The Eurecat technology centre has taken part in the CONOCE project which has applied disruptive technologies to the process of creating new food products with a view to unlocking innovation in this field by putting the consumer experience in the spotlight.
Specifically, Eurecat has applied neuroscientific methods and virtual reality techniques to the study of consumer perception in both tasting new products and their point-of-sale display.
It has also investigated the use of AI-based technologies to make production more flexible, allowing for faster and less expensive creation and customisation of new products.
“By tapping artificial intelligence in the project we have shifted towards more flexible manufacturing, enabling us to adapt more quickly to changes in demand and personalise products more efficiently,” says Edgar Rubión, head of the Applied Artificial Intelligence Unit at Eurecat.
“As far as the consumer is concerned, the project has brought significant innovation in the traditional methods used to display products to users and objectively measure their reactions,” notes Eurecat researcher Alexandre Pereda, who specialises in neuroscience and cognitive psychology research.
The CIEN CONOCE (Consumer-Oriented Innovation: New food products obtained based on disruptive technologies and neuroscience) project has been financed as part of the Centre for Technological and Industrial Development (CDTI) CIEN Strategic Projects call and co-financed by the European Regional Development Fund (ERDF).
The consortium has been led by Angulas Aguinaga with Carinsa, Aldelís, Codorníu, Cerealto Siro Foods and Seidor as partners. Eurecat and AINIA have been involved in the consortium as research centres.
