The objective of this unit is the development of knowledge and technologies that promote the design of flavors best adapted to emerging food trends.We carry out a systematic study of the key flavor components that condition food palatability through a new multicultural perspective.
We investigate new approaches aimed at optimizing the sensory experience in challenging situations such as salt, sugar or fat reduction, clean labeling, cost reduction and improvement of sustainability.
We have been granted access to the latest advances in food technology, culinary science and volatile analysis thanks to our collaboration with Centers of Excellence in these areas.
Dedicated to the development of new encapsulation technologies that enable the controlled release of fragrances during key moments of each application and the study of new technologies in the field of air care.
The encapsulation of fragrances helps us to prolong the sensory experience of the consumer, protecting the most delicate fragrances and releasing them in the different stages of product use.
Development of innovative feed additives derived from our research and aiming to guarantee animal performance and welfare. Our areas of interest are the following:
All new developments are accompanied by specialized technical and analytical support to demonstrate their mode of action.
For this purpose, behavioral, productive and/or biological parameters from in vitro, ex vivo and in vivo studies are analyzed through the use of specific techniques and technologies available in our laboratories at the Eureka building of the UAB, in our Swine Research Centre, or in facilities and centers from our research collaborators distributed worldwide, according to the target species.
Equipped with the latest advances in analytical technology: new distillation and extraction systems, gas chromatography, liquid chromatography and mass spectrometry, for detecting both volatile and non-volatile products.
Backed by a team with extensive top level experience in this field, it provides essential analytical support to all research projects of the Innovation Division.
The objective of this cross divisional department is the development of new and unique ingredients for the formulation of the most innovative and exclusive flavors for human and animal consumption.
Improving current techniques or incorporating new and more advanced ones, we are also experts in the study of flavor encapsulation and granulation systems, seeking their best protection, release and performance and obtaining a solution adapted to the needs of each customer.