Clara Talens

We are working on new healthy and sustainable protein-rich ingredients from alternative sources such as novel proteins and underutilised crops. We have expertise in designing food processes and ingredient mixture design to achieve the desired effect in the structure and nutritional properties of any type of food. Our research is also based on the development of hybrid food products that combine alternative proteins with animal-based proteins. The main aim is to pave the way towards consumer acceptance of alternative proteins by modelling the partial replacement of animal protein with alternative ones. These include, among others, upcycled proteins, faba bean and protein from underutilised crops, such as pea varieties currently used as feed. We are able to produce any type of food prototype (food and drink) from lab to pilot scale (TRL 1 to TRL 6). We have a 1,000 sq mt. pilot plant with different equipments such as HPP, UHPH, industrial microwave, retort, laser CO2, co-extrusion, etc. For higher TRLs we also assess our customers/partners until pre-launching at their industrial facilities. Finally, we apply computational tools to develop predictive models that quantify the effects of food processing and ingredients on the nutritional and techno-functional properties of foods. We also understand the importance of proper nutritional labelling for food products. That is why we offer a range of digital tools that help food businesses to calculate nutritional labelling. Our team of experts provides advice on best practices and strategies to help food businesses position their products nutritionally ahead of the competition.