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Within the framework of the PHARMANOVA II project, AINIA has developed new biotechnological solutions based on plant by-products to treat inflammatory diseases of the colon, such as ulcerative colitis or Crohn’s disease. To achieve this, four key technologies have been used: in vitro technology based on 3D cellular models, separation technologies, chemical characterisation technologies and…
Read moreAINIA has achieved advances to bring cultivated meat closer to the industrial environment. Within the framework of the Meat4Future project, work has focused on improving the safety and consistency of cell cultures, optimising processes for industrial scale-up and validating prototypes that demonstrate the potential of this technology to achieve more sustainable and efficient food systems.…
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Artificial intelligence is no longer a promise. Collaborative robotics is no longer a rarity on the factory floor. And above all, the real differentiator is no longer just adopting technology, but deciding from which position we integrate it: leading the transformation or reacting to it. That was the starting idea of the webinar Hybrid future:…
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Choosing the best probiotic for Helicobacter pylori is a process that requires a rational formulation design: precise strain selection, complementary mechanisms of action, delivery matrix that survives the gastric environment and robust preclinical validation under conditions that emulate human physiology.In this article we will show you how to design and effectively evaluate a probiotic for…
Read moreIn this article we explain everything about the probiotic Lactobacillus reuteri, known for its ability to modulate the microbiota, produce antimicrobial compounds and support the intestinal barrier. We will also review the properties, types/strains most commonly used, benefits and the key aspects of design and evaluation required to transform them into viable products. Lactobacillus reuteri:…
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The demand for natural ingredients responds to increasingly informed consumers concerned about health, the environment and transparency. In this context, companies are increasingly investing in the development of bioactive ingredients through biotechnological processes and clean extraction methods. In this article we will explore what “natural” really means in cosmetics and analyze the main trends in…
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Listeria monocytogenes has become one of the main microbiological risks in the European food industry. The sustained increase in outbreaks in Europe, changes in consumption habits and the tightening of the European regulatory framework have significantly increased the requirements for shelf-life validation and microbiological control of foods. In this article we explain what has caused…
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The determination of shelf life in frozen foods is an increasing challenge for the food industry, especially in a context of new formulations, process optimisation and pressure to reduce food waste. Although traditional testing provides robust results, it requires long storage periods that slow down decision-making and delay the market launch of new products. In…
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