Another year driving the transformation of the food system. The GOe Tech Center Annual Report is now available.A journey through the projects, research, collaborations, and initiatives developed over the past year to generate knowledge and accelerate innovative solutions in food. Working alongside companies, institutions, and ecosystem stakeholders, with a shared goal: advancing toward more sustainable, […]
Functional soft ice cream powered by blue spirulina Blue Spiral is an innovative soft ice cream concept developed to challenge one of the most deeply rooted perceptions in food: the automatic association between intense colors — especially blue — and artificial or highly processed products. Blue is practically absent in traditional ice creams and dairy […]
ERROBIRA is a research project exploring how new ingredients can be integrated into gastronomic cultures through the combined use of digital tools, sensory analysis, and participatory methodologies. By studying traditional recipes and their inherent variability, the project develops innovative approaches that enable the introduction of novel ingredients without compromising the culinary identity of a given […]
BIO-COOL is an applied research project that merges science and culinary arts to develop high-value fermented ingredients and products from plant-based matrices and food by-products. By leveraging advanced enzymatic treatments, controlled fermentations, and functional analyses, the project enhances the processability of complex raw materials, generates bioactive compounds, and delivers innovative solutions ready for industrial application. […]
In recent years, the growing interest in health and sustainability has driven the development of fermented foods with functional properties, supported by the use of microorganisms with probiotic potential and technological capabilities. In this context, the recovery and valorization of the native microbiota of a territory not only allows for the design of healthier food […]
Fermentation, health and sustainability applied to next-generation functional beverages BIZI-DRINKS is an R&D project led by GOe Tech Center focused on the development of a new generation of functional fermented beverages aligned with current trends in healthy eating, sustainability and circular food systems. The project explores fermentation as a biotechnological tool to create innovative products […]
Development of a Methodological Framework for Sensory Evaluation with Chef Panels In recent years, gastronomy has become increasingly important in scientific research, particularly in sensory analysis and culinary innovation. The expertise of chefs not only enhances the development of new food products but also brings a unique combination of creativity and technical precision to sensory […]
NUTRIALITEC is an innovation ecosystem aimed at promoting food innovation, coordinated by CTNC with the participation of CTAEX, BCC Innovation, the Basque Culinary Center’s gastronomic technology center, UCAM, oloBion, and artica+i. The initiative seeks to add value to agro-industrial by-products, creating bioactive, healthy ingredients within a sustainable food model. The project focuses on developing technologies […]
HOGIS is a collaborative project between BCC Innovation, BASQUE FOOD CLUSTER, and MIK, aimed at improving sustainability in Gipuzkoa’s HORECA sector. The initiative focuses on diagnosing and implementing innovative solutions for an ecological transition in the local food ecosystem. It seeks to validate scalable practices that align with Sustainable Development Goals, driving a more efficient […]
