{"id":194687,"date":"2026-03-24T15:57:38","date_gmt":"2026-03-24T14:57:38","guid":{"rendered":"https:\/\/eurecat.org\/portfolio-items\/almondfit\/"},"modified":"2026-03-24T16:11:49","modified_gmt":"2026-03-24T15:11:49","slug":"almondfit","status":"publish","type":"avada_portfolio","link":"https:\/\/eurecat.org\/en\/portfolio-items\/almondfit\/","title":{"rendered":"ALMONDFIT"},"content":{"rendered":"

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Innovative beverage based on green almonds, with low sugar content and bioactive properties, aimed at promoting healthier and more sustainable diets.<\/strong><\/p>\n

The ALMONDFIT project develops a healthy and sustainable beverage derived from green almonds<\/strong>, characterized by its low sugar content and rich in bioactive compounds<\/strong> with potential health benefits.<\/p>\n

This study responds to the growing consumer demand for healthier and more nutritious products, which is shifting consumption trends towards beverages with lower sugar content and functional properties. In this context, the agri-food sector faces the challenge of innovating through alternative ingredients and advanced technologies to improve both the nutritional and sensory profiles of products.<\/p>\n

ALMONDFIT combines scientific research, emerging technologies, and sustainability in the development of new food products. The results will expand knowledge on the potential of green almonds and their application in the formulation of health-promoting beverages<\/strong>, while also fostering more efficient use of agri-food resources and more responsible production models.<\/p>\n

The project is led by the Nutrition and Health Unit<\/a>, which analyses the beverage production process using emerging technologies, evaluates its bioactive properties through advanced in vitro models, and validates its effects in humans through a clinical trial measuring blood sugar levels.<\/p>\n<\/div>

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General data<\/h3><\/span>
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Project<\/strong><\/p>\n

Almondfit \u2013 Study and design of a sugar-free beverage derived from green almonds and validation of its bioactive properties<\/p>\n

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Project reference<\/strong><\/p>\n

CPP2024-011331<\/p>\n<\/div>

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Programme and call<\/strong><\/p>\n

Project funded by the Ministry of Science, Innovation and Universities, the State Research Agency (AEI) and the ERDF, under the 2024 Public-Private Partnership Projects Call.<\/p>\n

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Related SGDs<\/strong><\/p>\n

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<\/i><\/i><\/span>SGD 2 Zero Hunger<\/span><\/a><\/h4><\/div>
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The valorization of almonds as a functional ingredient increases the availability of nutritious and accessible options.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>SGD 3 Good Health and Well-being<\/span><\/a><\/h4><\/div>
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Development of a beverage with bioactive compounds and low sugar content to promote healthier eating habits.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>SGD 12 Responsible Consumption and Production<\/span><\/a><\/h4><\/div>
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Valorization of green almonds and promotion of efficient use of agri-food resources through new sustainable products.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>SGD 13 Climate Action<\/span><\/a><\/h4><\/div>
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Promotion of more sustainable food systems and reduction of the environmental impact associated with the production and consumption of high-sugar beverages. Furthermore, the efficient valorization of almonds and the use of more sustainable processing methods help reduce the carbon footprint of the food sector.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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