{"id":11017,"date":"2024-09-26T10:53:36","date_gmt":"2024-09-26T08:53:36","guid":{"rendered":"http:\/\/noddo.es\/?p=11017"},"modified":"2024-10-01T11:29:53","modified_gmt":"2024-10-01T09:29:53","slug":"new-generation-plant-based-foods-in-the-food-industry","status":"publish","type":"post","link":"https:\/\/noddo.es\/en\/noticias\/new-generation-plant-based-foods-in-the-food-industry\/","title":{"rendered":"New generation plant-based foods in the food industry"},"content":{"rendered":"\n

The ‘Meating Plants’ project uses pioneering technologies such as extrusion and texturization to create foods based on indigenous plant proteins, driving sustainability and innovation in the food sector.<\/strong><\/h3>\n\n
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Collaborations between technology centers are transforming the future of the food sector in Castilla y Le\u00f3n.\nA clear example of this synergy is the “Meating Plants” project, led by the centers Cartif<\/a><\/strong> e Itagra<\/a><\/strong>This project unites their capacities to develop products based on native proteins, creating vegetable foods with textures and characteristics analogous to traditional meat products. <\/p>\n\n

The success of this project lies in the combination of advanced technologies such as extrusion and texturization, along with the use of vegetable by-products, to create innovative foods that not only replicate the meat experience, but also contribute to more sustainable and environmentally friendly production.\nThese collaborations are powerful because each facility brings its unique expertise to the table: Cartif<\/a><\/strong> specializes in applied research and process development, whereas Itagra<\/a><\/strong> excels in crop valorization and the study of their functional properties. <\/p>\n\n

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Why is it a successful model?<\/strong><\/p>\n\n

The alliance between Cartif<\/strong> <\/a>e Itagra<\/strong> <\/a>drives technological innovation, but also strengthens the local business and agricultural fabric by promoting the cultivation of native legumes and the use of by-products from the region.\nIn addition, the project aligns with the demands of the modern consumer, offering clean label products, free of additives, and contributing to the reduction of food waste, thus supporting a circular economy. <\/p>\n\n

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Technological innovation and sustainability as a value contribution<\/strong><\/p>\n\n

The use of pioneering technologies such as extrusion and texturization makes it possible to transform vegetable proteins into products with physicochemical and organoleptic properties similar to meat, offering consumers a vegetarian vegetable food option without sacrificing the texture and flavor they are looking for.\nThis opens up a world of possibilities for the food industry, expanding its range of products and offering more sustainable alternatives. <\/p>\n\n

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Key contributions to the project:<\/strong><\/p>\n\n