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In 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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The latest edition of BIOFACH 2026, held in Nuremberg, once again highlighted that the European organic sector is going through a phase of technical consolidation and strategic maturity. With more than 2,000 exhibitors from nearly 90 countries, the trade fair confirms that the growth of the organic market is no longer based solely on origin…
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In a context of global supply chains, increasing regulatory pressure and more demanding consumers, AINIA held an online session analysing how artificial intelligence (AI) is transforming food safety. The head of digital strategic development and alliances, David Martínez, and the food safety manager at AINIA, Roberto Ortuño, agreed that AI enhances human expertise and improves…
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The search for natural sources of active compounds is one of the broadest lines of research in basic and applied biotechnology. Traditionally, other microbial platforms have been the main stable sources for the production of bioactive compounds. However, there is a need to explore other microorganisms with advantages in terms of growth, adaptability and unique…
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The Proposal for a Regulation COM(2025) 780 final focuses, among other aspects, on issues relating to the labelling regime for imported organic products. The proposal to update Regulation (EU) 2018/848 on the production and labelling of organic products addresses aspects related to production, certification and control, devoting most of the changes to labelling, especially with…
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