Health & Nutrition

Development of new alternative sources of animal feed to study the feasibility of obtaining feed and animal feed products for birds, based on alternative protein sources. The C3 Project formulates and develops animal feed products based on an alternative protein source such as insects. Moreover, the project aims to characterize in detail the nutrient composition of the by-products to identify and select those that allow maximum efficiency, and at the same time, optimize the by-product as a protein ingredient for the formulation of high biological value feed. The use of insects as an alternative protein represents [...]

Development and classification of new healthier food products According to the level of nutritional labelling Nutriscore. The NUTRISCORE project aims to improve the nutritional classification of meat derivatives defined by the participating companies to achieve a better position with respect to competing products in the consumer. For this, it will be based on the development of ingredient formulation strategies and adaptations of the manufacturing processes of the SAME ones. The main objectives of the project are: Diagnosis of the current situation of meat derivatives according to the visual nutritional classification system Nutriscore. Identification of opportunities to [...]

Creation of a dynamic ecosystem in digital health in Bages that generates a new model of more efficient and quality health and social care in the region, and that, at the same time, is exportable to other territories in a shared agenda format. The Specialization and Territorial Competitiveness Project (PECT) BAGESS “Big Data, Analytics, Management and Strategy in Health and Social”, has the objective of improving the quality of life and the social inclusion of people with dependency and chronic diseases, converting them into active agents of their own health. Additionally, the project promotes an economic [...]

Development of benign cascade extractive biorefinery for converting agri-food side streams into high-value polyphenolic bioactives and functional fibres for pharma, cosmeceuticals, nutraceuticals and food products. The PHENOLEXA product has the objective to unlock the potential of polyphenols-rich agri-side streams (olive, grape shoots and leaves, chicory, and onion residues) to procure bioactive compounds of high value via the development of cascade smart biorefinery which combines pretreatment of the biomass with benign environmentally friendly green solvents extraction technology. According to Eurostat, the agricultural sector is the biggest producer of the residual biomass in Europe, generating annually approximately 400 [...]

The Territorial Competitiveness Specialization Project Mataró-Maresme (PECT in its acronym in Spanish) is the materialization of the multiple strategies promoted, both at the municipal and regional levels, to implement the transformation of the territory through the construction of a model of smart, sustainable and economic growth. integrator. The PECT Mataró-Maresme “Ecosystem of innovation for caregiving cities”, has the objective of developing and implementing in the territory new models and innovative solutions focused on the accompaniment of active aging and the care of people in situations of fragility or dependence. To achieve this, it carries out processes [...]

Innovative neuroscience and Artificial Intelligence technologies applied to the design of new food products. The CIEN CONOCE project applies disruptive technologies in the field of neuroscience and Artificial Intelligence, with the aim of deepening the consumer’s knowledge and perception of multisensory stimuli, developing innovative food products adapted to their needs and preferences. The solution promoted by the project allows to better understand the consumer, their needs and their responses to a new product in different consumption contexts and, on the other hand, to analyse how these responses can be parameterised to include them systematically in a [...]

New product of natural origin which acts as a salty taste enhancer. The Salt4Health project has the objective to develop a new product of natural origin that can be used as a salty flavour enhancer and able to avoid the antihypertensive effects of salt. Nowadays, the increased production of prepared food, together with the new rhythms of life, are transforming in a very important manner the dietary patterns of society. Additionally, the offer of ultra-processed food, most of it with excessive levels of salt, is increasingly high and accessible. All this has caused that the consumption [...]

Network of omics technologies applied to innovation and industrial development of nutraceutical and functional foods. The Red TecnomiFood project, coordinated by Eurecat, aims to integrate omics technologies to facilitate the access to these tecnologies to the food industry and to optimise their use, at all stages of the value chain of the design and biological assessment of ingredients, nutraceuticals and functional foods. Currently, the use of omics sciences in the food industry is essential to face the trend towards personalisation of nutritional recommendations and to promote health, maintenance and optimisation of physiological functions and disease prevention. [...]

Development of smart foods and nutritional supplements to improve health, well-being and the quality of life of people with risk to suffer multi-factor pathologies and chronic diseases. The SMARTFOODS project has designed and developed smart foods and nutritional supplements to introduce them in a balanced diet with the aim to reduce and prevent the risk to suffer the most common chronic diseases, like diabetes, cancer, obesity or cardiovascular diseases. The main innovation of the project consists in going beyond functional foods that boost only-one health property available today and moving towards smart foods. The goal is [...]

New ingredients, food supplements and medical foods capable of positively influence the health of people at risk of developing colorectal cancer (CRC) or who are diagnosed and undergoing therapy. The CIEN TERÁTROFO project investigates and experimentally develops new food consumption products and more effective, safe and beneficial ingredients to prevent the risk to suffer colorectal cancer (CRC), as well as positively contribute to the nutritional response to CRC treatment, in order to alleviate possible secondary nutritional deficits of the treatment and improve the quality of life, the nutritional status and the well-being of the patients, thus [...]

Development of new ingredients and food products to improve people’s mental and emotional well-being and cognitive performance. The DANTIAN project has the objective to meet the demand for alimentary strategies aimed at potential mental well-being and cognitive performance of the consumer. The innovation of the project is based on the development of new bioactive ingredients and food supplements, associated with a better understanding of the mechanism of action at the cognitive level and its relationship with the intestinal microbiota, which can have significant effects on people’s emotional well-being. In the framework of the project, preclinical studies [...]

Development of a multicentre clinical study and application of omics technologies to elucidate the link between the Mediterranean Diet (MD), the gut microbiota and beneficial health effects. The MED4Youth project has the aim to strengthen the link between the MD and the health benefits against youth obesity and associated cardiovascular disease (CVD) risk factors. The project has also the objective to elucidate whether the health effects of MD are associated with changes in gut microbiota and gut-derived metabolites. The clinical study developed uses ICT tools targeting 240 adolescents with obesity from three Mediterranean countries (Spain, Portugal [...]

New microcapsules with antimicrobial and disinfectant effects for the sanitation of high-concurrency spaces. The Microesenci project investigates, develops and validates new microcapsules, which contain essential oils, with the objective to reduce the risks of infection in different risk situations and exposure spaces for vulnerable people, such as hospitals, elderly’s centres or collective transports. In addition, the polymers used in the microcapsules developed within the project are biodegradable and comply with the environmental policies of the European Union and the United States governments. Microencapsulation is a technology that allows applying active ingredients to different types of materials, [...]

Ageing population in advanced societies forces to increase efforts in order to support health and promote healthy habits among old people. The NESTORE project aims at combining different technologies to help old people to retain everyday life activities and keep in good health, physically and psychologically. During the project, which counts with the participation of the E-Health and Health & Nutrition Eurecat’s Techonogical Units, it will develop an innovative, multi-dimensional, personalized coaching system to support healthy ageing by generating and sustaining motivation to take care of health, suggesting healthy nutrition and personalized physical and mental coach [...]

New functional beverage with properties that help to reduce blood pressure. The HYPERGRAPES project is developing and testing a new drink for high blood pressure. Clinical trials are being carried out on humans with moderate hypertension to test its efficacy. The project is backed by a consortium led by Grandes Vinos y Viñedos, with participation from Rovira i Virgili University and Eurecat, which is participating in the project through the Nutrition and Health Technological Unit. Eurecat is carrying out the clinical study on humans to investigate this functional drink’s antihypertensive properties and establish its clinical relevance. [...]