CARTIF projects
Advanced technologies for innovation and safety in the development of new food products
Description
CARTIF’s project “Advanced Technologies for Innovation and Safety in the Development of New Food Products” reinforces research and technology transfer to address current challenges, focusing on the need to produce safer and more sustainable food. The initiative includes strategic equipment: direct injection cold plasma, extraction and hydrolysis system, and helical pump for extrusion-texturization processes. This equipment promotes the production of alternative proteins, the development of new extrusion and texturization processes, non-thermal food sanitation, and comprehensive evaluation of product stability and preservation, generating solutions aligned with the transition to more resilient, healthy, and sustainable food systems.
Objectives
- Strengthen food safety through the application of non-thermal technologies such as direct injection cold plasma.
- Develop new ingredients and protein matrices from alternative sources and agri-food by-products.
- Optimize extrusion and texturization processes, expanding the capacity to incorporate new liquid and viscous ingredients.
- Improve the evaluation of stability, fermentation, and shelf life through advanced experimentation and preservation infrastructures.
- Promote sustainable practices in food development, promoting efficiency in the use of resources and the valorization of raw materials.
Expected Results
- Strengthening and expanding the lines of research in CARTIF’s Food Area, especially in food safety, alternative proteins, advanced extrusion, and food preservation.
- Validation of non-thermal technologies such as cold plasma, demonstrating their effectiveness in microbial reduction without affecting the nutritional or sensory quality of products.
- Obtaining new ingredients and functional protein fractions, promoting the valorization of agri-food by-products and contributing to the circular economy.
- Improvement of technological capabilities in extrusion and texturization, enabling the development of new formulations with innovative liquid or viscous ingredients.
- Development of advanced protocols for stability, fermentation, and shelf life, strengthening the capacity for comprehensive evaluation of food quality and preservation.
Investment Support Grant for the Improvement of Scientific and Technological Capacities of Technology Centers in the Community of Castile and León (2025)
2025 CCTT 06
Total Budget: 197,000€
CARTIF Funding: 98,500€
Duration: 01/10/2025 – 31/05/2026
Co-financed by ERDF funds contributing to Policy Objective “PO1: A more competitive and smarter Europe, promoting innovative and smart economic transformation and regional connectivity to information and communication technologies.”
Responsible
Belén Blanco Espeso
Division of Agrifood and Processes
Networking
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