Personalized Gastronomy to Improve the Quality of Life of Patients with Gynecological Cancer (PHASE I) The objective of the project is to develop an algorithm capable of prescribing personalized recipes to patients with gynecological cancer, tailored to their clinical, nutritional, and behavioral characteristics, with the goal of improving their quality of life. The project’s methodology […]
Methodology for evaluating recipes with global criteria PROJECT: Development of a Methodology to Evaluate Recipes and Menus Based on a Global Scale Integrating Sustainability, Health, Economic, and Cultural Criteria The objective of this project is to develop a structured and evidence-based methodology for evaluating recipes and menus through a comprehensive scale that takes into account […]
BCC Innovation, in collaboration with software developer Hispavista, has launched UZTA, an innovative digital tool designed to optimize and automate market information management, debuting today at Ordiziako Azoka. UZTA simplifies data collection on product availability at the source, organizes information intuitively, enables market coordinators to manage it efficiently, and disseminates updates across multiple channels to […]
Restockvisión was developed to utilize existing technologies that have been employed in other industries but remain underexplored in the HORECA sector. This artificial vision project is focused on stock management in food establishments and includes the following features:
INARSALUD is a project led by the BCCInnovation team, within a consortium formed together with the company Jakion and Ibermática. The goal of this project is to improve the nutritional quality of the food products or gastronomic preparations available in the market. To achieve this, a new advanced and intelligent solution will be developed: an […]
This research project focuses on testing the usability, functionality, and cooking quality of Fagor Ikore Modular’s new oven range, which is controlled via a 100% digital interface and is configurable. Our facilities served as the main testing ecosystem for this project. On one hand, it was implemented in the real context of LABe Digital Gastronomy […]
BCCInnovation is involved in the development of the NUTRACEUTICAL OMNIUM project, aimed at creating a new company specialized in the production of nutraceuticals derived from food waste. NUTRACEUTICAL OMNIUM is a research, development, and innovation project focused on the technological development and promotion of a new business activity that aims to create value-added products (nutraceuticals) […]
BCCInnovation Uses Technology to Determine the Brain Response (EEG) to Olfactory-Gustatory Stimuli (Smells and Tastes) The sensory analysis team at BCCInnovation is involved in a project studying the implicit response to basic tastes like sweetness and natural aromas (e.g., vanilla), with the goal of identifying the emotional impact and brain response to these stimuli, which […]
LABe has launched a digital platform for the HORECA sector, focused on the monitoring, surveillance, and dissemination of new technological solutions, trends, and needs, as well as a portal for digital gastronomy trends, open to the public. Professionals from the hospitality industry can request access through the LABe-Digital Gastronomy Lab website and will have access […]
