TICS-BONITO, innovation for more sustainable bonito fishing
The TICS-BONITO (intelligent technologies for sustainable bonito fishing) project aims to support the bonito and tuna fishing sector by developing proposals for inshore and deep-sea fishing methods. Leartiker and the University of Vigo's EN.EDI research group have joined forces in this initiative, which is part of the PLEAMAR programme, to promote responsible and environmentally-friendly fishing practices.
The apple pomace revolution in the Basque Country: turning waste into innovation
The PATXAFERM project, led by the Leartiker technology centre and funded by the Basque Government, aims to give this by-product a second life. Apple pomace, which is rich in fermentable sugars and polyphenols, is the ideal raw material for fermentation processes. Through stabilisation treatments and targeted mixed fermentation, the project aims to develop innovative non-alcoholic or low-alcohol beverages, known as NoLo.
New biomaterials and microfluidics laboratories
Leartiker has recently established two new laboratories dedicated to research in microfluidics and biomaterials for regenerative medicine. These advanced facilities, spanning approximately 60 m2, are equipped with cutting-edge technology. This will enable our technology centre to further enhance its expertise in Polymer Technology, specifically within the healthcare sector.
Whey, from by-product to foodstuffs
the use and revaluation of cheese whey has been and continues to be the subject of numerous research projects over the years. At Dairy Center-Leartiker, we have been working for years on the revalorization of whey in collaboration with Basque cheese dairies through the implementation of R&D&I projects developing new dairy products with high added value. The latest project developed in this field was LACTO+ carried out in collaboration with the Vascolac SL cheese dairy, funded by the Berriker 2023 Aid Programme.
Leartiker acquires a new DMA machine with Fatigue measurement system
This new machine complements the ‘Vibration and Mechanical Durability Lab’ designed by Leartiker to characterise the dynamic properties and mechanical durability of materials, offering state-of-the-art resources to measure the mechanical response of a wide variety of polymeric materials such as elastomeric materials like rubbers and thermoplastic elastomers, carbon reinforced composites, etc.
The Best-Kept Secret of Fungi: Protein-Packed Plant-Based Desserts
In response to the growing demand, Ausolan, a leader in the collective catering sector, and Eroski, one of Spain's major retailers, have joined forces with the start-up Innomy and the Leartiker Technology Centre on a revolutionary project: the design of protein rich vegan desserts, using protein extracted from fungal biomass as a key ingredient.
Solutions for the large-scale production of diagnostic medical devices
LAMIPoC is a project led by Leartiker, in partnership with ALPhANOV and OFS Plastic, which offers a faster and cheaper alternative for the mass production of microfluidic devices. The study showed that ultra-fast laser microfabrication is a high-potential alternative to traditional processes. This technology significantly reduces manufacturing times and costs.
Getting to know the secrets of cheese affinage
As a delegation of Mons Formation, the Leartiker Dairy Centre team went on a trip in July to live the “MONS experience”: a unique opportunity to discover and experience first-hand the way they work. They shared knowledge and experiences about cheese affinage, in addition to putting this knowledge into practice.
Leartiker surpasses 2025 targets with record-breaking turnover
With a 15% growth in turnover compared to the previous year and a 23% increase (€3.8 million) in research and development income, this technology centre in Markina-Xemein (Bizkaia) is proud of its achievements. As a member of the BRTA alliance and part of the Mondragon group, these figures confirm Leartiker’s outstanding research and knowledge transfer, facilitated by close relationships with local companies and producers.
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