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FINISH METASÍN´S PROJECT

FINISH THE PROJECT WITH THE LAUNCH OF PRODUCTS WITH BENEFIT EFFECTS ON METABOLIC SYNDROME

Last June, the METASIN project was closed in Granada: "Research, development and innovation in new multifunctional foods for metabolic syndrome". The project, created in the Food and Health Platform of the Food for Life Spain Platform (PTF4LS), was approved in the 2015 call for the CIEN strategic program, managed by the Center for Industrial Technological Development (CDTI). Its main objective has been to investigate and develop active ingredients, foods and multifunctional food supplements capable of influencing the pathologies and risk factors associated with the metabolic syndrome, in order to comprehensively improve the quality of life of this population sector.

8 companies in the biotechnology and agri-food sector decided to unite to address the problem from the point of view of nutrition, developing food solutions that, incorporated into the usual diet, provided functionalities that could help reduce risk and improve pathologies related to metabolic syndrome . The METASIN project consortium was formed, consisting of: BIOSEARCH, S.A., ACEITES DEL SUR-COOSUR, S.A., ALGAENERGY, S.A., CREACIONES AROMÁTICAS INDUSTRIALES, S.A. (CARINSA), FEIRACO LÁCTEOS, S.L., GO FRUSELVA, S.L., MAHOU, S.A., and VIDA (VÉRTICE DE INNOVACIÓN Y DESARROLLO DE ALIMENTOS, S.A.), a company belonging to Galletas Gullón, S.A.

The balance of the project has been very positive. New products with beneficial effects such as light sauce with fiber and quinoa, oat pancakes, rice and microalgae, juices with healthy ingredients such as microalgae, omega-3, antioxidants, butter with a healthier fatty profile have already been launched thanks to the market. special feeding of cows, omega 3 oil from algae, extract rich in D-chiroinositol that improves the pregnancy rate in women with polycystic ovary, insulin resistance related syndrome. In addition, prototypes of foods such as bread, muffins, juices and fruit drinks enriched with active compounds, yogurts, soy sauces, mortadella, chewing gum and food supplements with different functional ingredients have been developed. Related to the microbiota, new probiotic strains have been studied that, in animal models, have shown very positive effects on obesity and glucose metabolism.