- Ingredients and Food
Design of new food processing methods
Development of new products and ingredients that enables the establishment of fundamental production principles, as well as the necessary preservation, processing and packaging methods.
Innovating to compete: challenges in the agri-food sector
The launch of new products and innovation capability are considered key competitive tools for a company’s survival and growth in the market, as well as for maintaining its competitive position.
The agri-food sector requires a high level of dynamism and is constantly evolving, continuously launching new products onto the market. Existing competition forces companies in the agri-food sector to seek alternatives to differentiate themselves from competitors through the development of innovative and attractive products for consumers.
At AINIA, we add value
Market-oriented approach
Launch of innovative, safe products adapted to market trends.
Comprehensive development of a “new product”
We address all product and process aspects (ingredients, formulation, technologies and unit operations involved, regulatory framework, sensory quality, consumer perception, nutritional aspects, packaging, microbiological stability, etc.), each handled by specialists in the field.
Multifunctional pilot plants
Multifunctional pilot plants whose infrastructure enables the proposal, design and development of new ingredients and products according to different development criteria: improvement of health-related properties, texture modification, reduction of unhealthy ingredients, integration of new ingredients, preparation of emulsions, etc. Composed of 5 units: new protein foods, processed fruit and vegetable products, preservation treatments, experimental kitchen and food quality control.
Experimentation
Possibility of experimentation with small-scale production and availability of different product formulations as a preliminary stage before market launch.
Availability of adjacent pilot plant equipment
Availability of adjacent pilot plant equipment for the adaptation and conditioning of raw materials and ingredients: spray drying, microencapsulation, supercritical fluid extraction, extrusion, freeze-drying…
Consumer validation throughout development
Availability of a trained tasting panel to guide product optimisation and final validation of consumer acceptance.
Design of new food processing methods
Wide range of solutions for the development and improvement of products and ingredients aligned with consumer needs, expectations and acceptance.
- Development of products aimed at specific population groups
- Improvement or modification of the sensory characteristics of traditional products (improved texture, colour, flavour, etc.)
- Design of products adapted to market realities and new consumer needs
- Development of products focused on clean label product lines
- Development of healthy products (low fat, low sugar, high fibre content, etc.) or products with specific nutritional qualities according to the target population group
- Adaptation of traditional products to industrial production through the development of industrial protocols (fermented products…)
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