We develop new healthy and sustainable value-added products made from local raw materials of plants and animal origin

 

 

 

We research in two main areas:

NEW PRODUCTS

Diversification through the valorisation of local raw materials

  • Ideation of new products

  • Product & process definition, design and development

  • Application of new protein sources

FERMENTED PRODUCTS

Fermentation processes for new products

  • Food fermentation studies

  • Research on healthy compounds generated during fermentation

  • Development and diversification of fermented products

 

 

 

We understand the needs and get involved in diversification processes

We design and develop innovative food products

We validate quality and food safety

 

 

 

Strategic facilities for new product development

Fully equipped pilot plant for processign and preservation of food
Laboratories to validate the quality and food safety of the developed food products
We provide our facilities to companies and producers to undertake new developments

Market oriented R+&+i

From scientific research to food industry

  • Strategic collaborations with food companies to bring products to market

  • Projects in cooperation with skateholders along the value chain

  • Technological advisory from a highly qualified team with experience in technology

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See album: Success stories

PROJECTS
we are working on

REOKARA

REOKARA

Valorisation of okara for the creation of fermented foods in a scalable circular economy model

More info
Good Health and Weel-being Decent Work and Economic Growth Industry, Innovation and Infrastructure Climate Action
OGIFUN

OGIFUN

Development of functional ingredients applicable in healthy baking from the solid fermentation of brewer's grains

More info
Good Health and Weel-being Decent Work and Economic Growth Industry, Innovation and Infrastructure Climate Action
GOIZANE Misioak

GOIZANE Misioak

Sustaining the region from within: maximising the production of local produce from Goierri and Alto Urola.

More info
BEJON ZUKUAK

BEJON ZUKUAK

Development of local smoothies

More info
BASAJERKY

BASAJERKY

Diversification, sustainability and innovation in the Basque meat sector

More info
GASTROFERM

GASTROFERM

The culinary transformation of apple pomace into low-alcohol fermented beverages for the cider industry in Gipuzkoa

More info
Other projects

Contact

Last news

The culinary transformation of apple pomace into low-alcohol fermented beverages for the cider industry in Gipuzkoa
The culinary transformation of apple pomace into low-alcohol fermented beverages for the cider industry in Gipuzkoa
2026-05-21
INNOPET 2.0: Moving towards a new generation of sustainable pet food
INNOPET 2.0: Moving towards a new generation of sustainable pet food
2026-04-16
Simple, sustainable and accessible technical solutions for the valorisation of products through fermentation processes
Simple, sustainable and accessible technical solutions for the valorisation of products through fermentation processes
2026-03-04
See other news
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