Subscribe to our newsletter
- R&D&I Programmes
- Technological Services
- Consultancy Services
- Laboratory Services
- Training and Events
- Sectors
In an increasingly demanding agri-food environment, where food quality and safety are structural requirements, the Hazard Analysis and Critical Control Points system (HACCP) has become the key tool for identifying risks and ensuring regulatory compliance. Definition of the HACCP system Definition of the HACCP plan HACCP and food safety plan: are they the same? The…
Read moreWhat is traceability in food? Food traceability is the lifeline of a food product: the ability to reconstruct its history and follow its path throughout the supply chain, from raw materials to the final customer. Well-designed food traceability is key to responding quickly to incidents, demonstrating compliance in audits and making operational decisions based on…
Read more
The EU has comprehensively updated the marketing standards for poultry meat through the adoption of Commission Delegated Regulation (EU) 2026/343 and its corresponding Implementing Regulation (EU) 2026/344, published in the Official Journal of the European Union on 17 February 2026 and applicable from 9 March 2026. This new regulatory package repeals and replaces Regulation (EC)…
Read more
FRUTALGA has demonstrated the potential of advanced technologies to transform fruit waste into high value-added ingredients. The project has combined renewable energy generation with the production of natural extracts for cosmetic applications and microalgal biomass with potential for other industrial applications. The FRUTALGA project, funded by the Agència Valenciana de la Innovació (AVI), has been…
Read moreThe European Commission continues to move forward with the regulatory process to establish maximum limits for mineral oil aromatic hydrocarbons (MOAH). The formal notification to the World Trade Organization (WTO) has now taken place regarding the proposed Regulation to amend Regulation (EU) 2023/915 on food contaminants. The notification, made under the Agreement on Sanitary and…
Read moreThe salmonella is one of the most common and dangerous bacteria associated with food poisoning outbreaks. This pathogen can be present in a wide variety of foods, and its ability to survive and multiply under variable conditions poses significant challenges in terms of food safety.In this article, we will explore: Main species and genes responsible…
Read moreThe presence of Escherichia coli in food continues to be one of the main challenges in food safety worldwide. Although many strains are part of the normal intestinal microbiota of humans and animals, certain pathogenic variants are responsible for serious outbreaks associated with meat, dairy and fresh produce products.The increase in outbreaks in recent decades…
Read moreAINIA has concluded the RAMDETEC project, focused on the research and development of technologies for the early detection and control of resistant bacteria in food products. This initiative responds to one of the main current challenges in food safety: antimicrobial resistance, considered by international organisations as a growing threat to public health. Advances achieved in…
Read more
Head office
Parque Tecnológico de Valencia
Av. Benjamín Franklin, 5-11
46980 Paterna, Valencia
+34 961 366 090
+34 963 052 525 · Laboratories
