Projects on the study and development of fermented foods

Strategic Facilities

Leartiker's strategic facilities include:

• A fully equipped pilot plant for processing and food preservation.

• Physicochemical and microbiological laboratories to validate the quality and safety of developed food products.

The microbiological laboratory at Leartiker is accredited by UNE-EN ISO/IEC 17025, ensuring competence in testing and calibration. 

Additional capabilities of Leartiker

• Protein quantification: Utilizing Kjeldahl method, BCA, and Bradford method.

• SDS-PAGE electrophoresis: For determining protein size.

• Techno-functional characterization: Assessing alternative protein ingredients before their incorporation into various food matrices.

• Pilot-level production: Incorporating alternative proteins into new production processes for product development, such as crackers, bread, other bakery products, meat analogues, or other market-demanded products.

• Product optimization and design: Based on technical considerations and consumer preferences, including focus groups, participatory events, show cooking, and general communication.

• Shelf-life evaluation: Assessing the longevity and stability of products.

• Physico-chemical and nutritional characterization: Including assessments of color, texture, and nutritional content.