Leartiker successfully completes its LTK25 Strategic Plan and sets out the challenges that will shape its future

On 19 June, Leartiker held its Annual General Meeting, a gathering at which the results for the 2025 financial year were presented, a final review of the LTK25 Strategic Plan was carried out, and the key priorities that will shape the organisation’s future over the coming years were shared.

Tissue engineering takes centre stage at the 14th edition of Polymers and Medical Applications at Leartiker

This year’s event focused on advances in tissue engineering, examined from various perspectives ranging from in vitro 3D models to biomaterials, bioprinting and advanced therapies and their transition to clinical practice. This diverse yet complementary approach provided a rich and practical overview of the current state of research.

Leartiker Dairy centre, together with Kide and Mondragon Unibertsitatea, drives an innovative solution for artisan cheese ripening

Inter-cooperation within MONDRAGON once again demonstrates its ability to generate real solutions for the productive sector. The Dairy Centre – Esneki Zentroa of Leartiker, in collaboration with the industrial cooperative Kide and Mondragon University, has successfully developed a new ripening chamber specifically designed for small and medium-sized dairies.

From Milk to Genome: Innovation in Cheesemaking

In cheesemaking, molecular biology is especially useful because it complements conventional microbiology. Conventional analyses are used to detect and quantify certain microorganisms; the molecular approach, on the other hand, allows a deeper analysis of the biological reality behind the sample.

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

The cider industry, deeply rooted in local culture and gastronomy, is moving towards a more sustainable and innovative model thanks to initiatives such as GASTROFERM, a project that promotes the utilisation of apple pomace through the creation of new low-alcohol fermented beverages.

INNOPET 2.0: Moving towards a new generation of sustainable pet food

Following the successful completion of the INNOPET project at the end of 2025, INNOPET 2.0 is now being launched – a new phase designed to take protein innovation for pets to the next level. The objective is clear: to optimise the range of products developed in the previous phase and move towards their pre-industrial and commercial scaling.

INNTERACT Interreg Poctefa - Innovative Network on Tissue Engineering

The INNTERACT project, funded by the European Interreg POCTEFA programme, is being launched with a clear objective: to improve the transfer of biomedical innovation from the research environment to industry, especially in the fields of tissue engineering and regenerative medicine.

Sensory analysis as a technological criterion for product and process control

Sensory analysis is a highly versatile tool that allows us to evaluate different aspects of a food product, ranging from tests focused on consumer acceptance to descriptive analyses of specific attributes. Within this spectrum, we primarily use it in our work as a technological tool: it helps us interpret how formulation and processing decisions are reflected in the cheese’s final characteristics.

Promoting the second life of batteries and industrial digitalisation through the REVIA project

The Leartiker technology centre is participating in the REVIA collaborative initiative, which aims to experimentally develop state-of-the-art technological solutions to improve the performance, safety, efficiency and sustainability of second-life batteries for light electric vehicles, using an industrial plant as the validation environment.