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, […]
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 […]
DOWNLOAD THE REPORT. Artificial intelligence has become a real engine of transformation for gastronomy, enabling scenarios that once seemed unimaginable. Today there are tools capable of predicting whether a flavour will be liked before it is cooked, creating bean-free coffee with sensory properties similar to the original, or producing plant-based “cheese” or “honey” developed through […]
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 […]
