- Ingredients and Food
Plant-based foods
Development of plant-based foods
Incorporating plant-based ingredients or developing products analogous to animal-based products in order to respond to the demand from consumers who are increasingly concerned about their health and sustainability.
The forecast 34% increase in the global population by 2050 will lead to higher worldwide demand for products capable of replacing traditional animal-based products, creating the need to ensure future consumption through the development of new, more sustainable alternative ingredients and foods.
This challenge can currently be considered the main driving force behind innovation in the agri-food sector. Creating new food structures capable of mimicking or reproducing the sensory and nutritional characteristics of reference animal-based products requires significant efforts in research, innovation and development. These efforts are aimed, on the one hand, at modifying the structural, nutritional and sensory properties of the initial plant ingredients and, on the other hand, at generating new food structures from these ingredients through the application and understanding of different technological strategies (fermentation, extrusion, TVP, HMEC extrusion, emulsions, etc.).
At AINIA, we add value
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Generation of new food structures through the application of new technological strategies (extrusion technology, fermentation processes, generation of new emulsions, etc.)
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Development of new products from plant sources with improved organoleptic and nutritional properties
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Advanced technologies for the design and development of new ingredients
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Extraction of value-added compounds from plant matrices
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Improvement of the organoleptic, techno-functional and/or nutritional properties of new ingredients through the application of new technological strategies (fermentation, enzymatic processes, extrusion, etc.)
Plant-based nutrition / Plant Based Foods
Our R&D team develops innovative product concepts based on plant ingredients and the application of new technological strategies and processes (fermentation, TVP extrusion, HMEC extrusion, emulsions, etc.) capable of generating new food structures with differentiated properties. In this process, we contribute our expertise in technological development, rheology and product structure, as well as our understanding of how each ingredient affects the sensory and physicochemical properties of the final product. In this context, we can also provide Artificial Intelligence-based solutions for the development of new products.
We design and characterise plant ingredients for their correct selection, taking into account the target food product for incorporation or development. To achieve this, we provide all our experience and methodologies to characterise not only the nutritional value of the ingredient, but also its technological and behavioural properties and its potential health effects.
We design and apply innovative ingredient functionalisation processes (biotechnological strategies, extrusion technology, etc.) aimed at modifying ingredient properties; for example, increasing protein digestibility through extrusion technology or enzyme application, or improving the aromatic and sensory profile of an ingredient through the fermentation of protein substrates.
In addition, we have extrusion technologies (TVP and HMEC) for the texturisation of plant proteins and the generation of new meat analogues.
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