Study on the Effectiveness of a Multimodal Intervention on Risk Factors and Lifestyle in People with Increased Risk of Dementia and Cognitive Frailty for the Prevention of Cognitive Decline Aging and growing older is one of the main cognitive risk factors, which can impact the ability to have and enjoy healthy aging. Current scientific evidence […]
The GastroFood project aims to revitalize the hospitality sector in Gipuzkoa by promoting collaboration between the hospitality industry and food companies to develop modern, healthy, sustainable, and unique proposals. These initiatives address challenges such as talent recruitment, changing consumption habits, energy costs, and raw material prices. The project is led by BASQUE FOOD CLUSTER, the […]
Gastrovalue Project: Enhancing the Capacity of SMEs in ACP Countries to Develop Value-Added Products from Coconut, Cacao, and Kava At Basque Culinary Center, we believe that gastronomy is a powerful tool for change, essential for creating an efficient and sustainable value chain from production to consumption. In line with this vision, BCC Innovation’s territorial development […]
Design and study of non-alcoholic and sugar-free cocktails in real consumption contexts In recent years, there has been an increased demand for non-alcoholic beverages, leading to the emergence of cocktail and mixed drink substitutes capable of competing with those traditionally offered in the HORECA channel or in supermarkets. Additionally, society, with a focus on healthy […]
Development of New High-Value Gastronomic Plant-Based Products The plant-based eating style, which prioritizes the consumption of vegetables over animal-derived foods, is a trend that has been growing in recent years. Several reasons explain this growth. On one hand, internationally recognized institutions have long been warning about the need to adopt a plant-based diet for both […]
GASTROKOP, the funding program for innovation projects in cooperation within the field of gastronomy, aims to enhance the participation and cooperation of the gastronomy sector in innovative projects. At BCC Innovation, the Technology Center in Gastronomy of Basque Culinary Center, we have had the opportunity to develop projects in collaboration with different restaurants in the […]
Development of a Nutritional-Culinary Tool for the Reduction of Advanced Glycation End Products (AGEs) Formation in Foods During Cooking. Advanced Glycation End Products (AGEs) are molecules that naturally occur in the body, and they can also be introduced through diet, with dietary intake being the primary source of AGEs. AGEs are naturally found in certain […]
Development of New High Culinary Value Plant-Based Products After years of work in developing new products for companies of various types, a strong demand has been identified for the creation of new plant-based products. Spain currently has over 5 million “veggies” — individuals who identify as vegans, vegetarians, or flexitarians. The percentage of the Spanish […]
Development of Products Adapted for the Senior Population Using a New Insect Protein Source By 2050, the global population is expected to reach 10 billion, with 15% of them being over 60 years old. This demographic and environmental challenge requires finding new, more sustainable alternative protein sources. At the same time, the aging population necessitates […]
