with the innovation it needs in its challenge to generate wealth and well-being for society.
Application of physical-chemical technologies and bio-technologies to obtain ingredients. Ingredient design and formulation. Application of advanced technologies for ingredient characterisation. In vitro testing (cytotoxicity, bio-availability).
Development of food and technologies to improve food properties and its nutritional value
Analysis of ingredient stability.
Improved food nutritional profile.
Application of micro technologies and nano-encapsulation.
Design and formulation of functional food.
Development of edible coatings and films with barrier, antimicrobial and antioxidant activity. In vitro studies of ingredient functionality and effectiveness. Improved food organoleptic properties and quality.
Design and formulation of food supplements with innovative formats. Clinical trials of functional food and food supplements.